Start by placing the peeled and cubed sweet potatoes into a large pot. Fill it with enough salted water to cover the potatoes completely. Bring the water to a boil over high heat.
Once the water is boiling, reduce the heat to medium-high and let the sweet potatoes cook until they are tender. You can check for doneness by piercing them with a fork.
After about fifteen minutes of cooking, drain the sweet potatoes in a colander. Let them sit for a minute to allow any excess water to evaporate.
Meanwhile, in the same pot, add your butter and turn the heat to low. Allow the butter to melt gently.
Once the butter is melted, add the crushed garlic to the pot and sauté for a couple of minutes until the garlic turns lightly golden.
Return the drained sweet potatoes back to the pot with the sautéed garlic.
Next, pour in the milk and add the sour cream. Take a moment to admire the beautiful colors and textures as you mix everything together.
Using a potato masher or a fork, begin to mash the potatoes. You’re aiming for a smooth and creamy consistency, so feel free to mash to your desired texture.
Once you’ve achieved the perfect mash, season generously with salt and freshly cracked pepper. Give it a good taste test, and adjust the seasoning if needed.
Finally, serve your Mashed Sweet Potatoes warm, garnished with a sprinkle of fresh herbs or a drizzle of olive oil if you like.
