Roasted Garlic Mashed Potatoes
These roasted garlic mashed potatoes start with two full heads of garlic roasted until sweet and buttery, then get folded into creamy mashed potatoes with brown butter and fresh sage. Rich, comforting, and a step above your usual mashed potatoes.
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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.
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
