Herby Mashed Sweet Potatoes with Garlic Brown Butter
Elevate traditional mashed potatoes this winter by making these Herby Mashed Sweet Potatoes with garlic and brown butter.
Ingredients
- 4 large white sweet potatoes, skin on and sliced in half
- 8 cups water
- 1/2 cup butter (1 stick)
- 6 cloves garlic, chopped
- 2 tbsp fresh rosemary and thyme, chopped
- 1 tbsp dried oregano
- 1/4 cup creme fraiche (or sour cream)
- 1/4 cup grated cheese (I used provolone and parmesan)
- 1/4 cup heavy cream (may need up to 1/3 cup)
- coarse salt and pepper
Instructions
- Add water to a large sauce pan. Bring to a boil, then add salt and sweet potatoes. Boil uncovered for 20-25 minutes, until sweet potatoes are cooked through. Drain and set aside.
- Heat butter in a saute pan over medium heat until butter begins to brown. Watch the butter carefully and gently swirl the pan occassionally to prevent the butter from burning. Once the butter starts to change color, add diced garlic. Continue to swirl the pan and brown until the garlic is crispy and butter is golden brown. It took me about 5 minutes.
- Add drained sweet potatoes to a large bowl, then add herbs, creme fraishe, cheese, half and half, salt and pepper, and half of the garlic brown butter. Mash until smooth. Add more heavy cream to make the potatoes more creamy. Top with the remaining brown butter mixture and garlic with fresh herbs. Enjoy!
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