Brown Butter Roasted Garlic Mashed Potatoes
Creamy brown butter roasted garlic mashed potatoes with crispy sage and thyme. Rich, savory, and perfect for holiday dinners or cozy weeknights.
Servings: 6
Ingredients
- 3 lbs potatoes
- 1 head garlic
- 1 stick butter
- 3/4 cup whole milk
- 1/3 cup sour cream
- 10-12 sage leaves
- 3-4 thyme sprigs
- 1 tsp salt
- olive oil for roasting the garlic
Instructions
- Preheat oven to 400°F. Slice the top off a whole head of garlic to expose the cloves. Drizzle with olive oil and season with salt, wrap in foil, and roast for 35-40 minutes, until soft and golden. Let cool slightly, then squeeze out the garlic cloves.
- Peel and chop potatoes into large chunks. Place in a large pot and cover with cold, salted water. Bring to a boil and cook 15-20 minutes, until fork tender. Drain and return potatoes to the warm pot.
- In a medium frying pan, melt butter over medium heat. Add sage leaves and thyme sprigs. Continue cooking, stirring occasionally, for 5-7 minutes, until the butter turns golden brown and herbs become crisp. Remove herbs and set aside for garnishing. Reserve the butter.
- Add roasted garlic, sour cream, milk, and half of the brown butter to the potatoes. Mash until smooth and creamy, adding more milk if needed. Season with salt to taste.
- Transfer mashed potatoes to a serving dish. Pour remaining brown butter over the top and garnish with the crispy sage and thyme. Serve warm.