Rosemary Garlic Mashed Potatoes Recipe
Oh, let me tell you about my all-time favorite comfort side: this Rosemary Garlic Mashed Potatoes Recipe. There’s just something so soothing about the creamy texture paired with the bright, aromatic punch of fresh rosemary and roasted garlic. It’s a combination that instantly upgrades everyday mashed potatoes into something truly special—perfect for family dinners or holiday feasts alike.
Whenever I make this Rosemary Garlic Mashed Potatoes Recipe, I’m reminded why simple ingredients can create magic. The key is balancing the earthiness of Yukon gold potatoes with just enough garlic and rosemary to tease your taste buds without overpowering that buttery creaminess. Once you try it, you’ll see why this recipe is a game-changer that I keep going back to again and again.
Ingredients You’ll Need
Each ingredient in this Rosemary Garlic Mashed Potatoes Recipe plays a vital role in flavor and texture. Choosing fresh and quality components makes a world of difference, so let’s chat about what you’ll want to have on hand.
- Yukon gold potatoes: I love Yukon gold because they’re naturally buttery and creamy, which means less butter needed later!
- Garlic cloves: Fresh garlic is a must here; it roasts down sweet and mellow, giving a subtle garlic flavor without the sharp bite.
- Fresh rosemary sprigs: Fresh rosemary will fill your kitchen with an amazing aroma and adds that classic piney, woodsy flavor.
- Unsalted butter: Softened butter melts evenly into the mash, making everything ultra-rich and smooth.
- Heavy cream: This keeps the mash luscious and silky, but you can tweak it for a lighter option if needed.
- Kosher salt: One tablespoon for generously seasoning the boiling water and a bit more for the mash to bring out all the flavors.
- Black pepper: Freshly ground for just the right touch of heat.
Variations
I like to mix things up depending on the season or what I have in my pantry. This Rosemary Garlic Mashed Potatoes Recipe is versatile, so don’t hesitate to swap ingredients to suit your preferences or dietary needs!
- Dairy-Free Variation: I’ve replaced heavy cream and butter with coconut cream and olive oil for a dairy-free twist that’s surprisingly creamy!
- Herb Mix: Sometimes I add thyme or parsley along with rosemary for extra depth. Rosemary is definitely the star but mix in what you love.
- Add Cheese: Throw in a handful of grated Parmesan or sharp cheddar for a richer, cheesy mash – my family adores this version during colder months.
- Garlic Intensity: If you love garlic like I do, roast an extra clove or two for more garlicky goodness.
How to Make Rosemary Garlic Mashed Potatoes Recipe
Step 1: Prepare and Boil Your Potatoes
Start by peeling your Yukon gold potatoes and cutting them into roughly 1-inch cubes. The uniform size helps them cook evenly and quickly. Place them in a large pot of cold water, then add 1 tablespoon of kosher salt—this seasons the potatoes from the inside out while cooking. Bring the water to a boil, reduce to a simmer, and cook until fork-tender, about 15-20 minutes. I usually test a piece by poking it; if it slides off the fork with no resistance, they’re done.
Step 2: Roast the Garlic and Infuse the Rosemary
While your potatoes cook, lightly smash the garlic cloves (no need to peel yet) and toss them with a little butter or olive oil in a small pan. Add the rosemary sprigs and gently sauté over medium heat for about 5 minutes until the garlic is soft and fragrant. The residual heat will mellow the garlic’s sharpness and infuse everything with rosemary’s lovely scent. You’ll want to pull out the rosemary afterward to avoid too much bitterness.
Step 3: Mash and Mix Everything Together
Drain the cooked potatoes and return them to the pot or a large bowl. Remove garlic skins by pinching; the garlic should be soft and easy to mash right in. Add the softened butter, heavy cream, sautéed garlic, and rosemary-infused butter (be sure to remove rosemary sprigs first). Season with kosher salt and black pepper. Mash everything with a potato masher until smooth but still a little fluffy. If you prefer ultra-smooth potatoes, you could use a hand mixer—but be careful not to overmix as that makes the mash gluey.
How to Serve Rosemary Garlic Mashed Potatoes Recipe
Garnishes
I like to finish off these mashed potatoes with a sprinkle of fresh chopped rosemary or chives. A small drizzle of melted butter or a little extra cracked black pepper on top just makes it feel special and inviting. For a touch of richness, a dollop of sour cream is always a winner in my book.
Side Dishes
This Rosemary Garlic Mashed Potatoes Recipe pairs beautifully with roasted chicken, beef stew, or even pan-seared salmon. My family’s favorite combo is with garlic green beans and glazed carrots—simple, colorful, and all complement the flavors perfectly.
Creative Ways to Present
If you’re serving this recipe for company or a holiday, try piping the mashed potatoes into neat rosettes using a large star tip on a piping bag—then bake just a few minutes under a broiler until golden on top. It’s a showstopper that yields crispy edges around creamy centers, which always impresses guests.
