Rosemary Garlic Mashed Potatoes
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.