Mashed Potatoes with Roasted Vegetables

Food By Joe Recipe Smashed mashed potatoes roasted vegetables vegan vegetarian

Full of flavor, these mashed potatoes with roast vegetables are hearty & healthy comfort food! Mix in your own favorite veggies! 


  • 2 lbs Yukon gold potatoes, cut in approximately 1” cubes
  • ½ lb Asparagus, cut in 2-3” pieces (approx. 15 medium spears)
  • 2 medium carrots, cut in 1” pieces
  • 1 large onion, cut in eighths
  • 1 full head of garlic
  • 1 28 oz can whole San Marzano tomatoes, drained
  • 2 teaspoons salt, divided
  • ½ teaspoon black pepper
  • ¼ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon dried rosemary
  • ¼ cup chopped parsley
  • 1 teaspoon dried basil
  • 1 Tablespoon + 1 teaspoon olive oil, divided



  1. Preheat oven to 425 F
  2. Drain the tomatoes. Very gently, squeeze the juice out of each tomato, keeping it as intact as possible. Lay the tomatoes on a double-layer of paper towel. Set aside.
  3. Chop the asparagus, carrots, and onions. Place them all in a large bowl.
  4. Break apart a full head of garlic but do not remove the peels from the cloves themselves. Add the garlic cloves to the bowl with the vegetables.
  5. Drizzle the oil over the vegetables and stir to coat. Sprinkle with herbs, pepper, and 1 teaspoon of salt. Toss gently to combine.
  6. Pour the vegetables onto a lined sheet pan, and spread them out as much as possible.
  7. Nestle the tomatoes in among the vegetables. Drizzle each tomato with a tiny bit of olive oil, and give them each a pinch of salt and a turn of black pepper.
  8. Place the sheet pan in the center of the oven at 425 F for 45 minutes.
  9. While the vegetables roast, chop the potatoes into 1” pieces (no need to peel them) and place the potatoes in a large pot. 
  10. Cover the potatoes with cool water and add a large pinch of salt
  11. Put the pot over medium-high heat and allow it to come to a boil, uncovered.
  12. Boil gently for 12-15 minutes, or until the potatoes are soft all the way through when pierced with a fork.
  13. Drain the potatoes and place them back into the pot. Cover tightly until vegetables are finished roasting.
  14. When the vegetables are finished, remove from the oven and remove ALL of the garlic cloves.
  15. In a small bowl, squeeze each garlic clove so that the soft, roasted part comes out into the bowl. Discard the peels or freeze to add when making stock.
  16. Add 1 teaspoon of olive oil to the garlic and mash completely with a fork.
  17. Add the garlic mixture, chopped parsley, and 1 teaspoon of kosher or sea salt to the potatoes – use a spoon or masher to mash the potatoes to your desired consistency. Add salt/pepper/olive oil to achieve your preferred texture.
  18. Transfer the potatoes to a large serving dish and spoon the roasted vegetables over the top. 

Optional: drizzle with balsamic vinegar