Garlicky Roast Potato Mash 8.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Nov 8, 2018

Here, a mix of seasoned yellow-fleshed potatoes and fat cloves of garlic is given the sheet-pan treatment, and the result is greater depth of flavor than the usual potatoes boiled in water.

Once the components are mashed together, you can go two ways: butter and milk and/or cream, or keep them dairy-free by adding vegetable broth and a vegan butter. See the VARIATION, below.

To read the accompanying story, see: Start your own Thanksgiving traditions with these simple twists on classic recipes.

Make Ahead: The potatoes and garlic can be mashed, minus their final add-ins, cooled and refrigerated up to 3 days in advance. To reheat, place the mashed potatoes in a heatproof bowl; cover tightly and seat it over a pot of simmering water, stirring once they are heated through. Or you can reheat in the microwave on LOW power in 30-second increments, stirring in between. Serve in a warmed bowl.


Servings:
8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings

Ingredients
  • 4 pounds medium-size Yukon Gold or yellow-fleshed potatoes, unpeeled, cut into chunks
  • 4 to 6 large cloves garlic (peeled, left whole)
  • 1 1/2 teaspoons celery seed
  • 1 1/2 teaspoons powdered mustard
  • 1 teaspoon sweet paprika
  • 1/4 cup extra-virgin olive oil, or more as needed
  • Kosher salt
  • Freshly ground black pepper
  • 4 to 6 tablespoons unsalted butter, cut into small chunks
  • 1/2 to 3/4 cup heavy cream or whole milk

Directions

Position a rack in the upper third of the oven; preheat to 400 degrees.

Combine the potatoes, garlic (to taste), celery seed, powdered mustard, sweet paprika and the 1/4 cup of oil in a large mixing bowl; toss to coat evenly, then spread on a large rimmed baking sheet, including all the oil. Season lightly with salt and pepper.

Roast (upper rack) for 40 to 45 minutes, stirring them once or twice, until tender, sizzling and lightly browned.

Immediately transfer the potatoes, garlic and all the pan drippings to a mixing bowl; use a potato masher to break it all down.

The mix should be seasoned well enough; add the butter and the cream (both to taste), then stir until melted and well incorporated. Serve warm.

VARIATION: As soon as you have mashed the mixture, add 1/2 to 3/4 cup no-salt-added vegetable broth and up to 4 tablespoons vegan butter, stirring until well incorporated. Drizzle with more oil, just before serving.

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Recipe Source

From deputy Food editor/recipe editor Bonnie S. Benwick.

Tested by Bonnie S. Benwick.

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