These brown butter mashed sweet potatoes are incredibly creamy and silky. Nutty brown butter is folded into the potatoes along with plenty of fresh herbs, making them an ideal side for a Thanksgiving spread or any cozy meal this season.
Side dish season!
There’s something special about a side dish that feels simple but elevated — especially when brown butter is involved. These silky mashed sweet potatoes combine caramelized butter and bright fresh herbs like thyme, rosemary and sage for a classic, comforting flavor.
This dish pairs beautifully with roast meats, hearty mains, or any of your favorite fall and winter recipes. It’s straightforward to make and reliably delicious.
The recipe is intentionally simple: peeled and cooked sweet potatoes, salt, brown butter and herbs. If you like, add a touch of garlic for extra depth, but these potatoes stand on their own with minimal additions.
Mashed potatoes are one of my favorite comforts, and mashed sweet potatoes are a household favorite too. I’ll make them throughout the year — they always feel like a treat.
Because sweet potatoes can be a bit stringy, a ricer is my preferred tool for achieving an ultra-smooth, creamy texture. Pressing the potatoes through a ricer yields a silky result that’s difficult to get with a potato masher.
Simple. Easy. Classic.
All the qualities that earn a spot on the best Thanksgiving plate.
The ricer makes these especially smooth, and the brown butter adds a nutty, caramel note that pairs perfectly with fresh herbs. The result is creamy, aromatic mashed sweet potatoes that feel both special and familiar.
Look at that whip!
These mashed sweet potatoes pair wonderfully with roasted turkey and are excellent for using up leftovers the next day.
For herbs, I like a combination of rosemary, thyme and sage — a trio that evokes classic holiday flavors without overpowering the sweetness of the potatoes.
Brown Butter Herb Mashed Sweet Potatoes
Brown Butter Herb Mashed Sweet Potatoes
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Ingredients
- 6 medium sweet potatoes, peeled and chopped
- 12 tablespoons unsalted butter
- ½ cup half and half
- kosher salt and pepper
- ⅓ cup chopped fresh herbs, such as thyme, parsley and rosemary
Instructions
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Place the potatoes in a large stockpot. Cover with cold water and add a generous pinch of salt. Bring to a boil and cook for 10 to 15 minutes, until the potatoes are fork-tender. Drain well.
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In a small saucepan, heat 4 tablespoons of the butter with the half and half until the butter melts. Remove from heat and set aside.
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Rice the potatoes into the pot they cooked in, or mash until smooth. Add a few big pinches of salt and freshly ground pepper. Pour in the warm half-and-half and butter mixture and stir until incorporated.
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Taste and adjust seasoning with additional salt and pepper as needed.
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In a large skillet, heat the remaining butter over medium heat. Cook, stirring occasionally, until the butter turns golden brown and brown bits form on the pan bottom. Remove from heat to prevent burning.
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Stir half of the brown butter into the potatoes, then fold in the chopped fresh herbs. Transfer the potatoes to a serving dish, drizzle with the remaining brown butter and garnish with extra herbs. Serve warm.
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Puddles of brown butter are my happy place — drizzle generously and enjoy.