Introducing, the best mashed potatoes you will ever eat. While we love a big scoop of classic mashed potatoes, these are the potatoes that may just upstage the turkey to be the star of the show on Thanksgiving day. These potatoes include a single large sweet potato. Don’t be afraid of including this, even if you don’t love sweet potatoes. It gives the potatoes an extra depth of flavor without overpowering the creamy yukon golds.
Brown Butter Mashed Potatoes
Prep time
Cook time
Total time
Serves: 6
Ingredients
- 1 large sweet potato, peeled and chopped
- Salt and freshly ground black pepper
- 2.5 lbs yukon gold potatoes, peeled and chopped
- 1 stick (8 ounces) butter
- 2-3 tablespoons chopped sage leaves
- ½ cup heavy cream
- ⅓ cup parmesan cheese
Instructions
- Place peeled and chopped potatoes into a large pot and fill with water until potatoes are completely covered with about 1-2 inches extra of water on top. Generously water. Bring to a boil, and boil until very tender but not falling apart, about 15 minutes (this will depend on the size of chopped potatoes).
- Meanwhile, make the brown butter. In a small sauce pan over medium heat, melt butter. Continue to cook butter, stirring frequently and adjusting temperature as needed, to allow butter to get brown bits on the bottom. Cook until butter becomes a golden brown color and smells nutty, about 2-3 minutes. Remove from heat, then add chopped sage. Set aside.
- When the potatoes are ready, drain completely. Add drained potatoes back into pot (or to a large bowl). Add cream and parmesan, then drizzle in about 5 or 6 tablespoons of the sage brown butter. Mash together until smooth and creamy. Season with salt and freshly ground pepper, to taste. Spoon remaining brown butter over the top and serve.
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