4purple sweet potatoespeeled and diced into 1" cubes
¼cupunsalted butter
2garlic clovesminced
⅓cupmilk or cream
½teaspoonsalt
½teaspoonground black pepper
Instructions
Wash the sweet potatoes, and then peel and dice them into 1” cubes.
Place the diced sweet potatoes into a medium sized saucepan and cover with cool clean water.
Place the pot on the stovetop and turn onto high heat. Allow to come to a boil.
Boil for about 15 minutes, or until the sweet potatoes are fork tender.
Carefully drain the water from the potatoes. Keep the potatoes in the colander and return the empty pot back to the stovetop.
Add the butter and garlic over low heat just until the butter has melted and the garlic is fragrant.
Add the sweet potatoes back to the pot with the melted butter and pour in the milk.
Using a potato masher, mash until smooth and all the ingredients are mixed together. Taste and season as needed with salt and pepper (I used ½ teaspoon of each, but adjust according to your preferences).
Serve immediately. You can top with a pad of butter and fresh chopped parsley if desired.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave until warmed.