Roasted Garlic Mashed Potatoes with Brown Butter and Sage

I’ll never forget the first time I had truly life-changing mashed potatoes. It was at a little steakhouse my husband took me to for our anniversary, years ago. They brought out this bowl of what looked like regular mashed potatoes, but the aroma was just heavenly. It was rich, buttery, and had this deep, sweet garlic smell that was nothing like the sharp bite of raw garlic. I took one bite, and that was it. I knew I had to figure out how to make those incredible Garlic Mashed Potatoes at home.

It took me a few tries to get it right. My first attempts were good, but they were missing that special something, that little bit of magic from the restaurant. I knew roasting the garlic was the key to that sweet, mellow flavor. But I wanted more. I wanted a depth that would make my family’s eyes go wide, just like mine did that night.

That’s when I thought about brown butter. That nutty, toasty flavor is my secret weapon in so many dishes, from cookies to pasta sauce. I decided to infuse it with fresh sage, letting the leaves get all crispy and wonderful. When I stirred that fragrant, golden-brown butter into the creamy, roasted garlic potatoes, I knew I had found it. This wasn’t just a copycat recipe anymore, this was a side dish that could steal the whole show.

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Why This Garlic Mashed Potatoes Recipe Works

Mashed potatoes are a cornerstone of comfort food for a reason. They’re creamy, satisfying, and feel like a warm hug in a bowl. Adding garlic is a classic move that instantly elevates them from a simple side to something with a real personality. The combination of starchy potatoes, rich dairy, and pungent garlic is a culinary trifecta that has graced dinner tables for generations. It’s a dish that feels both special enough for a holiday and simple enough for a weeknight supper.

But this recipe takes that beloved classic and turns the volume all the way up. The first reason it works so well is the roasted garlic. Roasting a whole head of garlic transforms its sharp, spicy bite into something incredibly sweet, mellow, and almost caramel-like. The cloves become so soft they squeeze right out of their skins and melt into the potatoes, infusing every bite with a deep, complex flavor that you just can’t get from raw or sautéed garlic.

The real showstopper, however, is the brown butter sage sauce. Browning butter is a simple technique with a huge payoff. As the milk solids in the butter toast, they develop a wonderfully nutty, rich aroma and flavor. Infusing that liquid gold with fresh sage leaves adds an earthy, savory note that perfectly complements the sweet roasted garlic and creamy potatoes. The sage leaves themselves become crispy little morsels that add a fantastic textural contrast. It’s this combination that makes these garlic mashed potatoes truly unforgettable.

Ingredients for Garlic Mashed Potatoes

The beauty of this dish is that it uses simple, wholesome ingredients to create something truly spectacular. The quality of these ingredients, especially the dairy and potatoes, will really shine through in the final product. Every component plays a crucial role in building layers of flavor and creating that perfectly luxurious texture we’re all looking for in a bowl of mashed potatoes.

The foundation of any great mashed potato recipe is, of course, the potatoes. I always reach for Yukon Golds. Their naturally buttery flavor and creamy, waxy texture mean they mash up beautifully without becoming gluey or watery. While you can use Russets, I find Yukon Golds give you a richer, denser final product that is just perfect for this recipe.

The dairy components are what bring the creaminess. We use a trio of heavy cream, whole milk, and full-fat cream cheese. Please don’t skimp here, full-fat is the way to go for the most luscious result. The cream cheese adds a subtle tang and an incredibly smooth, velvety finish that is simply divine. Finally, the true star that sets this recipe apart is the unsalted butter browned with fresh sage. This isn’t just melted butter, it’s a nutty, fragrant sauce that transforms the entire dish.

• 3 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks
• Kosher salt, for boiling water and to taste
• 1 head garlic, top 1/4 inch sliced off
• 1 tbsp olive oil
• 1/2 cup (1 stick) unsalted butter
• 10-12 fresh sage leaves
• 1/2 cup heavy cream
• 1/4 cup whole milk
• 4 oz full-fat cream cheese, softened and cut into cubes
• 1/2 tsp freshly ground black pepper
• Freshly snipped chives, for garnish (optional)

Step-by-Step Instructions For Making Garlic Mashed Potatoes

Making these potatoes is a process, but a truly enjoyable one. Each step builds upon the last, creating layers of flavor that result in a truly impressive side dish. Don’t rush through it, enjoy the wonderful smells that will fill your kitchen, from the sweet aroma of roasting garlic to the nutty scent of browning butter.

