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!
“"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
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!
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Hey, I’m Lauren!
Welcome! The recipes you’ll find here are inspired by seasonal ingredients, generations-old family recipes, and places I’ve grown to love most. My hope is to inspire you inside the kitchen with a love for home-cooked foods, as well as outside the kitchen since everyday is another chance to make a bright moment in someone's life ;)
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