Yam Mash Recipe
Table of Contents for a Yam Mash Recipe
Yam Mash Recipe Overview
Yams and sweet potatoes are botanically different. Yams are native to Africa and have a bark-like skin. The flesh is dry and starchy and can be red, purple or off-white in color. Unless you’re shopping at an international market or specialty store, you will likely be buying sweet potatoes even if they are called yams.
Kitchen Tools Used In Making The Mashed Yams Recipe
4 quart pot
Large mixing spoon
2 quart stainless steel bowl-or any bowl of this size
Potato masher (optional)
1 tablespoon measuring spoon
½ teaspoon measuring spoon
1 cup measuring cup
1/2 cup measuring cup
1 qt bowl to serve (optional)
Ingredients For This Mashed Yam Recipe
2# yam or sweet potato
1t salt (in water)
2T extra virgin olive oil (or regular olive oil)
1/2t salt (dry)
Healthy Recipe Ingredients
2# yam or sweet potato
1 garlic clove, skin on (optional)
4oz milk, heated (almond, soy, or oat milk for lactose intolerant people)
2oz cream cheese
3T chopped herbs such as chives, scallions, parsley (or a combination)
¼-1/2t cayenne and/or paprika
*The optional mashed yam recipe will make this rich and decadent in flavor.
Cooking This Mashed Yam Recipe
On a secure cutting board, cut a ¼” off both ends of the yam. Peel the yams and discharge the peels.
Cut the yams into approximately 3” lengths. Your goal is to have the cut pieces all about the same size.
Put the cut yams into a 4-quart pot (or a pot big enough to hold the yams 2” from the top of the pot). Cover with cold water by 2”. Add 1 teaspoon salt and the optional clove of garlic in its skin. Bring to a boil over high heat, reduce to simmer and cook until a small knife inserted into the yam has no resistance, approximately 30-45 minutes.
Put the strainer over a bowl and drain the yams. Using the tasting spoon, pull out the garlic clove and reserve. The safest and cleanest way to strain the yams is in the sink. Reserve 1c of cooking liquid. Discard the remainder of the yam cooking water (or save it as a soup base). Return the potatoes to the cooking pot. Let stand a few minutes so the surfaces will dry out. Using a potato masher or large sturdy mixing spoon, mash the yams.
Add the extra virgin, a ½ cup of the reserved cooking liquid, salt and pepper. Using the large mixing spoon, smash the optional garlic clove against the bowl the mashed yams are in. Stir to combine and us the tasting spoon to taste. If the mashed yams are very dry, add more reserved cooking liquid until there is a smooth mashed potatoes like consistency. Adjust seasoning as desired.
Enjoy immediately or cover with plastic wrap or a lid and keep warm. Leftovers can be refrigerated for 3-5 days.
Yam Mash Recipe Video
Mashed Yam Recipe FAQ’s
Why do I need to use cold water when cooking the yams? Using hot water will begin to cook the outside of the yams before the inside is cooked which can result with a mealy textured final product.
Why do the yams need to be cut the same size? This makes the yam cook even
What can I do with the leftover yam cooking liquid? Use this as a soup base or use for a vegetable broth. You can reduce it and add herbs and butter to make as sauce.
How do Yams and Sweet Potatoes differ? Sweet potatoes are native to the Americas. There are many varieties of sweet potatoes and generally they have a thinner skin than a yam. The flesh is moist and generally mildly to sugary sweet and purple or white in color. Both yams and sweet potatoes can be boiled, steamed, baked, sautéed and pan fried. In this recipe they will be boiled.