Roasted Then Mashed Potatoes With Garlic

Preheat your oven to 375 degrees.

Add washed mini yellow potatoes to an aluminum foil roasting pan. 

Throw in 4 cloves of garlic

Season with salt and pepper and 2 tsp. olive oil. rub the oil and seasonings into the potatoes.

Add 1 cup of chicken stock.

Cover and roast for 35 minutes.

Uncover the pan after 35 minutes, stir the stock and potatoes and continue to cook uncovered for 15 minutes or until the potatoes are golden and easily pierced with a fork. 

Remove from the oven. There should still be stock in the bottom of the pan. Pour the potatoes along with the chicken stock liquid into a large bowl.

Mash the potatoes using a potato masher. Add in a dab of butter, and a heaping spoonful of soft herbed cheese. Using a hand mixer, blend the potatoes together until smooth. Add in some green onions and adjust the taste if necessary. 


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