Garlic Rosemary Mashed Potatoes
Creamy, buttery mashed potatoes infused with garlic and fresh rosemary. Perfect for holiday feasts, family dinners, or cozy weeknight meals. Easy, versatile, and packed with flavor!
Ingredients
- Core Ingredients:
- 2 pounds potatoes Yukon Gold or Russet
- 4 cloves garlic minced
- 2 tablespoons fresh rosemary finely chopped
- ½ cup butter or olive oil for a lighter version
- ½ –¾ cup milk cream, or half-and-half
- Salt and pepper to taste
- Optional Add-Ins:
- Cream cheese or sour cream for extra richness
- Grated Parmesan cheese for savory depth
- Olive oil drizzle for a lighter finish
- Chives or parsley for garnish
- Pro Tip: Yukon Gold potatoes create creamier mashed potatoes while Russets are fluffier. A mix of both gives the best texture.
Instructions
- Step 1 – Prepare the Potatoes:
- Peel and cut potatoes into even chunks. Boil in salted water for 15–20 minutes until tender. Drain thoroughly to avoid watery mashed potatoes.
- Step 2 – Infuse Garlic and Rosemary:
- While potatoes cook, gently sauté garlic and rosemary in butter or olive oil to release aromas. Avoid browning the garlic, which can become bitter.
- Step 3 – Mash the Potatoes:
- Return drained potatoes to the pot. Mash using a potato masher or hand mixer. Gradually fold in garlic-rosemary butter and warm milk or cream until desired creaminess is reached.
- Step 4 – Season and Serve:
- Season with salt, pepper, and optional Parmesan. Garnish with fresh rosemary or chives and serve immediately.
Notes
- Prevent Gummy Potatoes: Mash gently; avoid overmixing. Use starchy potatoes like Russets for fluffy results.
- Enhance Flavor: Roast garlic for a sweeter, deeper flavor. Always use fresh rosemary.
- Make Ahead: Prepare in advance, store in the fridge, and reheat gently with added milk or cream to restore creaminess.