Brown Butter and Sage Sweet Potato Mash

Sweet potatoes are simmered until tender, dried in the warm pan, and mashed gently with nutty brown butter, crisp sage, warm milk, and black pepper.

55 min

6 servings

Smooth orange sweet potato mash is topped with crisp sage leaves and glossy brown butter.

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

Equipment

Large saucepan · Small skillet · Colander · Hand masher · Heatproof bowl

Avoid a gluey mash

Let the drained potatoes steam-dry, then use a hand masher and stop as soon as the large lumps are gone.

Brief stovetop hold

Set the covered serving bowl over barely simmering water for up to 20 minutes, keeping the water below the bowl.

Prepare and simmer

01. Peel and cut the sweet potatoes into even cubes so they cook at the same pace.

02. Cover with water by an inch, add the salt for the cooking water, and bring to a steady boil.

03. Simmer 12 to 16 minutes; test a large cube with a knife and stop when it passes through easily without the pieces falling apart.

Drain and brown

04. Drain thoroughly, then shake the potatoes over low heat for about 1 minute until their surfaces look matte and steam mostly stops.

05. Fry the sage leaves in the butter for 20 to 30 seconds and lift them out; swirl the butter until the milk solids turn amber and smell nutty, then remove it from the heat.

Mash without overworking

06. Add warm milk, salt, pepper, and about two-thirds of the brown butter, then mash only until smooth; stop when the last large lumps disappear.

07. Taste and add a little more salt if needed, folding gently so the mash stays creamy rather than elastic.

Hold and serve

08. For a short delay, cover the bowl and set it over barely simmering water for up to 20 minutes; keep the water below the bowl.

09. Drizzle with the reserved brown butter and crumble the crisp sage over the top just before serving.