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!
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 425 F.
- 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.
- 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.
- 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.
- Once the butter has a nutty aroma, add the fresh sage and let it fry for a few seconds.
- 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.
- Once potatoes are fork tender, drain and return potatoes to the pot.
- To the potatoes, add warmed milk, roasted garlic, black pepper, brown butter and salt (to taste).
- Beat with a mixer at medium speed until smooth.
- Spoon into a serving bowl; add fried sage to the top.
- Serve warm.
