Nothing beats a comforting bowl of rosemary garlic mashed potatoes. This dish has become a staple in my home, especially during holiday gatherings and cozy dinners. It combines the creamy texture of Yukon gold potatoes with the rich flavors of garlic and fragrant rosemary, creating a perfect side dish that complements any meal. You’ll find that it requires minimal effort but results in maximum satisfaction, typically taking around 30 minutes from start to finish.
What makes these mashed potatoes truly special is their harmonious blend of flavors—the earthiness of the rosemary paired with the buttery richness of the cream and garlic. It’s a dish designed for those who appreciate hearty comfort food that can elevate any dinner table.
Why you’ll love rosemary garlic mashed potatoes
- Packed with flavorful herbs and garlic.
- Smooth and creamy texture that’s irresistible.
- Quick preparation time for busy cooks.
- Versatile side dish for any occasion.
- Great for making ahead and reheating.
What ingredients do I need for rosemary garlic mashed potatoes?
- 2 pounds Yukon gold potatoes, (cut into 1-inch cubes)
- 3 cloves of garlic
- 2 sprigs fresh rosemary
- 4 tablespoons unsalted butter, (softened)
- ½ cup heavy cream
- ½ teaspoon kosher salt, (plus 1 tablespoon for cooking potatoes)
- ¼ teaspoon black pepper
Ingredient notes & swaps
- Yukon gold potatoes: Their creamy texture is perfect, but you can use russet potatoes in a pinch.
- Unsalted butter: For a richer flavor, consider using a garlic or herb-infused butter.
- Heavy cream: Can be substituted with half-and-half for a lighter version, though it may affect the creaminess.
- Fresh rosemary: Dried rosemary can be used, but only about one teaspoon, as the flavor is more concentrated.
How do I make rosemary garlic mashed potatoes step-by-step?
These mashed potatoes come together easily in just a few steps. You’ll boil the potatoes, infuse the cream, and then mash everything together for a delightful side dish.
- Place the potatoes in a large pot and cover with cold water. Add 1 tablespoon of salt and bring to a boil.
- Reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are fork tender.
- While the potatoes cook, heat the cream and butter in a small saucepan over medium heat until the butter melts and the mixture is warm.
- Add the garlic cloves and rosemary sprigs to the warm cream. Let it steep for 10 minutes to infuse the flavors.
- Remove the rosemary sprigs and discard the garlic cloves (or mash them in for a stronger garlic flavor).
- Drain the potatoes in a colander and return them to the pot. Use a potato masher, ricer, or hand mixer to mash until smooth and creamy.
- Gradually mix in the warm cream mixture until fully incorporated. Season with salt and black pepper to taste.
- Serve hot, garnished with fresh rosemary sprigs and additional butter, if desired.
Pro Tip:
For even creamier mashed potatoes, try warming the heavy cream and butter gently without boiling.
Visual doneness cues:
The potatoes should be fork-tender, while the cream should be warm but not bubbling when infused with garlic and rosemary.
How should I serve it?
These rosemary garlic mashed potatoes shine as a side dish for roasted meats, grilled vegetables, or rich stews. For an elegant touch, serve them in a rustic bowl topped with a pat of butter and a sprinkle of fresh rosemary. They also pair beautifully with a light salad for a full meal.
Can I make it ahead? How do I store and reheat it?
Absolutely! You can prepare the mashed potatoes up to 2 days in advance. Store them in an airtight container in the refrigerator. When you’re ready to enjoy them, reheat in a saucepan over low heat, adding a splash of cream or milk to restore their creamy consistency. Stir well to combine as they warm up.
How do I fix common issues?
If your mashed potatoes turn out too dry, try mixing in a little more warm cream or butter until the desired creaminess is reached. For bland potatoes, ensure you season adequately with salt and pepper. If you accidentally overcooked the potatoes and they feel gummy, try adding some cream and beating them until smooth to adjust the texture.
What variations can I try?
Feel free to customize your rosemary garlic mashed potatoes! Try adding roasted garlic for a sweeter, more mellow flavor. For a twist, mix in grated Parmesan cheese for a savory umami kick, or consider adding sautéed onions for extra depth. For a lighter version, use more milk and less cream while still achieving that creamy finish.
FAQs
Can I use other potatoes?
Yes, you can substitute Yukon gold with russets or red potatoes, though the texture and flavor may differ slightly.
How do I prevent my mashed potatoes from being lumpy?
Ensure you mash them while still hot and add the cream gradually. A ricer can also help achieve a smooth texture.
Can I freeze mashed potatoes?
Yes, you can freeze them! Allow the mashed potatoes to cool completely, then store in an airtight container for up to 3 months. Reheat slowly after thawing.
Rosemary Garlic Mashed Potatoes
Ingredients
Method
- Place the potatoes in a large pot and cover with cold water. Add 1 tablespoon of salt and bring to a boil.
- Reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are fork tender.
- While the potatoes cook, heat the cream and butter in a small saucepan over medium heat until the butter melts and the mixture is warm.
- Add the garlic cloves and rosemary sprigs to the warm cream. Let it steep for 10 minutes to infuse the flavors.
- Remove the rosemary sprigs and discard the garlic cloves (or mash them in for a stronger garlic flavor).
- Drain the potatoes in a colander and return them to the pot. Use a potato masher, ricer, or hand mixer to mash until smooth and creamy.
- Gradually mix in the warm cream mixture until fully incorporated. Season with salt and black pepper to taste.
- Serve hot, garnished with fresh rosemary sprigs and additional butter, if desired.