Rosemary Garlic Mashed Potatoes Recipe
If you’re on the hunt for a mashed potato recipe that feels both comforting and a little fancy, this Rosemary Garlic Mashed Potatoes Recipe is exactly that. I’ve made it countless times for family dinners and casual weeknight meals alike. The fresh rosemary and garlic really take those creamy Yukon golds up a notch, giving you warmth and herbaceous flavor in every bite.
What I love most about this recipe is how versatile it is—whether you’re pairing it with roast chicken or serving it alongside your holiday turkey, it just fits right in. It’s simple enough for a quick side but impressive enough that guests always ask for seconds. Trust me, once you try this Rosemary Garlic Mashed Potatoes Recipe, it’ll become a go-to in your cooking rotation too.
Ingredients You’ll Need
The ingredients here are straightforward but thoughtfully chosen to complement each other beautifully. Yukon gold potatoes offer that naturally buttery texture, and the fresh rosemary alongside garlic gives it that fragrant aroma you’ll keep coming back to.
- Yukon gold potatoes: These have a perfect balance of waxy and starchy, making for that smooth, creamy mashed texture without being gluey.
- Garlic cloves: Use fresh garlic for the best flavor—roasting it slightly before mashing can mellow out the bite if you want a subtler garlic aroma.
- Fresh rosemary sprigs: Freshness here really matters. Strip the leaves from the stems and finely chop them for even distribution of flavor.
- Unsalted butter: Using unsalted butter lets you control the salt level, and it adds richness that rounds out the potatoes perfectly.
- Heavy cream: Adds just the right amount of creaminess without watering down the texture like milk might.
- Kosher salt: Helps season the potatoes well—salt the cooking water to infuse the spuds internally.
- Black pepper: Freshly ground gives a bit of warmth and the perfect finishing touch.
Variations
I like to play around with this recipe depending on the mood or what’s in my kitchen. Feel free to customize it so it feels like your own cozy side dish.
- Variation: Swap heavy cream for half-and-half or even sour cream for a tangier finish—I’ve done this when I’m looking for something a bit lighter or with a subtle tang.
- Herb twist: Sometimes I swap rosemary for thyme or add a touch of fresh chives when I want a different herbaceous note.
- Garlic intensity: Roasting garlic before mashing gives a mellower, sweeter garlic flavor that’s lovely for those who prefer subtlety.
- Make it vegan: Use olive oil or vegan butter and a plant-based cream alternative to recreate the richness without dairy.
How to Make Rosemary Garlic Mashed Potatoes Recipe
Step 1: Prep and Boil Your Potatoes
First things first—cut your Yukon gold potatoes into roughly 1-inch cubes so they cook evenly and faster. Place them in a large pot and cover with cold water. Add about one tablespoon of kosher salt to the water; this seasons the potatoes from the inside out as they cook. Bring to a simmer and cook until you can easily poke a piece through with a fork, usually about 15-20 minutes. Don’t overcook or they’ll soak up too much water.
Step 2: Infuse Garlic and Rosemary
While the potatoes are cooking, I like to mash the garlic cloves slightly with the back of a knife and toss them into the pot during the last 5 minutes of boiling. This gentle cooking softens the garlic without overpowering the finished texture. At the same time, strip the rosemary leaves from the stems and chop finely. You’ll stir them in after mashing to keep that fresh herb punch.
Step 3: Drain and Mash with Butter, Cream, and Seasoning
Drain the potatoes and garlic well, then return them to the warm pot to evaporate excess moisture for a minute or two. Add your softened butter and heavy cream, then start mashing—use a potato masher or a ricer for extra fluffiness. Season with the half teaspoon kosher salt and freshly cracked black pepper. Stir in the chopped rosemary last so the heat wakes up its flavor spots.
How to Serve Rosemary Garlic Mashed Potatoes Recipe
Garnishes
I usually top mine with a small pat of butter that melts beautifully on the warm mash, alongside a sprinkle of fresh rosemary leaves for an extra herbal pop. Sometimes a dusting of freshly ground pepper or a drizzle of good olive oil does the trick too, especially if you’re watching the butter.
Side Dishes
This mashed potato recipe pairs wonderfully with roast chicken, grilled steak, or even a hearty vegetable stew. I’ve found it also complements roasted root veggies or sautéed greens if you want to keep it vegetarian but still filling and festive.
Creative Ways to Present
For holiday dinners, I love piping the mashed potatoes onto serving plates using a large star tip for a chic, textured look. You can sprinkle chopped chives or even a bit of smoked paprika on top for color and flair. If you’re feeling playful, layer the mash with a drizzle of browned butter and extra rosemary sprigs in a pretty casserole dish.
Make Ahead and Storage
Storing Leftovers
I usually let leftover mashed potatoes cool to room temperature, then pop them in an airtight container in the fridge. They keep well for up to 3 days. The flavors even seem to deepen overnight, but the texture can firm up, so you’ll want to refresh them before serving.
