Rosemary Garlic Mashed Potatoes
Warm, creamy, and infused with fresh rosemary and garlic, these mashed potatoes are perfect for weeknight dinners or holiday meals.
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.
Notes
For a vegan version, use olive oil or vegan butter and plant-based milk. You can also add Parmesan cheese for a richer flavor or roast the garlic for a milder taste.
