Roasted Garlic Mashed Potatoes with Sausage & Gravy

Okay, friends, I’ve got a confession: sometimes I think mashed potatoes are the ultimate comfort food. But toss in some rich roasted garlic, hearty sausage, and a velvety gravy? Now that’s a plate that makes you want to curl up on the couch and declare a cozy food holiday all on its own. The smell of roasting garlic fills the kitchen with this warm, sweet aroma that somehow makes peeling potatoes feel like a celebration. And trust me, the sausage gravy? It’s like a warm hug for your taste buds—a little spicy, a little savory, and oh-so-satisfying. I can’t wait to walk you through making this dish because once you do, it’s bound to become a family favorite too!

Quick Facts

• Yield: Serves 6
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour

Ingredients

For the Main Dish:

• 3 lbs Yukon Gold potatoes, peeled and quartered
• 1 bulb garlic
• 2 tbsp olive oil
• 4 tbsp unsalted butter
• 1/2 cup whole milk (warmed)
• Salt and freshly ground black pepper, to taste
• 1 lb breakfast sausage (preferably spicy)

For the Gravy:

• 2 tbsp all-purpose flour
• 2 cups whole milk
• Salt and pepper, to taste

How I Make It

Step 1:

Preheat your oven to 400°F. Slice the top off the garlic bulb to expose the cloves, drizzle with 2 tablespoons olive oil, wrap it in foil, and pop it in the oven for about 30-35 minutes until soft and golden. When done, the garlic should feel buttery and spreadable—set it aside for later.

Step 2:

While the garlic roasts, place your peeled and quartered potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 15-20 minutes or until fork-tender. Drain well and return them to the pot off the heat.

Step 3:

Once the garlic has cooled slightly, squeeze out the soft cloves and mash them into the potatoes along with 4 tablespoons butter and warmed 1/2 cup milk. Use a potato masher or hand mixer based on your texture preference—lumpy or creamy. Season generously with salt and pepper.

Step 4:

In a large skillet over medium heat, cook the 1 lb sausage until browned and cooked through, crumbling it as it cooks—about 8-10 minutes. Remove sausage with a slotted spoon and set aside, but leave the drippings in the pan.

Step 5:

To the sausage drippings, stir in 2 tablespoons flour and cook for about 1-2 minutes to make a roux, whisking constantly so it doesn’t burn. Slowly add 2 cups milk while whisking vigorously to avoid lumps. Bring to a simmer and cook until thickened, about 5 minutes. Season gravy with salt and pepper. Stir the cooked sausage back into the gravy and keep warm.

Step 6:

Serve a generous scoop of your roasted garlic mashed potatoes on each plate, then ladle over the sausage gravy. Dig in immediately for maximum comfort and flavor!

Variations & Tips

• Swap Yukon Gold potatoes for Russets if you want a fluffier mash.
• Add a splash of sour cream or cream cheese to the potatoes for extra richness.
• If you don’t have whole milk, half-and-half or heavy cream works beautifully for creaminess.
• For a milder gravy, use mild sausage or turkey sausage.
• Roasting garlic ahead? Keep it wrapped in foil in the fridge for up to 3 days.
• Use a hand mixer carefully to avoid turning potatoes gummy—pulse gently.

How I Like to Serve It

This dish is ideal for chilly evenings when you crave hearty, soul-soothing food. Perfect alongside some steamed green beans or roasted Brussels sprouts to brighten the plate. It’s also a fantastic choice for weekend family dinners or when you want to impress comfort food lovers without any stress.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stove or in the microwave with a splash of milk to keep the potatoes creamy.

Closing: Once you master these roasted garlic mashed potatoes with sausage and gravy, you’ll have a reliable, crave-worthy dish that brings warmth and smiles to your table every time.