Brown Butter Sage Mashed Sweet Potatoes beside the Main Plate

For Brown Butter Sage Mashed Sweet Potatoes beside the Main Plate, the counter starts with sweet potatoes, salted butter or unsalted and add kosher salt to taste, and sage chopped. Portion it for 6 people.

Count on 15 minutes of prep, 20 minutes of cooking, about 45 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 2 ½ pounds sweet potatoes
• ¼ cup salted butter or unsalted and add kosher salt to taste
• 1 tablespoon sage chopped, packed
• kosher salt
• black pepper to taste

How the cooking goes

1. Peal and cut up the potatoes into medium chunks. Mine were about 1 inches cubed but there is no need for perfection here…you are going to mash them! Place potatoes in a medium sauce pot and cover with cold water. Heat it until it boils over a lively flame and then lower the heat to medium to maintain a slow boil.
2. Cook until the break apart easily with a fork. They should be very tender! The time will vary greatly by how large your pieces are! Mine took about 20 minutes.
3. While your potatoes cook, heat your butter in a small saucepot or skillet over a moderate flame, swirling occasionally until the butter turns a deep gold and it takes on a nutty aroma. There are only a few moments between perfect and burned, so watch it like caramel!
4. Remove the butter from the heat and stir in sage, it will boil. Gently swirl the sage in the butter until it stops bubbling and keep it to one side until your potatoes are ready. If you wait too long and your butter starts to reharden, you can just heat it gently over a gentle flame until it is liquid again.
5. Strain the potatoes and either mash with the back of a wooden spoon or press through a ricer (a reliable option). Give the potatoes a good stir with the wooden spoon before pouring in about half of you sage butter. Make sure that you get sage with the butter. Add a large pinch of kosher salt and a few grinds of black pepper. Beat well, taste and add more sage butter and salt as needed. You used about ¾ of the butter and all of the sage (just pull it out of the butter with a spoon) in the mashed potatoes, and then drizzled a little extra brown butter on the top to finish it.
6. Spoon into a decorative bowl and serve hot!

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Sides, open Baked Mac and Cheese beside the Main Plate and Healthy Coleslaw beside the Main Plate.