Roasted Garlic Mashed Potatoes
These ultra creamy Roasted Garlic Mashed Potatoes are perfect for Thanksgiving! A Thanksgiving or holiday spread isn't complete without some creamy, dreamy mashed potatoes. These potatoes are loaded with roasted garlic and browned sage butter for the ultimate mashed potato recipe.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 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.
- 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.
- 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.
- 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.
- 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.