My sleep deprived brain is lacking in witty things to write.
So I’ll keep this simple. But I do promise to share more adventures in motherhood later on.
Garlic plus mascarpone plus sweet potatoes make a rich, creamy side dish you can serve with just about anything.
The garlic is cooked down in a little bit of half and half before being mashed into a paste, and then added to the sweet potatoes.
Mascarpone, which you’ve probably noticed is a frequently-used item in my kitchen, adds a silky creamy flavor that makes this mashed sweet potato recipe better than any other I’ve had.
Plus herbs. Always fresh herbs on top.
Garlic Mascarpone Mashed Sweet Potatoes
Author: Vicky Cassidy
Recipe type: Side Dish
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 2 lb sweet potatoes, peeled and halved (or quartered for very large pieces)
- 6 garlic cloves, roughly chopped
- ¼ cup half and half
- 3 oz mascarpone cheese
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon tarragon, chopped (or other herb or your choice)
Instructions
- Bring a large pot of water to boil. Add potatoes and cook until they are soft. Drain water and return potatoes back to pot. Mash until almost smooth.
- In a small pan, combine garlic and half and half. Bring to a simmer over medium-low heat. Reduce heat, cover, and cook for 10 minutes. Use a fork to mash into a paste.
- Combine mashed sweet potatoes, garlic mash, and mascarpone. Mix well and season with salt and pepper to taste. Top with tarragon and serve immediately.
NOM NOM BOM
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