Ingredients (~8-10 servings)
- 4 1/2 lbs Yukon gold potatoes, peeled, cut into ~2 inch chunks
- 3 small heads garlic
- 1 Tbsp olive oil
- 1 1/2 sticks (6 oz) salted butter
- ~18 sage leaves, roughly chopped
- 3/4 cup sour cream
- 1 1/2 cups half and half, warmed
- Diamond Crystal kosher salt
- freshly cracked black pepper
Roast the Garlic Heads
Preheat your oven to 375F.
Cut the tops of the garlic heads off – opposite the root end – to expose the tops of all the cloves. You want to slice off just enough to see the garlic meat inside each clove.
Drizzle all 3 heads with the olive oil and hit them with a good pinch of salt. Wrap each head in foil and toss them in the oven.
Roast for ~50-60 minutes until they’re very golden brown and the cloves feel soft when you press them. The garlic is done when the cloves easily squeeze out of their husks.
Boil the Potatoes Until Fork Tender
Drop the chopped potatoes in a large pot and cover with cold water by about 2 inches.
Season the water well with salt – it should taste like mild seawater. Bring to a boil and cook until the potatoes break apart easily when pierced with a fork.
This usually takes ~15-20 minutes once they hit a rolling boil. You want them very tender, not just cooked through.
Make the Sage Brown Butter
About 5 minutes before the potatoes are done, melt the butter in a small saucepan over medium heat.
Swirl the pan occasionally and cook until the butter just starts turning golden brown and smells nutty – this takes ~3-4 minutes.
Add the chopped sage leaves and cook for another minute. The leaves will get crispy and the butter will foam up.
Pull off the heat and set aside. The butter will keep browning a bit from residual heat.
Mash Everything Together
Drain the potatoes well in a colander, then return them to the same hot pot they were cooked in.
Start mashing lightly, then pour in all the brown sage butter. Squeeze the roasted garlic cloves out of their papery husks directly into the pot.
Add the sour cream and about half the warmed half and half. Mash to your desired texture – I like mine with some small lumps but smooth overall.
Add more half and half as needed to get the consistency you want. Season generously with salt and pepper, taste, and adjust.
Serve immediately while they’re hot. These don’t reheat particularly well so make them right before you plan to eat.
Roasted Garlic Mashed Potatoes
Ingredients
Ingredients (~8-10 servings)
- 4 1/2 lbs Yukon gold potatoes, peeled, cut into ~2 inch chunks
- 3 small heads garlic
- 1 Tbsp olive oil
- 1 1/2 sticks salted butter, 6 oz
- ~18 sage leaves, roughly chopped
- 3/4 cup sour cream
- 1 1/2 cups half and half, warmed
- Diamond Crystal kosher salt
- freshly cracked black pepper
Instructions
- Preheat oven to 375F.
- Cut tops off garlic heads, drizzle with olive oil and salt, wrap in foil.
- Roast garlic for 50-60 minutes until soft and golden.
- Boil potatoes in salted water for 15-20 minutes until fork tender.
- Brown butter in saucepan for 3-4 minutes, add sage leaves, cook 1 minute.
- Drain potatoes, return to pot.
- Squeeze roasted garlic cloves into potatoes.
- Add brown sage butter, sour cream, and half and half.
- Mash to desired consistency.
- Season with salt and pepper.
- Serve immediately.