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Creamy roasted garlic mashed potatoes served with savory sausage gravy.

Roasted Garlic Mashed Potatoes with Sausage Gravy

A comforting blend of roasted garlic mashed potatoes topped with savory sausage gravy, perfect for a cozy dinner.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Comfort Food, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

For the mashed potatoes
  • 2-3 pounds potatoes (Yukon Gold, Russet, or a mix)
  • 1 whole head of garlic Roasted to enhance flavor
  • Olive oil, salt, and pepper To taste
  • 4 tablespoons Butter Adjust based on preference
  • 1 cup Milk or warm cream Added gradually for desired consistency
For the sausage gravy
  • 1 pound breakfast sausage (pork, turkey, or chicken) Use your preference
  • 1 1/4 cup of flour For thickening the gravy
  • Optional seasonings (onion powder, paprika, crushed red pepper) To enhance flavor

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 35 to 45 minutes.
  2. Cut the potatoes into similar-sized chunks and place in a pot. Cover with cold water, add a pinch of salt, and bring to a boil. Cook for 12 to 18 minutes or until fork-tender. Drain well.
Making the mashed potatoes
  1. Return the drained potatoes to the pot and let them sit on low heat for a minute to release extra water. Add butter and squeezed roasted garlic cloves. Mash together, then gradually stir in warm milk or cream until desired consistency is reached. Season with salt and pepper.
Preparing the sausage gravy
  1. In a skillet over medium heat, brown the sausage, breaking it up as it cooks. Once cooked, sprinkle flour over the sausage and stir for about a minute.
  2. Slowly pour in milk while stirring until the mixture thickens. Season with pepper and adjust salt to taste.
Assembly
  1. Spoon the mashed potatoes into bowls and ladle the sausage gravy on top. Add extra black pepper if desired.

Notes

For make-ahead tips, roast garlic up to 3 days in advance; refrigerate. Prepare mashed potatoes earlier, adding milk later for reheating. Gravy can also be made ahead and will thicken as it cools.