Cream Cheesy Mashed Sweet Potatoes
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It’s no secret that I like to sneak more nutrition into kid-friendly meals wherever I can. My kids aren’t the worst vegetable eaters in the world, but they certainly aren’t the best. And, hey, my husband and I could stand to eat more too. So, why not transform the ole carb-loaded, fat-loaded mashed potatoes into something DELICIOUS that also happens to be good for you? Right. That’s what I said.
Make Cheesy Mashed Sweet Potatoes with some Herb Roasted Pork Tenderloin or Oven-Fried Parmesan Chicken Tenders and you’re golden. And, don’t bat an eye about freezing the leftovers. They will thaw and reheat heat well for another day.
Ooo, I wonder if I can make a shepherd’s pie with these guys on top? That’s my next challenge.
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Cheesy Mashed Sweet Potatoes
With fewer carbs and more nutrients than regular mashed potatoes, these healthy yet decadent-tasting Cheesy Mashed Potatoes are sure to be a family favorite!
Ingredients
- 3 cups diced peeled sweet potatoes (about 2 medium ones)
- 3 cups diced peeled russet potatoes (about 2 medium ones)
- 2 tablespoons olive oil or butter
- 2 tablespoons plain cream cheese
- 1/4 cup chicken broth
- 1/4 cup milk
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1 teaspoon dried parsley, crushed in hand
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Instructions
- Place diced sweet potatoes and russet potatoes in large pot of cold water and turn on high heat. Bring to a boil, turn down heat and simmer for about 5-10 minutes, until potatoes are fork tender. Drain in a colander over the sink and return to pot.
- Add butter/oil, cream cheese, chicken broth, milk, salt, pepper, garlic powder, and parsley. Gently stir until cream cheese is melted and incorporated.
- Mash with a potato masher to desired consistency. Taste and adjust seasoning, as needed.
Notes/Tips
Freezer Meal Instructions:
To Freeze:
After cooking and cooling, freeze in an air tight container for up to 3 months.
To Prepare:
Thaw in the refrigerator or defrost in the microwave. Warm in the microwave or slow cooker on low after thawing. You may have to add a bit more liquid (milk or chicken broth) after reheating, if too dry.
Yum! Love that it sneaks in some veggies.
★★★★★
Wondering if this has ever been tried with a milk alternative like a full fat coconut milk? We try not to consume a lot of dairy and the cream cheese/milk/cheese is a bit much. Also any substitute for the cream cheese? Maybe something with greek yogurt?
Thank you!! This sounds delicious can’t wait to try it out for my little 18 mo old (and her parents 😉 )
Hi Candice, I haven’t tried this with a milk alternative. I’m thinking coconut milk might be interesting, but I wonder if it will end up being an odd combo. I would recommend using chicken stock as the liquid to add flavor and moisture. And a little plain greek yogurt would be like adding sour cream, so I think that’s an awesome idea.