8clovesroasted garlic(from deli bar), chopped; (see Notes for roasting fresh garlic)
Instructions
Peel and cut sweet potatoes into equal slices approximately 1/4-inch thick.
Combine sweet potatoes, cream, butter, salt, and pepper in a saucepan over medium-high heat to melt butter 2-3 minutes. Reduce the heat to low, cover, and cook for 25 minutes, stirring midway through, until the potatoes are soft and tender when pierced with a fork.
Toss the roasted garlic cloves in with the potatoes, cover, and cook for 5 more minutes.
Once the potatoes are fork tender (there is no need to drain), mash with a potato masher right in the pan or use a hand mixer to whip to the desired consistency.
Season with salt and pepper, and top with chives and a pad of butter.
Notes
Roasting fresh garlic: Cut the top of the bulb off, exposing the tops of the garlic cloves. Place in a small oven-safe dish, drizzle oil over the garlic bulb, and roast in the oven at 375° for 30 minutes or until fragrant, lightly browned, and soft. Allow to cool until easy to handle. To remove the roasted garlic from the bulb, squeeze the bulb at the bottom, releasing the cloves out the cut end. Cloves should pop right out.