Thursday, July 23, 2015

Garlic Sweet Potato Mash

Sweet potatoes are the best.  Growing up, we basically only had them doused with butter and brown sugar and marshmallows (Thanks, Dad!), but now I cook them in all sorts of forms.  In curry? Check. As fries? Check. The filling for tacos? Check. And now since I found this lovely recipe, as mashed potatoes? Check.  These potatoes are less sweet than normal because of the garlic, but equally delicious!  Serve with pork schnitzel for a complete meal!

Sweet Potato Mash

After looking again at this recipe, I halved it, but realized upon re-typing it that I did not half the milk or Greek yogurt.  Mystery solved as to why they were a little extra liquid-y.  I have made these before and they came out perfect, here I was blaming my ineptitude on the altitude!  Whoops!

Garlic Sweet Potato Mash

1 lb. (2 medium) sweet potatoes, cubed
1/2 tbsp butter
2 cloves garlic, minced
1/4 cup milk
1 tbsp plain Greek yogurt
salt and fresh cracked ground pepper, to taste


In a large pot boil sweet potatoes in salted water until tender, (easily pierced with a fork).
Drain in a colander.
Meanwhile, melt butter and sauté garlic until lightly golden. Return potatoes to the pan, add milk and sour cream. Mash until smooth. (I have used both a potato masher and some forks in this recipe, both work well, it's up to you!)
Adjust salt and pepper to taste.

Recipe adapted from Gina at Skinny Taste