Roasted Garlic, Thyme & Sage Mashed Potatoes
These homemade mashed potatoes are perfectly rich and creamy, easy to make, and always a crowd pleaser during the holidays!
- 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
- 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!