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–+ servings
A white bowl with mashed potatoes

Garlic and Herb Roasted Mashed Potatoes

Sean
Buttery mashed potatoes roasted with sage, thyme, and rosemary.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 6 servings
Calories 444 kcal

Equipment

  • Hand mixer or immersion blender
  • Sheet pan
  • Aluminum foil
  • Large bowl

Ingredients
 
 

  • 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

Instructions
 

  • 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.

Nutrition

Serving: 1servingCalories: 444kcalCarbohydrates: 30gProtein: 4gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 88mgSodium: 608mgPotassium: 699mgFiber: 4gSugar: 1gVitamin A: 1080IUVitamin C: 34mgCalcium: 74mgIron: 2mg
Nutrition Disclaimer*
Keyword Comfort food, Fresh Herbs, Potatoes, Roasted
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