Ingredients:

  • 2.5 lb (1.13 kg) sweet potatoes, peeled and cut into 1-inch (2.5 cm) cubes
  • 1 tsp (6 g) kosher salt, for the cooking water
  • 4 tbsp (56 g) unsalted butter
  • 1 tbsp (15 ml) extra-virgin olive oil
  • 2 large garlic cloves, finely minced
  • 1 tbsp (3 g) fresh thyme leaves, chopped (or 1 tsp dried thyme)
  • 1/4 cup (60 ml) low-sodium chicken or vegetable stock (or milk)
  • 1/4 cup (60 g) plain Greek yogurt (or sour cream)
  • 1/4 tsp (1 g) freshly ground black pepper, plus more to taste
  • 1/4 tsp (1 g) smoked paprika (optional, for a smokey finish)
  • Salt, to taste (start with 1/2 tsp / 3 g and adjust)
  • 2 tbsp (6 g) fresh chives, thinly sliced (optional garnish)
  • Extra pat of butter or a drizzle of olive oil (optional garnish)

Instructions:

  1. Peel and cut sweet potatoes into roughly 1-inch cubes so they cook evenly.
  2. Place cubes in a large pot and cover with cold water by 1 inch (2.5 cm). Add 1 tsp kosher salt. Bring to a boil over high heat, reduce to medium, and simmer until pieces are fork-tender, about 12–15 minutes.
  3. Drain potatoes in a fine-mesh colander and return to the hot pot off the heat for 1–2 minutes to let excess moisture steam off; this helps avoid a watery mash.
  4. In a small skillet over medium heat, melt butter with olive oil. Add minced garlic and thyme and sauté 30–60 seconds until fragrant and pale (do not brown). Add stock (or milk) and remove from heat.
  5. Mash potatoes using a potato masher or pass through a ricer into the pot. Add the warm butter and garlic mixture, Greek yogurt, and smoked paprika (if using). Mash or fold until smooth but still slightly textured; avoid overworking. If too stiff, add warm stock or milk 1 tbsp (15 ml) at a time until desired consistency is reached.
  6. Taste and season with additional salt and freshly ground black pepper as needed. Transfer to a serving bowl and top with sliced chives and an extra pat of butter or a drizzle of olive oil if desired.