These brown butter garlic mashed sweet potatoes are everything your heart has been longing for! Creamy, buttery, garlicky, the perfect side dish for weeknight dinner or any holiday meal!
Hello friends 🙂
I am at Starbucks at the moment sipping on my iced green tea (with no ice because my teeth are still super sensitive from my last dentist visit) writing this article and drooling at the images because this brown butter garlic mashed sweet potatoes was absolutely delicious!
I feel so bad that I did not post it before thanksgiving because this would have made THE BEST THANKSGIVING SIDE DISH! But it’s alright because, well Christmas is right around the corner and I can totally see you making this for your Christmas dinner 🙂
More delicious sweet potato recipes!
What’s so special about this white sweet potato mash?!
Oh… Trust me, there is so much going on here that I don’t even know where to start!
This mashed sweet potato recipe is not like your average typical sweet potato recipes! First off, it is savory mashed sweet potato recipe! I mean how many people make savory mashed sweet potatoes… ?!
My boyfriend was like “Wow… I have never had savory mashed sweet potatoes” His comment threw me off because I often make it but I guess I hadn’t made it for him yet!
Next, this white sweet potato mash is made using brown butter. The most luxurious delicious ingredient ever! I have made many desserts using it, one of them being this brown butter macadamia white chocolate cookie recipe and these brown butter strawberry blondies that you should check out!
Brown butter is a type of warm sauce called beurre noisette in french. It is made by cooking butter for a period of time until it browns and has a nutty scent and flavor. It takes any dish from blaah… to wow in minutes!
So yes these savory mashed sweet potatoes are deliciously luxurious and you should give them a try ASAP!
Ingredients for brown butter garlic mashed sweet potato
For this mashed sweet potato recipe you will need:
- White yams – I used white yams because I wanted to do something different. I also wanted something that looks exactly like regular mashed potatoes so I decided to go with white yams! Perfect way to trick those who aren’t huge fans.
- Butter – This recipe requires butter, you can use either salted or unsalted just make sure that you are tasting your mashed potatoes as you go!
- Garlic – Garlic goes extremely well with mashed sweet potatoes and brown butter. You can omit it if you’re not a fan but I highly suggest you give it a try!
- Heavy cream – This is optional. It adds a bit more of creaminess to the white yams and if you know me you know I can’t say no to extra CREAMINESS!
- Scallions or green onions – I sliced the scallions very thinly and topped this brown butter garlic mashed sweet potatoes with it. It adds a nice flavor as well as a beautiful vibrant green to the side dish.
- Salt to taste– Add a little bit at a time and taste your dish!
How to make mashed sweet potatoes?
To make this savory sweet potato mash start by washing, peeling and cutting the white yams into equally sized pieces to make sure they all cook at the same time.
Bring the potatoes to a boil and cook until fork tender. This will take anywhere from 15-25 minutes.
White the potatoes are cooking, brown the butter and mince the garlic. Add the garlic to the browned butter when it’s ready and give it a couple of minutes to infuse.
When the potatoes are ready, drain them and add in the browned butter garlic mixture, heavy cream, salt to taste and mash with a potato masher, a hand mixer or in a stand mixer using the whisk attachment.
How to make brown butter?
To brown your butter, place 1/4 stick of butter in a saucepan over medium heat to melt. Swirl and scrape the sides of the pan frequently with a wooden spoon or a heatproof spatula. The butter will bubble and pop quite a lot so be careful. Once the bubbling slows down, the butter will begin to turn brown.
At this point, you will want to watch the butter very carefully because the reaction we are looking for will happen fast. When you start smelling a nutty aroma of the brown butter, you will know it’s ready and you will have to remove it off the heat. For this specific recipe, we will add the minced garlic and let it sit for a couple of minutes to infuse.
Can you freeze mashed sweet potato?
Yes, yes, yes!!
I know that sometimes it can be boring to have the exact same meal for days on end that’s why I always freeze my leftover sweet potatoes!
To freeze this mashed sweet potato, pack it into freezer safe bags and flatten the bags out to remove as much air out as possible. Close the bags and pop them in the freezer.
They will last up to 6 months in the freezer! My favorite thing to do is to get sweet potatoes when they are in season, mash them and freeze them to have them throughout the year. It saves you money and you will be able to enjoy this totally nutritious and delicious dish all year long.
Shop this recipe
Brown Butter Garlic Mashed Sweet Potatoes
Brown Butter Garlic Mashed Sweet Potatoes
- Stand mixer, hand mixer, or potato masher
- 2 lbs white yams peeled and diced
- 1/4 cup butter
- 3 garlic cloves minced
- 2 tbsp heavy cream optional
- 1-2 tbsp sliced green onions
- salt to taste
- Start by washing and peeling the white yams, then cut them into chunks of the same size to ensure that they will all cook at the same time. Add them to a large pot of room temp water.
- Bring the potatoes to a boil and let them cook until tender. You can check if they are cooked by poking them with a fork.
- While the potatoes are on the stove, brown your butter and mince the 3 garlic cloves. Add the minced garlic to the brown butter and let it sit for a couple of minutes to infuse.
How to make brown butter
- To brown your butter, place 1/4 stick of butter in a saucepan over medium heat to melt. Swirl and scrape the sides of the pan frequently with a wooden spoon or a heatproof spatula. The butter will bubble and pop quite a lot so be careful. Once the bubbling slows down, the butter will begin to turn brown.At this point, you will want to watch the butter very carefully because the reaction we are looking for will happen fast. When you start smelling a nutty aroma of the brown butter, you will know it’s ready and you will have to remove it off the heat.
- When the potatoes are ready, drain them and either return them to the pot they were in if you are using a hand mixer or a potato masher or place them in the stand mixer bowl which is what I did.
- Add in the salt to taste (start with 1/2 tsp at a time), brown butter and garlic mixture, and heavy cream. Mash them using your whisk attachment if using a stand mixer. Use a whisk if using a hand mixer or a regular potato masher.
- Top with the sliced green onions and serve!