A tasty twist on simple mashed potatoes – the sweet potato and zesty yogourt give this dish the upper hand on your festive holiday table.
4 unpeeled garlic cloves
½ teaspoon extra-virgin olive oil
2 medium sweet potatoes (about 1 pound total)
2 medium russet potatoes (about 1 pound total)
1 tablespoon unsalted butter
2 tablespoons coarsely chopped fresh flat-leaf parsley, plus for garnish
1 tablespoon finely chopped fresh sage
1¾ teaspoons coarse salt
Pinch of freshly ground pepper
½ cup plain yogurt or sour cream
Preheat oven to 400ºF, with racks in centre and lower thirds. Put garlic on a piece of aluminum foil; drizzle with oil. Fold to form a packet. Place garlic packet and the potatoes on centre rack; with a baking sheet on lower rack to catch any drips.
Bake, until the potatoes are very tender when pierced with the tip of a knife, about 60 minutes. Remove from oven and let cool slightly, about 5 minutes.
Skin the potatoes and pass through a ricer into a medium bowl. Squeeze garlic from skins into bowl with potatoes. Stir in butter, parsley, sage, salt, and pepper. Stir in yogurt, and serve.