Rosemary Garlic Mashed Potatoes Recipe

I’m so excited to share this Rosemary Garlic Mashed Potatoes Recipe with you because it’s become a total staple in my kitchen. These mashed potatoes have that perfect balance of creamy richness and fragrant herbs that seriously elevate any weeknight dinner or holiday feast. Trust me, once you try them, you’ll find yourself craving them alongside everything from roasted chicken to seared steak.

What makes this Rosemary Garlic Mashed Potatoes Recipe stand out is the way the fresh rosemary and garlic infuse the potatoes while they cook, giving every bite a warm herbal aroma that’s hard to beat. Plus, using Yukon Gold potatoes means the texture is silky smooth yet slightly dense—just what you want from a great mash. You’ll find it’s a reliable, delicious recipe that’s surprisingly simple to make but feels special enough to impress.

Ingredients You’ll Need

Each ingredient in this Rosemary Garlic Mashed Potatoes Recipe plays a key role in creating a well-rounded flavor and texture. I always recommend using fresh rosemary and Yukon Gold potatoes for the best results. Here’s the lowdown on what to shop for and why these choices work together so well.

• Yukon Gold Potatoes: These have a naturally buttery flavor and creamy texture that makes your mashed potatoes extra smooth without being gluey.
• Garlic: Fresh cloves add that irresistible aromatic punch, especially when cooked gently with the potatoes.
• Fresh Rosemary: Use whole sprigs so you can easily remove them after cooking, leaving just the flavor behind.
• Unsalted Butter: Softened for easy mixing and to control the amount of salt in your dish.
• Heavy Cream: Adds richness and silkiness, but you can substitute with whole milk if you prefer a lighter touch.
• Kosher Salt: You’ll need some for seasoning the cooking water and a pinch for flavoring your mash itself.
• Black Pepper: Freshly ground for the best peppery finish.

Variations

I love making this Rosemary Garlic Mashed Potatoes Recipe my own by experimenting with little twists depending on the season or what’s in my fridge. Don’t hesitate to customize it to suit your taste buds or dietary needs—after all, that’s part of the fun.

• Variation: For a dairy-free version, swap the butter and heavy cream for olive oil and coconut milk—I’ve done this when cooking for friends with allergies, and it turned out silky and flavorful.
• Variation: Add a handful of grated Parmesan cheese stirred in at the end for a subtle nutty tang that’s absolutely delicious.
• Variation: Mix in roasted garlic instead of fresh for a sweeter, caramelized flavor that adds depth.
• Variation: Swap fresh rosemary for thyme if you want a different herb profile—both work beautifully!

How to Make Rosemary Garlic Mashed Potatoes Recipe

Step 1: Prepare Your Potatoes and Aromatics

Start by washing and peeling your Yukon Gold potatoes, then cut them into 1-inch cubes to ensure even cooking. Toss the cubed potatoes into a large pot and add your garlic cloves and rosemary sprigs—don’t worry, you’ll remove the rosemary later. Add enough cold water to cover everything by about an inch, then stir in a tablespoon of kosher salt. Starting with cold water helps the potatoes cook more evenly and prevents the outside from getting mushy before the inside is tender.

Step 2: Cook Until Tender

Bring the pot to a boil over high heat, then reduce to a simmer and cook for about 15 minutes or until the potatoes are fork-tender. A good test is poking a cube with a fork—if it slides in easily without resistance, you’re done. Avoid overcooking because watery potatoes can make your mash gluey later.

Step 3: Drain and Remove Rosemary

Drain the potatoes, garlic, and rosemary well, then carefully fish out and discard the rosemary sprigs. I like to press the garlic cloves with the back of a spoon into the potatoes to release even more garlicky goodness—it’s subtle but oh-so-satisfying.

Step 4: Mash and Add Butter and Cream

Warm your softened butter and heavy cream slightly in the microwave or on the stove—this keeps the mash creamy and prevents it from cooling down. Mash the potatoes with a potato masher or use a hand mixer on low speed if you want an ultra-smooth texture. Next, fold in the butter and cream gradually, tasting as you go to get just the right balance of richness without overwhelming the herbs.

Step 5: Season and Serve

Finish by seasoning with kosher salt and freshly ground black pepper to your taste. If the mash feels a bit thick, add a touch more cream or warm milk to loosen it up. Give it one gentle stir to combine, then serve hot.

How to Serve Rosemary Garlic Mashed Potatoes Recipe

Garnishes

When it comes to garnishes, I like to sprinkle a little chopped fresh rosemary or parsley on top just before serving for that fresh burst of color and flavor. A drizzle of good olive oil or a small pat of butter melting on top also adds an inviting shine and richness that makes the dish look and taste irresistible.

Side Dishes

I often serve Rosemary Garlic Mashed Potatoes Recipe alongside roasted chicken thighs, garlic butter green beans, or a simple pan-seared steak. They also pair perfectly with a tangy mushroom gravy or a vibrant roasted vegetable medley when you want to keep things vegetarian.

Creative Ways to Present

For special dinners, I like to pipe the mashed potatoes onto plates using a large star tip to create an elegant swirl, then garnish with a sprig of rosemary and a sprinkle of coarse sea salt for a restaurant-style touch. Using mini cast iron skillets or ramekins can make serving individual portions feel cozy and personal too.

Make Ahead and Storage

Storing Leftovers

I store leftover Rosemary Garlic Mashed Potatoes Recipe in airtight containers in the refrigerator for up to 3 days. To keep them from drying out, I add a small pat of butter on top before sealing the container—that way, moisture stays locked in, and the mash stays creamy.

Freezing

If I plan ahead, I freeze leftover mashed potatoes in freezer-safe containers or zip-top bags. I usually flash freeze the mash spread out on a baking sheet first, then transfer it to bags to avoid lumps sticking together. Frozen mashed potatoes keep well for up to 2 months and thaw quickly in the fridge overnight.

Reheating

To reheat, I gently warm the mashed potatoes on low heat in a saucepan, stirring frequently and adding extra cream or butter if they seem dry. Alternatively, microwaving in short bursts, stirring in between, does the trick too. This recipe holds up beautifully, and reheated mashed potatoes often taste even better the next day.

FAQs

Final Thoughts

I can’t recommend this Rosemary Garlic Mashed Potatoes Recipe enough—it feels like the ultimate comfort food that’s both approachable for beginners and impressive enough for company. I hope you find the same joy making it as I do, whether it becomes your go-to side or a star element on your holiday table. So grab those potatoes and fresh herbs, and let’s make some magic happen in your kitchen today!

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