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.
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.
A normal potato masher works for most mashed potato recipes. However with this one an immersion blender or hand mixer will be your friend. Since these bad boys will be roasted there will be parts of the potato that will crisp up and become difficult to mash.
By using the blenders you can get a smoother texture. However these mashed potatoes will not be as smooth as if they were boiled.
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.
Garlic and Herb Roasted Mashed Potatoes
- Hand mixer or immersion blender
- Sheet pan
- Aluminum foil
- Large bowl
- 2 lbs potatoes russet or yukon gold, cubed
- 1 tsp salt
- 1 tsp white pepper
- 2 tbsp rosemary chopped
- 2 tbsp sage chopped
- 1 tbsp thyme
- 2 tbsp avocado oil or other neutral oil
- 1 head garlic
- ¾ cup butter unsalted
- ½ cup heavy cream
- 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.