Roasted Mashed Potatoes

Roasted Mashed Potatoes

I have a confession to make. I am not so great with potatoes. Don’t get me wrong, I love potatoes. In fact, they are one of my favourite vegetables. But, my husband does not appreciate their texture or lack of flavour so making potatoes is a little foreign to me.

When I saw some Roasted Mashed Potatoes on Hot Garlic I knew I had to give them a try. Mashed potatoes that are loaded with flavour and no fuss? Count me in! You know what my husband said after digging in? “These are pretty good for mashed potatoes.” Score! I probably still won’t be making them very often because I enjoy cooking for other people rather then myself, and pretty good just doesn’t cut it for me. But, as a potato fan I have to say, these had an excellent roasted garlicky flavour.

This is the beginning of my countdown to Thanksgiving. I am a Canadian living in Norway so I won’t be able to celebrate Thanksgiving with my family and friends, which makes me a little sad. So, I thought it would be fun to spread out our Thanksgiving meal over the next couple of weeks so that James and I can enjoy the food without a ton of leftovers. Plus, I was hoping to help inspire you if your Thanksgiving Meal Planning Well was running dry. :)

Anybody have any great potato tips they would like to share?

Roasted Mashed Potatoes

Roasted Mashed Potatoes
 
I served these potatoes with *Basil & Prosciutto Chicken Cordon Bleu, so I added a tsp of dried basil to the mix. Feel free to use whatever herb will compliment your dish.
Makes: 3 servings
Ingredients
  • ½ onion
  • 3 cloves garlic
  • 6 potatoes
  • 1 tsp. basil (or other herb), optional
  • salt and pepper, to taste
  • 2 Tbsp. butter
  • 2 -4 Tbsp. cream (or milk)
Instructions
  1. Peel and chop onion into large chunks. Peel garlic, leave whole. Chop potatoes into quarters or smaller, depending on the size.
  2. Lightly grease a baking pan with olive oil. Place onions, garlic, and potatoes inside and drizzle with more olive oil. Sprinkle on basil, salt and pepper.
  3. Bake at 375ºF (190ºC) for 50 min-1 hour, until potatoes are tender.
  4. Place in a food processor, mixer, or bowl and mash. Add butter and cream to preference and beat until smooth. Add more salt and pepper if needed.
Note
  1. *My mom’s rule of thumb was always 2 regular sized potatoes, per person, when mashing.

*Here is the recipe for Basil & Prosciutto Chicken Cordon Bleu.