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Brown Butter Mashed Sweet Potatoes

Brown Butter Mashed Sweet Potatoes combine naturally sweet, tender potatoes with rich, nutty browned butter for a smooth and savory side dish. A touch of garlic, warm milk, and fresh herbs brings balance to the sweetness without overpowering the simple ingredients.
This easy mashed sweet potato recipe is a lovely addition to Thanksgiving dinner, holiday gatherings, or a comforting weeknight meal. The browned butter adds depth, while a final drizzle and fresh herbs make the dish simple enough for everyday cooking and special enough for a festive table.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Cuisine American
Servings 6
Calories 285 kcal

Equipment

  • Large pot or Dutch oven
  • Medium skillet
  • Colander
  • Potato masher, potato ricer, or food processor
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Serving bowl

Ingredients
  

  • 3 pounds sweet potatoes peeled and cut into 1-inch pieces
  • 8 tablespoons unsalted butter
  • 1/2 cup whole milk warmed, plus more as needed
  • 2 garlic cloves peeled and lightly crushed
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon pure maple syrup optional
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh sage optional

Instructions
 

  • Cook the sweet potatoes. Place the peeled and chopped sweet potatoes in a large pot with the crushed garlic. Cover with cold water and add a generous pinch of salt. Bring to a boil, then reduce the heat and simmer for 15 to 20 minutes, or until the potatoes are completely tender when pierced with a fork.
  • Drain thoroughly. Drain the sweet potatoes in a colander and let them sit for a minute or two to release excess moisture. This helps prevent watery mashed sweet potatoes and keeps the final texture creamy.
  • Brown the butter. While the potatoes cook, melt the butter in a medium skillet over medium heat. Stir frequently as it foams and begins to turn golden brown. Once small brown flecks appear and the butter smells nutty, remove it from the heat immediately to prevent burning. Reserve a little brown butter for serving.
  • Warm the milk. Gently warm the milk in a small saucepan or microwave until it is warm but not boiling. Warm milk blends more easily into the potatoes and helps maintain their smooth texture.
  • Mash the potatoes. Transfer the drained sweet potatoes and softened garlic to a large bowl. Mash with a potato masher for a rustic texture, or use a potato ricer or food processor for a smoother result.
  • Combine the ingredients. Add most of the browned butter, warm milk, salt, and black pepper. Stir or mash until creamy and evenly combined. Add the maple syrup if you prefer a slightly sweeter finish, then adjust the seasoning to taste. Mix in the chopped thyme and rosemary.
  • Finish and serve. Transfer the mashed sweet potatoes to a serving bowl. Drizzle the reserved brown butter over the top and garnish with additional fresh herbs. Serve warm.

Notes

Choose the right potatoes: Orange-fleshed sweet potatoes work well because they become tender and mash easily.
Drain well: Excess water can make the mash thin and dilute the rich butter flavor.
Watch the butter carefully: Brown butter can burn quickly once the milk solids begin to darken. Remove it from the heat as soon as it smells nutty and develops golden-brown flecks.
Adjust the texture: Add warm milk a tablespoon at a time if the potatoes seem too thick.
Make it ahead: Prepare the mashed sweet potatoes a day in advance and refrigerate in an airtight container. Reheat gently with a splash of milk, stirring until smooth.
Storage: Refrigerate leftovers for up to 4 days. Reheat on the stovetop over low heat or in the microwave, stirring occasionally.