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A bowl of roasted garlic mashed potatoes with brown butter and fresh sage leaves.

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!
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Course: Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 10 servings
Calories: 230kcal
Author: Megan

Ingredients

  • 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

Instructions

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. 

Notes

  • Make the roasted garlic ahead of time to save room in the oven before the holidays. Store in the refrigerator for up to 2 weeks.
  • Make ahead that brown butter. It will store for up to 2 weeks in the refrigerator.
  • Really like to prepare ahead? You can make this whole dish ahead of time and just reheat in the oven. Stir in some warm milk to refresh the potatoes and save a little of the brown butter for topping before serving.
  • You can make this whole recipe with dairy-free butter, such as Earth Balance, and non-dairy milk. I've tested with unsweetened unflavored (seriously... do not grab that vanilla flavor) almond milk with great results.
  • Since we're using yukon gold potatoes, you technically do not need to peel them if you don't want to. Just wash and scrub off any dirt.

Nutrition

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
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