Ingredients
Method
- Prepare the potatoes: Peel the sweet potatoes and cut them into roughly equal chunks so they cook evenly. Place them in a large pot along with the garlic cloves.
- Boil: Fill the pot with enough water to cover the potatoes and garlic by about 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to medium and cook for 15–20 minutes, or until the potatoes are very tender when pierced with a fork.
- Drain and steam dry: Drain the potatoes and garlic well, then return them to the warm pot. Let them sit uncovered for 2–3 minutes to allow excess moisture to evaporate — this helps create a fluffier mash.
- Mash: Add butter and olive oil to the pot. Using a potato masher or hand mixer, mash until smooth and creamy. Gradually pour in milk (or cream), starting with 1/4 cup, until the desired consistency is reached. For a richer texture, you can add more butter or a splash of cream.
- Season: Season generously with salt and black pepper to taste. Mix thoroughly to combine the flavors. The roasted garlic will blend smoothly into the mash, giving it a subtle, savory aroma.
- Serve: Transfer the mashed sweet potatoes to a serving bowl. Garnish with chopped chives or parsley for color and freshness. Serve warm as a comforting side dish for chicken, turkey, pork, or plant-based mains.
- Optional: For extra depth, stir in a sprinkle of smoked paprika or a touch of grated Parmesan cheese before serving.
Nutrition Facts (per serving)
Notes
For a vegan version, replace butter with vegan butter and use plant-based milk.
Roast the garlic beforehand for a milder, sweeter flavor.
Leftovers store well in the fridge for up to 4 days and can be reheated on the stove with a splash of milk.
Roast the garlic beforehand for a milder, sweeter flavor.
Leftovers store well in the fridge for up to 4 days and can be reheated on the stove with a splash of milk.