People hear the word "oil" and panic, but when it comes to comfort food I opt for excess with fat (and come on, it's not like it's a fatty burger or anything). I should add I don't engage in comfort eating all that often and I consider things like this a treat. I am by no means a nutritionist and make no claims of being a health foodie, but I'm pretty sure you're not going to keel over from a few tablespoons of oil here and there.
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.
Garlicky Sweet Potato Mash
- Directions/Method
- 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).