One of our meal staples growing up was good ol’ potatoes. Mash them, boil them, stew them, you name it! Being on the AIP diet I missed mashed potatoes. Orange sweet potatoes were delicious, but they were too sweet to be the same as classic mashed potatoes. Mashed turnips or parsnips were good, but they didn’t have the same creamy consistency. When I started cooking more with white sweet potatoes I knew I had found the perfect candidate for AIP mashed potatoes. These mashed potatoes are one of my favorite AIP side dishes and they pair perfectly with the Easy AIP Gravy!
You may think that white sweet potatoes would be too sweet to be a good savory dish. But trust me these AIP mashed potatoes are one of the best AIP side dishes. They are creamy, flavorful, and perfectly savory. White sweet potatoes make perfect AIP mashed potatoes because they are more starchy than a traditional orange sweet potato. The subtle sweet undertone of white sweet potatoes compliments the salty notes perfectly.
This recipe is one of my favorite AIP side dishes because it requires minimal prep and can be ready in about 20 minutes. White sweet potatoes are an awesome vegetable to add to your diet. Compared to a russet potato, they are lower in net carbs, have twice as much vitamin C and calcium, and are higher in iron, magnesium, potassium and zinc.
Tips on making the best AIP mashed sweet potatoes
What type of white sweet potato should I use for this AIP side dish?
In this recipe I use a variety of Japanese white sweet potatoes that are pink on the outside and have a white to golden colored flesh on the inside. I think these work great in this AIP side dish, but I think that any type of white fleshed sweet potato would work well in this recipe. The main thing is not to use orange or purple sweet potatoes because they will not have the same creamy outcome.
How can I make these AIP mashed potatoes quickly?
The key to making these potatoes quickly is to make sure to start boiling your water before you put the potatoes in. Turn the heat up to high because you want the water to be boiling before you add the potatoes. For this recipe you do not need to peel your potatoes, so make sure you rinse them off before cutting them. To make sure they cook quickly, chop them into small chunks (you can reference the picture below). You want them to be small enough to cook quickly, but not so small that they disintegrate in the boiling water. The smaller the potato chunk is, the faster it will cook.
How to make AIP Mashed Potatoes, one of the easiest AIP side dishes
Fill a large pot with 1.5-2 quarts of water and set on high heat on the stove (This is the brand of pots I use). Bring the pot of water to a boil. While the water is heating, wash the potatoes and cut off any bad spots. Chop them into small chunks. Make sure to chop them smaller so they cook quickly but be careful not to chop them so small that they disintegrate in the water.
When the water is boiling, add the potatoes, and cover the pot until boiling. If the water starts to boil over, remove the lid from the pot. Let the potatoes cook for 14-16 minutes on the stove.
At the end of the time, check the potatoes with a fork. They are done when they are soft and are easily pierced with a fork.
Drain the water from the potatoes and add the milk, oil, and seasonings to them. Next, mash the potatoes to your desired consistency. For extra smooth potatoes, use a food processor.
Serve immediately or store in the refrigerator in an airtight container for up to 6 days.
If you enjoyed this AIP side dish, you should check out these!
AIP Mashed Potatoes
Ingredients
- 2 lbs White sweet potatoes 3-4 medium sweet potatoes
- 3 Tablespoons Olive oil
- ⅔ Cup Coconut milk Canned works best
- 2 ½ Teaspoon Salt
- 2 Teaspoons Garlic
- 2 Teaspoons Pepper
Instructions
- Fill a large pot with 1.5-2 quarts of water and set on high heat on the stove. cover the pot and bring to a boil.
- While the water is heating, wash the potatoes and chop them into small chunks. Make sure to chop them smaller so they cook quickly.
- When the water is boiling, add the potatoes, and cover. If the water starts to boil over, cook uncovered. Let them cook for 14-16 minutes on the stove.
- At the end of the time, check the potatoes with a fork. They are done when they are soft and easy to stab with a fork.
- Drain the water from the potatoes and then add the milk, oil, and seasonings to the potatoes. Then mash the potatoes to your desired consistency. For extra smooth potatoes, use a food processor.
- Serve immediately or store in the refrigerator in an airtight container for up to 6 days.