Step 1: Roast the Garlic

First things first, let’s get that garlic going. Preheat your oven to 400°F. Take a whole head of garlic and slice just the very top off, about a quarter of an inch, to expose the tops of the cloves. Place it on a small square of aluminum foil, drizzle it with a bit of olive oil, and wrap it up into a little packet. Pop it in the oven and let it roast for about 30 to 40 minutes. You’ll know it’s ready when the cloves are soft, fragrant, and a beautiful golden brown color. This step is crucial for that sweet, mellow garlic flavor.

Step 2: Boil the Potatoes

While the garlic is doing its thing in the oven, it’s time to cook the potatoes. Place your peeled and chunked potatoes in a large pot or Dutch oven. Cover them with cold water, ensuring there’s at least an inch of water above the potatoes. Now, be generous with the salt in the water. This is your only chance to season the potatoes from the inside out. Bring the water to a boil and cook for 15 to 20 minutes. They’re done when a fork slides into a chunk with absolutely no resistance.

Step 3: Make the Brown Butter and Crispy Sage

This is where the magic happens. In a small saucepan, melt one stick of butter over medium heat. Once it’s melted, add the whole fresh sage leaves. Let the butter cook, swirling the pan every so often. It will foam up, and then you’ll start to see little brown bits forming at the bottom and smell a wonderful, nutty aroma. This should take about 4 to 6 minutes. As soon as it smells toasty and looks golden brown, take it off the heat immediately to prevent burning. Use a fork or slotted spoon to fish out the crispy sage leaves and set them on a paper towel to drain.

Step 4: Dry the Potatoes

Once your potatoes are fork-tender, drain them completely. A colander works perfectly. Return the empty pot to the stove over low heat and add the drained potatoes back in. Let them sit for just a minute, shaking the pot a few times. This little step helps evaporate any remaining water, which is the secret to fluffy, not watery, mashed potatoes.

Step 5: Mash the Potatoes

For the fluffiest texture, I swear by a potato ricer. It pushes the cooked potato through tiny holes, making it light and airy. If you don’t have one, a regular hand masher works just fine. The one thing you must avoid is a blender or food processor. The high-speed blades will overwork the starches and turn your beautiful potatoes into a gummy, sticky mess. Trust me on this one.

Step 6: Add the Garlic and Cream Cheese

By now, your roasted garlic should be cool enough to handle. Simply squeeze the whole head from the bottom, and the soft, caramelized cloves will slide right out into the hot potatoes. Add your softened cream cheese cubes as well. The heat from the potatoes will help everything melt and incorporate beautifully as you give it a gentle mash to combine.

Step 7: Add the Warm Dairy

Gently warm your heavy cream and milk together. You can do this in a small pot on the stove or for about 30 seconds in the microwave. Adding warm liquid to hot potatoes helps it absorb more easily and keeps the potatoes nice and hot. Pour the warm mixture into the pot and use a spatula to fold it in gently until it’s just combined.

Step 8: Fold in the Brown Butter

Now for the grand finale. Pour about three-quarters of that gorgeous brown butter into the potatoes. If you want a milder nutty flavor, you can leave the darkest brown bits at the bottom of the pan behind. Gently fold the butter into the potatoes. Be careful not to overmix here, we want to keep them light and fluffy.

Step 9: Season and Garnish

Give your potatoes a taste and season them generously with kosher salt and freshly ground black pepper until they taste just right. Transfer them to your favorite serving bowl. Drizzle the remaining brown butter over the top, and add a sprinkle of fresh chives for a pop of color and freshness.

How To Serve Garlic Mashed Potatoes

These Brown Butter and Sage Garlic Mashed Potatoes are so flavorful they could honestly be a meal in themselves. But as a side dish, they are an absolute showstopper that complements so many main courses. The beauty of them is their versatility, they feel just as at home at a fancy holiday dinner as they do next to a simple weeknight roast chicken.

For serving, I love to pile them high in a warm ceramic bowl. I use the back of a large spoon to create a deep well in the center, which is the perfect vessel for that extra drizzle of nutty brown butter we reserved. Sprinkling the crispy sage leaves and fresh chives over the top just before bringing it to the table makes for a beautiful presentation and signals to your guests that this is no ordinary bowl of mashed potatoes.

They are the perfect partner for any roasted or grilled meat. Think of them alongside a holiday turkey or prime rib, a perfectly cooked steak, or juicy pork chops. Here are a few of my favorite ways to serve them:

• The Ultimate Holiday Side: These are a must-have on my Thanksgiving, Christmas, and Easter tables. They stand up beautifully next to rich gravies, stuffings, and roasted meats.
• With Braised Meats: Serve them under a hearty beef short rib or pot roast. They are absolutely perfect for soaking up all of that delicious, savory sauce.
• Elevated Shepherd’s Pie: Use these potatoes as the topping for a shepherd’s or cottage pie. The brown butter and sage add an incredible layer of flavor to the classic comfort dish.
• As a Main Course Base: Create a “mashed potato bowl” by topping a generous serving with things like sautéed mushrooms and onions, shredded cheddar cheese, bacon bits, and a dollop of sour cream.

