Savory Mashed Sweet Potato Blend features russets and sweet potatoes blended with roasted garlic, fresh herbs, and dairy for the creamiest and tastiest mashed potatoes to hit your dinner table.
Mashed potatoes have always been a favorite side dish in our house, even though we don’t make them often enough. Using half sweet potatoes and half russet potatoes definitely takes the dish to a new, spoon licking level. Adding roasted garlic and fresh herbs make your mashed potatoes out-of-this-world delicious. Savory Mashed Sweet Potato Blend will definitely take your taste buds on an adventure
We first started making this side dish after a solo trip Russ took to New Zealand. His friend had made a mix of kumara (a variety of sweet potato) and russet potatoes that he absolutely loved. We can’t get kumara in the U.S., so he decided to substitute sweet potatoes, and a new favorite potato dish was born. Yep, he’s the one who actually developed this recipe, and I simply riffed on it.
While Savory Mashed Sweet Potato Blend is a perfect side for just about any dish, it’s definitely worthy of your holiday table. I know it will be on our table for Thanksgiving this year! It will pair perfectly with Green Bean Casserole, Vegetarian Stuffing, and Roasted Delicata Squash.
FAQs:
While this recipe uses chives, thyme, and roasted garlic to achieve a savory flavor, you can definitely use any number of fresh herbs. A hint of cardamom or nutmeg will brighten the flavor a bit, or you could add fresh rosemary or sage in place of the thyme. Sautéed leeks also pair well with the flavor of sweet potatoes.
Store leftover mashed potatoes an airtight container in the fridge for up to four days. To reheat, simply place in a microwave safe bowl, and heat in one-minute intervals, stirring between each heating. You may need to add a little extra butter to make them smooth and creamy. You can use the same tactic heating them in a saucepan over medium-low heat, stirring frequently.
Technically, yes you can. However, I always find that the are a little watery after being frozen. Adding extra butter and cream to the potatoes helps them hold up better in the freezer when reheating. I will usually make a twice-baked mashed potato casserole with leftovers that were frozen. Simply thaw the potatoes in the fridge overnight, then place in a bowl, mix in some grated cheese and a little extra butter. Transfer to a casserole dish, top with a bit more shredded cheese (and some bacon bits if you like), and heat in a 350ºF oven until heated through. Broil the top a bit to add extra color if you’re so inclined.
How to Prepare Savory Mashed Sweet Potato Blend:
- Begin by peeling, washing, and chopping the potatoes. You will want the sweet potatoes to be a bit larger than the russets as the sweet potatoes cook a little faster, and this will ensure that they are finished cooking at the same time.
- Place the potatoes in a large pot of water, and add a teaspoon of salt. Bring the pot to a boil, cover with a lid, turn to medium-low heat and simmer for about 20 minutes until the potatoes are easily pierced with a fork or pairing knife. Do make sure not to overcook as this will make the mashed potatoes mushy and watery.
- When the potatoes are cooked, drain well, then return to the pot to mix.
- While the potatoes are cooking, finely chop the thyme and chives. Bring both the milk and butter to room temperature as well.
- Add the butter and parmesan, and mix together with a potato masher. I prefer this method over a mixer because if the potatoes get over mixed, they can turn gummy. See How to Avoid Making Gluey Mashed Potatoes for more tips from Jill at Home Cook FAQ.
- After the butter, cheese, and potatoes are thoroughly mixed, mix in the Greek yogurt and roasted garlic. (Check out this page for how to roast garlic.)
- Finally, fold in milk, fresh herbs, salt, and pepper. Your ultra creamy Savory Mashed Potatoes are ready to serve.
Serving Suggestions:
- You could use Savory Mashed Sweet Potato Blend to top a shepherd’s pie—yum! Check out the easy recipe at The Wholesome Dish.
- Serve these potatoes with any protein you like. We’ve served it with Smoked Pork Loin, Oven Baked Pork Chops, Air Fryer Whole Chicken with Lemon and Thyme, and Smoked Chuck Roast with Garlic Sage Butter, Air Fryer Turkey Breast.
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Ingredient Substitutions:
- You can use minced fresh garlic in place of the roasted in this recipe, but reduce the amount of garlic since roasted garlic is not as strong as fresh. (Unless, of course, you are a total garlic lover.)
- Try using Garlic Scape Herb Butter in place of the butter, garlic, and fresh herbs.
Recipe Notes:
- A cast iron Dutch oven is perfect for recipes like this because it conducts heat so well.
- I use my grandma’s old fashioned potato masher (can’t bring myself to replace it), but OXO has a similar one (with a more comfortable handle).
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Savory Mashed Sweet Potato Blend
Savory Mashed Sweet Potato Blend features russets and sweet potatoes blended with roasted garlic, fresh herbs, and dairy for the creamiest and tastiest mashed potatoes to hit your dinner table.
Ingredients
- 1 ¼ pounds sweet potatoes (2 medium)
- 1 ¾ pounds russet potatoes (2 medium)
- 1 teaspoon Himalayan pink salt
- 4 teaspoons roasted garlic
- ¼ cup shredded parmesan cheese
- ½ cup warm milk
- 4 tablespoons unsalted butter, room temperature
- ⅓ cup Greek yogurt
- 2 tablespoons fresh chives (plus more for garnish, if desired)
- 1 tablespoon fresh thyme
- salt and pepper to taste, about ½ teaspoon each
Instructions
- Begin by peeling, washing, and chopping the potatoes. You will want the sweet potatoes to be a bit larger than the russets as the sweet potatoes cook a little faster, and this will ensure that they are finished cooking at the same time.
- Place the potatoes in a large pot of water, and add a teaspoon of salt. Bring the pot to a boil, cover with a lid, turn to medium-low heat and simmer for about 20 minutes until the potatoes are easily pierced with a fork or pairing knife. Do make sure not to overcook as this will make the mashed potatoes mushy and watery.
- When the potatoes are cooked, drain well, then return to the pot to mix.
- While the potatoes are cooking, finely chop the thyme and chives. Bring both the milk and butter to room temperature as well.
- Add the butter and parmesan, and mix together with a potato masher. I prefer this method over a mixer because if the potatoes get over mixed, they can turn gummy.
- After the butter, cheese, and potatoes are thoroughly mixed, mix in the Greek yogurt and roasted garlic.
- Finally, fold in milk, fresh herbs, salt, and pepper. Your ultra creamy Savory Mashed Potatoes are ready to serve.
Notes
You can use minced fresh garlic in place of the roasted in this recipe, but reduce the amount of garlic since roasted garlic is not as strong as fresh. (Unless, of course, you are a total garlic lover.)
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 317Total Fat 9gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 25mgSodium 482mgCarbohydrates 50gFiber 6gSugar 8gProtein 9g
Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.
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