Please don’t be offended, I do know that I really shouldn’t screw with mashed potatoes — I mean they are perfect just as they are, but I obviously I have no self control, no class, and no respect for tradition.
So you can stop reading now, and continue making classic mashed potatoes, or you can take a risk and make these roasted garlic mashed sweet potatoes. They are sweeter, more nutritious and goddamn it they look better on the plate. Oh, and they still have potatoes in them so you don’t have to go cold turkey.
Roasted Garlic Mashed Sweet Potatoes
(serves 4)
Heat your oven to 350F. Cut a slim amount off the *bottom* of the head of garlic. Just enough to expose the cloves. Coat the exposed cloves in olive oil and wrap up in aluminium foil so the exposed cloves are enticing upwards. Place in the oven and bake for 45 minutes total, about 15 minutes before you start cooking the potatoes.
Put a large pot of water on to boil. Once boiling, add two tablespoons salt. Quarter the potatoes and add to the water. Cook until all potatoes and sweet potatoes are soft, about 25 minutes. Drain. Using a potato masher incorporate in the butter and then slowly the yogourt. Remove the garlic from the oven and squeeze the roast garlic right into the potatoes. You will need a hefty amount of salt but as you season it with salt and pepper taste it. Serve hot.
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