📝 About This Recipe
Elevate your side dish game with this luxuriously smooth sweet potato mash, perfected using the efficiency of the Instant Pot. By pressure cooking the potatoes, we lock in their natural sugars and vibrant color, creating a base that is naturally sweeter than boiled versions. Infused with nutty browned butter, a hint of warm bourbon, and aromatic spices, this dish offers a sophisticated balance of savory and sweet that transforms a humble root vegetable into the star of the table.
🥗 Ingredients
Main Ingredients
- 3 pounds Sweet Potatoes (peeled and cut into 1.5-inch chunks)
- 1 cup Water (for pressure cooking)
- 1 teaspoon Kosher Salt (plus more to taste)
The Brown Butter Infusion
- 6 tablespoons Unsalted Butter (high-quality European style preferred)
- 4 pieces Fresh Sage Leaves (whole, to infuse the butter)
- 2 tablespoons Bourbon (optional, for depth of flavor)
Creamy Elements & Seasoning
- 1/2 cup Heavy Cream (warmed slightly)
- 2 tablespoons Maple Syrup (pure Grade A)
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg (freshly grated if possible)
- 1/4 teaspoon Black Pepper (freshly cracked)
For Garnish
- 1/4 cup Toasted Pecans (roughly chopped)
- 1 pinch Flaky Sea Salt (such as Maldon)
- 1 tablespoon Chives (finely minced)
👨🍳 Instructions
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1
Peel the sweet potatoes thoroughly and cut them into uniform 1.5-inch cubes to ensure they cook evenly under pressure.
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2
Place the stainless steel inner pot into the Instant Pot. Add 1 cup of water and the 1 teaspoon of kosher salt.
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3
Add the sweet potato chunks to the pot. Secure the lid and ensure the steam release valve is set to the 'Sealing' position.
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4
Select 'Pressure Cook' or 'Manual' on High Pressure and set the timer for 10 minutes. It will take about 8-10 minutes to reach pressure.
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5
While the potatoes cook, prepare the brown butter. In a small saucepan over medium heat, melt the 6 tablespoons of butter along with the sage leaves.
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6
Swirl the butter frequently. Once it stops foaming and you see little brown bits at the bottom with a nutty aroma, remove from heat immediately. Stir in the bourbon and set aside.
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7
When the Instant Pot timer finishes, perform a 'Quick Release' by carefully moving the valve to 'Venting'. Use a kitchen towel or oven mitt to avoid the steam.
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8
Carefully drain the potatoes into a colander to remove all excess water, then return the hot potatoes back to the warm inner pot.
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9
Using a potato masher, crush the potatoes until mostly smooth. For an ultra-velvety texture, you can use a hand mixer or a ricer.
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10
Remove the sage leaves from the brown butter. Slowly pour the brown butter, warmed heavy cream, and maple syrup into the potatoes while stirring.
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11
Fold in the cinnamon, nutmeg, and black pepper. Continue to mix until the texture is light and fluffy.
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12
Taste the mash and add additional salt or maple syrup if desired. The heat of the pot will keep it warm until serving.
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13
Transfer to a serving bowl. Use the back of a spoon to create decorative swirls on the surface.
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14
Garnish with the toasted pecans, minced chives, and a final sprinkle of flaky sea salt for texture and contrast.
💡 Chef's Tips
Choose Garnet or Jewel sweet potatoes for the best moisture content and sweetness. Don't skip draining the potatoes; any residual water will make the mash runny rather than creamy. Brown the butter slowly; it can go from perfect to burnt in seconds, so watch for the amber color. If the mash is too thick, add extra warm cream one tablespoon at a time until your desired consistency is reached. For a vegan version, substitute the butter with vegan butter or coconut oil and use full-fat coconut milk instead of cream.
🍽️ Serving Suggestions
Pair with herb-roasted turkey or chicken for a classic holiday feel. Serve alongside grilled pork chops with an apple chutney to complement the bourbon notes. Excellent as a base for a 'bowl' meal with roasted chickpeas and kale. Enjoy with a glass of crisp apple cider or a light-bodied Pinot Noir. Top with a few extra fried sage leaves for a professional restaurant-style presentation.