Home-style roasted garlic mashed potatoes recipe with a sage infused butter! This creamy, dreamy side dish has a fluffy whipped texture and mouthwatering flavor!
This is a beautiful roasted garlic mashed potatoes side lightly infused with sage leaves simmered in butter. Literally it melts in your mouth and takes a traditional mashed potato recipe up a notch! Serve these garlic mashed potatoes at your Thanksgiving and Christmas holiday gathering, or anytime you are craving a savory comfort food.
Why this mashed potato recipe works
Where do I even start about why this recipe works! I mean, who doesn't love a pile high bowl of whipped mashed potatoes? It is a bowl that simply melts in your mouth at every bite.
Perfect addition to a holiday feast - every Thanksgiving and/or Christmas calls for mashed potatoes as part of a traditional meal.
Packed with potassium if you leave the skins on! These roasted garlic mashed potatoes require peeling the potatoes before boiling, but for extra nutrition, fiber, and potassium just leave the skins on.
Roasted garlic makes these taste like you are eating at a fancy restaurant! Only you are the owner of that restaurant and can enjoy this recipe as many times as you'd like😊.
This side has extra flavor and creaminess - roasted garlic, butter, and sage leaves make this recipe burst with robust flavors. Sour cream (or non-fat Greek yogurt) add rich creaminess and lightness in texture.
What goes into this recipe
- Garlic, roasted in the oven until soft and tender.
- Yukon gold potatoes, diced and boiled.
- Butter and sage leaves, infused together on the stove for robust flavors.
- Milk and sour cream add light creamy flavors. To make this healthier, use nonfat milk and non-fat plain Greek yogurt. Or to make this super rich and creamy, use real cream or whole milk, extra butter and sour cream. To make this vegan, see substitutions in FAQ's section that is below. To each his own😊.
- Salt and white pepper to taste.
How to make this recipe
First, make the sage butter by sautéing the butter and sage leaves over the stove for about 5-7 minutes on low heat until they become fragrant, and set aside off the heat. Next, roast a whole clove of garlic until soft and tender. Wrap it in foil and bake at 425 degrees F for about 20 minutes. Then, peel, dice and boil the potatoes in a large pot until tender. Drain the water and transfer the potatoes back to the pot.
Mash them with a potato masher and add the sage butter (remove the leaves just add the butter), warm milk or cream, and yogurt or sour cream. Mince in 4 of the roasted garlic cloves (save the rest for another meal like pizza night), and mix the garlic mashed potatoes together. Using a hand electric mixer, whip the mashed potatoes for 3 minutes, adding more milk as needed. Season with salt and pepper to taste and serve warm. Feel free to top with more butter if desired.
What to serve with mashed potatoes
Serve during the holidays with these oven roasted brussels sprouts, maple orange homemade cranberry sauce, cranberry nut bread, pumpkin hummus, and homemade rolls.
FAQs
Start with roasting a whole head of garlic on the oven in foil. This takes out the potent flavor and provides a nice gentle roasted garlicy taste. Add about 4 of those garlic cloves, minced, into mashed potatoes that are make with Yukon potatoes, cream, butter, sour cream, salt and white pepper.
If your potatoes taste bland, they may just need more salt. Add a little sprinkle at a time of salt and pepper to taste.
If the cloves are large, add two minced cloves and work up to one more clove at a time until the proper taste is achieved. If you already added garlic and it is too much, boil one or two more potatoes that are peeled and diced and a bit more butter and cream.
Warming the milk or cream keeps the potatoes hot and makes them more fluffy. Otherwise if you keep heating the potatoes to get them warm again after adding cold milk, it may dry them out and change the flavor ratio.
Yes mashed potatoes can be vegan. Use vegan butter and dairy-free milk. Use vegan cream cheese or sour cream for the regular sour cream all in equal quantities.
When ready to freeze, scooping out into 1 cup portions onto a parchment paper-lined baking sheet. Put the baking sheet in the freezer until the potatoes harden and then store the portions in individual resealable, freezer-safe plastic bags. They will last a couple of months. Let thaw in the refrigerator before heating. You can heat them in a casserole dish (mix the portions together and smooth out), covered at 325 degrees until warmed through.
Related recipes
- Healthier Potato Salad
- Sweet Potato Smoothie
- Spicy Sweet Potato Pasta With Peanut Sauce and Chicken
- Roasted Cauliflower and Cranberry With Sage Butter
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!
If you make this creamy garlic mashed potatoes recipe from Delightful Mom Food I would love to see your creations! Follow along with me on INSTAGRAM, PINTEREST, FACEBOOK, YOUTUBE and TWITTER to be featured and for more recipe inspiration! And don't forget to rate the recipe in the recipe area and leave a comment below!
Sage Butter Roasted Garlic Mashed Potatoes
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Ingredients
- 4 tablespoons butter Ghee or vegan butter
- 6 large sage leaves
- 1 garlic bulb you will end up only using 4 cloves
- 2 pounds Yukon Gold or Red Potatoes peeled and quartered
- 1 - 1 ½ cups milk or cream warm (can also use goat milk, or dairy-free milk)
- ⅓ cup sour cream or non-fat plain Greek yogurt
- Himalayan salt + more for boiling water
- white pepper
Instructions
- 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 roasted garlic and mashed 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. Warm the milk in the microwave or a small pot on low heat on the stove then add 1 cup of it to the mashed potatoes, sour cream, and salt and pepper to taste. Mix it together with an electric hand mixer on medium speed whip together for 3 minutes. Add more milk for a thinner consistency and more salt and pepper to taste if needed.
Susan says
How many days in advance can I make these potatoes and keep in the refrigerator?
Danielle Fahrenkrug says
I suggest 1-2 days in advance. When you reheat them on the stove, keep the temp on low and add some milk to help it not dry out and come to a creamy consistency.
Anne Martin says
Sounds delicious. Can this recipe be frozen?
Thank you, Danielle
Danielle Fahrenkrug says
Hi Anne! Yes you can make these mashed potatoes in advance and freeze them. When ready to freeze, scooping out into 1 cup portions onto a parchment paper-lined baking sheet. Put the baking sheet in the freezer until the potatoes harden and then store the portions in individual resealable, freezer-safe plastic bags. They will last a couple of months. Let thaw in the refrigerator before heating. You can heat them in a casserole dish (mix the portions together and smooth out), covered at 325 degrees until warmed through.