During the holidays (and all year long), one of my favorite things to indulge in are mashed potatoes. Growing up my Nan would serve huge bowls of them coated in melted butter and lightly seasoned with black pepper. Just the anticipation from the smell of the boiling potatoes and the starchy air coming from the kitchen would make my mouth water! Fast forward a “few” years, and it’s now my turn to host holidays and get-togethers while still maintaining the traditions of years past.
This year I really wanted to make a version of mashed potatoes that showcased the earthy taste of roasted potatoes and the freshness of basil. Roasting the potatoes really deepens their flavor and the little browned bits that collect on the bottom of the pan add a slight crunch. Since most holiday dishes use fresh herbs like rosemary, thyme, and sage I thought introducing basil would be a welcomed flavor to awaken the taste buds! Take a glance at my Savory French Tart that features a seasoned rosemary crust and is perfect for serving as an hors d’oeuvre with champagne or a glass of wine before the feast.
Follow my recipe below and surprise your family and friends with a simple yet unique take on a classic dish!
Roasted Mashed Potatoes
Ingredients (serves 4 - 5)
Yukon Gold Potatoes – 3 pounds, peeled and cut into 2-inch cubes
Olive Oil – 4 tablespoons
Garlic – 5 cloves, peeled and lightly smashed
Butter – 6 tablespoon, unsalted
Whole Milk – 1 ⅓ cups
Sea Salt – 1 teaspoon
Black Pepper – ¾ teaspoon, freshly cracked
Gruyere – 1 cup, finely grated, plus more for garnish
Basil – ¼ cup, finely minced, plus more for garnish
Preheat the oven to 400 degrees F.
Place the potatoes onto a sheet pan and toss with oil olive. Roast for 40 minutes, tossing once half way through the cooking time.
Meanwhile, in a small saucepan set over low heat add the butter and lightly smashed garlic cloves. Allow the butter to melt completely and simmer for 10 minutes.
Then add the milk and return to a simmer. Remove from the heat, cover, and allow to steep for 20 minutes. Use a slotted spoon and remove the whole garlic pieces and discard them.
Place a food mill fitted with a small disc-blade over a large heat-proof bowl. Process the potatoes and all the browned bits from the bottom of the sheet pan through the food mill, turning the handle back and forth.
As soon as the potatoes are milled, whisk in the warm butter-and-milk mixture, salt, pepper, Gruyere, and basil.
Garnish with a light sprinkling of freshly cracked pepper, grated Gruyere, and fresh basil. Serve hot
Tip: Use a rasp to grate the Gruyere in order to get very fine shreds. These fine shreds will be completely absorbed into the potatoes allowing them to be very creamy and have a slight nutty texture.
Idea: Mashed potatoes may be kept warm in a heat-proof bowl set over simmering water. Just cover the bowl tightly with plastic wrap first, making sure to keep it away from the flame.