These rosemary garlic mashed potatoes are creamy, cozy, and loaded with flavor. The buttery mash soaks up the rich garlic-infused cream, while rosemary adds just the right earthy touch. Whether you’re planning a holiday meal or just need something warm on a chilly evening, this side dish is ready to hug your plate.
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Rosemary Garlic Mashed Potatoes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
These rosemary garlic mashed potatoes are creamy, cozy, and loaded with flavor. The buttery mash soaks up the rich garlic-infused cream, while rosemary adds just the right earthy touch. Whether you’re planning a holiday meal or just need something warm on a chilly evening, this side dish is ready to hug your plate.
Ingredients
- 3 pounds Yukon Gold potatoes, peeled and chopped
- 4 cloves garlic, smashed
- 1 sprig fresh rosemary (or 1 teaspoon dried)
- 1 cup heavy cream (or whole milk)
- ½ cup unsalted butter
- Salt and pepper, to taste
Instructions
- In a small saucepan, heat the cream over low heat with the smashed garlic and rosemary. Let it gently simmer for 8–10 minutes until the garlic softens and the rosemary is fragrant. Remove from heat and set aside.
- Add chopped potatoes to a large pot of cold, salted water. Bring to a boil and cook until fork-tender, about 15–20 minutes. Drain well and let steam dry in the pot for a minute or two.
- Mash the potatoes to your preferred texture. Remove the garlic and rosemary from the cream, then stir the infused cream and butter into the potatoes. Season with salt and pepper to taste.
Notes
For fluffier potatoes, use Russets instead of Yukon Golds. Warm milk can substitute cream for a lighter version. Don’t overmix or your mash could turn gluey. Letting the cream steep with garlic and rosemary is the secret to deep flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiled and Mashed
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
Table of Contents
Why You’ll Love These Rosemary Garlic Mashed Potatoes
You know those mashed potatoes that make everyone go back for seconds? This is that recipe. The texture is fluffy yet rich, and every spoonful carries the mellow sweetness of garlic and the herby charm of rosemary. These rosemary garlic mashed potatoes are comforting, crowd-pleasing, and play well with just about everything.
And hey, they taste even better next to something like this skillet apple cider chicken for the coziest autumn dinner ever.
Ingredients You’ll Need
- 3 pounds Yukon Gold potatoes (peeled and chopped)
- 4 cloves garlic (smashed)
- 1 sprig fresh rosemary (or 1 teaspoon dried)
- 1 cup heavy cream (or whole milk)
- ½ cup unsalted butter
- Salt and pepper to taste
To make the best rosemary garlic mashed potatoes, choose Yukon Golds for a creamy texture and subtle sweetness. Swap in Russet potatoes if you prefer a fluffier result. If you’re out of heavy cream, warm whole milk works beautifully too.
Step-by-Step Instructions
1. Prep the Garlic and Rosemary Cream
In a small saucepan, heat the cream over low heat with smashed garlic cloves and a sprig of rosemary. Let it gently simmer for 8 to 10 minutes until the garlic softens and the rosemary fragrance hits you like a warm hug. Remove from heat and set aside. For bold rosemary garlic mashed potatoes, let the herbs steep even longer.
2. Boil the Potatoes
Add chopped potatoes to a large pot of cold water and salt it like you mean it. Bring to a boil and cook until the potatoes are fork-tender, about 15 to 20 minutes. Drain them well and return to the pot to steam dry for a minute or two.
3. Mash and Combine
Mash the potatoes until smooth or slightly chunky depending on your vibe. Remove garlic and rosemary from the cream, then pour the infused mixture into the mash. Add butter and stir until dreamy. Taste and adjust salt and pepper as needed.
If you love all things buttery and garlicky, you’ve gotta try these cheesy garlic chicken wraps on your next night in.
What to Serve These With
Rosemary garlic mashed potatoes go with just about anything. Roasted chicken, turkey, juicy pork chops, even pan-seared salmon all shine when served next to a creamy pile of this herby goodness. Want a dinner that screams fall? Add a scoop of roasted autumn vegetable pot pie and you’re golden.
For a full cozy meal, pair rosemary garlic mashed potatoes with slow-cooked short ribs or even a rich mushroom gravy.
Make-Ahead, Storage & Reheating Tips
You can make rosemary garlic mashed potatoes up to 2 days ahead and store them in an airtight container in the fridge. To reheat, warm gently on the stove or in the microwave with a splash of milk to bring back the creaminess. They also freeze well in smaller portions for easy weeknight sides.
Recipe Notes & Tips
- Always salt the boiling water generously so the potatoes don’t taste flat
- Use warm cream and butter to keep everything fluffy
- Avoid overmixing, or the starch will turn your mash into glue
Variations to Try
- Stir in a handful of parmesan for a nutty twist
- Swap rosemary for thyme or chives if that’s what you have on hand
- Make vegan rosemary garlic mashed potatoes with olive oil and oat milk
Frequently Asked Questions
Can I use dried rosemary?
Yes, but use less about 1 teaspoon. Crush it slightly before simmering to help release the flavor in your rosemary garlic mashed potatoes.
Should I peel the potatoes?
Yukon Golds have thin skin, so peeling is optional. If you like a more rustic texture, leave them on.
How do I keep mashed potatoes from getting gummy?
Don’t overwork them. Use a masher or ricer and gently stir in the warm cream mixture.
More Cozy Sides You’ll Love
Craving more potato perfection? This hearty cheddar garlic herb potato soup is thick, savory, and perfect for spoon season. Or if you’re in a dip mood, whip up a quick creamy pumpkin hummus and pair it with warm flatbread.
Whip up a batch of these rosemary garlic mashed potatoes and let me know how they turned out. Snap a photo, tag me, or just send it to a friend who could use a little comfort food right now. Try it this week!
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