Mashed Sweet Potatoes with Parmesan and Sage Garlic Butter
If you haven't had mashed sweet potatoes before, prepare yourself for a new obsession. As soon as I see the first autumn leaf turn red, I grab my potato masher and whip this up for all my cozy fall gatherings.
Ingredients
- 4 lb sweet potatoes
- ¼ cup butter
- 1 tablespoon dried sage
- 6 whole sage leaves
- 3 cloves garlic, finely minced
- ⅓ cup whole milk
- ½ cup grated parmesan cheese, plus a little for serving
- 1 teaspoon EACH: salt and pepper
Instructions
- Peel and cut the potatoes into similar sized chunks. Add the chunks to a large pot of salted water and bring it to a boil over high heat. Reduce the heat and simmer until the potatoes are soft, about 15 minutes.4 lb sweet potatoes
- While the sweet potatoes boil, make the butter. Melt the butter in a small frying pan over medium heat. Add the dried and fresh sage leaves and cook until the fresh sage is crispy, about 2 minutes. Remove the whole leaves from the pan. Add the garlic and cook for 30 seconds. Pour the milk into the pan and let it warm.¼ cup butter, 1 tablespoon dried sage, 6 whole sage leaves, 3 cloves garlic, ⅓ cup whole milk
- When the sweet potatoes are soft, drain the water from the pot and them mash the potatoes. Pour in the warm butter/milk, parmesan, salt, and pepper and mix well.½ cup grated parmesan cheese, 1 teaspoon EACH: salt and pepper
- Serve with a little parmesan and the crispy sage leaves on top.
Notes
Make ahead: If you make this ahead of time, reheat it over low heat on the stovetop or in the microwave.