Make Ahead and Storage
Storing Leftovers
I usually store any leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat, a little extra cream or butter stirred in during reheating helps bring back that fresh, creamy texture.
Freezing
Freezing mashed potatoes with fresh herbs can be tricky but doable. I recommend freezing in portions, adding a bit more butter before freezing to maintain moisture. Then thaw slowly overnight in the fridge before reheating gently on the stove or microwave. It won’t be quite as fluffy as fresh but still delicious when you’re in a pinch!
Reheating
The best way I’ve found to reheat this Rosemary Garlic Mashed Potatoes Recipe is low and slow on the stovetop with a splash of cream or milk to loosen it up. Stir frequently to heat evenly and avoid drying out. You can also reheat in the microwave covered with a damp paper towel to lock in moisture, though the texture might be a bit less fluffy.
FAQs
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Can I use other types of potatoes for this Rosemary Garlic Mashed Potatoes Recipe?
Absolutely! Yukon gold are my favorite because of their creamy texture, but russet potatoes work too. Just be aware that russets are starchier and might produce a fluffier, drier mash, so you may need a bit more butter or cream for richness.
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Do I have to peel the potatoes for this recipe?
Peeling Yukon gold potatoes is recommended here because it makes the mash smoother and creamier, but if you enjoy texture and a more rustic feel, you can leave the skins on. Just make sure to wash thoroughly to remove any dirt.
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How do I avoid the mashed potatoes from becoming gluey?
Great question! Overworking the potatoes is the main culprit—try to mash just until combined. Avoid using a blender or food processor, which can break down the starch too much and create a gummy texture.
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Can I prepare this Rosemary Garlic Mashed Potatoes Recipe ahead of time?
You sure can! Make it up to a day ahead and keep it covered in the fridge. Reheat gently on the stovetop or microwave, stirring in a splash of cream or butter to refresh the texture.
Final Thoughts
This Rosemary Garlic Mashed Potatoes Recipe holds a special place in my heart because it’s both timeless and comforting, but with a little extra personality from the rosemary and roasted garlic. If you want a side dish that feels like a warm hug on a plate, this is it. I really hope you give it a try and enjoy every creamy, fragrant bite as much as I do!
PrintRosemary Garlic Mashed Potatoes Recipe
Creamy and aromatic Rosemary Garlic Mashed Potatoes made with Yukon gold potatoes, fresh rosemary, and roasted garlic, blended to smooth perfection with butter and heavy cream. This comforting side dish pairs beautifully with roasted meats or vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Potatoes
- 2 pounds Yukon gold potatoes, cut into 1-inch cubes
- 1 tablespoon kosher salt (for cooking potatoes)
Flavors & Seasoning
- 3 cloves of garlic
- 2 sprigs fresh rosemary
- ½ teaspoon kosher salt (for seasoning mashed potatoes)
- ¼ teaspoon black pepper
Dairy
- 4 tablespoons unsalted butter, softened
- ½ cup heavy cream
Instructions
- Prepare the Potatoes: Peel (if desired) and cut the Yukon gold potatoes into 1-inch cubes to ensure even cooking. This size helps them soften quickly while retaining texture for smooth mashing.
- Cook the Potatoes: Place the cubed potatoes in a large pot and cover with cold water. Add 1 tablespoon of kosher salt to the water for seasoning. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are very tender, about 15-20 minutes, when pierced easily with a fork.
- Roast Garlic and Rosemary: While the potatoes cook, peel the garlic cloves and slightly crush them. In a small pan over low heat, gently warm the garlic cloves and rosemary sprigs in the butter until fragrant, about 3-5 minutes, being careful not to burn the garlic. This infuses the butter with flavor.
- Drain the Potatoes: Once tender, drain the potatoes thoroughly and return them to the pot or a large mixing bowl to prepare for mashing.
- Mash the Potatoes: Using a potato masher or fork, mash the potatoes until mostly smooth, leaving slight texture if preferred. Slowly add the rosemary-garlic infused butter and heavy cream while continuing to mash until creamy and well combined.
- Season to Taste: Stir in ½ teaspoon kosher salt and ¼ teaspoon black pepper. Adjust seasoning as needed for your preference.
- Serve Warm: Transfer the mashed potatoes to a serving bowl and optionally garnish with additional fresh rosemary leaves. Serve immediately to enjoy the full flavor and creamy texture.
Notes
- Yukon gold potatoes are preferred for their creamy texture and buttery flavor ideal for mashing.
- You can swap heavy cream with half-and-half or whole milk for a lighter version.
- Roasting garlic and rosemary in butter infuses a deeper flavor than adding raw ingredients.
- Do not overcook potatoes to avoid waterlogging; they should be tender but not falling apart.
- For dairy-free adaptation, use olive oil or vegan butter and coconut cream instead of butter and heavy cream.
Keywords: mashed potatoes, rosemary garlic potatoes, side dish, creamy mashed potatoes, Yukon gold potatoes
