Description
This Brown Butter Herb Mashed Sweet Potatoes recipe transforms simple mashed sweet potatoes into a rich and flavorful side dish. The sweet potatoes are boiled until tender, mashed with a creamy butter and half-and-half mixture, then enhanced with nutty browned butter and fresh herbs like thyme, parsley, and rosemary. Perfect for holidays or any comforting meal, this dish offers a delightful blend of creamy texture and herby aroma.
Ingredients
Sweet Potatoes
- 6 medium sweet potatoes, peeled and chopped
Butter and Cream Mixture
- 12 tablespoons unsalted butter, divided
- ½ cup half and half
Seasoning
- Kosher salt, to taste
- Black pepper, to taste
- ⅓ cup chopped fresh herbs (such as thyme, parsley, and rosemary)
Instructions
- Boil the Sweet Potatoes: Place the peeled and chopped sweet potatoes in a large stockpot and cover with water. Add a generous pinch of kosher salt to the water. Bring to a boil over high heat and cook for 10 to 15 minutes, until the sweet potatoes are fork tender. Drain the water thoroughly.
- Prepare Butter and Cream Mixture: In a small saucepan, combine 4 tablespoons of unsalted butter with the half and half. Heat gently until the butter is melted and the mixture is warm. Remove from heat and set aside.
- Mash the Potatoes: Using a potato ricer, rice the drained sweet potatoes back into the empty stockpot they were cooked in. Add a few generous pinches of kosher salt and freshly ground black pepper. Pour in the warm butter and half and half mixture, then stir well to combine. Taste and adjust seasoning with additional salt and pepper as needed.
- Brown the Remaining Butter: Heat the remaining 8 tablespoons of butter in a large skillet over medium heat. Stir occasionally and cook until the butter starts to foam and brown bits form on the bottom of the skillet—the butter should have a nutty aroma. Remove the skillet from the heat to prevent burning.
- Combine and Serve: Add half of the browned butter into the mashed sweet potatoes and stir to incorporate. Next, fold in the chopped fresh herbs thoroughly. Transfer the mashed sweet potatoes to a serving dish, then drizzle the remaining browned butter over the top. Garnish with additional herbs if desired and serve warm.
Notes
- Use a potato ricer for the smoothest texture, but a masher can be used as a substitute.
- Fresh herbs can be varied based on preference; sage or chives also pair well.
- Brown the butter carefully to avoid burning, as burned butter will result in a bitter taste.
- This dish can be prepared ahead; reheat gently on the stovetop or in the oven, adding extra butter or cream to maintain creaminess.
- Adjust the amount of butter and half and half to your desired creaminess and richness.
