Roasted Garlic Mashed Potatoes Recipe
No Thanksgiving or holiday spread is complete without some creamy, dreamy mashed potatoes. Instead of plain mashed potatoes, try this decadent recipe that's loaded with roasted garlic and browned sage butter!
Prep Time: 5 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 20 minutes
Makes: 6 - 8 servings
Ingredients
- 3 lbs Yukon gold potatoes, peeled, cut into 2" chunks
- 2 small heads garlic
- 1 tablespoon olive oil
- 1 stick (4 oz) salted butter
- 12-14 sage leaves, roughly chopped
- 1/2 cup sour cream
- 1 cup half and half, warmed
- kosher salt
- freshly cracked black pepper
Instructions
- Preheat an oven to 375 F.
- Roast the garlic. Cut the tops of the garlic heads opposite the root end off to expose the tops of the garlic cloves. Drizzle both heads with the olive oil and sprinkle with salt. Wrap the garlic heads in foil and place them in the oven. Roast for 50-60 minutes, until very golden brown and soft. Remove from the oven and set aside.
- Boil the potatoes. Place the chopped potatoes in a 4 qt pot and cover with cold water. Season with salt and bring to a boil. Boil until the potatoes are very tender and easily pierced with a fork.
- Make the sage butter. Towards the end of the potatoes cooking, melt the butter in a small saucepan. Cook over medium heat, swirling occasionally, until the butter is just starting to turn golden brown. Add the chopped sage leaves and cook for another minute. Remove from the heat and set aside.
- Mash the potatoes. Drain the potatoes in a colander and return to the still-hot pot that they were boiled in. Lightly mash the potatoes and pour in the browned sage butter. Squeeze the garlic cloves out of the husks into the potatoes. Add the sour cream and warmed half and half and mash until the desired texture is achieved. Season to taste with salt and pepper. Serve immediately.
Notes
To store: Cool the mashed potatoes to room temperature and transfer them to an airtight container. Store in the fridge for up to 5 days.
To reheat: Add the mashed potatoes to a small pot over medium heat. Add a little milk to adjust the texture while stirring constantly until warm.
To freeze: Place the cooled mashed potatoes in a freezer-safe ziplock bag. Press as much of the air out of the bag as possible before sealing. This helps prevent freezer burn. Label and freeze for up to 3 months. Defrost in the fridge before rewarming.
