• Home
  • Services/Classes
  • Food Writing
  • Cookbooks
  • Travel
  • Sources/Links
  • Contact

Buttermilk Mashed Sweet Potatoes

November 14, 2012 | Vegetables

I’ve had a bit of a rough time the past week or so. I’m learning that grieving comes in waves and I’m surprised to see myself burst into tears over something seemingly unrelated to my dad passing away in October. And I’m also learning that trying to gain family agreements when everyone is grieving in their own way can be difficult, stressful, and downright exhausting. What to do when you’re feeling like this? Bring on the comfort food!There’s nothing magical or difficult about mashed sweet potatoes, and really the only reason I’m including them in a post is to remind you all that they are not just for Thanksgiving, but make a great side dish any old day of the week. If you get them from an organic CSA farm like I do, they don’t harden over very well and don’t last even in the refrigerator. So I made up a big ol’ batch of these mashed potatoes as soon as I picked them up, then froze them in dinner size portions to pull out later. So guess what I had for lunch yesterday. Yep, these mashed potatoes…and nothing else. Carbohydrates do stimulate endorphin production and I must say I feel better today.

Buttermilk Mashed Sweet Potatoes
Prep time
Cook time
Total time
Recipe type: Side Dish
Serves: 4
  • 1 pound sweet potatoes, peeled and cubed
  • Buttermilk, to taste (or substitute milk, half and half, cream or chicken stock)
  • Butter, to taste
  • Salt and pepper, to taste
  1. Place potatoes in a stockpot and cover with cold water; bring to a low boil and cook until potatoes are tender, about 15-20 minutes. Drain well and return potatoes to the hot pot. Roughly mash potatoes with a potato masher, then add small amounts of buttermilk and butter, a little at a time, continuing to mash potatoes to incorporate, until you achieve the desired consistency and taste. Season with salt and pepper to taste.
You can add herbs such as chives, thyme or parsley to add both flavor and color. Top with any of your favorite toppings such as crumbled bacon or sour cream.


Leave a Reply

Rate this recipe:  

Restaurant Reviews

  • mccormick and schmicks lobster salad
  • acorn denver saffron risotto with tomatoes basil-1
  • steubens blackened chicken club
  • tapas
  • fish tacos
  • black pearl denver shrimp tacos
  • the kitchen upstairs boulder

My Cookbooks


Search by Ingredient

almonds apples arugula Asian asparagus avocado bacon balsamic basil beans beef beets bison braising broccoli brunch butter cabbage cake carrots celery cheese chicken chiles chili chocolate cilantro coconut cookbook cookies corn cranberries CSA cucumber curry dips eggplant eggs fennel feta cheese gardens garlic giveaway goat cheese grains grilling herbs ice cream Italian kale lamb leeks leftovers lemon lime Mexican mint muffins mushrooms nuts oats olive oil onions orange pancetta parsley peppers pesto pickles pine nuts pizza plums pork potatoes quinoa rice ricotta roasting salmon sausage shrimp soy spaghetti spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar yogurt zucchini

About Michele

Chef Profile - CO Homes & Lifestyles

CHL with books 7-2014
Get the Cooking with Michele ® Newsletter

Help End Hunger

Other Stuff

Follow Michele Morris / Cooking with Michele's board Party Food - Great Appetizers on Pinterest.

my foodgawker gallery

Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School

MyFreeCopyright.com Registered & Protected