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Rosemary Garlic Mashed Potatoes

Warm, creamy, and infused with fresh rosemary and garlic, these mashed potatoes are perfect for weeknight dinners or holiday meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

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.

Method
 

Preparation
  1. Place the potatoes in a large pot and cover with cold water. Add 1 tablespoon of salt and bring to a boil.
  2. Reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are fork tender.
Cooking
  1. 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.
  2. Add the garlic cloves and rosemary sprigs to the warmed cream mixture. Let it steep for 10 minutes.
  3. Remove the rosemary sprigs and discard the garlic cloves or mash them in for a stronger garlic flavor.
Mashing
  1. 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.
  2. Gradually add the warm cream mixture to the mashed potatoes, mixing until well combined.
  3. Season with salt and pepper to taste.
Serving
  1. 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.