Mashed sweet potatoes add color and sweetness to any plate. To balance their sweetness, try seasoning them with a little chili pepper and a squeeze of fresh lime juice. Serve them alongside pork, lamb or turkey. Serves 4.
2 pounds of sweet potatoes, celery root, parsnip, rutabaga, kohlrabi or other root vegetable
1 to 6 tablespoons butter or olive oil
1/4 cup roasted garlic, chopped chives or scallions, optional
1/4 – 1/2 cup chicken stock, milk, sour cream, heavy cream, buttermilk or combination
1/4 teaspoon ground chili pepper, or more to taste
1 teaspoon fresh lime juice
salt to taste
freshly ground black pepper
- Peel the potatoes (cut them in 2-inch chunks for faster cooking) and place them in a pot of cold salted water. Bring to a boil, turn down to a simmer and cook for 25 to 30 minutes, until a knife can be inserted without resistance.
- Drain and mash well with a potato masher, ricer or use a food mill.
- Return to the heat and stir in the butter. Stir in the garlic, chives or scallions.
- Stir in the stock, milk or cream, lime juice, salt, chili pepper and black pepper.
To roast a bulb of garlic: Preheat the oven to 400°. Cut the top off the garlic bulb. Drizzle the bulb with oil and wrap it in foil. Roast in the oven until the garlic is soft, about 15 to 20 minutes.