These sage butter garlic mashed potatoes will be your new favorite side! It is rich with pleasant aromas of buttery herbs and roasted garlic!
Roasted garlic mashed potatoes lightly infused with sage leaves simmered in butter. This creamy melt-in-your-mouth comfort food takes a traditional mashed potato recipe up a notch! It is a delicious gluten-free side dish to add to your holiday menu or served any time of the year.
Before heading out of town last week I decided to bring holiday food to the table early. Starting with the best herb infused mashed potatoes and pumpkin hummus!
Our mini vacation was wonderful despite a difference of opinion.
“I hate this!” are the words mouthed to my husband as we twisted and turned on a roller coaster this weekend. He on the other hand was overjoyed to finally get the excuse to ride rides at an amusement park again. We just got back yesterday from an epic weekend at Legoland, CA to celebrate all of our birthdays! It has been ages since I rode on a roller coaster until this trip and boy did my heart jump! It wasn’t even a big one; it was the kids dinosaur coaster for that matter…haha!
My little Curren is 4 and Big Chase turned 7 which made this the first family vacation where it was truly pure fun and joy! No changing diapers, no naps, no strollers through the park and everyone carried their own bags to the hotel. The boys were lit with excitement at every ride and Lego figurine they saw the entire trip. We were even able to squeeze in a Brick-or-Treat evening event that Legoland puts on right before Halloween. Families dress up and go trick-or treating around the park with spooktacular entertainment and shows to stop at along the way.
This phase in life, seeing the magic through my children’s eyes is truly one of my favorites?.
This time of year is also one of my favorites. October is the time when all the cozy comfort foods are filling up Pinterest boards and computer screens! It is the time where life starts to feel like a roller coaster from Halloween to Thanksgiving right up to Christmas and New Years and I hope you are able to catch your breath somewhere in-between. This fall months feel like they so quickly pass by. But boy do I like savoring the festive foods!
Like these creamy, dreamy delicious sage butter infused mashed potatoes!
I do not think I have ever seen anyone eat more mashed potatoes than my hubby, sister and her husband. Whenever my family is gathered for the holidays the three of them together could probably polish off a trough full to the brim!
I don’t blame them. My mama does make the best mashed potatoes! The base of these are how my mama makes them but with a twist.
Along with that twist there are a few ideas to make mashed potatoes a little healthier.
How to make Healthy Mashed Potatoes
A few tips to transition mashed potatoes in a healthier version are to use low fat, fat-free or coconut milk instead of buttermilk or cream. This reduces the amount of cholesterol and fat. Other alternatives are to use a goat butter, vegan butter or ghee. Ghee is the truest form of butter and kinder on the stomach to those that are lactose intolerant. This recipe only uses two tablespoons of butter for all four servings which is about ½ tablespoon per serving.
What are the best potatoes to use
Red potatoes and Yukon gold potatoes are a healthier potato to use instead of russet. The pigments in the skin are rich in flavonoids and carotenoids which aid in good health. The skin is soft and can be left on in this recipe along with potato salads.
What to serve with garlic mashed potatoes
These sage butter infused garlic mashed potatoes are a delicious side dish perfect for the holiday table or year round! Serve it with ham, turkey, meatloaf, in place of rice in these cranberry corn salsa turkey bowls, or on top of Sheppard’s pie.
Let’s get started. Here is what you will need to make these garlicy sage butter mashed potatoes:
- 10 Gold or Red Potatoes
- Butter, Ghee or vegan butter
- Sage leaves
- Garlic
- Milk, goat milk or coconut milk
- Pink Salt
Start by making the fragrant sage butter. Heat six large sage leaves in butter on low for about five minutes or until they start to become fragrant, then turn off the heat. Grab a garlic bulb and roast the whole thing wrapped in foil. You will only use 4 cloves and can save the rest for another meal. Then peal and chop the potatoes and add them to salted boiling water to cook. Once they cook turn the heat to low and drain the water, then add the potatoes back to the pot and mash them with a potato masher. My kids love doing that part!
Remove the sage leaves from the butter (squeeze out extra butter off the leaves) and add the butter to the mashed potatoes along with four cloves of the roasted garlic (minced), salt, and milk. Mix it together with a spatula or with a hand mixer.
You may want to make a double or triple batch of these mashed potatoes because they are just so good! Now time to cozy up with this delicious comfort food!
- 2 pounds Yukon Gold or Red Potatoes, peeled and quartered
- 2 Tablespoons butter, Ghee or vegan butter
- 6 large sage leaves
- 1 garlic bulb (you will end up only using 4 cloves)
- 1 - 1½ cups milk, goat milk or coconut milk
- ¾ teaspoon Himalayan salt + more for boiling water
- Preheat the oven to 425 degrees F.
- Make the sage butter:
- In a skillet, heat on low six large sage leaves and 2 tablespoons butter for about 5-7 minutes or until the sage starts to become fragrant. Turn off the heat.
- Make the potatoes:
- Wrap the garlic bulb in foil and roast for 20 minutes. You will only use 4 cloves and can save the rest for another meal.
- In a large pot add water and salt and bring to a boil. Meanwhile, peal and chop the potatoes in quarters and add them to the boiling water. Cook for 15 minutes until slightly tender; drain. Add the potatoes back to the pot and mash them with a potato masher. Turn the heat to low.
- Remove the sage leaves from the butter (squeezing the leaves to get an extra butter off) and add the butter to the mashed potatoes. Mince four of the roasted garlic cloves and add them to the mashed potatoes along with ¾ teaspoon of salt and 1 cup of milk. Mix it together with a spatula or with a hand mixer. Add more milk for a thinner consistency.
Pin It!
Leave a Reply