Rosemary Garlic Mashed Potatoes

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Rosemary garlic mashed potatoes are a tasty twist on a classic side dish. You can make these creamy spuds by adding fresh rosemary and minced garlic to your regular mashed potato recipe. The herbs and garlic infuse the potatoes with amazing flavor.

To make them, boil peeled potatoes until tender. While they cook, warm butter, cream, garlic, and rosemary in a pan. Mash the potatoes and mix in the flavored cream. The result is smooth, flavorful potatoes that go great with many meals.

Rosemary Garlic Mashed Potatoes: Exact Ingredients (+ Possible Substitutes)

Here’s what you’ll need to make delicious rosemary garlic mashed potatoes:

2 lbs russet potatoes
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
1/2 cup butter
1/2 cup heavy cream
Salt and pepper to taste

Can’t find some ingredients? Try these swaps:

Yukon Gold potatoes instead of russet
1 teaspoon dried rosemary for fresh
Milk or half-and-half for heavy cream

To make it vegan, use plant-based butter and non-dairy milk.

Peel and chop the potatoes into chunks. Boil them in salted water until tender. While they cook, warm the cream, butter, garlic, and rosemary in a small pot.

Drain the potatoes and return them to the pot. Pour in the warm cream mixture. Mash everything together until smooth and creamy. Add salt and pepper to taste.

For extra flavor, try roasting the garlic first. You can also add cheese like Parmesan or cheddar for a cheesy twist.

Instructions

You’ll need the following ingredients:

2 lbs potatoes
1/2 cup cream
1/4 cup butter
3 garlic cloves, minced
2 sprigs fresh rosemary
Salt and pepper to taste

Start by peeling and cutting the potatoes into chunks. Put them in a pot of cold salted water and bring to a boil.

Simmer the potatoes for 10-15 minutes until they’re fork-tender. While they cook, warm the cream and butter in a small pan.

Add minced garlic and rosemary to the cream mixture. Let it steep for about 10 minutes to infuse the flavors.

Drain the cooked potatoes and return them to the pot. Mash them with a potato masher or ricer.

Slowly add the infused cream mixture to the potatoes, stirring as you go. Keep adding until you reach your desired creaminess.

Season with salt and pepper to taste. Give everything a final stir to combine all the flavors.

Your rosemary garlic mashed potatoes are now ready to serve. Enjoy them while they’re hot and creamy!

Tips, Tricks & Storing

To make the best rosemary garlic mashed potatoes, start with the right potatoes. Yukon Gold or Russet potatoes work great for creamy mashed potatoes.

Cut your potatoes into even-sized pieces before boiling. This helps them cook evenly and mash smoothly.

For extra flavor, try infusing your cream with rosemary and garlic. Simmer them together before adding to your potatoes.

Don’t overwork your potatoes when mashing. This can make them gluey. Use a potato masher or ricer for the best texture.

Store leftover mashed potatoes in an airtight container in the fridge. They’ll stay good for 2-3 days.

To reheat, warm them gently on the stove or in the microwave. Add a splash of milk or cream if they seem dry.