1.5-2poundspurple sweet potatoesStokes or Japanese
2ouncesghee/butter/plant-based butter alternative
2clovesgarlicminced
1/4cupminced fresh herbssage, thyme, chives, etc.
1/2cupmilk or milk alternativeunsweetened and plain if plant based
salt and pepper to taste
Instructions
Wash and peel sweet potatoes (*see note) and cut into large chunks. Place in a large pot and cover with cold water. Bring to a boil on the stove-top, cover and cook until fork tender, about 15-20 minutes.
While the potatoes boil, combine the butter or ghee in a small sauce pot over medium-low heat. Add the garlic and herbs and let simmer for a few minutes until butter is completely melted and flavors of the herbs have infused into it. Set aside.
Drain the potatoes once ready and place them back into the pot. Add the milk, salt and pepper and mash until creamy.
Pour the melted butter herb sauce (reserving some for serving) onto the mashed potatoes and stir to combine.
Serve with the additional butter herb sauce and finish with some flaky sea salt.
Notes
*It's not necessary to peel the potatoes just wash well if you like the skins in your mashed potatoes.