Coconut and Sweet Potato Mash

If traditional mashed potatoes are becoming a tired part of your side dish lineup, then grab some coconut milk, lime juice, and fresh ginger for this Thai-ish spin. A stand mixer or handheld electric mixer yields the lightest, smoothest possible puree (without any gumminess in sight), but a potato masher will also work if you prefer a chunkier consistency. Pop any leftovers into an airtight container, then stash them in the freezer for up to 6 months.

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% Daily Values based on a 2,000 calorie diet

Step 1

Peel the sweet potatoes and cut into 1-inch dice.

Step 2

In a large stockpot, cover the sweet potatoes with water and add 2 teaspoons of the salt. Bring to a boil over medium-high heat, reduce the heat to a simmer, and cook until the sweet potatoes are fork-tender, 15 to 20 minutes.

Step 3

Drain the sweet potatoes and transfer to the bowl of a stand mixer fitted with the paddle attachment. Add the coconut milk, maple syrup, lime juice, ginger, remaining ½ teaspoon salt, and the pepper. Mix on low speed until the mash reaches your desired texture.

Step 4

Taste and season the potatoes with salt, then serve.