A bowl of roasted garlic mashed potatoes with brown butter and fresh sage leaves.
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Roasted Garlic Mashed Potatoes

Roasted garlic mashed potatoes are the flavorful side dish you need on your table this holiday season. They're gluten-free with dairy-free and vegan options. Brown butter and roasted garlic give these otherwise typical mashed potatoes some knock-out flavor. You won't be able to stop eating them!
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Side Dish
Cuisine: American
Servings: 10 servings
Calories: 230kcal


  • 2 heads garlic
  • 1 tablespoon olive oil
  • 3 lbs yukon gold potatoes peeled and quartered
  • 2/3 cup milk or dairy-free milk of choice
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 12 tablespoons butter or dairy-free butter
  • 10 sage leaves
  • pinch of salt


To Roast Garlic in the Oven:

  • Preheat oven to 400F. 
  • Cut off top of garlic, about 1/4 inch, to expose some of the cloves.
  • Drizzle garlic heads with olive oil. Wrap in aluminum foil. 
  • Cook at 400F for 45-60 minutes, until garlic is tender and brown. Let cool. 
  • Once cool, remove from peel but gently squeezing the back of each clove until the garlic comes out. Place in a bowl and gently mash with a fork. Set aside. 

To Make Mashed Potatoes:

  • Add peeled and quartered potatoes to a large pot. Cover with cold water. 
  • Place pot on the stove and cook over medium-high heat until it comes to a boil. 
  • Once boiling, lower the heat to a simmer and cook for 20-25 minutes, until potatoes are fork tender. Drain water and add potatoes a large bowl. 
  • Mix together with milk, salt, pepper, brown butter (see directions below), roasted garlic. Serve with a little additional brown butter and sage leaves. 

To Make Brown Butter:

  • Make the brown butter while the potatoes are boiling. Add butter to a small sauce pan over medium high heat and melt. Once melted add sage leaves. 
  • Bring butter to a boil and then lower heat to medium. Once butter has stopped foaming, cook an additional 5 or so minutes, until butter is golden brown and the milk fat solids have fallen to the bottom of the pot and are toasted. Be sure to not let the butter burn. 
  • Remove sage from the butter with a slotted spoon and place on a plate. Sprinkle with a pinch of salt. 
  • Use brown butter and sage in recipe as instructed above. 


Calories: 230kcal | Carbohydrates: 19g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 37mg | Sodium: 374mg | Potassium: 609mg | Fiber: 3g | Vitamin A: 445IU | Vitamin C: 17.2mg | Calcium: 73mg | Iron: 4.5mg