Reliving my travels in the kitchen.
While I grew up associating sweet potato with marshmallows and brown sugar, the girlfriend had never heard of our traditional American Thanksgiving dish when she got to work in my kitchen. Her sweet potato mash was based on the French interpretation. It looked a lot like what I was used to but it tasted very different. And very nice too.
For this French sweet potato mash, you start more or less the same as you would for the American version: peel and cut into cubes and boil in enough water to almost cover the potatoes until they’re soft but not mushy. While the potatoes cook, stir a pressed clove of garlic and a tablespoon of dried Italian herbs into half a cup of olive oil. When the potatoes are done, drain them well and start mashing, adding the oil mixture in little portions. Stop once you’ve reached a nice smooth consistency (or a lovely lumpy one if you prefer that). You can add extra olive oil if you run out of mixture before you’re happy with the consistency.
Tastes great with chicken, Italian sausages or meat balls, but not with marshmallows.
Comments, questions or suggestions are more than welcome. You can contact Mickey Welsh at mewelsh@gannett.com. You can follow "Wish I Was There" on Facebook for a daily dose of Europe at https://ift.tt/1QpZyUi.
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May 19, 2020 at 01:00AM
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Ridiculously simple European recipes: Savory sweet potato mash - Montgomery Advertiser
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