Ingredients
Equipment
Method
- Prep: Peel the sweet potatoes and chop into 1-inch thick pieces. Place the potatoes in a large pot and cover with cold water until the water level is about an inch above the tops of the potatoes.
- Cook: Warm the pot on the stove over high heat until the water boils, then reduce the heat to medium and cook for 15 minutes or until the potatoes are tender; drain and set aside in a large mixing bowl. Meanwhile, place the butter and milk in a small saucepan over low heat and warm just until butter melts.
- Mix: Pour the warmed butter and milk into a glass measuring cup and add the garlic powder, salt and pepper and miso, using a fork to mix everything together. Using a potato masher or larger fork, slowly pour the milk mixture over the potatoes and mash until desired texture is reached; feel free to leave the potatoes a little chunky if you'd like.
- Enjoy: Season to taste with additional salt and pepper if necessary, and garnish with fresh thyme leaves. Enjoy!
Nutrition
Notes
Storage: Mashed sweet potatoes will stay fresh in an airtight container in the fridge for up to four days, or in the freezer for up to two months. To reheat on the stove or in the microwave, stir in a little extra milk to soften and refresh them. (Frozen mashed potatoes should be thawed overnight in the fridge before rewarming for best results.)
