Description
Tender sweet potatoes are mashed with nutty brown butter, milk, and a hint of vanilla for a flavorful side dish.
Ingredients
Scale
- 3 lbs (1.4 kg) sweet potatoes, peeled and cut into 1-inch cubes
- 1/2 cup (113 g) unsalted butter
- 1/2 to 1 cup (120 to 240 ml) whole milk, warmed
- 1 tsp vanilla extract
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper, plus more to taste
Instructions
- Place the cubed sweet potatoes in a large pot and cover with about 1 inch of cold water.
- Bring to a boil over high heat. Reduce heat to maintain a steady simmer and cook for 15-20 minutes, or until the potatoes are very soft when pierced with a fork.
- While the potatoes cook, warm the milk in a small saucepan or in the microwave. Keep it warm.
- Drain the cooked potatoes well and return the empty pot to the stove over medium-low heat.
- Add the butter and cook, swirling the pan frequently, until the butter melts, foams, and then develops nutty-smelling brown flecks, about 3-5 minutes.
- Turn off the heat. Immediately return the drained, hot sweet potatoes to the pot with the brown butter.
- Mash the potatoes thoroughly with a potato masher.
- Pour in 1/2 cup of the warmed milk, the vanilla extract, salt, and pepper. Continue to mash and stir until the liquid is incorporated and the potatoes are smooth.
- Add more warm milk as needed to reach your desired creaminess. Taste and adjust seasoning before serving.
Notes
- For extra smooth potatoes, pass them through a potato ricer or food mill before adding the other ingredients.
- Watch the butter carefully as it browns because it can turn from nutty to burnt very quickly. Swirl the pan constantly for even cooking.
- Warming the milk is an important step. Adding cold milk can cool down the potatoes and may result in a gummy texture.
- Feel free to add other warm spices like a pinch of cinnamon or nutmeg along with the salt and pepper.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling, Mashing
- Cuisine: American