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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 3 |
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I wanted to try a new way of making mashed potatoes, and this worked wonderfully. I would recommend it when you're already roasting a chicken or something, because the chicken juices made the potatoes extra tasty. Ingredients:
2 idaho potatoes |
1 t. olive oil |
1 t. dried oregano |
salt and pepper |
1/4 c. milk |
Directions:
1. Cut the potatoes into 1-inch pieces, and toss in the bottom of a roasting pan with olive oil, oregano, salt, and pepper. If you're roasting a chicken, rest the chicken on top of the potatoes to roast.
2. Bake the potatoes (and chicken, if you're doing that) in a 400F oven for an hour to an hour and a half. You want the potatoes to be soft enough to break apart with a fork easily.
3. Heat the milk in a small saucepan. The oil in which the potatoes cooked will probably be enough fat, but you might want to add a bit of extra butter if they seem dry. Slowly add the milk in, mashing the potatoes with a fork, until you reach the consistency you like.
4. Roasting the potatoes with a chicken adds a bit of extra flavor, but I bet these would be good without the chicken juices, too.
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