These mashed potatoes are out of this world so don’t plan on any leftovers! I use new potatoes and roast them instead of boiling, the skins are left on and I mash them on the chunky side – sometimes you have to break all the rules.
Preheat oven to 375 degrees F.
Add potatoes, garlic and olive oil to a large roasting pan. Toss to combine. Season with salt and plenty of cracked black pepper. Add sprigs of thyme and rosemary. Roast for 40 to 45 minutes or until potatoes are golden and tender. Toss occasionally to prevent garlic from burning. Remove from the oven and let the potatoes cool in the roasting pan, about 10 minutes.
Remove sprigs of thyme and rosemary. Slide your fingers along the stem to release any leaves into the potatoes. Discard the stems. Mash potatoes and garlic in the roasting pan with a hand masher. Leave the skin on the potatoes and keep the potatoes on the chunky side for texture. Add butter, sour cream, nutmeg and parsley and chives. Stir just to blend.
Yield: 6 servings