Roasted garlic and sweet potato mash recipe
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- Root vegetables
- Sweet potato
- Sweet potato mash
Sweet potatoes are full of flavour, and are also higher in fibre than regular potatoes. Try this for an untraditional side to some spicy bangers or a roast.
60 people made this
- 4 sweet potatoes
- 2 heads garlic
- 2 tablespoons olive oil
- 30g butter (at room temperature)
- 175ml light soured cream
- 100g light cream cheese
- 1/2 teaspoon cayenne pepper (optional)
- salt and freshly ground black pepper to taste
MethodPrep:15min ›Cook:1hr15min ›Ready in:1hr30min
- Preheat an oven to 200 C / Gas mark 6.
- Prick the sweet potatoes with a fork or the tip of a paring knife; set aside. Cut off the top of the heads of garlic to expose the cloves, trimming about half a centimetre off of the top of each clove. You may need to trim individual cloves along the sides of each head. Brush the cut cloves with the olive oil, then nestle each head into a piece of aluminium foil.
- Place the sweet potatoes and garlic cloves directly on the oven rack. Bake for about 1 hour, removing the sweet potatoes once they have softened, and removing the garlic heads once they are tender and nicely browned.
- Peel the sweet potatoes, and place into a mixing bowl. Squeeze the individual garlic cloves into the bowl, then add the butter, soured cream, cream cheese and cayenne pepper. Mash until smooth, then season to taste with salt and pepper. Scrape the mashed potatoes into a baking dish, and return to the oven for about 15 minutes to reheat.
Reviews & ratingsAverage global rating:(26)
Reviews in English (22)
Not sure if i got the measures wrong, but the mash was too creamy, and didn't have the fluffy texture it should have. Will try again less cream cheese and soured cream.-09 Apr 2011
My mom loved it-05 Jun 2015
Garlic and sweet potato does not go. Too garlicky! Not nice. Will stick to hint of nutmeg and cream cheese next time.-28 Dec 2014
The Simplest Garlic Mashed Potatoes Recipe
Mitch Mandel and Thomas MacDonald
There's a vast difference between the garlic mashed potatoes that you would eat a whole bowl of for dinner, and the ones that you leave untouched and left to get cold. So let's make things more interesting, or should we say, let's mash things up (sorry, what can we say, it was right there.) Mashed potatoes are the perfect creamy canvas for big flavors, and a spice like garlic is a great match. Consider this a base recipe (even if you wanted to forgo the roasted garlic) for an infinitely mutable mash ready for whatever heady and artisanal embellishments you can dream up. Some of the best garnishes you can add to this dish: fresh chopped rosemary, thyme, basil, freshly chopped chives, bacon and sautéed spinach, caramelized or roasted onions, roasted green peppers, (or spice things up with the hot pepper of your choice), crumbled goat or even blue cheese, basil or kale pesto, lemon (juice and zest) with olive oil (instead of butter), artichoke hearts with sun-dried tomatoes, and pretty much anything else you can imagine. The possibilities are endless! Once you've found your favorite blends, you can even use these garlic mashed potatoes as a topping for your favorite burger or sandwich.
Nutrition: 180 calories, 8 g fat (5 g saturated), 360 mg sodium
I’ve adapted my garlic mashed sweet potato recipe for the slow cooker, as another option for you this Thanksgiving Day. The slow cooker is a great appliance to use on those days you have a lot to cook, and not enough room on your stove and this sweet potato recipe couldn’t be easier to adapt for the slow cooker.
I’ve also done this with maple, I just skipped the garlic and added 1 1/2 tsp pure maple syrup instead for a sweeter version. Enjoy!
And since so many are asking, I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker. I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This crock pot is so great, I actually own two!
1. Roast the garlic
Cut a head of garlic horizontally. Drizzle some olive oil on cut sides. Sprinkle a little bit of salt and wrap it in a foil.
Roast for about 45 minutes at 375°F. Cool completely.
2. Cook potatoes
Wash and peel the potatoes. (Unless you’re going for a rustic look, I recommend peeling the potatoes.) Then cut into 2-inch chunks. It ensures even cooking.
Place the potatoes in cold salted water and bring it to a boil. This will ensure the potatoes cook evenly throughout.
Be sure to generously salt the cooking water. Otherwise, no amount of salt later will make it as good as cooking in salted water. Trust me.
As a result, you’ll actually end up using less salt. Potatoes love salt!
3. Mash the potatoes
Once the potatoes are fork tender, drain them well. And add half of the milk, butter and rest of add-ins and start mashing right away while the potatoes are still hot. Keep adding the rest of the milk until desired consistency.
Rule #2 to prevent gummy, glue-y mashed potatoes, it’s essential to start mashing the potatoes while they’re hot and use hot milk and softened butter.
You can add whatever else you like.
My secret ingredient is couple tablespoons of mayo. You won’t taste it, but it adds subtle richness without overpowering roasted garlic flavor.
Rule #3 to prevent gummy, glue-y mashed potatoes, don’t overwork your potatoes. And that means, forget about mixers, blenders and food processors!
