A delightful twist on classic mashed potatoes, combining sweet and russet potatoes with a medley of fresh herbs for a flavorful and creamy side dish.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking of the potatoes.
Wrap the garlic cloves in foil with a drizzle of olive oil and place them on a baking sheet.
Roasting garlic mellows its flavor, making it sweet and aromatic.
Pierce the sweet and russet potatoes with a fork and place them on the baking sheet alongside the garlic.
Piercing the potatoes allows steam to escape, preventing them from bursting.
Bake in the preheated oven until the sweet potatoes are tender, about 45 minutes. Remove the sweet potatoes and garlic, and continue baking the russet potatoes for an additional 15 minutes.
Check for doneness by inserting a knife into the potatoes; it should slide in easily.
Let the potatoes cool slightly, then peel off the skins.
Peeling is easier when the potatoes are still warm.
Mash the peeled potatoes in a mixing bowl using a potato masher.
For a smoother texture, use a potato ricer instead of a masher.
Squeeze the roasted garlic out of its skins and mix it into the mashed potatoes.
Roasted garlic adds a rich, sweet flavor to the mash.
Stir in the butter, olive oil, parsley, sage, salt, pepper, and yogurt until well combined.
Adjust the seasoning to your taste, adding more salt or pepper if needed.
Serve the mashed potatoes warm, garnished with additional parsley if desired.
Serving warm ensures the flavors are at their peak.
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