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Holiday-Worthy Potato and Sweet Potato Mash with No Sugar

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Preview: This potato and sweet potato mash makes a beautiful and tasty side dish that’s not overly sweet and cloying.

Are you tired of sweet potato casseroles that make you feel like you need a can of Redi-Whip to top them off?

I love a good sweet potato pie–for dessert. But when I’m eating turkey, roast beef, or even green bean casserole, it doesn’t seem fittin’ to plop a brown-sugar, butter-saturated spoonful of sweet potatoes down next to them.

If you feel the same way, this recipe is a beautiful alternative.

Why is mixing these sweet potatoes and white potatoes a good idea?

So often, a dish of 100% sweet potatoes can be cloying.

Adding white potatoes seems to mellow out the sweet potatoes. They also complement each other texture and taste-wise.

Mashed Sweet and White Potatoes garnished with parsley

If you have a lonely potato or two sitting on your kitchen counter, add it to potatoes of the other color. For example, if you only have one or two sweet potatoes, make up the difference with more white potatoes. It doesn’t matter.

FAQ about Mashed Potatoes and Sweet Potatoes:

Can I substitute yams for sweet potatoes?

I don’t recommend it. Real yams are entirely different root vegetables that are more like yucca in texture and flavor. They are not even in the same family as sweet potatoes. In the United States, yams are not seen very often in grocery stores unless you go to a specialty market.

Can I use white sweet potatoes or purple sweet potatoes for the orange ones?

White sweet potatoes and purple sweet potatoes (if you can find them) are generally interchangeable. Both varieties tend to be denser and starchier.

The novelty of the orange and white colors will be for naught if you use the white sweet potatoes. The purple potatoes may bleed into the white potatoes when you make the swirl since they are boiled first.

How do you prevent the colors from bleeding if you use purple potatoes? Mary-Frances Heck, author of Sweet Potatoes suggests roasting, sautéeing, or frying. As you can imagine, purple bleeding would blur the swirl effect in a bad way.

Mashed Sweet and White Potatoes in a dish garnished with thyme

What variety of white potatoes is the best for this recipe?

Yukon Gold or russets are best, in that order. The variety and age of your potatoes affect how much milk you need to add. Start with less and add more milk only as need it to get the best texture.

Do I have to peel the potatoes?

No, you can leave them unpeeled if you prefer. Scrub them well and cut them into chunks. Leaving the skins on will give some texture and extra fiber.
Suit yourself on this one. You can peel both types of potatoes (specified in the recipe), or just the sweet potatoes, or don’t peel (but do scrub) at all.

What do I serve with this side dish?

Whenever you would serve mashed potatoes is a good time to serve this casserole. Try a little gravy over the top.

If you’re trying to cut back on gravy, this recipe is also a good way to go. The sweet potatoes add flavor.

Don’t save this dish for the fall and winter holidays alone.  It’s perfect with grilled meats–especially something spicy like sausage.

How to make White and Sweet Potato Mash

cooking sweet potatoes and white potatoes on the stove
Place peeled and cut white potatoes in the bottom of the pan, then the peeled and cut sweet potatoes on top. Barely cover with water. Add salt. Boil until fork-tender.
separating sweet potatoes from white potatoes
Pour potatoes into a colander to drain. Separate sweet potatoes into a separate bowl.
using a ricer for sweet potatoes
Use a potato ricer or masher to “mash” the potatoes. (A ricer leaves fewer lumps. I love the potato ricer pictured.)
adding butter and warm milk to potatoes
Add butter and warmed milk to each bowl. Mix until smooth.
Adjusting seasonings to mashed potatoes
Adjust seasonings.
how to swirl sweet potatoes and white potatoes
Add one dish to the other and give it a quick swirl. Pour into a serving dish and serve immediately.
Bowl of White and Sweet Potato Mash with serving spoon
Optional: Garnish with chopped parsley.

More recipes for potato lovers

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Hope to see you again soon!

p.s. If you have any questions or suggestions, you can email me privately: paula at

Yield: 6 servings

Potato and Sweet Potato Mash Recipae

Sweet and White Potato Swirl

White potatoes and sweet potatoes are cooked together, mashed separately, then swirled together to make an interesting and tasty side dish.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 1 1/2 pounds white potatoes, peeled and diced into 2-inch pieces
  • 1 1/2 pound sweet potatoes, peeled and diced into 2-inch pieces
  • 1 teaspoon salt
  • 6 Tablespoons butter (divided)
  • 2/3 cup warmed milk (divided)
  • Salt to taste
  • Freshly ground pepper


  1. Place white potatoes into the bottom of a saucepan, then sweet potatoes on top. Add 1 teaspoon salt. Barely cover potatoes with cold water. Bring to a boil, then reduce to simmer until potatoes are fork-tender but not falling apart.
  2. Drain potatoes. Remove sweet potatoes from the pan and place them into another bowl. Place white potatoes back into your original pan and let them dry while you mash the sweet potatoes. For this step, I put on exam gloves (which I always have in my kitchen) to remove the hot sweet potatoes.
  3. Mash the sweet potatoes your favorite way. (I use a ricer, but a potato masher or portable mixer is also good.)
  4. Start with about 2 tablespoons of warm milk. Add more, if needed, to make potatoes creamy and smooth but not runny. Season with salt and pepper to taste.
  5. Repeat steps 3 and 4 with the white potatoes. Again, start with about 2 tablespoons of milk. Add more milk, as needed, until the consistency matches your sweet potatoes.
  6. Plop mashed sweet potatoes back into the pan with mashed white potatoes. Make a couple of folds with a spoon to barely mix. Move to a serving dish being careful not to mix too much.

Nutrition Information:


6 servings

Serving Size:


Amount Per Serving: Calories: 271Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 210mgCarbohydrates: 45gFiber: 5gSugar: 8gProtein: 5g

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