Roasted Mashed Potatoes

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

1. 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.
2. 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.
3. 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.
4. 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!

Roasted Mashed Potatoes

These creamy oven Roasted Mashed Potatoes start with Yukon Golds mashed with a hot thyme, lemon and garlic milk infusion. A perfect holiday or anytime side!

4.8 from 5 votes

Print Pin Rate

Course: Side Dish, Vegetable

Cuisine: American, Western

Keyword: roasted mashed potatoes

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 8

Calories: 334kcal

Author: Kevin Is Cooking

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 kosher 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

1. 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.
2. 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.

Nutrition

Calories: 334kcal | Carbohydrates: 34g | Protein: 8g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 52mg | Sodium: 674mg | Potassium: 1071mg | Fiber: 6g | Sugar: 3g | Vitamin A: 649IU | Vitamin C: 35mg | Calcium: 159mg | Iron: 8mg

Have you made this recipe? Let me know on InstagramTag @KevinIsCooking and hashtag me #keviniscooking!