Mashed White Sweet Potatoes With Brown Butter

Creamy whipped Brown Butter Mashed White Sweet Potatoes are the perfect side dish for any cozy weeknight dinner or holiday meal! Easy to make swirled with caramelized butter infused with fresh sage and a pinch of nutmeg.

Course Side Dish

Prep Time 20

Roasting Time 1

Total Time 1 20

Servings

Calories 356kcal

Author Rebecca Taig

Ingredients

3 pounds white sweet potatoes
8 tablespoons (113g) unsalted butter, browned and divided (reserve 2 tablespoons of brown butter for the topping)
½ cup (120ml) full-fat coconut milk or half-and-half, warmed (Add more or less milk if desired)
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon nutmeg
8 sage leaves

Instructions

Roast the sweet potatoes. Preheat your oven to 400°F. Line a large baking sheet with parchment paper. Prick each sweet potato multiple times with a knife or fork, on all sides. Arrange the potatoes in a single layer on the prepared baking sheet and bake for 60-80 minutes.
Remove the potatoes from the oven. To check if the potatoes are cooked through, insert a knife into the center. If it slides in smoothly, they're ready. Allow them to cool on the baking sheet for 5-10 minutes before handling.
Peel the potatoes. Once the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl and discard the skin.
Break up the potatoes. Mash the potatoes using a potato masher, hand mixer, or stand mixer with a whisk attachment, just until the starch is broken down. Avoid over-mixing.
Brown the butter. In a medium-sized skillet, melt the butter over medium-low heat. Once melted, add the sage leaves. Continue to cook, whisking constantly, until the butter begins to foam, turns a golden-brown color with visible brown flecks at the bottom, and emits a nutty aroma. This aroma is a key indicator that the butter is nearly browned. (Be vigilant, as there's a narrow window between perfectly browned and burnt butter.)
Remove the sage leaves. Once the butter has browned, remove the pan from the heat and quickly transfer the crisp sage leaves to a paper towel using a slotted spoon or tongs. Pour the brown butter into a small glass bowl, and let it cool for 5 minutes.
Add the brown butter and spices. Set aside 2 tablespoons of that beautiful browned butter for later. Then, pour the remaining browned butter into the bowl with the mashed potatoes. Add the salt, black pepper, and a pinch of nutmeg.
Mash the potatoes and serve. Turn on the stand mixer (or use your preferred mashing method). Add the warm milk gradually until you reach a desired silky smooth texture, then transfer the potatoes to a serving bowl. Drizzle the remaining brown butter over the top. Crumble a few of the fried sage leaves, and add a few whole leaves for garnish. Serve immediately.

Notes

- Here is a full guide on how to brown butter.
- Storage – Cover the leftover sweet potatoes with aluminum foil or transfer them to an airtight container. Keep in the refrigerator for up to 5 days.

- Reheating mashed potatoes – Reheat in the oven uncovered at 300°F for 20-30 minutes or until warmed through. You can also reheat leftovers in the microwave.
- Potato ricer for mashing: If using a potato ricer for the potatoes, you may need only ½ cup of warmed milk.

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