These garlic and herb roasted mashed potatoes are buttery and packed with flavor. They are the perfect complement to your favorite entrees.
Mashed potatoes are such a great go to side. They are easy to make, a classic comfort food, and highly adaptable. Furthermore, they are perfect for a little indulgence. I have always used these as a go to when I need a side. By roasting before mashing you get a different flavor potato with a little caramelization compared to when you boil the potatoes instead.
In this recipe
The herbs are the star of the show in this recipe. One of the coolest parts about that is you can change them up to fit the main course. Thyme, sage and rosemary are my go-to herbs for this dish. If you want to kick the herb flavor a bit more then you can cook them in the butter before adding them to the potatoes. This will intensify the flavor in the butter which then makes the potatoes more flavorful.
Ricer, masher, or blender
This is going to change based on the size of the potatoes that you use. If you want a lot of crispy bits then you will be cutting your potatoes smaller. If that is the case then you will want to use a blender. This will help break up the crunchy bits better since they won’t pass through the ricer. However if you are going to use larger chunks of potatoes like the ones pictured then the ricer or masher is the way I would go. What is important is to not overwork your potatoes so they don’t become too smooth.
Starchy, waxy, or all-purpose
Potatoes fit into 3 major groups:
Starchy: These are potatoes that have a low moisture content. They are the ones that are great for frying or mashing. Starchy potatoes soak up butter or cream like they have nothing better to do. For example Russet and Jewel Yams fit into this category.
Waxy: These are the potatoes that have a higher moisture content and a thinner skin. They can be cooked with their skin on and work well for stew and roasting since they hold their shape. Examples of this would be Red and New potatoes.
All-purpose: This kind of potato is the best of both worlds. It has a lower moisture content than waxy potatoes so they can be coated in butter and cream for mashed potatoes and also hold their shape when cooked in a stew. Great examples of these are Yukon Gold and All Blue potatoes.
Making roasted mashed potatoes
I will say one this about potatoes is that they love butter and cream. This is going to be the part that you get to play around with. The reason is say this is because starchy potatoes like Russet are going to want all the butter and tend not to share. If you make a mixture of different types of potatoes then you may need more or less butter and cream than the recipe calls for. I like to use a 50/50 mix of Russet and Yukon gold potatoes and that is what this recipe is based around.
Looking for other potato recipes?
Garlic and Herb Roasted Mashed Potatoes
- Hand mixer or immersion blender
- Sheet pan
- Aluminum foil
- Large bowl
- 2 pounds potatoes russet and yukon gold, quartered or cubed for more crunchy bits
- ¾ cup butter unsalted
- ½ cup heavy cream
- 2 tablespoons rosemary chopped
- 2 tablespoons sage chopped
- 2 tablespoons avocado oil or other neutral oil
- 1 tablespoon thyme
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1 head garlic
- Preheat the oven to 375°F or gas mark 5.
- In a large bowl combine all ingredients except the garlic, butter, and cream and mix well.
- Line the sheet pan with foil and spread the potatoes evenly over the pan.
- Slice the top of the head of garlic and wrap in foil. Add to the sheet pan and bake until tender about 45 min.
- Add the potatoes to the bowl, and squeeze the garlic from the head into the bowl. Add the butter and cream and blend until the desired consistency has been reached. There will be crispy bits in these potatoes so the consistency will not be completely smooth.