Oven-Roasted Mashed Potatoes
 
Makes 6 to 10 servings
Ingredients
  • 8 tablespoons unsalted butter, softened
  • 1 tablespoon fresh thyme leaves
  • 3 cloves chopped garlic
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 1 (24-ounce) bag baby Yukon gold potatoes
  • 1 (24-ounce) bag baby red potatoes
  • 1½ cups warm whole milk
  • ¼ cup chicken stock or reserved pan drippings from Orange-Sorghum Glazed Chicken
Instructions
  1. Preheat oven to 400°.
  2. In a large bowl, combine butter, thyme, garlic, salt, and pepper. Add potatoes and toss until thoroughly coated. Spread potato mixture in an even layer in a 13x9-inch baking dish.
  3. Bake until potatoes are fork-tender, 45 to 50 minutes.
  4. Transfer potatoes and any melted butter and seasoning in the baking dish to a large mixing bowl. Using a potato masher, mash potatoes. Stir in warm milk and stock or reserved drippings. Continue mashing to desired consistency. Keep warm until ready to serve.
Notes
PREP TIP

Place potatoes in the oven 15 minutes before the chicken. This will ensure that they are both done at the same time. While the chicken rests, you can finish the potatoes.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/oven-roasted-mashed-potatoes/