Freezing
Freezing mashed potatoes can be a bit tricky because of texture changes, but I’ve had good luck freezing this Rosemary Garlic Mashed Potatoes Recipe in portioned containers. Just add a splash of cream or milk before reheating to keep them from drying out. Use within 2 months for best taste.
Reheating
Reheat gently on the stove over low heat or in the microwave, stirring occasionally. If they seem a bit thick, stir in a little warmed cream or butter to bring back that soft, creamy texture. This little step makes sure your leftovers taste just as delicious as right after making them.
FAQs
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Can I use other types of potatoes for this Rosemary Garlic Mashed Potatoes Recipe?
Absolutely! While Yukon gold potatoes are ideal because of their creaminess and buttery texture, russets or even red potatoes can work. Just keep in mind russets are starchier and might give you a fluffier texture, while reds are waxier and might be slightly firmer. Adjust your mashing technique accordingly—less for waxier potatoes, more for starchy ones.
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Should I roast the garlic before adding it?
Roasting garlic gives a sweeter, milder flavor which some people prefer especially if raw garlic seems too strong. I usually add whole garlic cloves into the boiling potato water for gentle cooking, but roasting beforehand is a great alternative if you want extra depth and softness.
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Can I make this recipe dairy-free?
Yes! Swap the butter for a quality olive oil or vegan butter, and replace the heavy cream with coconut cream or a nut-based milk. Keep in mind the flavor will shift slightly, but the rosemary and garlic will shine through just the same.
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How do I keep the mashed potatoes from getting soggy?
Drain your potatoes thoroughly and let them sit in the hot pot for a minute or two after draining so any excess water evaporates. Use just enough cream and butter to get the creamy texture—too much liquid can make them runny. Also, avoid over-boiling your potatoes to prevent water absorption beyond what you want.
Final Thoughts
This Rosemary Garlic Mashed Potatoes Recipe is one of those dishes where simple ingredients come together to create pure comfort on your plate. It’s been a staple in my kitchen whenever I want to impress without stress. Give it a try—you’ll find it’s not only delicious but also a recipe that feels like a warm hug in every spoonful. And once you nail the balance of herbs, garlic, and creaminess, you’ll be making it again and again, just like I do.
Print
Rosemary Garlic Mashed Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously creamy and flavorful Rosemary Garlic Mashed Potatoes made with Yukon Gold potatoes, fresh rosemary, and roasted garlic. This classic side dish features buttery mashed potatoes enriched with heavy cream and seasoned perfectly with kosher salt and black pepper, making it an ideal comfort meal accompaniment.
Ingredients
Potatoes
- 2 pounds Yukon gold potatoes, cut into 1-inch cubes
- 1 tablespoon kosher salt (for cooking potatoes)
Flavorings
- 3 cloves of garlic
- 2 sprigs fresh rosemary
- ½ teaspoon kosher salt (for seasoning)
- ¼ teaspoon black pepper
Dairy
- 4 tablespoons unsalted butter, softened
- ½ cup heavy cream
Instructions
- Prepare the potatoes: Peel and cut the Yukon Gold potatoes into 1-inch cubes to ensure even cooking and tender texture.
- Boil the potatoes: Place the cubed potatoes in a large pot filled with cold water, add 1 tablespoon kosher salt, and bring to a boil over medium-high heat. Cook until the potatoes are fork-tender, approximately 15-20 minutes.
- Prepare the garlic and rosemary: While potatoes cook, gently crush the garlic cloves with the flat side of a knife but keep the skins on. Add the garlic and the 2 sprigs of fresh rosemary into the pot with the potatoes during the last 5 minutes of boiling to infuse the flavors.
- Drain and mash: Once cooked, drain the potatoes, garlic, and rosemary well. Remove the rosemary sprigs and garlic skins. Place the potatoes and roasted garlic into a large bowl and mash well until smooth and creamy.
- Mix in butter and cream: Add the softened unsalted butter and heavy cream to the mashed potatoes. Stir well to combine until the mixture becomes luscious and fluffy.
- Season the mash: Season with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Adjust seasoning to taste if needed, mixing thoroughly.
- Serve: Serve the rosemary garlic mashed potatoes hot as a savory side dish to your favorite main course.
Notes
- For a more intense garlic flavor, you can roast the garlic cloves before mashing.
- Use Yukon Gold potatoes for their naturally buttery texture and smooth mash.
- Adjust the cream quantity to achieve your preferred consistency.
- Fresh rosemary should be removed after boiling to avoid bitterness.
- These mashed potatoes pair beautifully with roasted meats and vegetables.
Keywords: rosemary garlic mashed potatoes, creamy mashed potatoes, garlic mashed potatoes, side dish, Yukon Gold potatoes, comfort food
