There’s nothing like a scoop of creamy, buttery and perfectly seasoned mashed potatoes. Now, taken to the next level, is this incredible Roasted Mashed Potatoes recipe. Using oven roasted potatoes, Yukon Golds to be exact, concentrates their flavor for the perfect holiday or any time side dish.
Roasted Mashed Potatoes
There’s something beautiful that happens when something is roasted. Take Brussels sprouts for instance. I’d eat roasted over steamed any day, it’s about that caramelization, right? Then there is roasted chicken, where the skin gets all browned and crispy… you can’t get that from poaching!
Now think mashed potatoes, but with that amazing aroma and roasted flavor. See roasting them concentrates the flavors even more! This oven Roasted Mashed Potatoes recipe is just that and oh so simple.
How to make Roasted Mashed Potatoes
- Preheat oven to 400°F. Place Yukon Gold potatoes on a rimmed baking sheet or in a large baking dish and cover tightly with foil. Roast until tender, 60-65 minutes.
- Using side of knife, bruise or smash the garlic cloves. Using a vegetable peeler, remove a wide 3 inch strip of zest from lemon and add to pot. Save lemon for other use. Place milk in a medium saucepan with garlic, thyme, peppercorns, butter and kosher salt. Bring mixture to a simmer over medium-high heat, stirring so bottom doesn’t scorch. Remove from heat, cover, and let sit for 30 minutes.
- When potatoes are done, use a small knife to remove skins, or leave skins on if you like (I like the roasted flavors they add). Mash them in the pot with a potato masher, or pass potatoes through a ricer or food mill fitted with the fine disk into a large pot.
- Pour infused milk through a mesh sieve into pot with potatoes, discard solids. Place potato mixture over medium heat and stir until milk is incorporated into potatoes. Taste and season with more salt if needed. Drizzle more melted butter on top before serving.
Like potato recipes like I do? Try these others: Whipped Potatoes with Cilantro Pesto, Colcannon Irish Mashed Potatoes, Herb Roasted Poupon Potatoes or these Roasted Potatoes with Prosciutto and Herbs.
I served these Roasted Mashed Potatoes with my Yankee Pot Roast the other day and it was the perfect combination. Enjoy!
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Roasted Mashed Potatoes
Ingredients
- 4 lb. Yukon Gold potatoes (See Note 1)
- 10 garlic cloves
- 1 lemon
- 2 cups whole milk
- 3 sprigs thyme
- 2 tsp black peppercorns
- 12 tbsp butter
- 1 tbsp salt
Instructions
- Preheat oven to 400°F. Place Yukon Gold potatoes on a rimmed baking sheet or in a large baking dish and cover tightly with foil. Roast until very tender, 60-65 minutes.
- Using side of knife, bruise or smash the garlic cloves. Using a vegetable peeler, remove a wide 3 inch strip of zest from lemon and add to pot. Save lemon for other use.
- Place milk in a medium saucepan with garlic, thyme, peppercorns, butter and kosher salt.
- Bring mixture to a simmer over medium high heat, stirring so bottom doesn't scorch. Remove from heat, cover, and let sit for 30 minutes.
- When potatoes are done, use a small knife to remove skins, or leave skins on if you like (I like the roasted flavors they add). Mash them in a large pot with a potato masher, or pass potatoes through a ricer or food mill fitted with the fine disk into the pot.(See Note 2).
- Pour infused milk through a mesh sieve into pot with potatoes, discard solids. Place potato mixture over medium heat and stir until milk is incorporated into potatoes. Taste and season with more salt if needed. Drizzle more melted butter on top before serving. Drizzle more melted butter on top before serving or cover and keep warm until ready to serve.
Notes
- If using Red Potatoes or German Butterballs, place potatoes on a rimmed baking sheet or in a cast-iron skillet and roast until tender 45–50 minutes.
- I prefer to use a potato masher and keep then slightly chunky and rustic. If you're a smooth and creamy mashed potato lover, then by all means rice or use a food mill.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
This is such a cool idea, Kevin! And your potatoes look creamy, dreamy. Definitely need to try this method!
Thank you so much! I hope you add them to your Holiday menu!
Perfect for the upcoming holidays and really all year round Kevin! My husband’s favorite!
I have to agree! A great addition!