Overworking potatoes with high-speed electric tools overwork the potato starches, creating glue-y, starchy thick paste! Yuck!
This potato masher is my go-to, because it does better job than a wavy masher. But if you’re after super smooth texture, go with a potato ricer instead.
HOW DO I ROAST POTATOES WITHOUT USING OIL?
Those transitioning to a plant-based diet, often ask "why no oil?" and "how do I cook without oil?" First, any oil contains fat, which our bodies need in the natural sense, but oil (all oil) is 100% fat and processed). In fact, oil has no nutritional value. Fats from nuts, avocados, and other whole-foods should be eaten in moderation. Whereas, oil, of all kinds, should be avoided.
Despite the debate surrounding oil vs. no oil, cooking without oil is simple and healthier regardless of your stance on oil. Vegetable broth, aquafaba, and other cooking techniques replace the use of oil while providing the same results.
For instance, par-boiling potatoes, softens the potatoes, allowing for seasonings to stick and provides a soft potato center and crispy outside. Marinating parboiled roasted garlic potatoes also allows for flavors and seasoning to absorb prior to cooking.
In order to roast the best tasting garlic potatoes, I parboiled and marinated my potatoes first. Furthermore, using fresh garlic and other fresh ingredients is a game-changer when roasting garlic potatoes.
Mashed Sweet Potatoes with Roasted Garlic
The addition of roasted garlic (which is so freaking easy to make) gives sweet potatoes a very savory twist.
There are certain vegetables that I bring home and have a stare off with for a while before cooking them. I think sweet potatoes tops the list, partly because they will last forever, so the staring contest can go on for quite some time. And partly because they have eyes. Oh, yes, you are right, I am so funny.
It’s really because while I love them simply mashed with some butter and milk, and not much else, that can feel boring. We never seem to get tired of plain regular mashed potatoes, but for whatever reason sweet potatoes seem to be clamoring for change (this is me projecting my feelings onto a sweet potato).
Also, because of the naturally slightly sweet nature of these potatoes, the tendency is to go for seasonings and flavors that underscore or amplify the sweetness. But then that gets expected as well. Anyway, in my quest for different, for savory, and for not a lot of extra thinking, I picked roasted garlic as the newest uncomplicated addition. I’m fairly certain this is going to wiggle its way into the regular rotation.
The addition of roasted garlic (which is so freaking easy to make) gives sweet potatoes a very savory twist.
There are a lot of types of sweet potatoes, and if you are a sweet potato fan, have at it, and get to know the different kinds. Here is a thoughtful description of all of the types (or at least 16 of them). The exteriors and the interiors range considerably in color. Mostly commonly you will find various shades of white, tan, and all sorts of orange hues.
In this recipe I tested with an organic sweet potato with a very pale cream interior (kind of the color of Yukon golds). I do think next time I might look for orange sweet potatoes, since I am really a sucker for the color and it makes a holiday table feel like a holiday table to me.
Oh, and the difference between yams and sweet potatoes? That I’ve read about so many times, and still can’t quite cement into my brain? And which, by the way, people actually don’t seem to agree on? (Are all sweet potatoes yams? Yes, no, maybe?) Ugh, I have to get back to this another day.
Meanwhile, hello something new on the Thanksgiving table, or in my case, making an earlier debut on the Rosh Hashana table. If you haven’t ever tried making roasted garlic, just do that today. Stupidly, stupidly easy. And such a simple way to change up the flavor of everything from a crostini topping to a sauce to a chicken dish.
Other Sweet Potato Side Dish Recipes:
Like this recipe? Pin it to your favorite board on Pinterest.Pin This
Gluten Free Living – 2017
I loved Roasted Italian Sweet Potato Soup! After roasting sweet potato fries with garlic and all kinds of Italian seasonings, you mix the seasoned fries with vegetable broth and almond milk until you get just the right creaminess. I actually made this recipe two different ways. The first was to just mash the sweet potatoes before adding the broth and almond milk. I garnished the soup with additional thyme, chives and roasted sweet potatoes.
The second time I made it, I pureed all of it after adding the broth and almond milk. Then I garnished the soup with additional roasted sweet potatoes, thyme and freshly shaved parmesan cheese. This recipe is excellent each way, but my preferred way of eating this sumptuous soup was actually the second way. I loved the thickness after pureeing the soup. Plus, I really enjoyed having the parmesan cheese on top. But if you are trying to keep this recipe vegan as well as gluten free, then you can omit the cheese.
By now most of you realize how much I enjoy soups. I eat them all year round – even in Texas! When I made up a batch of Garlic Italian Sweet Potato Fries in early January, I remembered just how good that recipe really was. I wondered how it would do in a soup. Now I know. It’s awesome!
Roasting veggies before adding them to soups or casseroles increases the flavor exponentially! Plus, adding the basil, oregano, thyme, parsley, rosemary and fresh chives flavors the soup incredibly well. I chose to use mostly dried herbs because I like the way they turn out, but you can also use fresh herbs if you have them.
