My daughter who lives on the East Coast recently gave me an alterative recipe to Mashed Potatoes. It was Burnt Butter Sweet Potato Mash. I tried it out for my other daughter’s birthday dinner along side Spinach, Parmesan Stuffed Flank Steak and Brussel Sprouts with Pancetta. I must say it was divine addition, proving that you can teach new tricks to a traditional cook (no I’m not writing old).

I’m including both recipes to give you choice since either will make Thanksgiving or any dinner complete.

Jill’s Mashed Potatoes (Yes! They are fattening and serves 12)


6 pounds Yukon Gold potatoes, peeled and halved (don’t cut the potatoes too small or they will absorb too much water making them pasty)

1 1/2 cups whole milk

1/2 cup heavy cream

1 1/2 sticks unsalted butter

Kosher salt & freshly ground pepper

1 cup creme fraiche


  1. In a large stock pot, cover potatoes with cold water and bring to a boil (it is important that the water is cold). Cover and cook over medium heat until the potatoes are tender. This is usually about 20 minutes or when a fork can easily pierce through. Drain the potatoes.
  2. Press the potatoes through a ricer into a large saucepan over low heat. Note: If you do not have a ricer, you can use an old fashion masher or electric hand-held mixer. You want to breakdown the potatoes and eliminate any lumps.
  3. In another small saucepan combine the milk, cream, 10 TBSP butter and salt. Cook until the butter is melted, about 3-4 minutes.
  4. Pour the hot milk over the potatoes in the saucepan and mash some more. Cook over low heat and stir until blended. At this point, you’ll add the creme fraiche and remaining 2 TBSP butter for another 5 minutes until melted and incorporated.
  5. Season with salt and pepper to taste and transfer to a serving bowl.
  6. You can add chives or parsley on top if you wish.

Note: The mashed potatoes can be made up to 3 hours ahead and covered at room temperature. You can just reheat in the oven or microwave when the rest of the dinner is cooking.

Burnt Butter Sweet Potato Mash (Possibly healthier than mashed potatoes and serves 12)


6 medium sweet potatoes, peeled and quartered (again you don’t want the pieces too small or they’ll absorb too much water when cooking)

1 cup salted or unsalted butter (2 sticks)

2 tsp vanilla extract (optional but I recommend it)

1 1/2 to 2 cups of milk (your choice of heavy cream, animal or plant based)

fresh thyme and rosemary chopped (enough for 1 TBSP)

Salt and freshly ground pepper to taste


  1. Place the sweet potatoes in a large stock pot and cover with water. Bring to a boil over high heat and cook until fork tender about 15-20 minutes. Drain.
  2. Return the empty pot to the stove and add the butter over medium to low heat. Cook until the butter becomes a light caramel-color stirring continually to prevent burning about 5-7 minutes.
  3. Add the sweet potatoes back to the pot with the burnt butter and mash until smooth. Remove from heat. Add in the vanilla, 1/2 of the warm milk, fresh thyme and rosemary. Add salt and pepper to taste.
  4. If the potatoes are too thick, you can add the remaining milk and mash until creamy.
  5. Transfer to a casserole dish and top with herbs.

Enjoy! XOXO Jill