Mashed Roasters
Recipe from
Better Homes and Gardens
Refrigerated new potato wedges makes this quick recipe even quicker. Serve it with hamburger or steak.
Servings:
Makes 6 servings.
Prep Time:
20 mins
Total Time:
50 mins
Ingredients
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Nonstick cooking spraysee savings
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2-1/2 lb.small new potatoes, halvedsee savings
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3 Tbsp.olive oilsee savings
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2 Tbsp.snipped fresh herb such as sage or thyme; or 2 tsp. dried sage or thymesee savings
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1/2 tsp.sea salt or 1/4 tsp. saltsee savings
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1/8 tsp.freshly ground black peppersee savings
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2/3 to 1 cupmilk, warmedsee savings
Directions
1.
Preheat oven to 450 degrees F. Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray.
2.
Arrange potatoes in a single layer in pan. Cut any large potato pieces in half again. Sprinkle with olive oil, snipped herb, salt, and pepper; toss to coat. Roast potatoes, uncovered, for 30 minutes or until tender and browned, stirring twice during roasting.
3.
Transfer potatoes and any drippings to a large bowl; slightly mash with a fork or potato masher. Stir in enough milk to desired consistency. Season to taste with additional salt and pepper. Makes 6 servings.
TEST KITCHEN TIP
Use two 20-oz. pkg. refrigerated new potato wedges in place of the fresh potatoes. Prepare as above, except roast only 10 to 15 minutes.
Nutrition information
Calories 214, Total Fat 8 g, Saturated Fat 1 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 1 g, Cholesterol 2 mg, Sodium 158 mg, Carbohydrate 33 g, Total Sugar 4 g, Fiber 3 g, Protein 5 g. Daily Values: Vitamin A 0%, Vitamin C 50%, Calcium 6%, Iron 15%.
Percent Daily Values are based on a 2,000 calorie diet
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