Brown Butter Herb Mashed Sweet Potatoes
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Brown Butter Herb Mashed Sweet Potatoes
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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!
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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
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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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