• 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 ¼ 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 ½ teaspoon 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!