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Lunch recipe · from the recipe book

Garlic-Rosemary Mashed Sweet Potatoes

Silky sweet potatoes mashed with garlic warmed in olive oil and butter, fragrant rosemary and thyme, and a bright finish of chives and lemon.

Garlic-Rosemary Mashed Sweet Potatoes

Ingredients

  • 4 medium500 gSweet potatoespeeled and cut into 1-inch chunks
  • 1 medium250 gRusset potatoespeeled and cut into 1-inch chunks
  • 6⅓ cups1,500 gWater
  • ¾ tsp4 gSalt
  • 1 tbsp14 gOlive oil
  • 1 tbsp15 gUnsalted butter
  • 5 cloves15 gGarlicthinly sliced
  • ¾ tsp1 gDried rosemarycrumbled
  • 1 tsp1 gDried thyme
  • ⅓ cup (80 ml)80 gMilk, 2%
  • 1 medium15 gGreen onionsthinly sliced
  • 1½ tsp8 gLemon juice
  • ½ tsp1 gBlack pepper

Steps

  1. Peel and cut the sweet potato and russet potato, slice the garlic, and slice the green onion before you start cooking.
  2. Put the sweet potato and russet potato in a large pot with the water and half of the salt. Bring to a boil, then simmer until both are very tender when pierced with a knife, 15 to 18 minutes.
  3. Drain the potatoes in a colander and let them steam dry for 2 minutes. Wipe out the pot.
  4. Set the empty pot over low heat and add the olive oil and butter. When the butter melts, add the garlic, rosemary and thyme and cook, stirring, until the garlic is soft and pale gold, 2 to 3 minutes.
  5. Pour the milk into the pot with the garlic and herbs and warm it until steaming, about 1 minute.
  6. Return the potatoes to the pot and mash with the warm garlic-herb milk until smooth with a few small lumps.
  7. Stir in the lemon juice, the black pepper and the remaining half of the salt.
  8. Spoon into a serving bowl and scatter the green onion over the top. Serve warm.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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