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!
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.
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.
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.