No matter how you choose to serve them, these garlic mashed potatoes are guaranteed to be the star of the plate. They bring a level of elegance and deep, comforting flavor that will have everyone asking for the recipe.

How To Store & Reuse Garlic Mashed Potatoes Leftovers

If you’re lucky enough to have any of these incredible garlic mashed potatoes leftover, you’re in for a treat. They store and reheat beautifully, and the flavors almost seem to meld and get even better overnight. The key is to store them properly to maintain their creamy texture and delicious taste. Let the potatoes cool down to room temperature before storing, but don’t leave them out for more than two hours.

Once cooled, transfer the leftover potatoes to an airtight container. This is important to prevent them from drying out or absorbing any other odors from the refrigerator. They will keep well in the fridge for up to four days. I do not recommend freezing these mashed potatoes, as the cream cheese and dairy can sometimes separate upon thawing, resulting in a grainy texture.

When it comes to reheating, you have a few options to bring them back to their former glory. Here are my go-to methods:

• In the Oven: This is my favorite method for the best texture. Place the potatoes in an oven-safe dish, add a splash of milk or cream and a pat of butter, and cover with foil. Reheat at 350°F for about 20-30 minutes, or until heated through, stirring halfway through.
• On the Stovetop: Put the leftovers in a saucepan over low heat. Add a splash of milk or cream to help restore moisture and stir frequently until they are hot. This method is quick and effective.
• In the Microwave: For the fastest option, place the potatoes in a microwave-safe bowl. Add a bit of milk or cream, cover, and heat in 1-minute intervals, stirring in between, until they are steaming hot.

Beyond simply reheating, leftover mashed potatoes are a fantastic ingredient for creating entirely new dishes. You can form them into patties, coat them in a little flour or breadcrumbs, and pan-fry them to make delicious potato cakes. They are also wonderful as a thickener for creamy soups or as a topping for casseroles.

Substitutions & Variations For Garlic Mashed Potatoes

While I believe this recipe is perfect as is, I know that sometimes you need to work with what you have in your kitchen or cater to different dietary needs. The great thing about a classic dish like garlic mashed potatoes is that it’s wonderfully adaptable. You can easily make swaps or additions to put your own personal spin on it.

The most important thing is to maintain the balance of fat, liquid, and seasoning to ensure the final result is still creamy and delicious. Don’t be afraid to experiment with different herbs and cheeses, as they can completely change the character of the dish in the most wonderful way. Just remember to taste as you go and adjust the seasonings accordingly.

Here are a few substitutions and variations that work beautifully with this garlic mashed potatoes recipe:

• Potato Swaps: If you don’t have Yukon Golds, Russet potatoes are a good alternative. They will produce a lighter, fluffier texture. You could also use red potatoes, leaving the skins on for a more rustic, textured mash.
• Dairy Variations: For a tangier flavor, you can substitute the cream cheese with full-fat sour cream or even crème fraîche. Buttermilk can be used in place of the whole milk for a lighter, more acidic note that cuts through the richness.
• Herb Garden Twists: While sage is my favorite here, fresh rosemary or thyme would also be fantastic. Add them to the butter just as you would the sage to infuse their flavor and get them nice and crispy.
• Cheesy Add-ins: For an even more decadent dish, fold in about a half-cup of your favorite cheese at the end. Grated Parmesan, nutty Gruyère, or sharp white cheddar would all be absolutely delicious.
• Make it Spicy: If you like a little kick, add a pinch of red pepper flakes to the butter while it’s browning. It adds a subtle warmth that complements the garlic and sage perfectly.

Feel free to mix and match these ideas to create your own signature version of garlic mashed potatoes. Cooking is all about making a recipe your own, and this one is a fantastic canvas for your creativity.

5 FAQs About Garlic Mashed Potatoes

Here are some straightforward answers to the most common questions I receive about this garlic mashed potatoes recipe.

Why are my garlic mashed potatoes gummy?

This is the most common pitfall when making mashed potatoes, and it’s a heartbreaking one. Gummy potatoes are almost always the result of overworking the starches. When potatoes are cooked, the starch granules inside them swell with water. Mashing them gently breaks them apart to create a fluffy texture. However, if you’re too aggressive, you rupture those swollen granules completely, releasing a sticky starch paste. This is what creates that glue-like, gummy consistency.

