This is my little twist on the classic mashed potato - I love it as a side, but it’s equally good as a topping to shepherd’s pie. Garlic and coriander add an Asian touch and complement the sweet potato really well. You can replace the milk with your favourite nut milk to make this vegan.
Boil the sweet potato in salted water until soft and tender - about 10 to 12 minutes. Drain and return to the pan and, using a masher, mash the potatoes with the milk until smooth. Season with the salt and pepper and set aside.
In a small frying pan, heat the oil on medium heat and gently fry the garlic until golden. Pour the garlic and oil into the mashed potatoes and place the pan back on the stove on low heat. Mix in the coriander and heat through for a couple of minutes, stirring regularly. Check the seasoning and serve as a side to any fish or meat dish.
© 2018 All rights reserved. Published by Kitchen Press.