Dial up the flavor by roasting your potatoes before you mash: Roasted Mashed Potatoes are unbelievably tasty!
We all know the drill: peel potatoes, boil the water, and boil until soft. Then mash into oblivion and add cream, butter, and salt. Yum. And yawn. Standard mashed potatoes are creamy, but sometimes lack much of any flavor. And potatoes (think potato chips, fries, and hash browns) actually have a nice, earthy flavor! Roasted Mashed Potatoes delivers the comforting mashed texture plus a welcome boost of that delicious roasted potato flavor.
With Roasted Mashed Potatoes, you get the best of both worlds: the deep, rich taste of roasted potatoes and the hearty, filling texture of mashed potatoes. You’ll love the mashed potato texture with a main dish like Swiss Steak or Smothered Pork Chops, where you have sauce and gravy to pair with your mash. And thanks to the first step of roasting, the flavors of the potatoes are heightened. That is because the potatoes’ water content is depleted as they roast, versus when you boil them, they retain all that moisture and dilute any remaining spud flavor.
Why Yukon Gold?
First, what are they? Yukon Gold potatoes were a product of Canadian scientists’ efforts to produce a thin-skinned, smallish potato with yellow instead of white flesh. First introduced in the 1960s, they got their fabulous name as a nod to the Canadian Yukon River and the “Gold” part was tacked on as both an indicator of their yellow insides and the fact that the Yukon River had been a site for a gold rush. Why they work so beautifully in this recipe is that they roast pretty quickly due to their smaller size, they peel easily (after roasting), and that gold flesh is super creamy and rich in flavor. Russet potatoes will work as well, but the flavor will not be as intense.
How to Make Ahead and Store?
You can make ahead by covering the finished potatoes with foil and refrigerating them for up to 3 days. Set the chilled potatoes out on your counter for up to 45 minutes and preheat your oven to 350 degrees. Before putting them in the oven, dice up 1/4 c. of additional butter and dot the entire dish. Warm in the oven for about 20 minutes or until reheated. If they seem dry, you can add a little warmed milk to them. Freezing ahead is not recommended. Leftovers can be stored in an airtight container for up to 4-5 days in the refrigerator.
Serving Suggestions
Roasted Mashed Potatoes are so versatile, and they go with just about anything. Our Swiss Steak is delicious alongside them, or even just a simple grilled steak and green salad work as well. Try them with our Italian Baked Chicken for a warm, healthy comfort meal. The possibilities are endless! And a reminder that they can be made ahead, so you can easily serve them with a holiday main dish that might require more hands on time.
Roasted Mashed Potatoes
Ingredients
- 4 lb. Yukon Gold potatoes scrubbed
- 1 head of garlic cloves separated and peeled
- 1/2 cup unsalted butter plus extra for topping
- 1 1/2 cups whole milk
- 1 tsp dried thyme or 3 sprigs fresh thyme
- 1/2 tsp whole black peppercorns
- 1 tbsp kosher salt plus more to taste
- Freshly ground black pepper to taste
Instructions
- Preheat your oven to 400°F. While it's warming up, place your whole potatoes on a baking sheet and cover them with aluminum foil to lock in the moisture.
- Slide the baking sheet into the oven and roast the potatoes until they're fork-tender, which should take about an hour.
- Flavor Foundations: While the potatoes are roasting, take a saucepan and combine the peeled garlic cloves, milk, thyme, and peppercorns. Cut the butter into chunks and add it to the pan along with the salt.
- Heat the mixture over medium until it gently simmers. Then, turn off the heat, cover the pan, and let it sit.
- Once the potatoes are roasted, let them cool just enough to handle and then peel off the skins.
- Transfer the potatoes to a large bowl or pot and mash them to your desired consistency. If you have a potato ricer or food mill, now's the time to put it to good use for an even smoother mash.
- Strain the infused milk into the mashed potatoes, discarding the solids. Stir the mixture over low heat until it's beautifully creamy and smooth. Season to taste..
- Spoon the mashed potatoes into a serving dish. Melt a bit more butter and drizzle it over the top.
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