Mashed sweet potatoes are a classic Thanksgiving side dish. With their naturally sweet flavor, they pair perfectly with savory dishes like turkey, ham, or roast beef. However, a common problem many cooks encounter is mashed sweet potatoes turning out watery instead of rich and creamy. Luckily, there are some simple tricks you can use to keep your mashed sweet potatoes fluffy and prevent them from getting soggy.
Use the Right Kind of Sweet Potatoes
The first step to velvety mashed sweet potatoes is choosing the right variety. Look for sweet potatoes labeled as “dry” or “mealy.” These types have less moisture content and will be less likely to get watery when cooked and mashed. Some good options are:
- Jewel or Garnet sweet potatoes
- O’Henry sweet potatoes
- Beauregard sweet potatoes
On the other hand, avoid moist, soft-fleshed sweet potatoes like:
- Japanese sweet potatoes
- Hannah sweet potatoes
While delicious, these varieties have a very high moisture content that will lead to mushy mashed potatoes.
Cook Them Whole and Unpeeled
Leaving the peel on while baking whole sweet potatoes helps lock in moisture and intensifies their flavor. The skin also helps retain the potato’s shape instead of breaking down and turning mushy. To cook:
- Scrub potatoes under water to clean.
- Pat dry completely with a paper towel.
- Poke a few holes with a fork to allow steam to escape.
- Place directly on oven rack and bake at 400°F for 40-60 minutes until fork tender.
Skip boiling, steaming, or microwaving as these wet cooking methods will encourage excess moisture.
Let Them Drain and Dry Out
After baking, you’ll want to let the sweet potatoes sit for 15-30 minutes. This allows any condensation from the cooking process to evaporate.
Here are some tips for drying them out:
- Transfer potatoes to a wire rack or clean kitchen towel.
- Resist the urge to cut open immediately. Letting them rest prevents trapped steam from escaping.
- You can speed up cooling by placing the whole sweet potatoes in the refrigerator for 1 hour.
- Once cooled, peel off and discard skins.
Removing moisture on the exterior will prevent it from leeching into the interior flesh when mashing.
Use Potatoes and Butter at Room Temperature
Heat is the enemy when making mashed potatoes. Warm sweet potatoes will quickly turn to mush. Allowing them to cool down helps retain structure.
Tips for potatoes and butter:
- After baking and cooling sweet potatoes, cover and let come completely to room temperature before mashing.
- Cut chilled butter into small pieces and leave out until softened but not melted.
Gently folding room temperature sweet potatoes and butter together avoids breaking down the starches and emulsifying in extra moisture.
Use a Ricer or Food Mill
For drier, fluffier mashed sweet potatoes, a potato ricer or food mill is the best tool for the job. Here’s why:
Benefits of ricers and food mills:
- Ricers and mills press out moisture as the sweet potato travels through.
- No blades or beaters means less chance of damaging starches.
- Creates light, pillowy potatoes by separating fibers.
If you don’t have either tool, carefully hand mash with a fork. Avoid using a food processor or electric mixer which can overwork the potatoes.
Don’t Over-Mix
When it comes to mashed sweet potatoes, gentle is key. The more you mix and beat, the more likely you are to undo that beautiful fluffy texture.
Tips for careful mixing:
- Fold in butter, milk, and any spices very delicately.
- Aim for as few strokes as possible when mashing initially.
- Stop mixing once smooth and homogeneous.
Be extra careful when reheating, as this can make sweet potatoes mushy. Gently reheat on the stovetop over low heat while stirring frequently.
Add Acidic Dairy for Tang
A bit of acidic dairy like sour cream, crème fraîche, or buttermilk balances the sweetness of mashed sweet potatoes. The acidity also helps cut through the starch for a smoother consistency.
Guidelines for adding dairy:
- About 1/4 cup of dairy per 3 pounds of mashed sweet potatoes.
- Fold in gently just before serving.
- Buttermilk has the most tartness.
- Creme fraiche or sour cream offer richness.
Stay away from heavy cream which can make mashed sweet potatoes greasy. Low-fat milk or non-dairy milk can also be used sparingly.
Finish with Flavorings
Sweet potatoes are deliciously flavorful on their own, but you can also add complementary mix-ins right before serving.
Tasty mix-in ideas:
- Brown sugar, maple syrup, or honey for sweetness
- Spices like cinnamon, nutmeg, ginger, or cloves
- Vanilla or orange extract
- Toasted nuts like pecans or walnuts
- Shredded coconut
Stir in gently just until combined to avoid releasing excess moisture. Drizzle any liquid sweeteners on top instead of mixing in.
Use Moderately and Serve Immediately
Even when made perfectly, mashed sweet potatoes won’t hold well for long periods of time. The starches start to degrade and moisture migrates out.
Tips for serving:
- Only mash as many sweet potatoes as needed for one meal.
- Serve immediately after preparation for best texture.
- If necessary, hold in a double boiler to keep warm for up to 1 hour.
- Avoid refrigerating for more than 2 days.
With these easy methods, you’ll be able to enjoy smooth, velvety mashed sweet potatoes that never turn soggy or wet. Mastering the basics helps bring out their fabulous natural sweetness and creamy texture.
Conclusion
Perfectly creamy, fluffy mashed sweet potatoes are easily achievable with some simple tricks. Choosing the right dry, starchy varieties, baking them whole, and draining condensation are key first steps. Allowing the potatoes to cool completely before gently mashing them with a food mill or ricer also prevents excess moisture from developing. Folding in just a bit of tangy dairy and flavorings enhances sweetness without adding wateriness. Finally, moderate mixing and prompt serving keeps mashed sweet potatoes from turning soggy. Follow these guidelines, and you’ll be able to enjoy this Thanksgiving favorite without the mush!