Cook Sweet Potatoes: Add the sweet potatoes to a large pot of salted, boiling water. Cook for 20-25 minutes or until fork tender.
Mash Ingredients: Drain the potatoes and transfer them to a large mixing bowl. Add the butter, cream, sour cream, and salt to the bowl. Using a potato masher or a hand mixer, blend everything together until smooth and completely mixed.
Finish & Serve: Top with fresh thyme. Serve.
Make sure you cut your sweet potatoes in cubes of equal size so that they cook at the same time.
Just like you always salt your pasta water, you need to salt the water that the sweet potatoes cook in! If you add salt while cooking the potatoes, you won’t need to add much later on.
Store leftover mashed sweet potatoes in an airtight container in the refrigerator for 3-5 days.
You can also freeze them in an airtight container or freezer bag for up to 10 months.