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Mashed Garlic Sweet Potatoes

Mashed Garlic Sweet Potatoes

Serves: 3 to 6

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2 sweet potatoes, peeled and quartered
2 Russet potatoes, peeled and quartered
4 tablespoons unsalted butter
1 teaspoon extra-virgin olive oil
3 cloves garlic, minced
1/2 cup milk


In a medium saucepan, cover the sweet potatoes and Russet potatoes with salted water. Bring to a boil over high heat. Cook until the potatoes are tender, about 20 minutes. Drain the potatoes and transfer them to a large bowl. Mash. 

In the same saucepan in which you cooked the potatoes, melt the butter and olive oil over medium heat. Once the butter has melted, add minced garlic and cook until aromatic, about 30 seconds. Add the milk and a hefty pinch of salt. Right before the milk starts boiling, remove it from the heat and pour into the bowl with the mashed potatoes. Stir until the milk is fully incorporated into the potatoes. Serve immediately.

Photo Credit: Ramona King

About the recipe

Adjust the amount of milk according to your texture preference. If the texture of the mashed potatoes is too thick, add some more milk until you achieve the desired texture. Keep a close watch on the milk as it heats — if it boils, it will create a big mess.

Recipe submitted by Daniela J. from Atlanta, GA.