Description
This Gordon Ramsay Mashed Sweet Potatoes recipe is the ultimate creamy comfort side dish, perfect for any occasion. With smooth, buttery mashed sweet potatoes enhanced by a hint of warming cinnamon and seasoned to perfection, this easy-to-make recipe delivers rich flavor and velvety texture in just 35 minutes.
Ingredients
Scale
Sweet Potato Mash
- 2 pounds Sweet Potatoes (peeled and cut into chunks)
- 4 tablespoons Unsalted Butter (for added richness)
- 1/2 cup Half-and-Half (or milk for a lighter option)
- 1 teaspoon Salt (to taste)
- 1/4 teaspoon Black Pepper (optional)
- 1/4 teaspoon Cinnamon (optional)
Instructions
- Prepare Sweet Potatoes: Peel the sweet potatoes carefully, removing all skin to ensure a smooth final texture. Cut them into uniform chunks approximately 1 to 2 inches in size for even cooking.
- Boil Sweet Potatoes: Place the cut sweet potato chunks into a large pot. Cover them with cold water seasoned with salt, then bring to a rapid boil over high heat. Reduce heat and simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
- Drain and Dry: Drain the cooked sweet potatoes thoroughly using a colander. Return them to the warm pot and let them sit for 3 to 5 minutes to evaporate any excess moisture, resulting in fluffier mash.
- Mash Sweet Potatoes: Using a potato ricer or a traditional masher, mash the sweet potatoes until very smooth and free of lumps for optimal creaminess.
- Add Butter and Half-and-Half: Warm the half-and-half and unsalted butter together gently, then gradually mix into the mashed sweet potatoes until fully incorporated and creamy.
- Season: Add salt to taste along with the optional black pepper and cinnamon. Stir well and adjust the seasoning to your preference for a balanced flavor.
- Serve: Transfer the mashed sweet potatoes to a serving dish. Optionally, dust with a sprinkle of cinnamon on top for an extra touch of warmth before serving immediately.
Notes
- For a lighter version, substitute half-and-half with milk or a dairy alternative.
- For extra flavor depth, consider adding a splash of maple syrup or a pinch of nutmeg along with cinnamon.
- Use a potato ricer for the smoothest texture; avoid over-mixing to prevent gummy consistency.
- This dish pairs wonderfully with roasted meats, poultry, or as a vegetarian main with a side salad.
- Leftovers can be refrigerated for up to 3 days and reheated gently with a splash of milk to restore creaminess.
