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Roasted Garlic Mashed Potatoes

This is my go-to mashed potato recipe when I want something that actually tastes like more than just starch and butter. The roasted garlic gets sweet and mellow, and browning the butter with sage takes maybe 3 extra minutes but makes all the difference.
prep time20 minutes
cook time1 hour 10 minutes
total time1 hour 30 minutes
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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.

Notes

Best served hot, does not reheat well.