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YIELDS:

4 servings

PREP TIME:

0 hours 5 mins

COOK TIME:

1 hours 20 mins

TOTAL TIME:

1 hours 30 mins

ingredients

3 Medium to Large Sweet potatoes, scrubbed

1 Garlic bulb, top cut off

2 Tsp. olive oil

2 Tbsp. butter

¼ Cup Half and Half

Kosher Salt & Freshly ground black pepper to taste

DIRECTIONS

1. Preheat the oven to 375 degrees.

2. Place the bulb of garlic on a small piece of tinfoil. Drizzle with the olive oil and sprinkle with salt and pepper. Wrap the garlic in the foil into a little bundle. Put on a baking sheet along with the three potatoes. Cut small slits in the potatoes so steam can escape during baking.

3. Place the baking sheet in the middle of the oven and roast for 60-80 minutes until the potatoes are soft and the garlic is fragrant and soft.

4. Let the potatoes cool a little so you can handle them. Cut them in half and scoop out the potato into a bowl. Squeeze the soft garlic out of their skins right into the potato mixture. Add the butter, half and half and a pinch of salt and pepper.

5. Using a hand mixer, mix the potatoes mixture until light and fluffy. Add more half and half if needed. Taste and add more salt and pepper if needed. Pile into a bowl and enjoy!

NOTE: The first time I had this, I was eating at a great restaurant in East Hampton (years ago). I don’t remember the name of the restaurant now, but I loved this side dish. I went back several times that vacation just for these potatoes. Garlic smashed potatoes started showing up on restaurant menus all over Long Island that year and I started making them too. I don’t know why I stopped or when, but I was excited to serve these this week. Everyone loved them. The garlic gets really sweet and mellow when roasted and whipping them into the sweet potato is a little bit of heaven. I’ve used butter and half and half in this recipe but I’ve also made these with Land o’ Lake light butter, no butter, and with skim milk. All versions have worked – the garlic is what makes them so good.

If you like chunkier potatoes, you can also just use a potato masher and get a completely different texture. The taste isn’t compromised. But, I must say this light, fluffy recipe is close to perfect just as it is written. Give it a try and enjoy.

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