Brown Butter Herb Mashed Sweet Potatoes.
These brown butter mashed sweet potatoes are super creamy and silky! Brown butter is swirling into the potatoes along with lots of fresh herbs. They are the perfect complement to your Thanksgiving table!
Side dish season!!
There is nothing better than a delicious side on Thanksgiving… especially when it’s filled with brown butter! These silky mashed sweet potatoes are filled with caramely golden butter and fresh herbs like thyme, rosemary and sage.
This dish will complement just about anything you make in these chillier months.
It’s basic but it’s perfect. The sweet potatoes don’t need much else aside from salt, brown butter and herbs anyway. You can also always add a touch of garlic if you wish!
Mashed potatoes are definitely one of my love languages. And Eddie adores mashed sweet potatoes! Occasionally I make them during the year and they feel like such a treat.
Since I have a ton of incredible mashed potato recipes, like my house mashed potatoes and this mashed potato bake, I figured it was time to bring out the sweet potatoes this year!
Simple. Easy. Classic. Neutral!
All the things required to make an appearance on the best Thanksgiving plate.
These potatoes are super creamy and silky and the secret is using a ricer! This is my favorite one. It works especially well on sweet potatoes because they can be more stringy than white or yellow or red potatoes.
So, the ricer is perfect because it makes very very creamy and smooth potatoes!
Look at that whip!
This dish pairs so well with my favorite turkey and definitely works in the best leftover recipes.
For the herbs, I like a mix of rosemary, thyme and sage. This combo tastes like Thanksgiving too!
Brown Butter Herb Mashed Sweet Potatoes
Brown Butter Herb Mashed Sweet Potatoes
Ingredients
- 6 medium sweet potatoes, peeled and chopped
- 12 tablespoons unsalted butter
- ½ cup half and half
- kosher salt and pepper
- ⅓ cup chopped fresh herbs, like thyme, parsley and rosemary
Instructions
- Place the potatoes in a large stock pot. Cover with water and add a big pinch of salt. Bring the water to a boil and boil for 10 to 15 minutes, until the potatoes are fork tender. Drain the potatoes.
- In a small saucepan, heat 4 tablespoons of butter with the half and half until the butter is melted. Turn off the heat.
- Put the potatoes through a ricer and rice them into the pot they cooked in. Once all the potatoes are through the ricer, add a few big pinches of salt and pepper. Pour in the half and half/butter mixture.
- Stir and taste. Add more salt and pepper as needed.
- Heat the remaining butter in a large skillet over medium heat. Stir and cook until brown bits begin to form on the bottom. Once the brown bits form, remove the skillet from the heat.
- Add half of the brown butter to the potatoes and stir. Stir in the fresh herbs. Scoop the potatoes into a serving dish. Drizzle the remaining brown butter over the potatoes. Top with extra herbs. Serve!
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I appreciate you so much!
Puddles of brown butter is where I want to be.
One Comment on “Brown Butter Herb Mashed Sweet Potatoes.”
do these reheat well?