I kept the soup vegan by using vegetable broth and almond milk, but chicken broth and half-and-half or cream will work just as well if you don’t have any issues with dairy. So whether you simply mash the potatoes or puree them, you end up with a heavenly soup that’s perfect for any dinner meal. Roasted Italian Sweet Potato Soup is not only amazing comfort food, it’s healthy, low calorie and a clean-eating recipe your whole family can enjoy without guilt!
I garnished Roasted Italian Sweet Potato Soup with additional sweet potatoes, fresh thyme and chives.
Here I simply mashed the sweet potatoes. It provided a lot of additional texture.
In this version, I pureed the soup and then garnished it with fresh parmesan cheese shavings and thyme. (You can also add reserved roasted sweet potatoes). This was actually my favorite way to eat this soup.
I used these ingredients. I actually thought this recipe worked a little better with dried herbs, rather than fresh (except for the chives), but you can use fresh herbs if you have them.
Peel sweet potatoes and cut down in French-fry shapes. Place in a large 10吋″ glass baking dish that’s been sprayed with olive oil cooking spray. (Or you can place on a parchment paper-lined cookie sheet. Spray parchment paper with olive oil cooking spray).
Sprinkle sweet potatoes with salt, pepper and drizzle with 2-3 tbsp. olive oil.
Combine 1/3 cup olive oil with garlic, oregano, basil, parsley, thyme, rosemary and fresh chives.
Brush seasonings on top of sweet potatoes. Cover with foil.
Bake at 400 about 30 minutes. Remove foil, turn potatoes over. Bake an additional 5-10 minutes. Remove from oven. Reserve about 1/2 to 2/3 cup sweet potatoes for garnish .
Make sure you don’t overcook the sweet potatoes or allow them to get brown. You don’t want a scorched taste to your soup.
Place sweet potatoes with all the herbs and drippings into a large Dutch oven or stock pot. Add vegetable broth. Cover with lid and heat through.
Mash sweet potatoes with a potato masher.
Add almond milk and stir to combine.
Serve soup garnished with fresh chives, thyme or other herbs.
This version allows chunks of sweet potatoes in the soup.
If desired, puree ingredients (after adding almond milk) with an immersion blender until smooth.
If desired, garnish soup with fresh parsley and reserved roasted sweet potatoes.
If you don’t need to keep the soup vegan, garnish with reserved roasted sweet potatoes, fresh parmesan cheese shavings and additional thyme. Personally, I thought this was the best way to eat the soup. It was so thick and creamy I just wanted to keep eating it!
Every bite had me drooling!
Garlic & Ginger Sweet Potato Mash
Most sweet potato recipes are made with a lot of sugary ingredients, which is something I don&rsquot understand. Why take something that is naturally sweet and make it even sweeter by adding sugar to it?
Sweet potatoes have a wonderful flavor, they don&rsquot need much help to taste better. In this recipe, they are enhanced with ginger, garlic and cinnamon.
That&rsquos it. Plain sweet potatoes, with natural flavors no added sugar and no marshmallows.
If you are hosting a holiday dinner this season, or want a different side to serve to your family you have to give these a try. They are so easy to make, can be made the day before and popped in the oven just before dinner.
Aside from the holiday turkey, this is our favorite side dish to serve with Cranberry Orange Chicken Breasts or Turkey Cranberry Meatballs.
Roasted Garlic Mashed Potato Recipe
INGREDIENTS (Serves 6-7 people)
4 lbs Russet Potatoes
2 sticks (8 oz) room temperature Butter
1 cup room temperature Heavy Cream
1 head Garlic
1 tbsp Virgin Olive Oil
Salt (to taste)
Fresh Ground Pepper (to taste)
NOTE: We saved money on this recipe using store brands from ALDI:
How to make roasted garlic mashed potatoes:
Cut end off end of head of garlic, place in foil and drizzle with olive oil.
Close up foil and bake in 400 degree oven for 30 minutes.
Allow to cool.
Peel and dice potatoes into 1/2″ cubes.
Cover in water in large pan and boil 20 – 30 minutes, until soft.
Add 4 cloves of the roasted garlic by popping out of their skins.
Mash potatoes with a potato masher or heavy spoon until well mashed.
Use hand mixer to smooth out any remaining lumps.
Slowly add cream until potatoes reach appropriate consistency.
Season with salt and pepper to taste.
You have 2 options . . . to make your deliciously simple mash . . .
1 – You can throw everything into a bowl and mash it by hand or
2 – You can throw everything into your food processor or blender and let it do the work for you.
I generally take option #2 so my mash is silky smooth but either way will work.
However you want to do it simply –
1 – Place pumpkin and sweet potato into your food processor/blender or a medium size bowl.
2 – Squeeze the deliciously caramelized flesh from each clove of that magical bulb (or is it head?!) of oven roasted garlic into your pumpkin and sweet potato mix.
3 – Add coconut oil, salt and pepper and then process or mash until silky smooth and well combined.
Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your deliciously simple, seriously flavorful, roasted garlic, pumpkin and sweet potato mash (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.