These are not your standard mashed potatoes. They have depth in their flavor, which I honestly loved as a switch up from the normal standard mashed potatoes. I added roasted garlic, rosemary, thyme, and the secret ingredient is a couple tablespoons of miso paste. This is optional, but it really kicks this recipe up a notch.
Ingredients:
Makes ~5 servings
- 24 oz potatoes (Yukon gold is best)
- 1 head garlic
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 tbsp white miso paste (optional)
- 2 tbsp butter
- 3 tbsp milk of choice
- salt
Directions:
- Preheat oven to 425 degrees. Add the butter, milk, and whole rosemary and thyme to a pan over low heat. Allow the butter to infuse with the herbs for at least 20 minutes.
- Chop the top off the garlic head so that all the cloves are exposed. Drizzle the top with a little olive oil and a pinch of salt, and wrap in foil. Bake for 40-50 minutes.
- In the meantime, add the potatoes to a large pot, making sure they're completely submerged in water. Add a big pinch of salt. Once the water is boiling, reduce the heat to medium low and simmer uncovered for another 12 minutes, or until the potatoes are easily pierced.
- Allow the potatoes to cool, then the skin should easily slip off. Add the potatoes, the infused butter, miso paste to your mixing bowl. Squeeze in the roasted garlic. Beat the potatoes using the paddle attachment on a stand mixer, or by hand. Add salt to taste.
These mashed potatoes are so good on their own, but they're also amazing with my vegetarian gravy! Even my dad, who's an absolute carnivore, loved the gravy. Feel free to sub milk for heavy cream, and butter for olive oil. Enjoy 🫶