These Oven-Roasted Mashed Potatoes take potatoes to a whole new level. Amazing flavor and so simple to make. Mashed Potatoes have never tasted so good!
I think something magical happens when you roast food. . . veggies, chicken, marshmallows (had to throw that one in there), or whatever else, it just makes food take on a whole new flavor.
Mashed potatoes might just be one of the best side dishes ever and these Oven-Roasted Mashed Potatoes are a game changer. Roasting the potatoes concentrates their flavor and takes mashed potatoes to a whole new level.
These mashed potatoes are so good, no gravy is even needed. But who am I to try and stop you from pouring some delicious turkey gravy all over these. Yes, these potatoes are amazing on their own, but gravy over them would be heavenly!
Just a heads up, there are skins on these potatoes which might not sit well with some of you. So if potato skins bother you, you can certainly peel your potatoes before you roast them, but I highly recommend leaving the skins on. Even my pickiest eater didn’t pick them out and that is saying something!
How to make oven-roasted mashed potatoes.
- Preheat oven to 400 degrees.
- In a large bowl, mix the melted butter, rosemary, thyme, garlic, salt and pepper. Add the potatoes and toss until everything is well coated.
- Spread the coated potatoes into a buttered 9×13 pan.
- Bake until potatoes are fork-tender.
- Remove from the oven and transfer potatoes and all the seasonings/butter into a large mixing bowl.
- Use a potato masher to mash the potatoes. Stir in the warmed half & half and chicken stock and continue mashing.
- Serve immediately or keep warm, covered in the oven until ready to serve.
Can I make these ahead of time?
To be honest, I always prefer making my potatoes the day of because I think reheated potatoes never taste quite as good. But YES, you could make these ahead of time and they will still be delicious. Cover the baking dish with foil and refrigerate them. Before reheating, uncover the potatoes and place a dollops of butter on top. Cover with the tin foil and place them in a 350 degree oven until heated through. *NOTE: IF you feel like they’re a little dry after reheating, add a little more warmed half and half to them and give them a good stir.
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Oven-Roasted Mashed Potatoes
Ingredients
- 1 stick butter, melted
- 1/2 tablespoon fresh rosemary, chopped
- 1/2 teaspoon dried thyme
- 3 cloves garlic, minced
- 2 teaspoon kosher salt
- 1 bag (24 oz) baby Yukon Gold potatoes*
- 1 bag (24 oz) baby red potatoes*
- 1 1/2 cups warm half & half, warmed
- 1/4 cup chicken broth
Instructions
- Preheat oven to 400 degrees.
- In a large bowl combine the melted butter, rosemary, thyme, garlic, salt and pepper. Add the potatoes and toss until everything is well coated.
- Spread potatoes into a buttered 9×13 pan.
- Bake for 45 to 50 minutes or until potatoes are fork-tender.
- Remove from the oven and transfer potatoes and all the seasonings/butter into a large mixing bowl. Use a potato masher to mash the potatoes. Once they’re mashed almost completely, stir in the warmed half & half and chicken broth.
- Continue mashing until they’ve reached your desired consistency. Season with salt and pepper if necessary.
- Serve immediately or keep warm, covered in the oven until ready to serve.
Notes
- If you can’t find the baby red or baby Yukon gold potatoes, go ahead and use regular size and cut them into quarters before tossing them in the butter mixture. Either size works great.
Recipe Source: Adapted slightly from Taste of the South Magazine Nov/Dec 2020 Issue
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