Sage & Brown Butter Mashed Sweet Potatoes – Sweet Potatoes are mashed together with chopped sage and browned butter.
Thanksgiving is just a few days away. Can you believe it?! This year has been so odd. Staying at home so much has me all confused about the seasons and holidays. It feels like Thanksgiving has come out of nowhere!
Earlier this year, I talk about how underappreciated sweet potatoes are. So I am doing my part to highlight the various ways you can enjoy them, aside from simply baking them.
For today’s recipe, I am combining sweet potatoes with a savory pairing of sage and brown butter. These flavors go incredibly well with sweet potatoes, as I’ve highlighted in these hasselback potatoes and these sweet potato gnocchi. Now, I am combining those flavors into a simple mashed sweet potato recipe that can easily be made for any weeknight meal, but also is perfect for the all-important Thanksgiving meal.
I present to you my Sage & Brown Butter Mashed Sweet Potatoes!
How to make these mashed sweet potatoes
These mashed sweet potatoes are made in three main steps:
- Boil sweet potatoes
- Make sage and brown butter mixture
- Mash everything together
Boil Sweet Potatoes
Before boiling the sweet potatoes, you want to peel them. The skin on sweet potatoes is pretty tough so it won’t taste good in the mashed sweet potatoes. Then, you’ll want to cut into big chunks. Don’t make them too small or else they will absorb too much water and make the potatoes too liquidy.
Once you have cut the potatoes, add to a big pot and fill with water and a little salt. Then boil until they get tender.
Sage & Brown Butter Sauce
The sage and brown butter give the sweet potatoes all their flavor. To make the sauce, you simply brown butter over medium heat until it smells nutty and rich. Then, remove from the heat and add the chopped sage, more butter, and heavy cream.
Mashing Everything Together
Once both components are ready, it’s time to mash them together. I use my stand mixer to mash potatoes but you can use a potato masher or even a food mill (if you want them extra creamy).
The sweet potatoes are added to the bowl of a stand mixer, along with the brown butter sauce. Using a paddle attachment, everything is mashed together until creamy. And then they are ready for serving!
Tips & Tricks
- Because butter is so important in this recipe, you must use good-quality butter. Therefore, spend a little extra on that fancy, European-style butter. I promise you won’t be disappointed.
- When boiling potatoes, you need to boil them differently than you would boil, let’s say, pasta. That is, you need to add the cut potatoes to a pot, add enough cold water to just cover the potatoes, and then bring to a boil. This ensures the potatoes cook evenly and efficiently.
- Be careful adding the heavy cream to the brown butter. Since the cream is much colder than the hot butter, it will bubble up when added to the butter. So it’s best to add it slowly.
Sage & Brown Butter Mashed Sweet Potatoes
- 3 pounds sweet potatoes peeled and quartered
- 6 tablespoons butter divided
- 2 teaspoons chopped fresh sage leaves
- ⅓ cup heavy cream
- 2 teaspoons salt plus more for potato water
- Add potatoes to a large pot and fill pot with water, just enough to cover the potatoes. Salt the water with a tablespoon of salt. Cover and bring water to a boil. Once boiling, remove cover and cook for another 15 to 20 minutes, or until potatoes are very tender.
- While the potatoes boil, add 3 tablespoons of butter to a small sauce pan. Place over medium heat and cook until butter browns, but doesn't burn. Remove from heat and add sage, remaining butter, and heavy cream. Set aside.
- Remove potatoes from water (but do not discard the water!) and place into bowl of stand mixer. Add butter and cream mixture. Pulse mixer with paddle attachment to mash the potatoes. If you don't have a stand mixer, simply use a potato masher to achieve this.
- Once potatoes are mashed, add 1 or 2 teaspoons of salt (to taste). Mix on low to combine, or use a wooden spoon to combine. If potatoes are too dry, add a little of the reserved potato water until desired consistency is reached. Place in serving dish and serve immediately.