Mashed Sweet Potatoes with Brown Butter

Instructions

1. Boil the sweet potatoes
   Place the cubed sweet potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon of salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are very tender when pierced with a fork, about 15-20 minutes.
2. Make the brown butter
   While the potatoes are cooking, add the butter to a small saucepan over medium heat. Let the butter melt completely, then continue to cook, swirling occasionally, until it turns golden brown and smells nutty, about 5-7 minutes. Watch carefully to prevent burning. Remove from heat immediately once browned.
3. Drain and dry the potatoes
   Drain the cooked sweet potatoes in a colander, then return them to the hot, empty pot. Allow them to sit for 1-2 minutes, stirring occasionally, to evaporate excess moisture. This will ensure your mash isn't watery.
4. Mash the potatoes
   Using a potato masher or ricer, mash the sweet potatoes until smooth. For an extra smooth texture, you can use a hand mixer on low speed, being careful not to overmix which can make them gluey.
5. Add the flavorings
   Pour in the warm milk, maple syrup, brown butter (reserving 1 tablespoon for garnish), salt, cinnamon, nutmeg, and black pepper. Stir gently to combine, tasting and adjusting seasonings if needed.
6. Serve with garnishes
   Transfer the mashed sweet potatoes to a serving dish. Drizzle with the reserved brown butter and sprinkle with fresh chives and thyme leaves if using. Serve immediately while hot.