Roasted Garlic, Thyme & Sage Mashed Potatoes
These homemade Roasted Garlic, Thyme & Sage Mashed Potatoes are perfectly rich and creamy, easy to make, and always a crowd pleaser during the holidays!
How to make homemade mashed potatoes?
- Place a large pot over medium high heat. Add the remaining olive oil and butter int the pot.
- Stir until the butter has melted, then add in the peeled and quartered potatoes. Stir to coat the potatoes in the butter and olive oil.
- Pour in the heavy cream, whole milk, salt, and black pepper. Stir to combined.
- Add the sage and thyme leaves, press down into the milk mixture with a spatula, then cover with a lid to cook on medium heat for 20-25 minutes. The potatoes should be fork tender.
- (Optional: Remove the sage and thyme leaves.)
- Press the potatoes and roasted garlic cloves through a potato ricer, or pulse in the blender until your desired texture.
- Add the mashed potatoes back into the pot with the milk. Stir together over medium heat until desired thickness. Serve warm with freshly chopped herbs and a drizzle of olive oil or butter. Enjoy!
What to serve mashed potatoes with?
The options are limitless!
- Steak
- Fried Chicken
- Turkey
- Meatballs
- French Onion Soup
- Pork Chops
- Chicken Cordon Bleu
- Baked Fish
Can mashed potatoes be made ahead?
Homemade mashed potatoes can be made two days ahead of time and reheated in the microwave or over the stovetop with a little extra milk, as need.
Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL
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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram@brightmomentco. It always makes my day seeing y’alls creations!
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“”For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
Roasted Garlic, Thyme & Sage Mashed Potatoes
PREP TIME: 10 COOK TIME: 30 TOTAL: 40
INGREDIENTS
Servings: 8-10
- 1 Garlic Head
- 1/4 cup + 1 tbsp. Olive Oil
- 2 tbsp. Butter
- 4 lb. Yukon Gold or Russet Potatoes, peeled and quartered
- 1 1/2 cups Heavy Cream
- 2 1/2 cups Whole Milk
- 8 Fresh Sage Leaves
- 4 Fresh Thyme Sprigs
- 1 tsp. Salt
- 1 tsp. Black Pepper
INSTRUCTIONS
- Preheat the oven to 400F.
- Cut the top off the garlic head so that the cloves are exposed. Place the garlic head on a small sheet of aluminum foil, then drizzle the one tablespoon of olive oil over it. Wrap up tightly and bake for 40 minutes, or until cloves are golden and tender.
- In the meantime, place a large pot over medium high heat. Add the remaining olive oil and butter int the pot.
- Stir until the butter has melted, then add in the peeled and quartered potatoes. Stir to coat the potatoes in the butter and olive oil.
- Pour in the heavy cream, whole milk, salt, and black pepper. Stir to combined.
- Add the sage and thyme leaves, press down into the milk mixture with a spatula, then cover with a lid to cook on medium heat for 20-25 minutes. The potatoes should be fork tender.
- (Optional: Remove the sage and thyme leaves.)
- Press the potatoes and roasted garlic cloves through a potato ricer, or pulse in the blender until your desired texture.
- Add the mashed potatoes back into the pot with the milk. Stir together over medium heat until desired thickness. Serve warm with freshly chopped herbs and a drizzle of olive oil or butter. Enjoy!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
Did you love this recipe?
I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram – tagging me @brightmomentco. It always makes my day seeing y’alls creations!
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