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Brown Butter Mashed Sweet Potatoes with Sage

Brown butter mashed sweet potatoes with sage are boiled until fork-tender, then mashed with cream for a smooth, rich side dish. Crisp sage leaves and nut-brown butter add a fragrant finish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb sweet potatoes peeled and cut into 1-inch cubes
  • 8 cups water
  • 1.5 tsp kosher salt divided
  • 8 tbsp unsalted butter
  • 8 fresh sage leaves
  • 0.33 cup heavy cream
  • 0.25 tsp black pepper

Equipment

  • 1 10-inch skillet

Method
 

  1. Place the sweet potatoes, water, and 1 teaspoon of the salt in a 6-quart pot.
  2. Bring to a boil over high heat, then reduce the heat to maintain a steady simmer and cook for 15-20 minutes, until the potatoes are very tender when pierced with a fork.
  3. Meanwhile, melt the butter in a 10-inch skillet over medium heat, swirling often, for 3-5 minutes, until nut-brown and fragrant.
  4. Add the sage leaves and cook for 20-30 seconds, until crisp, then remove the skillet from the heat.
  5. Drain the potatoes well and return them to the pot.
  6. Mash with the heavy cream, remaining 1/2 teaspoon salt, and black pepper.
  7. Stir in the brown butter and sage.

Notes

For the best texture, drain the potatoes well before mashing. Refrigerate leftovers for up to 4 days; freeze for up to 2 months. For a dairy-free version, use plant-based butter and unsweetened, unflavored plant-based cream.