Brown Butter Mashed Red Potatoes with Roasted Garlic and Sage

If you’re looking to change up your mashed potato game this holiday season, look no further than these Brown Butter Mashed Red Potatoes with Roasted Garlic and Sage!

“What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow.” ~A.A. Milne

Other than our usual potato salad or salt potatoes, we don’t have much of a craving for potatoes in the summertime. But once fall hits – and comfort is the name of the game – potatoes make a steady showing in our house.

We love a classic mashed potato dish – but there’s something about dressing them up with a little brown butter and crispy fried sage that gets our salivary glands going and piques our mashed potato-interest! You too? Ahhhh! These are the best mashed potatoes!

We’re going with baby red potatoes today mainly because they’re light and creamy, and with their skins left on (which is pretty common for a baby red potato), all of their beneficial nutrients are maintained, plus – no peeling! Win-wins all around!!

Chels and I were chatting recently about how she’s never roasted a head of garlic, which got me thinking…how perfect would roasted garlic be in these potatoes?! You know the answer to that! Check out these instructions and photos for homemade roasted garlic: ROASTED GARLIC

Let’s go!

INGREDIENTS:

• large head of garlic
• olive oil
• baby red potatoes
• salt
• butter
• fresh sage
• whole milk
• freshly ground black pepper

MASHED RED POTATOES WITH ROASTED GARLIC & SAGE:

1. Preheat the oven to 425 F.
2. Place a head of garlic on a piece of foil (large enough to wrap the entire garlic), drizzle olive oil over the garlic, wrap and bake for about 40 minutes or until cloves are tender. Once done, cut the top of the garlic, and when ready, squeeze out the softened cloves into the potato mixture.
3. In the meantime, in a large pot of salted water, bring potatoes to a boil over medium high heat. Cook until tender, about 15 minutes.
4. Next, prepare the brown butter. In a large skillet add the butter and simply let it melt, swirling the butter to keep it cooking evenly. As the butter melts, it will turn from light yellow to a golden color to a toasty brown.
5. Once the butter has a nutty aroma, add the fresh sage and let it fry for a few seconds.
6. Remove butter from the heat and pour in a heat safe bowl until ready to use. Remove a few of the (whole) fried sage pieces to a small plate. Set aside.
7. Once potatoes are fork tender, drain and return to the pot.
8. To the potatoes, add warmed milk, roasted garlic, black pepper, brown butter, and salt (to taste).
9. Beat with a mixer at medium speed until smooth.
10. Spoon into a serving bowl; add fried sage to the top.
11. Serve warm.

Whether it be a special occasion or a run-of-the-mill Monday night – these amazing potatoes will serve you well!

Buon Appetito!

MORE POTATO RECIPES:

Crispy Mini Potatoes with Parm & Rosemary

Slow Cooker Mashed Potatoes with Sour Cream & Chives

Slow Cooker Loaded Baked Potato Soup

Twice-Cooked Potato & Leek Casserole

Purple Potato Chips with Rosemary & Garlic

Brown Butter Mashed Red Potatoes with Roasted Garlic and Sage

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• Author: Ciao Chow Bambina
• Category: Side Dish

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Description

If you’re looking to change up your mashed potato game this holiday season, look no further than these Brown Butter Mashed Red Potatoes with Roasted Garlic and Sage!

 

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Ingredients

Scale 1x2x3x

• 1 large head of garlic, top sliced off to reveal cloves inside
• 1 tbsp. olive oil
• 3 lbs. baby red potatoes, washed and cubed (skins left on)
• 3 tsp. salt, divided
• 1 cup butter
• 4 or more large sprigs of fresh sage, cut in chiffonade, plus a few more left whole for garnishing
• 1 cup warmed whole milk
• 1 tsp. freshly ground black pepper

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Instructions

1. Preheat the oven to 425 F.
2. Place a head of garlic on a piece of foil (large enough to wrap the entire garlic), drizzle olive oil over the garlic, wrap and bake for about 40 minutes or until cloves are tender. Once done, cut the top of the garlic, and when ready, squeeze out the softened cloves into the potato mixture.
3. In the meantime, in a large pot of salted water, bring potatoes to a boil over medium high heat. Cook until tender, about 15 minutes.
4. Next, prepare the brown butter. In a large skillet, add the butter and simply let it melt, swirling the butter to keep it cooking evenly. As the butter melts, it will turn from light yellow to golden to a toasty brown color.
5. Once the butter has a nutty aroma, add the fresh sage and let it fry for a few seconds.
6. Remove butter from heat and pour in a heat safe bowl until ready to use. Remove (whole) fried sage pieces to a small plate. Set aside.
7. Once potatoes are fork tender, drain and return potatoes to the pot.
8. To the potatoes, add warmed milk, roasted garlic, black pepper, brown butter and salt (to taste).
9. Beat with a mixer at medium speed until smooth.
10. Spoon into a serving bowl; add fried sage to the top.
11. Serve warm.

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