Herb Roasted Mashed Potatoes

Name: Herb Roasted Mashed Potatoes (One-Pan)
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 5 servings
Ingredients: 1 ½ lbs baby yukon gold potatoes; 1 tsp chopped fresh rosemary; 1 tsp chopped fresh thyme; 1 tsp chopped fresh sage; 4 garlic cloves, peeled and minced; 2 tbsp olive oil; 1 ½ tsp salt; 1 tsp black pepper; ½ cup heavy cream; ½ cup (1 stick) unsalted butter

Herb roasted mashed potatoes combine baby yukon gold potatoes roasted with fresh rosemary, thyme, sage, and garlic, then finished with cream and butter in a single pan. The roasting step builds flavor and eliminates the need for separate stovetop and counter space.

🥗Vegetarian 🏷️Herb 🏷️Roasted 🏷️Mashed potatoes 🏷️Yukon gold 🏷️Rosemary

Total

1h 5m

Servings

5

Difficulty

Medium

Est. Cost

$20–$33

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 ½ lbs baby yukon gold potatoes
1 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
1 tsp chopped fresh sage
4 garlic cloves, peeled and minced
2 tbsp olive oil
1 ½ tsp salt
1 tsp black pepper
½ cup heavy cream
½ cup (1 stick) unsalted butter

10 Ingredients

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Instructions

1
Place 1 ½ lbs baby potatoes, 1 tsp rosemary, 1 tsp thyme, 1 tsp sage, 4 minced garlic cloves, 2 tbsp olive oil, 1 ½ tsp salt, and 1 tsp black pepper in a large bowl, and toss to coat. Transfer the potatoes and any residual oil and seasonings to a Suvie pan and place in the bottom zone of your Suvie. Input settings and cook now. Suvie Cook Settings: Bottom Zone: Roast at 350°F for 40 minutes, Top Zone: None
2
After the cook, remove the pan from your Suvie. Add ½ cup of heavy cream and ½ cup butter, and return the pan to the bottom zone of your Suvie. Input settings and cook now. Suvie Cook Settings: Bottom Zone: Roast at 350°F for 20 minutes, Top Zone: None
3
After the cook, remove the pan from your Suvie, and test the potatoes for doneness by poking some of the larger potatoes with a fork. If tender, transfer all of the contents, potatoes and liquid, to a large bowl. If the potatoes are still firm, return to your Suvie and roast for another 10-15 minutes.
4
Slowly begin smashing the potatoes using a potato masher, going slowly to keep the hot liquid from splashing. Once most of the potatoes have been smashed, mash the potatoes more firmly until smooth and combined.

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Tips & Notes

Pro tips

Cut potatoes to uniform size (roughly 1½ inches) so they roast evenly and finish at the same time.
Don't skip the initial dry roast—the browned edges build flavor before cream is added.
Mash by hand or with a ricer for creamy texture; avoid a food processor, which can make them gluey.
Add cream and butter while potatoes are still hot from the oven so they incorporate smoothly.

Substitutions

Heavy cream → sour cream or crème fraîche (adds tanginess; reduce quantity by 2 tbsp)
Unsalted butter → salted butter (omit or reduce salt to ¾ tsp)
Fresh rosemary, thyme, sage → fresh parsley + ½ tsp dried herbes de Provence (milder flavor)
Olive oil → vegetable oil or melted butter (neutral flavor; no change to texture)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of cream or milk, stirring occasionally.