Silky mashed sweet potatoes enriched with nutty brown butter, warm spices, and a touch of cream.
Brown butter requires vigilant heat control—butter solids will turn from golden to burnt quickly. Watch for a hazelnut aroma and remove from heat immediately. If sweet potatoes release excess moisture after mashing, drain gently in a fine-mesh strainer before folding in brown butter and cream.
This mash can be made up to 2 hours ahead and gently reheated in a low oven (300°F) covered with foil, stirring occasionally. For extra silkiness, warm the cream before folding it in.
Ingredients
Scale
Measurement units
- 2 ½ lb sweet potatoes
- 4 tbsp unsalted butter (for browning)
- ¼ cup heavy cream
- salt (to taste)
- black pepper (to taste)
- ¼ tsp ground nutmeg
- 0.125 tsp ground cinnamon
Ingredients
Scale
Measurement units
- 2 ½ lb sweet potatoes
- 4 tbsp unsalted butter (for browning)
- ¼ cup heavy cream
- salt (to taste)
- black pepper (to taste)
- ¼ tsp ground nutmeg
- 0.125 tsp ground cinnamon
Instructions
Prepare and boil sweet potatoes
Fill a large pot with cold water and bring to a boil.
Add 2.5 lb peeled and chunked sweet potatoes to the boiling water.
Return to a boil and cook until potatoes are fork-tender, 15 to 18 minutes.
Equipment: large pot, potato ricer or masher
Brown the butter
While potatoes cook, melt unsalted butter (4 tablespoon) in a small saucepan over medium heat.
Stir occasionally and watch as the butter foams and the milk solids turn golden, then amber, 5 to 7 minutes. Remove from heat when it smells nutty and hazelnut-colored.
Equipment: small saucepan, large pot, potato ricer or masher
Drain and mash potatoes
Drain cooked sweet potatoes in a colander and return to the pot or a large mixing bowl.
Using a potato ricer or masher, mash the potatoes until smooth and silky.
Equipment: colander, potato ricer or masher, large mixing bowl, large pot
Fold in brown butter, cream, and spices
Pour the brown butter (including the browned solids) into the mashed potatoes.
Fold in heavy cream (¼ cup), ground nutmeg (¼ teaspoon), and ground cinnamon (0.13 teaspoon) until fully combined.
Season with salt and black pepper to taste.
Equipment: large pot, potato ricer or masher
Before you cook
Cook notes
- • Brown butter requires vigilant heat control—butter solids will turn from golden to burnt quickly. Watch for a hazelnut aroma and remove from heat immediately.
- • If sweet potatoes release excess moisture after mashing, drain gently in a fine-mesh strainer before folding in brown butter and cream.
- • For extra silkiness, warm the cream before folding it in.
- • This mash can be made up to 2 hours ahead and gently reheated in a low oven (300°F) covered with foil, stirring occasionally.
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