Savory Mashed Sweet and White Potatoes (No Sugar Added)
Sneak Peek: These savory mashed potatoes combine white and sweet potatoes with butter, milk, and salt for a creamy, balanced side dish—no sugar added. Ready in about 35 minutes and perfect for everyday meals or holidays.
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Sweet potatoes don’t have to be sweet to earn a place on the dinner table. When paired with white potatoes, they add color and nutrition without overpowering the dish. This savory mash is creamy, balanced, and flexible enough to serve with everything from roast chicken to breakfast eggs.
It’s a simple, reliable side I make throughout the year—easy enough for weeknights, but interesting enough to bring to the table when company’s coming.
Ingredients & Substitutions
• WHITE POTATOES: Russet or Yukon Gold, peeled or unpeeled. Substitute cauliflower, parsnips, or turnips.
• SWEET POTATOES: Use orange-fleshed sweet potatoes (not yams or purple). Substitute with squash, carrots, or pumpkin.
• SALT: Any salt works. Try garlic powder or celery salt for variation.
• BUTTER: Salted or unsalted. Substitute coconut oil or Greek yogurt.
• MILK: Any dairy or non-dairy option, including broth.
• PEPPER: Fresh ground preferred. Try paprika or cayenne for heat.
Step-by-Step: How to Make Sweet and White Potato Mash
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
Savory Mashed Sweet and White Potatoes (No Sugar Added)
Video
Ingredients
- 1 ½ pounds (680 g) white potatoes peeled and diced into 2-inch pieces
- 1 ½ pound (680 g) sweet potatoes peeled and diced into 2-inch pieces
- 1 teaspoon salt
- 6 tablespoons (84 g) butter divided
- ⅔ cup (162 ⅔ g) warmed milk divided
- ¼ teaspoon freshly ground pepper
Instructions
- Cook the Potatoes: Place 1 1/2 pounds (680 g) white potatoes into the bottom of a saucepan, then 1 1/2 pound (680 g) sweet potatoes. Add 1 teaspoon salt. Add just enough cold water to cover. Bring to a boil, then reduce heat and simmer until fork-tender but not falling apart.
- Drain and Separate: 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 plastic gloves to remove the hot sweet potatoes.
- Mash the sweet potatoes your favorite way: Use a potato ricer, masher, or hand mixer to mash the sweet potatoes until smooth. Start with the 2/3 cup (162 ⅔ g) warmed milk and half of 6 tablespoons (84 g) butter, adding more as needed.
- Mash the white potatoes: Repeat the same process with the white potatoes, adjusting the milk and butter until creamy. The consistency should match that of the sweet potatoes.Add freshly ground pepper ¼ teaspoon freshly ground pepper.
- Combine with a swirl: Gently fold the sweet and white potatoes together, creating a marbled effect without overmixing.
- Garnish and Serve: Transfer to a serving dish and garnish with fresh parsley or thyme.
Notes
Prepare the mashed sweet and white potatoes up to 2 days in advance. Store them separately in airtight containers in the fridge. Reheat and swirl together before serving. Freezing Leftovers:
Portion into ½-cup servings, then freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating. Reheating Tips:
- Stovetop: Warm over low heat, stirring frequently. Add a splash of milk or broth to restore creaminess.
- Microwave: Heat in 30-second bursts, stirring in between.
- Oven: Cover with foil and bake at 325°F (163°C) for 15-20 minutes until heated through.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
How to Serve Mashed Sweet and White Potatoes
- With Roasts & Holiday Meals – A delicious alternative to traditional mashed potatoes, perfect with turkey, roast beef, or ham.
- Pair with Veggie Dishes – Serve alongside green bean casserole, roasted Brussels sprouts, or roasted smoky carrots for a balanced plate.
- As a Breakfast Side – Enjoy warm mashed potatoes with eggs and bacon or use leftovers for savory sweet potato pancakes.
- Transform into Baked Goods – Stir mashed potatoes into Sweet Potato Rolls, Potato Burger Buns, or on top of Shepherd’s Pie.
Final Thoughts
Because these potatoes aren’t full of sugar, I enjoy them throughout the year as a change from the more common bowl of mashed potatoes. I hope you do, too.
— Paula, Home Economist
Homemade Food Worth Sharing
Need help troubleshooting?
Email me: Paula at saladinajar.com — photos help!
Can this be made ahead of time?
Yes, the directions are in the recipe notes. Here they are for your convenience.
? Make Ahead: Prepare the mashed sweet and white potatoes up to 2 days in advance. Store them separately in airtight containers in the fridge. Reheat and swirl together before serving.
Hope you love them.
Love this recipe !! I had 1 sweet potato and 1 white potato in my cupboard to use up, googled a recipe and found this one. Easy and Delicious !!
Hi Terri,
Fantastic! Glad to hear this worked for you.
I’ve been making “orange mashed potatoes” for my kids for YEARS. We love them this way. the only difference is I always and I tiny bit of ranch or sour cream or both, and some garlic salt as opposed to just salt. Gravy or no gravy, my kids LOVE these.
Hi Shelly,
Your modifications sound delicious. I so glad you took the time to share.
I had the same idea. Somebody gave me a couple cans of sweet potatoes/yams (I know they aren’t the same thing but people want to MASH the two, heh, so let’s let them) and I had before just ate them by themselves and didn’t like them. I was going to either regift the cans to a foodbank or someone else, or use them in a recipe. Mixing them in with mashed regular potatoes, which I love, was my easier idea, since I am NOT a cook/chef. I figured it would be a nice color addition and would get rid of them easiest, lol! Will try!
Hi Nan,
Another delicious thing to do with sweet potatoes is to use them in breadmaking. See this recipe.
I had this same idea. So I searched it to see who else had the same idea. I’m not alone! Thank you!
I mixchunks together but I have never mixed mashed. I must try this. I bet it is terrific.
Chunks would be good too–and one less step.
What a great idea. And also a great way to sneak in some great vitamins!
Fantastic! I really like the idea of mixing the two. I love sweet potatoes but the rest of the family not so much. I think this would be a great option for us all and just maybe they will love the two mixed together. Your pictures are beautiful.
I’ve never thought of that! They look beautiful and I imagine they taste just as good!
That’s like mixing white flour and whole wheat (they just go together). They play nice. They (I imagine) taste divine together. What a great idea mixing – I’ve never seen that before! Agree – sweet potatoes in the summer are sliced into fries and baked (at my house) – but other than that – holiday time! Great recipe and beautiful photographs!
now that sounds amazing
Potatoes are my favorite food. I think this looks wonderful! Great idea. I can’t wait to make potatoes like this, I think I may use red potatoes in place of the white. Thanks for sharing!
these look yummy! hey, do you have your homemade noodles documented anywhere on this website? you know that this recipe needs to be in the cookbook at some point! i wonder if these potatoes would be good with the noodles?
What a great idea! I love that recipe!
Have a nice day!
Paula
What a cool idea! I am not a huge fan of sweet potatoes by themselves so I think I would like this recipe. Thanks!