Rosemary Garlic Mashed Potatoes Recipe

Introduction

Rosemary Garlic Mashed Potatoes are a comforting classic with a fragrant twist. Creamy, buttery, and infused with fresh rosemary and garlic, this dish elevates everyday mashed potatoes to something special and perfect for any meal.

Ingredients

• 2 pounds Yukon gold potatoes, cut into 1-inch cubes
• 3 cloves of garlic
• 2 sprigs fresh rosemary
• 4 tablespoons unsalted butter, softened
• ½ cup heavy cream
• ½ teaspoon kosher salt, plus 1 tablespoon for cooking potatoes
• ¼ teaspoon black pepper

Instructions

1. Step 1: Place the potatoes in a large pot and cover with cold water. Add 1 tablespoon of salt and bring to a boil. Reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are fork tender.
2. Step 2: While the potatoes cook, heat the cream and butter in a small saucepan over medium heat until the butter melts and the mixture is warm.
3. Step 3: Add the garlic cloves and rosemary sprigs to the warmed cream mixture. Let it steep for 10 minutes to infuse the flavors. Remove the rosemary sprigs and discard the garlic cloves, or mash them in for a stronger garlic taste.
4. Step 4: Drain the potatoes well in a colander. Return them to the pot and mash until smooth and creamy using a potato masher, ricer, or hand mixer.
5. Step 5: Gradually add the warm cream mixture to the mashed potatoes, mixing until combined. Season with salt and pepper to taste.
6. Step 6: Serve hot, garnished with extra fresh rosemary sprigs and butter if desired.

Tips & Variations

• For even creamier potatoes, use a ricer or food mill instead of a masher.
• Substitute heavy cream with half-and-half or milk for a lighter option.
• Add roasted garlic instead of fresh cloves for a milder, sweeter garlic flavor.
• Mix in grated Parmesan or cream cheese for extra richness.

Storage

Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan or microwave, adding a splash of cream or milk to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare rosemary garlic mashed potatoes ahead of time?

Yes, you can make them a day ahead. Store cold in the fridge and reheat slowly with a little added cream to keep them smooth and creamy.

Can I use other types of potatoes for this recipe?

Yukon gold potatoes work best for a creamy texture, but russets can also be used. Avoid waxy potatoes as they may result in a gummy texture.

Rosemary Garlic Mashed Potatoes Recipe

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4.5 from 146 reviews

This Rosemary Garlic Mashed Potatoes recipe offers a creamy, flavorful twist on classic mashed potatoes, infused with the aromatic essence of fresh rosemary and garlic. Perfectly tender Yukon gold potatoes are blended with warm butter and cream steeped with garlic and rosemary, creating a rich and comforting side dish that complements any meal.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes

• 2 pounds Yukon gold potatoes, cut into 1-inch cubes
• 1 tablespoon kosher salt (for cooking potatoes)

Infused Cream Mixture

• 3 cloves garlic
• 2 sprigs fresh rosemary
• 4 tablespoons unsalted butter, softened
• ½ cup heavy cream

Seasoning

• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

Instructions

1. Boil the Potatoes: Place the cubed Yukon gold potatoes in a large pot and cover with cold water. Add 1 tablespoon of kosher salt and bring to a boil. Reduce the heat to medium and let simmer for 15-20 minutes or until the potatoes are fork tender.
2. Prepare the Cream and Butter Mixture: While the potatoes are cooking, heat the heavy cream and softened butter together in a small saucepan over medium heat until the butter melts and the mixture is warm.
3. Infuse Flavors: Add the garlic cloves and fresh rosemary sprigs to the warmed cream mixture. Let it steep for 10 minutes to allow the flavors to infuse thoroughly. After steeping, remove and discard the rosemary sprigs and garlic cloves, or mash the garlic into the mixture for more pronounced flavor.
4. Drain and Mash Potatoes: Drain the cooked potatoes well in a colander and return them to the pot. Use a potato masher, ricer, or hand mixer to mash the potatoes until they are smooth and creamy.
5. Combine and Season: Gradually add the warm infused cream and butter mixture to the mashed potatoes, mixing well to combine. Season with ½ teaspoon kosher salt and ¼ teaspoon black pepper, adjusting to taste.
6. Serve: Serve the mashed potatoes hot, garnished with additional fresh rosemary sprigs and a pat of butter if desired for an extra touch of flavor and presentation.

Notes

• For stronger garlic flavor, mash the garlic cloves into the cream mixture instead of discarding them.
• Use Yukon gold potatoes for the best creamy texture and natural buttery flavor.
• You can warm up the mashed potatoes gently if making ahead, adding a splash of cream to loosen consistency if needed.
• This recipe can be easily doubled for larger gatherings.
• Adjust salt and pepper according to personal preference.

Keywords: mashed potatoes, rosemary, garlic, creamy potatoes, side dish, comfort food, Yukon gold potatoes