Roasted garlic mashed potatoes are a step up from the classic, and the difference comes down to two things: roasting the garlic instead of using it raw, and browning the butter before it goes in.The result is essentially brown butter mashed potatoes elevated further with roasted garlic and sage. Roasting mellows the garlic into something sweet and almost caramel-like, and browning the butter adds a nutty depth that regular melted butter just doesn’t have. Fresh sage gets cooked in the butter and crisps up into a topping worth saving for the final plate.
This recipe calls for two full heads of garlic, which sounds like a lot but roasting tames the sharpness completely. You can roast the garlic up to 5 days ahead and keep it in the refrigerator, which makes this a good option for holiday cooking when oven space is tight.
Why You’ll Love This Recipe
Ingredients
- Yukon Gold Potatoes – Yukon golds have a naturally buttery flavor and creamy texture that works well here. You technically don’t need to peel them. Just wash and scrub well. Russet potatoes also work and give a fluffier result.
- Garlic – This recipe uses two full heads of garlic. Roasting mellows the sharp, pungent flavor into something sweet and nutty. If you’re short on time, you can sauté 1 to 2 minced cloves in olive oil instead, but the flavor won’t be the same.
- Butter – Browned until the milk solids toast and it smells nutty. Use unsalted butter so you can control the salt level. For a dairy-free version, a good vegan butter like Miyoko’s works here, though it won’t brown quite the same way.
- Fresh Sage – The sage leaves cook in the butter and crisp up as it browns. They go on top as a garnish and add a subtle herby note to the finished dish. Dried sage won’t give you the same result.
- Milk – Use whole milk for the creamiest result. For dairy-free, unsweetened unflavored almond milk works well here. Just make sure it’s not vanilla flavored.
Roast the Garlic First
The garlic needs 45 minutes to an hour at 400°F before anything else happens. If you’re making this for a holiday meal, roast the garlic up to 5 days ahead and store it in the refrigerator so it’s ready to go when you need it.
Recipe FAQs
The cloves should be deep golden brown, very soft, and easy to squeeze out of the skin. If they’re still firm or pale, give them another 10 minutes. The garlic will also smell sweet and nutty rather than sharp when it’s ready. The exact time varies depending on the size of the heads, but plan on 45 minutes to an hour at 400°F.
You can, but it’s easy to overmix. A stand mixer will work the starch in the potatoes and can quickly turn them from fluffy to gluey if you go too long. Use the lowest speed and stop as soon as the potatoes are smooth. A potato ricer gives the best texture with the least risk.
Expert Tips
Storage Instructions
Storing: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in a saucepan over low heat, stirring in a splash of warm milk to loosen the texture. You can also reheat in the microwave in 30-second intervals, stirring between each, until warmed through.
Freezing: Mashed potatoes can be frozen for up to 3 months. Let them cool completely, then store in a freezer-safe container. Thaw overnight in the refrigerator before reheating and stir in a little warm milk to bring the texture back together.
Serving Suggestions
My Gluten-Free Fried Chicken is what I make when I want a full comfort food plate, and these brown butter mashed potatoes are always on the side. For the holidays, I serve these alongside my Gluten-Free Pot Roast and spoon the gravy liquid right over the top of the garlic mashed potatoes. And if you end up with leftover mashed potatoes, use them as the topping for my Gluten-Free Shepherd’s Pie instead of making a fresh batch.
Roasted Garlic Mashed Potatoes
Ingredients
For the roasted garlic:
- 2 heads garlic
- 1 tablespoon (14 g) olive oil
For the mashed potatoes:
- 3 lbs (1.36 kg) yukon gold potatoes - peeled and quartered
- 1 tablespoon (18 g) kosher salt - for the boiling water
- ⅔ cup (163 g) whole milk - warmed
- 1 teaspoon kosher salt - for seasoning the mashed potatoes
- ½ teaspoon ground black pepper
For the brown butter and sage:
- 12 tablespoons (168 g) unsalted butter
- 10 fresh sage leaves
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Instructions
To roast the garlic in the oven:
- Preheat oven to 400°F.
- Cut off the top of 2 heads garlic, about ¼ inch, to expose some of the cloves.
- Drizzle the garlic heads with 1 tablespoon (14 g) olive oil and wrap tightly each in aluminum foil.
- Roast at 400°F for 45-60 minutes, until the garlic is golden brown and very soft. Let cool.
- Once cool, squeeze the cloves out of the skins into a small bowl and mash gently with a fork. Set aside.
To make the mashed potatoes:
- Add 3 lbs (1.36 kg) yukon gold potatoes to a large pot and cover with cold water seasoned with 1 tablespoon (18 g) kosher salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 20 to 25 minutes, until fork tender. Drain.
To make the brown butter and sage:
- While the potatoes are cooking, add 12 tablespoons (168 g) unsalted butter to a small saucepan over medium heat. Once melted, add 10 fresh sage leaves.
- Cook, stirring occasionally, until the butter turns golden brown and smells nutty and the milk solids at the bottom of the pan are toasted, about 5 to 10 minutes. Watch carefully so it doesn't burn.
- Remove the sage leaves with a slotted spoon and place on a plate. Sprinkle with a pinch of salt. Set aside.
To finish:
- Return the drained potatoes to the pot. Add the roasted garlic, brown butter, warm ⅔ cup (163 g) whole milk, 1 teaspoon kosher salt, and ½ teaspoon ground black pepper. Mash until smooth and creamy.
- Transfer to a serving dish and top with the reserved crispy sage leaves and a drizzle of any remaining brown butter.
Notes
- Make Ahead: The roasted garlic keeps in the refrigerator for up to 5 days. The brown butter can also be made ahead and stored in the refrigerator for up to 2 weeks. The full dish can be made ahead and reheated in the oven at 350°F, covered with foil, until warmed through. Stir in a splash of warm milk before reheating to loosen the texture.
- Peeling the Skins: Yukon gold potatoes have thin skins, so you can skip peeling if you prefer. Just wash and scrub well before quartering.
- Gluten-Free: This recipe is naturally gluten-free as written.
- Dairy Free Option: Use a vegan butter like Miyoko’s or Earth Balance in place of the unsalted butter and swap the milk for unsweetened unflavored almond milk. Do not use vanilla-flavored milk.
