Why make this recipe
This mashed potato recipe is warm, creamy, and easy. The rosemary and garlic give clear fresh flavor. It fits weeknight dinners or holiday meals. If you like smooth mashed potatoes, try this simple rosemary garlic version. For a similar smooth result, see a simple creamy mashed potatoes recipe.
These Rosemary Garlic Mashed Potatoes use Yukon gold potatoes, fresh rosemary, and garlic steeped in warm cream. The steps are quick and the result is rich and smooth. You can pair this side with many main dishes like seafood or steak. One easy pairing idea is shrimp in creamy garlic sauce with buttery mashed potatoes.
How to make Rosemary Garlic Mashed Potatoes
Ingredients :
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
Directions :
- 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 are cooking, 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 warmed cream mixture. Let it steep for 10 minutes to infuse the flavors. Remove the rosemary sprigs and discard the garlic cloves (or mash them in if you prefer a stronger garlic flavor).
- Drain the potatoes well in a colander. Return them to the pot and use a potato masher, ricer, or hand mixer to mash them until smooth and creamy.
- Gradually add the warm cream mixture to the mashed potatoes, mixing until well combined. Season with salt and pepper to taste.
- Serve hot, garnished with additional fresh rosemary sprigs and butter, if desired.
This method also pairs well with hearty mains like garlic butter steak bites and potatoes.
How to serve Rosemary Garlic Mashed Potatoes
Serve the mashed potatoes hot. Spoon them into a warm bowl and top with a pat of butter and a small rosemary sprig. They go well with roasted meats, grilled fish, or a simple salad. Try serving with 20-minute honey garlic chicken for a quick dinner.
How to store Rosemary Garlic Mashed Potatoes
Cool the potatoes to room temperature, then put them in an airtight container. Store in the fridge for up to 3 days. Reheat on the stove over low heat with a splash of milk or cream and stir until warm. You can also freeze for up to 2 months in a freezer-safe container, then thaw overnight in the fridge before reheating.
Tips to make Rosemary Garlic Mashed Potatoes
- Use Yukon gold potatoes for a creamy texture.
- Warm the cream and butter first so the potatoes stay hot and absorb the fat.
- Steep the garlic and rosemary in the warm cream, then remove the rosemary for a mild herb flavor. Mash in the garlic if you want more garlic punch.
- Do not overmix if you want a fluffy texture; mix until just smooth.
- For another garlic twist, try the same idea with baked garlic butter shrimp.
Variation (if any)
- Make it vegan: use olive oil or vegan butter and a plant milk instead of cream and butter.
- Add Parmesan cheese for a richer flavor.
- Roast the garlic first for a sweeter, milder garlic taste.
FAQs
Q: Can I use russet potatoes instead of Yukon gold?
A: Yes. Russets give a fluffier mash but may need more butter or cream.
Q: Do I need to remove the garlic cloves after steeping?
A: You can remove them for a mild flavor or mash them into the potatoes for a stronger garlic taste.
Q: Can I make this ahead for a party?
A: Yes. Make the potatoes, cool, and store in the fridge. Reheat with a little cream before serving.
Q: How do I keep the mashed potatoes hot for serving?
A: Keep them in a warm pot with a lid or in a slow cooker on low, stirring now and then.
Q: Can I add other herbs?
A: Yes. Thyme or chives work well with rosemary and garlic.
Conclusion
For a fresh take and extra tips, see Garlic Rosemary Mashed Potatoes – – Superheroes and spatulas.
If you like roasted garlic flavor, read this Roasted Garlic and Rosemary Mashed Potatoes guide.
For another clear recipe and step photos, try Rosemary Mashed Potatoes Recipe – Foolproof Living.
To see a simple version from another source, check Rosemary Garlic Mashed Potatoes – Great British Recipes.
For a roasted garlic version with tips, visit Roasted Garlic Mashed Potatoes With Rosemary – Killing Thyme.
Rosemary Garlic Mashed Potatoes
Ingredients
Potatoes and Seasoning
- 2 pounds Yukon gold potatoes, cut into 1-inch cubes Use Yukon gold for a creamy texture.
- 1 tablespoon kosher salt For cooking potatoes.
- ½ teaspoon kosher salt To season mashed potatoes.
- ¼ teaspoon black pepper
Cream Mixture
- 4 tablespoons unsalted butter, softened
- ½ cup heavy cream Warm the cream with butter before adding to potatoes.
- 3 cloves garlic Can be mashed into potatoes for stronger flavor.
- 2 sprigs fresh rosemary Steep in cream for flavor.
Instructions
Preparation
- 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.
Cooking
- While the potatoes are cooking, 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 warmed cream mixture. Let it steep for 10 minutes.
- Remove the rosemary sprigs and discard the garlic cloves or mash them in for a stronger garlic flavor.
Mashing
- Drain the potatoes well in a colander. Return them to the pot and use a potato masher, ricer, or hand mixer to mash them until smooth and creamy.
- Gradually add the warm cream mixture to the mashed potatoes, mixing until well combined.
- Season with salt and pepper to taste.
Serving
- Serve hot, garnished with additional fresh rosemary sprigs and butter, if desired.