Creamy Sweet Potato Mash with Nutty Brown Butter
Let’s Talk About Sweet Potato Mash (Trust Me, This One’s Special)
Okay, full disclosure: I didn’t even like sweet potatoes until my cousin roped me into making them for Thanksgiving years ago, and back then I thought, “Well, at least they’ll look pretty on the table.” But now? Oh, I make this Creamy Sweet Potato Mash with Nutty Brown Butter for everything—holidays, random Tuesdays, any excuse really. It’s the kind of thing where the first spoonful makes people stop talking for a second. Which, in my family, is saying something.
Fun fact: the first time I tried brown butter I nearly burnt it (was chatting with my mum on the phone), but the nutty aroma totally made me a convert. Anyway, enough rambling. Let’s mash some potatoes!
Why You’ll Honestly Love This
I make this when I want a side that’s a little bit special, but not fussy—like, you can throw it together while half-watching Bake Off in the background (been there). My family goes crazy for this because it’s both comfort food and fancy-enough-for-guests at the same time (plus, my kids will eat anything if I call it ‘creamy’). And I love that the brown butter makes it smell like I’ve put in way more effort than I actually have.
I used to get frustrated with sweet potato mash always turning out watery, but this version lets you dial in the creaminess so it doesn’t just flop all over your plate. It actually sits up a bit (if you care about that sort of thing).
What You’ll Need (And What You Could Swap)
- About 1kg (give or take) sweet potatoes, peeled and chopped. Sometimes I leave a bit of skin on—don’t tell my gran.
- 60g (about 1/4 cup) unsalted butter. I love using Kerrygold, but really, any halfway decent butter does the trick.
- 50ml (a generous glug) double cream or heavy cream. Or use whole milk if you’re out (I’ve done it, was still good—just less decadent).
- 1/2 tsp salt (or more, trust your taste buds)
- Black pepper, as much as you fancy
- Optional: Pinch of ground nutmeg or cinnamon. My sister swears by cinnamon; I usually skip it. Up to you!
- Optional: Chopped fresh chives or parsley for sprinkling. Or nothing at all, if you can’t be bothered.
How To Make Creamy Sweet Potato Mash with Nutty Brown Butter
- Chuck your sweet potatoes into a big pot, cover with cold water, and bring to a boil. Add a pinch of salt—maybe two if you’re feeling wild. Simmer for about 15-20 minutes (depends how chunky you chopped them) until they’re properly soft. I poke ’em with a fork to check; if one falls apart, you’re good.
- While that’s bubbling away, grab a small saucepan and melt your butter over medium heat. Swirl it around and watch it closely—when it starts smelling nutty and turning a toasty brown (about 3-4 minutes, not much more), take it off the heat. If you see little browned bits, that’s perfect. This is where I usually sneak a taste (with a spoon, promise!).
- Drain your sweet potatoes, then toss them back in the pot to steam dry for a minute (makes a difference, trust me).
- Add the brown butter (scrape in those toasty bits!), cream, salt, pepper, and—if you’re using them—any extras like nutmeg or cinnamon. Mash it all up. Sometimes I use a proper masher, but honestly, a sturdy fork works fine if that’s all you’ve got.
- Keep mashing until it’s as smooth (or rustic) as you want. Taste it. Need more salt? More cream? This is the fun bit, so tweak as you like. And if it looks a little odd at first, don’t stress—it always comes together in the end.
- Scoop into a serving dish, scatter with herbs if you’re feeling fancy, and boom, you’re done!
Random Notes from My Kitchen
- If you want to be really extra, brown the butter a second time (not even joking)—it deepens the flavor, but, like, who’s got the patience for that?
- Don’t skip the drying step after draining. I used to, but learned my lesson after a few puddly mash disasters.
- Oh, and if you have a potato ricer, go wild. But a regular masher is fine, actually I find it works better if you like a bit of texture.
Variations I’ve Tried (And One That Flopped)
- Once I swapped out sweet potatoes for butternut squash. It worked, but was a bit sweeter than I liked—my kids, on the other hand, licked the bowl.
- Added a handful of crumbled feta on top once—so good I almost ate the whole lot standing up at the counter.
- Used vegan butter and coconut milk for a dairy-free friend. Tasted great, but the coconut was a bit strong. Maybe try oat milk next time?
- I once tried mixing in mashed cauliflower to make it “healthier”; honestly, it tasted like I’d lost the plot. Would not recommend (unless you’re really into cauliflower).
What You’ll Need to Make This (And What You Can Improvise With)
- Big saucepan or pot (if you only have a small one, just do it in batches—been there, no worries)
- Small pan for browning butter
- Potato masher (or a fork, or even the bottom of a mug once when I couldn’t find the masher)
- Colander for draining
How to Store Leftovers (If You Have Any…)
Stick leftovers in a lidded container in the fridge. They’ll keep for about three days, though honestly, in my house it never lasts more than a day! You can reheat in the microwave or on the stove—just add a splash of water or cream and stir so it doesn’t get stodgy.
How I Like to Serve It
We usually pile it next to roast chicken, and my youngest insists on making a “potato volcano” for the gravy every time. It’s also a dream with pork chops or as a base for a veggie bowl. At Christmas, I do a sprinkle of toasted pecans on top. Oh, and I once brought it to a potluck straight in the pan—it was gone before I could even sit down.
What I’ve Learned (The Hard Way)
- Once tried rushing the butter and, well, burnt it; the whole kitchen smelt like singed toast for a week. Take your time—wait for the nutty aroma, not burnt bits.
- Adding cold cream straight from the fridge? Makes the mash weirdly gluey. Let it warm up first, or zap it for a few secs.
- Don’t over-mash with a stick blender, unless you want sweet potato glue. (I did that once, never again!)
Real Questions I’ve Been Asked (With Real Answers!)
- Can I make this ahead of time?
- Yep—just reheat gently, stir in a bit of extra cream if it seems thick. Actually, I think this tastes better the next day.
- What if I don’t have double cream?
- No drama. Use whole milk, or even a splash of Greek yogurt in a pinch (adds a bit of tang, which is nice!).
- How do I know when the butter is brown enough?
- It should smell like hazelnuts, and there’ll be little toasty flecks at the bottom. If you’re unsure, here’s a good guide I use sometimes.
- Can I freeze this?
- Technically yes, but it can go a bit watery when thawed. If you do, stir it up well and maybe add more cream. Honestly, just eat it fresh if you can!
- Where can I learn more about sweet potato varieties?
- I found this Bon Appétit guide super helpful if you’re into that sort of thing.
- Any way to make this spicier?
- Absolutely! Chuck in a pinch of cayenne, or even a splash of hot sauce—my uncle swears by it. Maybe go easy the first time, though.
Now, if you’ve made it this far you probably deserve a cup of tea (or a glass of wine), because even though this recipe is easy, you’ve got to have your priorities in order. If you try it, let me know how it goes—or tell me your best mash disaster, so I feel better about mine.
Ingredients
- 2 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 4 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1/4 cup whole milk
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh chives (optional, for garnish)
Instructions
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1Place the sweet potato cubes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat.
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2Reduce heat and simmer for 15-20 minutes, or until the sweet potatoes are fork-tender. Drain well and return to the pot.
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3While the sweet potatoes cook, melt the butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and smells nutty, about 3-4 minutes. Remove from heat.
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4Add the brown butter, heavy cream, milk, nutmeg, salt, and black pepper to the sweet potatoes. Mash until smooth and creamy, adjusting seasoning as needed.
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5Transfer the mash to a serving bowl and garnish with chopped chives, if desired. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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