Oven-Roasted Mashed Potatoes
Serves: 8 to 10
  • 1½ pounds baby Yukon gold potatoes
  • 1½ pounds baby red potatoes
  • ½ cup unsalted butter, softened
  • 1 tablespoon fresh thyme leaves
  • 3 cloves garlic, chopped
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 1½ cups warm whole milk
  • ¼ cup chicken broth
  1. Preheat oven to 400°.
  2. In a 13×9-inch baking dish, stir together potatoes, butter, thyme, garlic, salt, and pepper; spread in an even layer.
  3. Bake until potatoes are fork-tender, 45 to 50 minutes.
  4. Transfer potatoes, melted butter, and seasonings in pan to a large bowl. Using a potato masher, mash potatoes to desired consistency. Stir in warm milk and broth or reserved drippings. Keep warm until ready to serve.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/oven-roasted-mashed-potatoes-recipe/