Mashed roasted fingerling potatoes garnished with garlic and thyme.
- 2 pounds Ratte potatoes, washed but not peeled
- 5 cloves minced garlic
- 10 strands Thyme
- ¼ cups extra virgin olive oil
- Kosher Salt and Freshly Ground Black Pepper
- Fresh cream to serve (optional)
Cover the potatoes with water in a large saucepan and add 2 teaspoons of salt to the water. Cover and bring to a boil, then reduce heat to low. Bake until potatoes are softened but not completely cooked, about 20 to 25 minutes.
Drain and place the potatoes on a baking sheet lined with parchment paper and let cool slightly. Press the potatoes down with a flat spatula or a flat-bottomed saucepan until they are flattened, but still intact. Spread the garlic and thyme evenly over the potatoes and drizzle with olive oil. Season generously with salt and pepper.
Bake at 450°F for 20 to 30 minutes or until desired doneness.
To serve, add a dollop of fresh cream and sprinkle with roasted garlic pieces and herbs.
To make ahead, follow directions until ready to roast. Cover tightly with plastic wrap and refrigerate for up to several hours before roasting.