Description
A comforting and hearty dish featuring velvety smooth mashed potatoes infused with sweet roasted garlic, all smothered in a rich and savory sausage gravy.
Ingredients
Scale
For the Crust:
- 2 lbs russet potatoes, peeled and quartered
- 1 whole head of garlic
- 1 tbsp olive oil
- 1/2 cup unsalted butter
- 1/2 cup heavy cream, warmed
- 1/2 cup whole milk, warmed
- Salt and black pepper to taste
- 1 lb ground breakfast sausage
- 3 tbsp all-purpose flour
- 2 1/2 cups whole milk
- 1 tsp crushed red pepper flakes (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 40 minutes. Let cool, then squeeze the soft garlic from the skins.
- Place potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain well.
- Return the drained potatoes to the pot. Add the roasted garlic, butter, warm cream, and warm milk. Mash until smooth and creamy. Season generously with salt and pepper. Cover to keep warm.
- In a large skillet over medium heat, cook the sausage, breaking it up with a spoon, until browned and cooked through. Do not drain the fat.
- Sprinkle the flour over the cooked sausage and stir for 1-2 minutes to cook the flour. Gradually pour in the 2 1/2 cups of milk, stirring constantly.
- Bring the gravy to a simmer, stirring frequently, until it thickens, about 5-7 minutes. Season with salt, pepper, and red pepper flakes if using.
- To serve, spoon the creamy mashed potatoes into bowls and generously ladle the hot sausage gravy over the top.
Notes
You can customize the seasonings to taste.