The number one culprit is using the wrong tool. A food processor or a blender is the fastest way to turn your beautiful potatoes into wallpaper paste. The high-speed blades are just too violent. You should always use a tool that breaks the potatoes apart more gently, like a potato ricer, a food mill, or a simple handheld masher. Another factor can be the type of potato. Waxy potatoes, like red potatoes, have less starch but can become pasty if overworked. That’s why I prefer starchier potatoes like Yukon Golds or Russets, which are more forgiving and lend themselves to a fluffier final product. Gentle handling is key.

Can I make garlic mashed potatoes ahead of time?

Absolutely! This is one of the reasons they are such a fantastic dish for holidays or dinner parties. You can prepare them completely, let them cool, and store them in an airtight container in the refrigerator for up to two days. Preparing them ahead of time frees up precious stove space and saves you a lot of stress on the day of your event. The key is in the reheating method to ensure they are just as creamy and delicious as when you first made them.

My preferred method for reheating is in a slow cooker. You can add the prepared potatoes to the slow cooker, set it on low, and they will slowly and gently come up to temperature over 2 to 3 hours. Just give them a good stir every hour or so, adding a splash of milk or cream if they seem a little thick. You can also reheat them in a 350°F oven. Place them in a baking dish, add a few pats of butter and a splash of cream, cover with foil, and bake for about 30 minutes, stirring halfway through, until they are hot all the way through. This ensures they don’t dry out and are perfectly creamy for serving.

What are the best potatoes for making garlic mashed potatoes?

The type of potato you choose has a significant impact on the final texture and flavor of your dish. My top choice, without a doubt, is the Yukon Gold potato. They are the perfect all-rounder. They have a medium starch content, a naturally buttery flavor, and a dense, creamy texture that holds up well to mashing. They create a final product that is rich and luxurious without being too heavy.

Your second-best option would be Russet potatoes. They have a very high starch content, which makes for incredibly light and fluffy mashed potatoes. However, they can sometimes be a bit bland and can become waterlogged if you’re not careful when boiling them. They absorb more liquid, so you might need to adjust the amount of cream and butter. Red potatoes, which are waxy, have the lowest starch content. While you can use them, they require more effort to mash and can easily become pasty or “gluey.” They are better suited for roasting or potato salads where you want them to hold their shape.

How much salt should I add to the water for boiling potatoes?

This is such an important step that many people overlook. You must generously salt the water you boil the potatoes in. This is your primary opportunity to season the potatoes from the inside out. As the potatoes cook, they will absorb the salted water, which infuses them with a baseline of flavor. If you wait to add all the salt at the end, the potatoes themselves will taste bland, and you’ll just be tasting surface-level saltiness.

A good rule of thumb is to make the water taste like seawater. For a large pot of water (around 4-5 quarts), you should add at least one heaping tablespoon of kosher salt. Don’t worry, the potatoes won’t absorb all of it, but it will be enough to season them properly. Salting the water correctly means you’ll have to add less salt at the end, leading to a more balanced and flavorful final dish. It truly makes a world of difference.

Is it necessary to roast the garlic for garlic mashed potatoes?

While you could technically make these potatoes with garlic prepared in other ways, I highly recommend you don’t skip the roasting step. Roasting the garlic is what elevates this dish from simply “good” to “unforgettable.” When you roast a whole head of garlic, the heat transforms its chemical composition. The harsh, pungent compounds mellow out completely, and the natural sugars within the cloves begin to caramelize.

The result is a garlic flavor that is deep, sweet, nutty, and incredibly aromatic without any of the sharp bite of raw or lightly sautéed garlic. The cloves become so soft and creamy that they mash effortlessly into the potatoes, distributing that amazing flavor throughout every single bite. Using raw minced garlic would be far too overpowering and spicy, while sautéed garlic would be better but still wouldn’t have the same depth and sweetness. Roasting is a simple, hands-off step that provides the biggest flavor payoff in the entire recipe.

Try These Recipes Next

If you loved the comforting, creamy goodness of these garlic mashed potatoes, you’ll definitely enjoy some of my other favorite potato side dishes.

• Fast & Easy Creamy Mashed Potatoes: For those nights when you need a classic, no-fuss mashed potato recipe that delivers perfect results every time.
• Twice Baked Potatoes: A true crowd-pleaser, these are fluffy on the inside, crispy on the outside, and loaded with cheese, bacon, and sour cream.
• Scalloped Potatoes Au Gratin: Thinly sliced potatoes baked in a rich, creamy cheese sauce until golden brown and bubbly. It’s pure decadence.

Each one is a testament to the wonderful versatility of the humble potato, and I hope they find a place on your family’s table soon.