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 ΒΌ 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).