When I was a kid, I was always the one who ate the marshmallows off the top of the mashed sweet potato casserole and barely touched the actual sweet potatoes. I’m 28 now, and thankfully my tastes have changed. While I’d probably still pile marshmallows on my plate if served a marshmallow casserole, you’ll probably find that the pile of sweet potatoes next to it on my plate is even bigger. Today I’m sharing a seriously EASY (like under 35 minutes) recipe for mashed sweet potatoes with garlic, herbs, and…the secret ingredient to make them super duper creamy: KEFIR!
You’re probably thinking: she did whaaat?! Yup, kefir. In my mashed potatoes. And it is really very good.
For those of you who aren’t familiar with kefir, check out my post here on fermented probiotic drinks. Simply put, kefir is a delicious fermented dairy drink full of nourishing protein and good bacteria for your gut.
So while you can totally use heavy cream in this recipe, kefir is going to be lower in calories, lower in fat, and higher in protein and probiotics. Plus, for guests who might be sensitive to dairy, fermented dairy products tends to be much easier to digest.
The trick to getting these mashed juuuust right is a hand masher. While you can totally use an immersion blender, I find that the potatoes tend to get a bit gummy and when their super smooth a bit reminiscent of powdered mashers. Neither I’m a fan of.
So with a big fork, wooden spoon, or your grandma’s potato masher (that’s what we use!), give those forearms a workout.
Hope you’ll find room for these taters’ at your next Autumn holiday table!
- 4 quarts water
- 1 pound sweet potatoes, peeled and chopped into 2" cubes
- 1/2 pound yukon gold potatoes, chopped into 2" cubes
- 2 sprigs of dried rosemary, savory, or sage
- 4 cloves garlic, peeled and smashed
- 2 Tbsp. butter (or vegan butter)
- 1/2 cup plain kefir
- 1 tsp ground white pepper
- 1/2 tsp fine sea salt, more to taste
- Place potatoes, garlic, and dried herbs in a stockpot and cover with 2" of cool water. Place on stove over high heat and bring to a rolling boil. Reduce heat to medium-high and boil potatoes for 15 minutes or until sweet potatoes are fork tender. Remove from heat, remove herbs, and drain.
- Add cooked potatoes and garlic back into the hot stockpot. With a wooden spoon, large fork, or potato masher, gently mash potatoes against the bottom and side of the pot until a creamy but slightly chunky mash.
- Stir in the butter until melted.
- Pour in the plain kefir, stir to incorporate well. Season with salt and pepper, adding more to taste. Serve warm, store extras in an air-tight container up to 5 days in the refrigerator.