Mash Sweet Potato
Its just so damn good. This rocks with every dish you throw at it! Poultry, meat, fish, vegetarian...it doesn't matter just use this on a constant basis. I promise you it'll be a long, lasting love affair.

The garlic is an important addition, be sure to brown it off before adding to the mash, it's flavours really combine well with the potato.
I jump back and forth between using butter and coconut milk to enrich this side dish. One day it'll be butter the next coconut milk...chop and change to your delight.

Serves 4

Ingredients
1 Tsp olive oil
3 cloves garlic
675g / 1.5lbs sweet potato
85g/ 3oz margarine/ butter
(or optional change 85ml/ 3 fl oz coconut milk)
Sea salt and cracked black pepper

Mise-en-Place:
Chop the garlic
Peel and roughly chop the sweet potato
Dice the margarine/ butter

Method:
Boil the sweet potato until soft
Heat the oil in a frying pan, brown off the garlic
Add all the ingredients into a mixer and mash
(Or hey...if you want a work out; do it by hand)
Check seasoning

Adjust:
Too bland: add more salt, pepper and butter

Presentation:
Just remember when you serve this...it might look like baby food, but it sure as hell isn't.
Serve it with respect, this side will make a dish. It's colours are magnificent and its soft, sweet, rich juiciness will save a dish from a bland sauce.
So when you serve this either shape into a 'quenelle' (that's a shape made with two spoons the result looks like a triangular, rounded rectangle) on the side of the plate or use it to add centre height and place the main dish atop the potato.

Hygiene Point:
Any type of mash is a perfect breeding ground for bacteria. Its wet and has plenty of surface area.
So don't keep this for weeks on end in the fridge, okay? And remember that if you do reuse this to reheat it to at least 75°C.