Target: 6 × 4 inches · landscape

Brown Butter and Sage Sweet Potato Mash

55 min · 6 servings

Ingredients

□ 2 lb orange-fleshed sweet potatoes, peeled and cut into 1-inch cubes

□ 2 tsp kosher salt, for the cooking water

□ 1/2 tsp kosher salt, for mashing, plus more to taste

□ 6 tbsp unsalted butter

□ 10 fresh sage leaves

□ 1/3 cup whole milk, warmed

□ 1/4 tsp freshly ground black pepper

Directions

1. Peel and cube the sweet potatoes evenly. Bring salted water to a steady boil in a large saucepan.

2. Simmer 12 to 16 minutes until knife-tender. Drain well, then steam-dry in the warm pan over low heat.

3. Fry sage until crisp; remove it. Brown the butter to amber flecks and a nutty aroma, then mash potatoes with warm milk, salt, pepper, and most of the butter.

4. Taste and adjust the seasoning. Cover and hold over barely simmering water for up to 20 minutes if dinner is delayed.

5. Drizzle with the reserved brown butter and crumble crisp sage over the mash just before serving.

Cook’s note: Drain well and stop mashing when the last large lumps disappear.