Russets give this creamy side dish a fluffy texture.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees, with racks in center and lower thirds. Put garlic on a small piece of foil; drizzle with oil. Fold to form a packet, and crimp edges to seal. Place garlic packet and the potatoes on center rack; place a baking sheet on lower rack to catch the juices.

  • Bake, flipping halfway through, until the sweet potatoes are very tender when pierced with the tip of a knife, about 45 minutes. Remove sweet potatoes and garlic from oven; set aside. Continue to bake russet potatoes until very tender, about 15 minutes more. Remove from oven; let cool slightly, about 5 minutes.

  • Peel potatoes. Pass through a ricer or a food mill into a medium bowl. Squeeze garlic from skins into bowl with potatoes. Stir in butter, parsley, sage, salt, and pepper. Stir in yogurt, and serve.

Reviews (4)

42 Ratings
  • 5 star values: 9
  • 4 star values: 13
  • 3 star values: 15
  • 2 star values: 5
  • 1 star values: 0
Rating: 4 stars
I've made these potatoes several times for Thanksgiving & Christmas and it's always been a hit. For my taste, the garlic is a little too strong, so I cut back on it. And I did find it needed a little bit of warmed milk to thin it out. Other than that, I made as directed.
Rating: Unrated
I really liked this and will do it again. It's difficult to press the sweet potatoes through the ricer though, a food processor might be a better choice. The first i made these i had a little bit too much yoghurt, the second time it was much better.
Rating: Unrated
These potatoes were wonderful!!
Rating: Unrated
This side dish is really yummy!