This Herby Sweet Potato Mash is full of fresh herbs and buttery flavor. It goes great as a side with just about any protein.
RECIPE INDEX
- About this recipe
- Alternatives
- Planet friendly points
- Ingredients
- Recipe steps explained
- Tips
- More fun recipes to try
- Expiration & Storage
ABOUT THIS HERBY SWEET POTATO MASH
I loveeee fresh herbs. I’ll be happy if my garden only gives me simple basic herbs like basil chives scallions cilantro parsley. You can pretty much work every cuisine into these herbs. Herbs and potatoes in particular work so well with these delicious extra buttery potatoes.
ALTERNATIVES
Scallion.
The scallions have an oniony taste. If you want something more mild, go for some chives instead!
Garlic powder.
Feel free to swap with garlic cloves. I recommend mincing or grating them. I garlic clove is approx 1 teaspoon of garlic powder so you’d want 1 garlic clove for this recipe.
PLANET FRIENDLY POINTS
You can leave the potato skins if you want to save time and waste! It can tend to adjust the flavors a bit so add more butter etc if you’d like!
INGREDIENTS
- 3 sweet potatoes
- 1 teaspoon sea salt
- 5 cracks pepper (just a couple pinches is all you need)
- 1 teaspoon garlic powder
- 4 tablespoons butter
- 2 tablespoons fresh parsley, medium chopped (between fine & rough chop)
- 1 scallion bulb, cut into 1/4 in or finely chopped
RECIPE STEPS
1 Turn on heat
Turn heat on stove to high. We’ll let it get up to full heat while we complete other tasks.
2 Fill a pot with water
Fill it about 1/2 full
3 Peel & chop sweet potatoes
Peel the sweet potatoes. Cut them into even pieces. I aim for 3-4in pieces overall. This just helps the cook quicker as opposed to adding the entire potatoes in whole. Add them to the pot as you chop.
4 Set timer
Once finished chopping and putting the potatoes in the pot, set your timer for 12 minutes.
5 Monitor
Watch your heat as you complete the next steps to make sure it doesn’t get too hot and bubble over. Turn it down if needed.
6 Chop herbs
While your potatoes boil, chop your parsley (2 tablespoons, medium chopped) and scallion (1 bulb, 1/4in slices or smaller). Once finished, set them aside.
7 Gather spices and measuring tools
You’ll want to gather: sea salt (1 teaspoon),pepper (5 cracks or just a couple pinches), garlic powder (1 teaspoon), butter (4 tablespoons)
8 Drain & turn off heat
Test your potatoes with a fork. They should be soft and poke through with complete ease. Cut your burner heat if they’re soft. Grab a colander and strain the water from your potatoes.
9 Mix in herbs & seasonings
Place your strained potatoes back in the pot. Add your parsley, scallions, salt, pepper, garlic powder and butter. Mix until evenly distributed and butter is completely melted.
10 Enjoy!!!
TIPS
Add cream cheese for a subtly rich creamy flavor. Start with 1 tablespoon and add more to taste!
COMPATIBLE RECIPES
Grilled chicken, this Herby Sweet potato Mash and Honey Garlic Brussel Sprouts would be a delicious combo!
If you’re looking for other good sides these Grilled Honey Glazed Carrots would pair nicely.
You can also add my super yummy Chive Cream Cheese Sauce on top of this mash for a creamy touch.
EXPIRATION & STORAGE
Store in an airtight container in the fridge. Enjoy reheated in the microwave for approximately 30 seconds to 1 full minute. It will stay good for approximately 8 days.
Herby Sweet Potato Mash
Description
These mashed sweet potatoes are mixed with yummy butter, scallions and parsley.
Ingredients
Instructions
Turn on heat
-
Turn heat on stove to high. We’ll let it get up to full heat while we complete other tasks.
Fill a pot with water
-
Fill it about 1/2 full
Peel & chop sweet potatoes
-
Peel the sweet potatoes. Cut them into even pieces. I aim for 3-4in pieces overall. This just helps the cook quicker as opposed to adding the entire potatoes in whole. Add them to the pot as you chop.
Set timer
-
Once finished chopping and putting the potatoes in the pot, set your timer for 12 minutes.
Monitor
-
Watch your heat as you complete the next steps to make sure it doesn’t get too hot and bubble over. Turn it down if needed.
Chop herbs
-
While your potatoes boil, chop your parsley (2 tablespoons, medium chopped) and scallion (1 bulb, 1/4in slices or smaller). Once finished, set them aside.
Gather spices and measuring tools
-
You’ll want to gather: sea salt (1 teaspoon), pepper (5 cracks or just a couple pinches), garlic powder (1 teaspoon), butter (4 tablespoons)
Drain & turn off heat
-
Test your potatoes with a fork. They should be soft and poke through with complete ease. Cut your burner heat if they’re soft. Grab a colander and strain the water from your potatoes.
Mix in herbs & seasonings
-
Place your strained potatoes back in the pot. Add your parsley, scallions, salt, pepper, garlic powder and butter. Mix until evenly distributed and butter is completely melted.
