Sweet Potato Mash with Fresh Garlic Oil

People hear the word "oil" and panic, but when it comes to comfort food I opt for excess with fat. This sweet potato mash with fresh garlic oil ticks every box.

The idea for this came after making a glut of garlic oil for my first Food Network Friday post and discovering its awesomeness. I wanted a slightly more simple and fast way to achieve a similar result, so rather than cooking the cloves whole I smashed a couple and popped them in the warm oil for ten minutes. Close enough, right? Also this might be the first time I've used oil and not ruined whatever it is I'm wearing that day (seriously, I don't have a single pair of pyjamas that aren't grease stained).

I first made this recipe with pumpkin and potato and am confident you could mix in all sorts of different veg (think root veg mainly). The measurements don't need to be precise, but rather within reason and according to your personal taste. It's relatively fool-proof.

As far as what to serve the mash with, grab a few large field mushrooms and brush all over with a mixture of juice from ½ lemon, a tablespoon or two of olive oil, some salt, a clove of minced garlic, and some fresh thyme (pound it together with a pestle and mortar if you've got one). Pour any remaining juice into the open cups and bake at 175 C (350 F) for 15-20 minutes. Throw some minted peas on the plate and you've got a meal.

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Garlic mashed sweet potatoes

Makes one large portion or two small sides. Double the recipe if you're hungry.

Servings: 1

Ingredients

• 1 medium floury potato peeled and cut into 1-2 inch chunks (mine was 180g)
• Approx the same quantity of sweet potato as above mine was 150g
• 2-3 cloves garlic peeled and smashed
• 3 tablespoons olive oil
• Salt to taste (I use ¼ teaspoon)
• Non-dairy milk
• Freshly grated black pepper

Instructions

• First add the sweet potatoes and potatoes to a saucepan of boiling water and simmer until tender.
• While the spuds are boiling, pop a small saucepan on low heat. Add the oil and garlic (don't chop it, just smash it) and leave it for 10-12 minutes to infuse. Be sure the temperature is kept low or the garlic will burn and you'll need to start again. The garlic should not change colour.
• When the potatoes are tender (test with a knife), drain and mash in a medium bowl. Add a splash of non-dairy milk to bring it together and then pour the contents of the oil pan in, including the garlic. Mash it all up good. Season with salt and pepper to taste (I like to add a pinch of flaked sea salt on top as well).