Thanksgiving is not complete without a creamy mashed potato. With this star of a recipe, it is finally possible to have all of the indulgence and not go totally overboard (after all, you need to have room for dessert)! We use rich coconut cream and our Slow Roasted Garlic for amazing flavor. Enjoy!
What you need
3 pounds sweet potatoes, peeled and cut into chunks
coarse salt and ground pepper
2 tablespoons Tessemae’s Slow Roasted Garlic
2 tablespoons butter (optional)
1 cup coconut milk (or half and half)
What to do
Put the potatoes in a large pot, cover with cold water and add about a tablespoon of salt. Bring to a boil and cook until tender, about 10 minutes. Drain the potatoes and return to the pot. Turn the heat on low and cook for a few minutes, stirring, to get rid of any excess water in the potatoes.
Add the butter and Roasted Chopped Garlic to the potatoes. Mash with a potato masher until all of the ingredients are combined. With the heat still on low, add the coconut milk, stirring and mashing until the milk is combined and potatoes are steaming hot. Season with salt and pepper.