Sweet potato mash with brown butter and thyme

Sweet potato mash with brown butter and thyme

By
From
The Potato Cookbook
Serves
4-6 as a side dish

Maybe not one for the mash purists, but this sweet potato mash, with its nutty brown butter and bright notes of thyme, is the perfect accompaniment to roast beef.

Ingredients

Quantity Ingredient
2 large sweet potatoes, peeled and cut into 3 cm pieces, about 1.3 kg
1/2 teaspoon salt, for the cooking water
60 grams unsalted butter
25 grams grated parmesan cheese
2 tablespoons sour cream
2 teaspoon fresh thyme leaves, plus extra to serve
1 teaspoon balsamic vinegar
1/2 teaspoon sea salt
1/4 teaspoon freshly ground back pepper, plus extra to serve

Method

  1. Put the sweet potatoes and salt in a large saucepan and cover with cold water. Bring to the boil over medium–high heat and boil until very tender, about 15 minutes, testing with the point of a sharp knife. Drain, reserving 250 ml of the cooking water, and return them to the saucepan over low heat for 1 minute to ensure any excess water has evaporated. Mash until smooth.
  2. Meanwhile, melt the butter in a small frying pan over medium–low heat. Stir occasionally as it darkens. When it’s ready the butter will be the colour of weak tea and will smell nutty. This may take up to 10 minutes, so be patient, but don’t leave it unattended.
  3. Pour the browned butter into the sweet potato mash, making sure to scrape up the dark bits at the bottom of the frying pan, and stir through with the parmesan, sour cream, thyme, balsamic vinegar, sea salt and pepper. Taste and add more sea salt and pepper if needed. Add 60 ml of the cooking water and beat well with a wooden spoon until creamy, adding more cooking water if needed.
  4. Transfer to a serving dish, sprinkle with thyme and pepper and serve immediately.
Tags:
Potato
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