Mashed Sweet Potatoes With Roasted Garlic Recipe (2024)

Way too much liquid. If I make again I will mash everything with just butter (no cream) and add cream as needed at the end.

I made these potatoes exactly by the recipe. Going by the recipe is rare for me, but perhaps I should do that more often! The potatoes were delicious and guests raved! They were served with a lovely spinach salad another NYT recipe for pork chops. All so dang good! Thanks NYT Cooking.

I mostly stuck to the recipe except I followed one note’s suggestion to use less cream and that worked out well. I made it the day before serving and heated it up with some more butter and it came out excellent. A perfect hearty side dish for the holidays and one I’ll definitely be making again.

I always cook a small potato with sweet potatoes I’m going to mash. Improves the consistency and softens the sweetness somewhat - a personal preference. As potatoes tend to take longer to boil than sweet potatoes, I either cut the former in smaller pieces or put them in the water for a few minutes before putting in the latter.

I’m having company who are kosher, so I’ll try this with almond milk and non-dairy “butter” or perhaps olive oil.

Friends have made delicious mashed potatoes with baked russet (Idaho) potatoes. Yukon Gold would probably work, too.

Loved this recipe, but will definitely double it next time. Really only produced two hefty servings.

Recipe worked out great! (Even though I had to substitute milk for cream). I will prepare sweet potatoes this way from now on.

I wanted to speed things up a bit because of time constraints, so on advice from my wife, I cooked 5 minutes in a microwave wrapped with paper towel and then baked what were two smaller potatoes and a smaller head of garlic for 30 minutes instead of 60. Turned out great. And I used some of the cream and butter I didn’t need for the potatoes (I also used olive oil 50:50 instead of all butter) and mixed in shredded up the skins to get the fiber. Tasted really good too.

Made this with only a splash of heavy cream. Came out great!

Very easy and tasty. Used immersion blender to make it very smooth. Used vegan heavy cream and olive oil as substitutes for dairy. Great for babies at the table.

They definitely seemed a little soupy when I made them, but when I put them in a baking dish and reheated them the next day, they were perfect.

Delicious and rich, with heavy cream and butter. I added several shakes of garam masala for extra warmth. Might try dialing back the cream by mixing it with some whole milk, might not.

Cooked according to recipe. I used red skinned sweet potatoes as that was all that was available and that worked beautifully, although I baked them a little longer. They were just “OK”. I would increase the amount of garlic…was barely noticeable. I would try again as it’s quite easy and works well as a make ahead dish.

I made this recipe for Thanksgiving and our nephew, who is pretty picky, couldn't stop eating them! Definitely will be making these sweet potatoes again!

Oh my gawd this is decadent and so delicious. I could eat a whole batch myself.

Amy K: How did the almond milk work out? Thanks!

Can I substitute yams for sweet potatoes?

I made these potatoes exactly by the recipe. Going by the recipe is rare for me, but perhaps I should do that more often! The potatoes were delicious and guests raved! They were served with a lovely spinach salad another NYT recipe for pork chops. All so dang good! Thanks NYT Cooking.

Good, but n next time I will peel and steam the potatoes, not roast them. They were too stringy. Also: Don’t make the same mistake I did – make sure no garlic peels mistakenly end up in the mash. Otherwise great.

I mostly stuck to the recipe except I followed one note’s suggestion to use less cream and that worked out well. I made it the day before serving and heated it up with some more butter and it came out excellent. A perfect hearty side dish for the holidays and one I’ll definitely be making again.