Roasted Garlic Mashed Potatoes with Brown Butter and Sage

Roasted garlic mashed potatoes are a step up from the classic, and the difference comes down to two things: roasting the garlic instead of using it raw, and browning the butter before it goes in.The result is essentially brown butter mashed potatoes elevated further with roasted garlic and sage. Roasting mellows the garlic into something sweet and almost caramel-like, and browning the butter adds a nutty depth that regular melted butter just doesn’t have. Fresh sage gets cooked in the butter and crisps up into a topping worth saving for the final plate.

This recipe calls for two full heads of garlic, which sounds like a lot but roasting tames the sharpness completely. You can roast the garlic up to 5 days ahead and keep it in the refrigerator, which makes this a good option for holiday cooking when oven space is tight.

Why You’ll Love This Recipe

• Two full heads of roasted garlic. Roasting transforms the garlic into something sweet and nutty rather than sharp. It’s the thing that makes these taste different from every other mashed potato recipe.
• Simple ingredients, elevated result. Potatoes, butter, garlic, milk, and sage. Nothing obscure, just a method that gets more out of them.
• Naturally gluten-free with no swaps needed. Everything in this recipe is gluten-free as written, as long as you check your butter label if you’re very sensitive.

Ingredients

• Yukon Gold Potatoes – Yukon golds have a naturally buttery flavor and creamy texture that works well here. You technically don’t need to peel them. Just wash and scrub well. Russet potatoes also work and give a fluffier result.
• Garlic – This recipe uses two full heads of garlic. Roasting mellows the sharp, pungent flavor into something sweet and nutty. If you’re short on time, you can sauté 1 to 2 minced cloves in olive oil instead, but the flavor won’t be the same.
• Butter – Browned until the milk solids toast and it smells nutty. Use unsalted butter so you can control the salt level. For a dairy-free version, a good vegan butter like Miyoko’s works here, though it won’t brown quite the same way.
• Fresh Sage – The sage leaves cook in the butter and crisp up as it browns. They go on top as a garnish and add a subtle herby note to the finished dish. Dried sage won’t give you the same result.
• Milk – Use whole milk for the creamiest result. For dairy-free, unsweetened unflavored almond milk works well here. Just make sure it’s not vanilla flavored.

Roast the Garlic First

The garlic needs 45 minutes to an hour at 400°F before anything else happens. If you’re making this for a holiday meal, roast the garlic up to 5 days ahead and store it in the refrigerator so it’s ready to go when you need it.

Recipe FAQs

The cloves should be deep golden brown, very soft, and easy to squeeze out of the skin. If they’re still firm or pale, give them another 10 minutes. The garlic will also smell sweet and nutty rather than sharp when it’s ready. The exact time varies depending on the size of the heads, but plan on 45 minutes to an hour at 400°F.

You can, but it’s easy to overmix. A stand mixer will work the starch in the potatoes and can quickly turn them from fluffy to gluey if you go too long. Use the lowest speed and stop as soon as the potatoes are smooth. A potato ricer gives the best texture with the least risk.

Expert Tips

• Use a potato ricer or hand masher. A food processor or stand mixer will overwork the starch and make the potatoes gluey. A ricer gives the smoothest result, but a hand masher works well too.
• Warm the milk before adding it. Cold milk cools the potatoes down and makes them stiff. Heat it in a small saucepan or microwave until just warm before stirring it in.
• Don’t skip browning the butter. It takes 5 to 10 minutes on medium heat. Watch for the milk solids to turn golden brown and the butter to smell nutty. Pull it off the heat as soon as it gets there since it goes from brown to burnt quickly. For a full visual guide, see my How to Brown Butter post. You can also brown the butter 1-2 weeks in advance and store in the refrigerator until ready to use.

Storage Instructions

Storing: Keep leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat in a saucepan over low heat, stirring in a splash of warm milk to loosen the texture. You can also reheat in the microwave in 30-second intervals, stirring between each, until warmed through.

Freezing: Mashed potatoes can be frozen for up to 3 months. Let them cool completely, then store in a freezer-safe container. Thaw overnight in the refrigerator before reheating and stir in a little warm milk to bring the texture back together.

Serving Suggestions

My Gluten-Free Fried Chicken is what I make when I want a full comfort food plate, and these brown butter mashed potatoes are always on the side. For the holidays, I serve these alongside my Gluten-Free Pot Roast and spoon the gravy liquid right over the top of the garlic mashed potatoes. And if you end up with leftover mashed potatoes, use them as the topping for my Gluten-Free Shepherd’s Pie instead of making a fresh batch.