Description
Creamy and aromatic Rosemary Garlic Mashed Potatoes made with Yukon gold potatoes, fresh rosemary, and roasted garlic, perfect as a flavorful side dish for any meal.
Ingredients
Scale
Potatoes and Seasoning
- 2 pounds Yukon gold potatoes, cut into 1-inch cubes
- 1 tablespoon kosher salt (for cooking potatoes)
- ½ teaspoon kosher salt (for seasoning)
- ¼ teaspoon black pepper
Herbs and Flavor
- 3 cloves of garlic
- 2 sprigs fresh rosemary
Dairy
- 4 tablespoons unsalted butter, softened
- ½ cup heavy cream
Instructions
- Prepare Potatoes: Peel and cut the Yukon gold potatoes into 1-inch cubes for even cooking.
- Boil Potatoes: Place the cubed potatoes in a large pot, cover with cold water, add 1 tablespoon kosher salt, and bring to a boil over medium-high heat. Cook until tender, about 15-20 minutes.
- Prepare Garlic and Rosemary: While the potatoes cook, peel the garlic cloves. Remove the rosemary leaves from the sprigs and finely chop them.
- Cook Garlic and Rosemary: In a small saucepan, melt the butter over medium heat. Add the garlic cloves and chopped rosemary and sauté gently for 2-3 minutes until fragrant, being careful not to brown the garlic.
- Drain Potatoes: Once potatoes are tender, drain them thoroughly and return them to the pot or a large bowl.
- Mash Potatoes: Using a potato masher, begin mashing the potatoes to your preferred consistency.
- Add Flavors: Pour the butter, garlic, and rosemary mixture over the mashed potatoes. Add the heavy cream, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Continue mashing and stirring until fully combined and creamy.
- Adjust Seasoning and Serve: Taste the mashed potatoes and adjust salt and pepper if needed. Serve warm as a delicious side dish.
Notes
- For an extra creamy texture, warm the heavy cream before adding to the potatoes.
- You can substitute fresh rosemary with dried rosemary, using about 1 teaspoon, but fresh provides a brighter flavor.
- Using Yukon gold potatoes gives a naturally buttery flavor and smooth texture.
- To make garlic flavor more mellow, roast the garlic cloves before sautéing.
- Leftover mashed potatoes can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
