I don’t know if I’ve ever met someone who didn’t like mashed potatoes.
For better, or for worse, it’s an American staple. The interesting thing is that when you buy whatever potatoes from whatever supermarket, they honestly lack flavor. So you have to add a pound of butter, or cream, or sugar to make them yummy.
Not the case when you buy local, high-quality potatoes.
This week I got my sweet potatoes from in.gredients a local, zero-waste grocer in my neighborhood in Austin, TX. I was preparing quite a feast of which, the main course was to be grilled Moroccan-spiced chicken. What tastes good with Moroccan spices? Ginger and garlic of course!
The key to making them a show-stopper… Don’t boil the potatoes!!!!
You have to roast the sweet potatoes and the potato will do all the work for you.
So here is a great recipe for mashed sweet potatoes, where the garlic and ginger is optional, but highly recommended 🙂
GARLIC-GINGER MASHED SWEET POTATOES
Prep time: 10 minutes
Cook time: 1 hour
Total time: 1 hour 10 minutes
- 3 medium-sized sweet potatoes
- 1 inch of fresh ginger (grated)
- 3-6 cloves of garlic (I use 6 cause I love it)
- 3 TBSP of unsalted, grass-fed butter
- 2 TBSP olive oil
- 1/4 cup of chicken stock (Ali makes a great veggie/chicken stock – recipe coming soon)
- Salt to taste
- Pre-heat the oven to 400° F.
- Cut your sweet potato in half lengthwise.
- Lightly rub the insides of the sweet potato with olive oil then lay them face down on a roasting pan.
- Place the potatoes in the oven and cook for about 40 min or until soft (you can check it by poking them with a fork, should go right through the whole potato with little pressure)
- Peel your garlic cloves and mince or use a garlic press.
- Peel and grate the ginger using a cheese grater.
- When the sweet potatoes are finished remove them from the oven and peel off the skin.
- In the meantime, heat up a medium-sized pot and drop in the butter.
- Once the butter is melted, sauté the garlic and ginger until they start to brown.
- Then toss in the peeled sweet potato and mash and mix with a potato masher or spatula.
- Next, add 1/4 of vegetable or chicken stock to moisten it up. Cook for another 4 min on medium-low heat.
- Finally add salt to taste, and serve!