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1
Preheat oven to 375 F. Wash and chop the potatoes into one-inch cubes; leave the skin on.
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2
Into a roasting pan add the chopped potatoes, garlic cloves, rosemary, thyme, and olive oil. Season with the salt and pepper. Mix well.
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3
Roast at 375 F for 50 minutes to one hour.
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4
Once cooked, take the pan out of the oven and cover with tin foil. Let it rest for 10 minutes.
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5
After the potatoes have rested remove the larger sprigs of rosemary and thyme and discard them.
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6
Add the sour cream, milk, and green onions and mash everything all together. You want the texture to be chunky and rustic, not smooth.
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7
Taste and adjust seasoning.
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8
Notes:
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9
1. If the potatoes are too dry add a little bit more sour cream.
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10
2. You can use whatever milk you have on hand in place of skim. I myself tend to use 1% lately. I read recently that your body absorbs the nutrients in milk better if there is some fat.
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11
3. This is a rustic dish so it is okay if there are big sprigs of the herbs mixed in the potatoes. Just remove the larger pieces and the stems. An alternative to this is to remove the leaves from the stems and finely chop them before you add them to the roasting pan.
