Rosemary Garlic Mashed Potatoes Recipe

Introduction

Rosemary Garlic Mashed Potatoes elevate a classic side dish with fragrant herbs and rich, creamy garlic-infused butter. Perfect for comforting meals or holiday dinners, this recipe is both simple and flavorful.

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

Tips & Variations

• For a dairy-free version, substitute heavy cream and butter with coconut milk and olive oil.
• Roast the garlic before adding it to the cream for a sweeter, milder garlic flavor.
• Use a potato ricer to achieve ultra-smooth mashed potatoes without overworking the starch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove over low heat, adding a splash of cream or milk to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, Russet potatoes are a good alternative, offering a fluffier texture, but Yukon Golds provide a creamier, buttery finish that’s ideal for this dish.

How do I make the garlic flavor more pronounced?

Instead of discarding the garlic cloves after steeping, mash them directly into the potatoes for a richer, more noticeable garlic taste.

Rosemary Garlic Mashed Potatoes Recipe

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★★★★★

4.7 from 144 reviews

• Author: Julian
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

Creamy and flavorful Rosemary Garlic Mashed Potatoes made with Yukon gold potatoes, infused with fresh rosemary and garlic in a buttery cream mixture. Perfectly smooth and seasoned, these mashed potatoes make a comforting side dish for any meal.

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Ingredients

Scale 1x2x3x

Potatoes

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

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

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Instructions

1. Boil Potatoes: Place the cubed potatoes into a large pot and cover them with cold water. Add 1 tablespoon of kosher salt to the water, then bring it to a boil over high heat. Once boiling, reduce the heat to medium and simmer the potatoes for 15 to 20 minutes, or until they are tender when pierced with a fork.
2. Warm Cream and Butter: While the potatoes cook, combine the heavy cream and softened butter in a small saucepan. Heat this mixture over medium heat until the butter finishes melting and the cream is warm but not boiling.
3. Infuse Flavors: Add the garlic cloves and rosemary sprigs to the warm cream and butter mixture. Allow them to steep together for 10 minutes to infuse the cream with the aromatic flavors of garlic and rosemary. After steeping, remove and discard the rosemary sprigs and garlic cloves (or mash the garlic into the cream if you prefer a stronger garlic taste).
4. Drain and Mash Potatoes: Drain the cooked potatoes thoroughly using a colander. Return the drained potatoes to the pot and mash them using a potato masher, ricer, or hand mixer until the texture is smooth and creamy.
5. Combine Cream Mixture with Potatoes: Slowly add the warm infused cream and butter mixture to the mashed potatoes, stirring continuously until everything is fully incorporated and creamy. Season the mashed potatoes with ½ teaspoon kosher salt and ¼ teaspoon black pepper, adjusting to taste.
6. Serve: Serve the mashed potatoes hot, optionally garnished with extra fresh rosemary sprigs and a pat of butter for added richness and visual appeal.

Notes

• Using Yukon gold potatoes provides a creamy texture and buttery flavor that enhances the dish.
• For stronger garlic flavor, mash the steeped garlic cloves into the cream mixture instead of discarding them.
• Adjust seasoning at the end according to your taste preference.
• These mashed potatoes pair beautifully with roasted meats, poultry, or vegetables.
• To keep potatoes warm, cover the pot with a lid or transfer to a warm serving dish until ready to serve.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: American

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