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Creamy Sweet Potato and Cauliflower Mash
The secret here is infusing olive oil with fresh sage and garlic, building a deep, aromatic base without relying on heavy cream. You'll love how the natural sweetness of the potatoes balances the earthy cauliflower, resulting in a rich, velvety texture. It's a comforting vegetable side that feels right at home next to a holiday roast or a simple Tuesday chicken dinner.
Equipment
- Stovetop
- Saucepan
- Food processor
Ingredients
- 3 pounds sweet potatoes, peeled and cut into 1-inch chunks
- 3 tablespoons salt, plus ¼ teaspoon
- 1 large cauliflower, cut into florets (about 8 cups)
- ⅓ cup olive oil
- 6 leaves fresh sage
- 2 cloves garlic, crushed with press
- ¼ cup low-fat (1%) milk
Instructions
- 1Place the sweet potatoes in a large pot and pour in enough cold water to cover them by one inch. Starting with cold water ensures they'll cook evenly from edge to center. Stir in three tablespoons of salt, partially cover the pot, and bring the water to a simmer over high heat.
- 2Take off the lid and stir in the cauliflower florets. Let the vegetables simmer for about 15 minutes, stirring occasionally, until they're very tender but still holding their shape.
- 3Heat the olive oil in a small saucepan over medium-low heat. Drop in the fresh sage leaves and crushed garlic cloves, cooking for four to five minutes until the garlic turns golden brown. Take the pan off the heat and discard the sage leaves. Watch the garlic closely, as it'll burn fast and turn bitter.
- 4Drain the vegetables thoroughly and return them to the large pot. Puree the mixture in batches using a food processor until completely smooth, then move it to a large mixing bowl. Pour in the infused garlic oil, milk, and the remaining quarter teaspoon of salt, stirring well to combine.
Notes
- Make ahead: You can boil and mash the vegetables up to two days in advance. They'll reheat beautifully on the stove with a splash of milk.
- Storage: It'll keep in the fridge for up to 4 days in an airtight container.
- Tip: Don't throw away the fried sage leaves. Save them to use as a crispy, savory garnish right before serving.