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Creamy Brown Butter Sage Mashed Sweet Potatoes

creamy brown butter sage mashed sweet potatoes - featured image

A quick and easy mashed sweet potatoes recipe featuring nutty brown butter and fresh sage for a rich, comforting holiday side dish.

Ingredients

Scale
  • 3 pounds sweet potatoes, peeled and cut into chunks
  • 6 tablespoons unsalted butter
  • 810 fresh sage leaves, finely chopped
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • 1 clove garlic, minced (optional)

Instructions

  1. Peel and cut 3 pounds of sweet potatoes into evenly sized chunks.
  2. Place the sweet potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil over high heat.
  3. Reduce heat to medium and simmer until potatoes are fork-tender, about 15-20 minutes.
  4. Drain the potatoes well in a colander and return them to the hot pot for 1-2 minutes over low heat to evaporate excess moisture.
  5. Melt 6 tablespoons of unsalted butter in a skillet over medium heat, stirring occasionally until it foams and turns golden brown with a nutty aroma, about 4-5 minutes.
  6. Add 8-10 chopped fresh sage leaves to the browned butter and cook until crispy, about 1 minute, then remove from heat.
  7. Mash the potatoes using a potato masher or ricer until mostly smooth but slightly fluffy.
  8. Add 1/2 cup heavy cream and 1 minced garlic clove (optional) to the mashed potatoes.
  9. Season with salt and pepper to taste.
  10. Slowly pour the browned butter and sage mixture into the mashed potatoes and stir gently to combine.
  11. Taste and adjust seasoning or creaminess as needed. Serve warm.

Notes

Avoid overmixing to prevent gummy texture. Use fresh sage for best flavor. Dry potatoes well after boiling to keep mash creamy. Brown butter slowly and watch closely to avoid burning. Can prep potatoes a day ahead and reheat with fresh browned butter and sage.

Nutrition

Keywords: mashed sweet potatoes, brown butter, sage, holiday side dish, Thanksgiving, easy recipe, creamy mashed potatoes