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1. Preheat the oven to 425°. On a large rimmed baking sheet, toss the halved potatoes with the olive oil and season with salt and pepper. Roast the potatoes for about 35 minutes or until tender and browned. Set the potatoes aside. Reduce the oven temperature to 350°. 2. Meanwhile, in a large ovenproof skillet, melt the 3 tablespoons of butter.
Place the broth and potatoes in a 3-quart saucepan and heat to a boil over medium-high heat. Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain, reserving the broth. Mash the potatoes with 1 1/4 cups of the broth, 2 or 3 cloves of roasted garlic* and chives, if desired.
Sprinkle the mixture evenly over the top of the mashed potatoes. Bake until bubbling and browned on top, 15 to 20 minutes. Sprinkle with chives just before serving.
Krista Marshall. Perfect for every summer cookout or backyard barbecue. Get the recipe: Red Potato Salad Related: 100 Summer Dinner Ideas
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A Sunday roast or roast dinner is a British dish, traditionally consumed on Sunday.It consists of roasted meat, roasted potatoes or mashed potatoes, and accompaniments such as Yorkshire pudding, stuffing, gravy, and may include condiments such as apple sauce, mint sauce, redcurrant sauce, mustard, cranberry or Horseradish sauce.
Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain, reserving the broth. Mash the potatoes with 1/4 cup reserved broth, cream, butter and black pepper. Add additional reserved broth, if needed, until desired consistency.
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