Yam Mash Recipe

Yam Mash Recipe Overview

Yam mash is a great alternative to the popular instant mashed potato or the skin-on mashed potatoes that go great with any entrée. 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

Ingredients For This Mashed Yam Recipe

Step-by-Step Mashed Yam Recipe Cooking Instructions

1. On a secure cutting board, cut a ¼” off both ends of the yam. Peel the yams and discharge the peels.



Peel the Yams

2. Cut the yams into approximately 3” lengths. Your goal is to have the cut pieces all about the same size.



Cut the yams into approximately 3” lengths.

3. 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 cut yams into a 4-quart pot

4. 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.

5. 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 use 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.

6. Enjoy this yam mash recipe with an entree of your choice. You can enjoy immediately or cover with plastic wrap or a lid and keep warm. Leftovers can be refrigerated for 3-5 days and are great to make other recipes like the sweet potato gnocchi.



Enjoy this yam mash recipe

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.