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Roasted mashed potatoes have elevated flavor over stove top cooking. Make this recipe for creamy baked mashed potatoes for a holiday side dish that everyone will love!
There’s nothing quite like a scoop of creamy, buttery, perfectly seasoned mashed potatoes. They’re the perfect side dish alongside a weeknight dinner of meatloaf, or with a glazed holiday ham or boneless rib roast.
This recipe takes them to the next level. 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 cooked at high heat. Take roasted Brussel sprouts for instance. I’d eat those over steamed veggies any day. It’s about that caramelization, right?
It works with proteins too! Think of roasted chicken, where the skin gets all browned and crispy… you can’t get that from poaching.
Now think fluffy mashed potatoes, but with an amazing aroma and roasted flavor. See, roasting potatoes concentrates the flavor in a way that isn’t possible in a pot of boiling water.
This recipe does just that, and it’s oh, so simple.
Best potatoes for mashing
Potatoes come in various colors but all varieties fall into one of two categories, waxy or starchy.
Starchy potatoes like Russet, Yukon Gold and Wisconsin White have thick skins and a lot of starch.
Waxy potatoes have thin skins and less starch. They hold their shape well, so they’re best for making things like potato salad.
When you make mashed potatoes, you need the high starch content to help the potatoes break down during baking, and then fluff back up again.
Yukon Gold is by and far the best variety for making boiled or baked mashed potatoes. Not only are they high in starch, but they also have a creamy, buttery flavor that makes them the perfect choice!
Other creamy potato side dishes
FAQ for roasted / baked mashed potatoes
Using baked or roasted potatoes reduces the excess water that gets into the taters when you boil them. Less water means that your baked mashed potatoes will be fluffier than ever and definitely more flavorful.
There are two common mistakes that can cause mashed potatoes to become gluey and sticky. The first is using cold milk and butter. Dropping cold ingredients into the pot of warm potatoes will cause the potatoes to seize up. Another common mistake is over mashing the spuds, which releases their starches and thickens the consistency.
This post, originally published on Kevin is Cooking Nov. 1, 2019, was last updated with new content on Oct. 26, 2021.
Roasted Mashed Potatoes
- Preheat oven to 400°F. Place potatoes on a rimmed baking sheet or in a large baking dish and cover tightly with foil. Roast until very tender, 60-65 minutes. If using large red potatoes, reduce cook time to 50 minutes.
- Using flat side of chef's knife, bruise or smash the garlic cloves. Using a vegetable peeler, remove a wide 3 inch strip of zest from lemon. Save lemon for other use.
- Add garlic and lemon zest to a medium saucepan, then add milk, thyme, peppercorns, butter and kosher salt.
- Bring mixture to a simmer over medium high heat, stirring occasionally so bottom doesn't scorch. When liquid comes to a simmer, remove from heat, cover pan, and let it sit for 30 minutes.
- When potatoes are done roasting, 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. Alternatively, 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.
- If using salted butter, start with half the amount of salt called for in this recipe. You can always add more if needed, but you can’t remove it if you use too much.
- I prefer to use a potato masher and keep the potatoes slightly chunky and rustic. If you prefer smooth and creamy mashed potatoes, then by all means rice the potatoes 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.