Description
A delightful combination of creamy mashed potatoes and roasted vegetables, perfect for a weeknight dinner.
Ingredients
- 2 pounds potatoes, peeled and cubed
- 4 cloves garlic, minced
- 1/2 cup milk or cream
- 1/4 cup butter
- Salt and pepper to taste
- 4 cups mixed vegetables (e.g., carrots, broccoli, bell peppers)
- 2 tablespoons olive oil
- 1 teaspoon dried herbs (e.g., thyme, rosemary)
Instructions
- Preheat your oven to 400°F (200°C) if using the oven method.
- In a large pot, add the cubed potatoes and enough water to cover them. Add a pinch of salt and bring to a boil. Cook until tender, about 15 minutes.
- Drain the potatoes and return them to the pot. Add the minced garlic, milk, butter, salt, and pepper. Mash until creamy and smooth.
- On a large baking sheet, spread the mixed vegetables. Drizzle with olive oil, herbs, salt, and pepper. Toss to coat.
- Roast the vegetables in the oven for about 20-25 minutes or cook on the stovetop until tender.
- Serve the mashed potatoes alongside the roasted veggies.
Notes
Leftovers can be stored in airtight containers in the refrigerator for up to four days. Reheat adding a splash of milk or cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American