Mashed Sweet Potatoes with Roasted Garlic / Sarah Crowder / Katie Workman /
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Mashed Sweet Potatoes with Roasted Garlic

The addition of roasted garlic (which is so freaking easy to make) gives sweet potatoes a very savory twist.
Prep Time20 mins
Cook Time1 hr 15 mins
Course: Side Dish
Cuisine: American
Servings: 8 People
Calories: 235kcal
Author: Katie Workman


  • Coarse or kosher salt to taste
  • 3 pounds sweet potatoes peeled and cubed
  • 10 cloves roasted garlic
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • ¾ cup whole milk or half and half or a combo, warmed
  • ¼ teaspoon freshly ground black pepper


  • Bring a large pot of salted water to a boil over high heat. Add the potatoes, allow the water to return to a simmer. Adjust the heat so the water remains at a simmer and simmer until the sweet potatoes are soft, about 20 to 25 minutes.
  • Drain the potatoes and either return them to the pot with the garlic and mash with an immersion blender or a potato masher, or put the potatoes through a ricer or a food mill with the garlic, doing this so the riced potatoes fall back into the pot. Add the olive oil, butter, milk, salt, and pepper and stir to thoroughly combine. Serve hot.


Calories: 235kcal | Carbohydrates: 37g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 105mg | Potassium: 618mg | Fiber: 5g | Sugar: 8g | Vitamin A: 24300IU | Vitamin C: 5mg | Calcium: 85mg | Iron: 1mg