Mashed Sweet Potatoes with Rosemary and Garlic by Aidann Greenwolfe

[Dept of PMM Artists & things]

Mashed Sweet Potatoes with Rosemary and Garlic

 

I’ve never been much on the sweeter versions of this dish. So I created a savory one. It has been a big hit and a tradition in my family for years now. It’s as easy as making mashed potatoes but with a big punch in
the flavor. Goes great with Turkey and Gravy too. Or, as a vegetarian dish by
itself.

 

4 Sweet potatoes  (Orange fleshed yams are best), peeled and cut into large chunks

1 large russet potato, peeled and cut into large chunks

2 Sprigs rosemary, 1 chopped fine (about 1-2 teaspoons, or to taste), reserve one whole sprig.

1 garlic clove, run though a garlic press, or smashed and diced very fine.

½ cup sour cream or milk

3 T Butter

Salt and pepper to taste

 

** Place potatoes and a few dashes of salt in a large stockpot filled with enough water to cover and float the potatoes. Bring to a boil and cook for 20-25 minutes until a fork inserted into the potato flesh
goes in easily. Drain off water and replace the potatoes in the pot. Add the
rosemary, garlic, sour cream (or milk if using), and butter. Mash all
ingredients together with a potato masher or an electric mixer, arriving at a
smooth consistency. Add more sour cream and butter if needed. Stir in salt and
pepper to taste. Serve in a medium serving bowl with the reserved sprig of
Rosemary to garnish.***