Low Iodine Garlic-Herb White Sweet Potato Mash
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Learn more →Ingredients
4 servings
- 2 lbs white sweet potatoes, peeled and cut into 1-inch chunks
- 1 tsp fine sea salt, plus more for the cooking water
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 3 tbsp olive oil
- 4 cloves garlic, minced
- ½ cup full-fat coconut milk
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme leaves
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Place the white sweet potato chunks in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a steady simmer and cook for 18–22 minutes, until the potatoes are completely tender and a fork slides through a chunk with no resistance.
- 2
While the potatoes cook, warm the olive oil in a small saucepan over medium-low heat. Add the minced garlic and cook, stirring frequently, for 1–2 minutes, until fragrant and just beginning to turn golden at the edges — watch closely, as garlic can brown quickly.
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