Garlic Thyme Potatoes, Your Way: Mashed, Roasted or Smashed

Nobody agrees on Thanksgiving potatoes. Some people need them mashed. Some want them crispy. So here's one set of ingredients and three ways to make them: potatoes, garlic and fresh thyme, done however your table likes them.

They're one of our Thanksgiving sides, and the potatoes, garlic and thyme come in the Thanksgiving Box.

Each version serves 3 to 4 with about 1 pound of potatoes. The Full Market Size has 2 pounds: make a big batch one way, or split them and make two.

Which Potatoes Work Best?

Whatever comes in your box will work for all three. As a rule, starchy potatoes mash the fluffiest, and waxy potatoes hold their shape best for roasting and smashing.

Garlic Thyme Mashed Potatoes

Ingredients

• About 1 pound potatoes, peeled or not, cut into even chunks
• 4 garlic cloves, peeled
• 3 tablespoons organic butter
• A splash of the potato cooking water or warm broth
• 1 teaspoon fresh thyme leaves
• Salt and organic black pepper

Instructions

1. Boil. Put the potatoes and garlic cloves in a pot, cover with cold salted water and bring to a boil. Simmer 15 to 20 minutes, until a fork slides in easily.
2. Drain. Save a cup of the cooking water, then drain.
3. Mash. Mash the potatoes and soft garlic with the butter. Add cooking water or broth a splash at a time until creamy.
4. Finish. Fold in the thyme and season with salt and pepper.

Crispy Garlic Thyme Roasted Potatoes

Ingredients

• About 1 pound potatoes, cut into 1-inch cubes
• 2 tablespoons organic olive oil
• 4 garlic cloves, smashed
• A few sprigs of fresh thyme
• Salt and organic black pepper

Instructions

1. Heat the oven. Heat the oven to 425°F.
2. Toss. Toss the potatoes with the olive oil, garlic, thyme, salt and pepper and spread them on a sheet pan.
3. Roast. Roast 35 to 45 minutes, flipping halfway, until crisp and golden.

Golden Smashed Potatoes

Ingredients

• About 1 pound small or medium potatoes, whole
• 3 tablespoons organic butter, melted
• 2 garlic cloves, finely chopped
• 1 teaspoon fresh thyme leaves
• Salt and organic black pepper

Instructions

1. Boil. Boil the whole potatoes in salted water 15 to 20 minutes, until fork tender. Drain and let them steam dry for a few minutes.
2. Smash. Heat the oven to 450°F. Set the potatoes on a sheet pan and press each one flat with the bottom of a glass.
3. Brush. Stir the garlic and thyme into the melted butter, brush it over the potatoes and season with salt and pepper.
4. Roast. Roast 20 to 25 minutes, until golden and crisp at the edges.

Make It Ahead

• Smashed: Boil the potatoes the day before and keep them in the fridge. Smash and roast on the day.
• Mashed: Make them in the morning and keep them warm in a covered pot over very low heat, stirring in a splash of broth before serving.
• Roasted: Cube them the day before and keep them in a bowl of cold water in the fridge. Dry them well before roasting.

Potato FAQ

Do I need to peel them?

No. Skins add texture and flavor to all three versions. Peel them for the smoothest mash.

Can I make mashed potatoes without milk?

Yes. This recipe uses butter plus the starchy cooking water or broth, which keeps them creamy without any milk.

More Thanksgiving Sides

• Toasted Sesame Pear and Honey Stuffing
• Saffron Butter Sage Squash
• Maple Glazed Brussels Sprouts
• Garlic Green Beans
• Arugula Pomegranate Salad with Walnuts

No market run. No menu planning. Just cook.

Get the Thanksgiving Box