Description
Creamy and flavorful mashed potatoes enhanced with the nutty richness of brown butter, roasted garlic, and fresh herbs. This comforting side dish features tender potatoes mashed with sour cream and whole milk, then topped with fragrant, crispy sage and thyme leaves sautéed in browned butter for a decadent finish.
Ingredients
Potatoes and Garlic
- 3 lbs potatoes
- 1 head garlic
Dairy and Seasonings
- 1 stick butter (4 tablespoons)
- 3/4 cup whole milk
- 1/3 cup sour cream
- 1 tsp salt, plus more to taste
Herbs and Oil
- 10-12 sage leaves
- 3-4 thyme sprigs
- Olive oil (for roasting the garlic)
Instructions
- Roast the Garlic: Preheat your oven to 400°F. Slice the top off a whole head of garlic to expose the cloves, drizzle with olive oil, season with salt, and wrap tightly in foil. Roast for 35-40 minutes until the garlic becomes soft and golden. Let it cool slightly before squeezing out the roasted garlic cloves.
- Cook the Potatoes: Peel and chop the potatoes into large chunks. Place them in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes or until fork tender. Drain and return the hot potatoes to the pot.
- Make Brown Butter with Herbs: In a medium frying pan, melt the butter over medium heat. Add sage leaves and thyme sprigs. Cook, stirring occasionally, for 5-7 minutes until the butter turns golden brown and the herbs become crisp. Remove the herbs and set them aside for garnishing, reserving the brown butter.
- Mash the Potatoes: Add the roasted garlic, sour cream, whole milk, and half of the brown butter to the potatoes. Mash everything together until smooth and creamy, adding more milk if needed for desired texture. Season with salt to taste.
- Garnish and Serve: Transfer the mashed potatoes to a serving dish. Pour the remaining brown butter over the top and garnish with the crispy sage and thyme leaves. Serve warm and enjoy.
Notes
- To ensure even roasting, use similar-sized potatoes and cut them uniformly.
- Adjust milk quantity to achieve your preferred mashed potato consistency.
- Brown butter can burn quickly; watch closely to avoid bitterness.
- Leftover mashed potatoes can be stored in the refrigerator for up to 3 days.
- For a dairy-free version, substitute butter and sour cream with plant-based alternatives and use a non-dairy milk.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
