If you’re looking for the best recipe for garlic mashed savory sweet potatoes you’ve come to the right place. Simple enough to handle a little gravy on top, but really can stand alone with their amazing flavor.
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I grew up disliking sweet potatoes, my friends.
And if you like to call them yams, I’m talking about those too.
And while I have grown to actually like them now, I still carry strong opinions about how they should be served. For instance, any sweet potatoes that came from a can or have sticky marshmallows attached to them really should not exist.
But give them to me roasted, in this delicious gratin, or these sweet pecan yams and I will love them forever.
You’re about to find out one more way I love them.
I’ve been dreaming about for this recipe for years. I actually tasted garlic mashed savory sweet potatoes at a BYU football game (go cougars). We sat up in the fancy seats in the Loge and I don’t remember anything else they served other than amazing garlic mashed savory sweet potatoes. Oh my, they were so good. And I had seconds and probably thirds.
I’ve been dreaming about them ever since. And have tried countless recipes in an effort to recreate those yummy ‘taters–fancy, much more complicated recipes than this one.
After probably at least 2 years of experimenting, I finally just decided to simplify and that was finally when I found what I’d been looking for.
And now it’s time to share them with the world.
The Key Ingredient Lineup
Sweet potatoes (or yams, if you like)
Yukon gold or russet potatoes – I found that using only mashed sweet potatoes, you end up with results that are too sweet and not savory enough. Adding both sweet and savory potatoes gives them just the right balance.
Garlic infused butter – if that sounds fancy, don’t worry it’s not. It’s just melted butter with crushed garlic in it.
Sour Cream
Salt & pepper
How to Make Them
Peel the taters. Since sweet potatoes cook quicker than regular potatoes, cut the sweet potatoes twice as big so they don’t get over cooked.
You can cook them in an pressure cooker or on the stove. Adding salt to the water is important to give them enough flavor.
After they are done cooking, drain them well. Then it’s mashing time.
Add the sour cream and the garlic butter and go to town. I usually mash them with the wire whips in a stand mixer. Be careful not to overmix with the mixer or potatoes will become gluey.
Drizzle on some olive oil and add some chopped parsley for a garnish and they’re done.
Quick and easy. So delicious. And they look beautiful too.
Fancy enough for a Holiday dinner (hello Thanksgiving) yet simple enough for your everyday weeknight meal.
Time to dig in.
Garlic Mashed Savory Sweet Potatoes
If you're looking for the best recipe for garlic mashed savory sweet potatoes you've come to the right place. Simple enough to handle a little gravy on top, but really can stand alone with their amazing flavor.
Ingredients
- 1 pound sweet potatoes
- 1 1/2 pounds yukon gold or russet potatoes
- 3 cups water
- 1 teaspoon salt
- 1/4 cup butter
- 1 large clove garlic, minced
- 1/4 cup sour cream
- coarse salt & pepper, to taste
- olive oil and chopped fresh parsley or chives, for garnish
Instructions
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Wash and peel sweet potatoes and cut into 2 or 3-inch pieces. Wash and peel regular potatoes and cut into 1-inch pieces. See note.
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Electric Pressure Cooker Instructions: Place potatoes in pressure cooker pot with 3 cups of water and 1 teaspoon salt. Lock lid in place and cook on high pressure for 3 minutes. Naturally release potatoes for 10 minutes and then do a quick release.
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Stovetop Instructions: Place potatoes in medium saucepan with 3 cups of water and 1 teaspoon salt. Turn heat to medium high and heat until water starts to boil. Turn down heat to medium, cover the pan and let potatoes for simmer for 15 minutes or until potatoes are easily pierced with a fork.
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Meanwhile add 1/4 cup butter to a microwave safe cup and add 1 clove of minced garlic. Microwave for 30 to 60 seconds or until butter is melted. Let garlic-butter mixture cool while potatoes finish cooking.
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Drain potatoes well in a colander. Mash potatoes as desired. I usually place hot potatoes in a stand mixer with wire whip attachment. Add cooled garlic/butter mixture and 1/4 cup sour cream. Whip potatoes on low speed until light and creamy. Don't overmix with the mixer or potatoes will become gluey. Taste and add salt and pepper, if needed. Garnish with a drizzle of olive oil and chopped fresh parsley or chives on top, if desired.
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Serve immediately or transfer to a heat-proof serving dish, cover with aluminum foil and keep in a warm oven until ready to serve. Or you can place the potatoes back in the electric pressure cooker and use the keep warm function until ready to serve. You can stir in a little milk into the mashed potatoes just before serving if they need a little rehydrating after the warming process.
Recipe Notes
1. I’ve noticed that sweet potatoes cook quicker than Yukon gold or russet potatoes so I cut them in pieces that are twice as big so they don’t get over cooked.
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
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