Why Make This Recipe
Rosemary Garlic Mashed Potatoes are a delightful twist on the classic comfort food. The creamy texture of mashed potatoes combined with the aromatic flavors of garlic and rosemary makes this dish perfect for any occasion. Whether it’s a family dinner, a holiday feast, or just a cozy night in, these mashed potatoes bring warmth and comfort to the table.
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 them with cold water. Add 1 tablespoon of salt and bring to a boil.
- Reduce the 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.
How to Serve Rosemary Garlic Mashed Potatoes
These mashed potatoes make a great side dish for any meat or vegetable main course. They pair wonderfully with roasted chicken, grilled steaks, or a hearty vegetable stew. You can also serve them with gravy or a drizzle of olive oil for extra flavor.
How to Store Rosemary Garlic Mashed Potatoes
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of cream or milk and warm them gently on the stove or in the microwave. Stir well to restore their creamy texture.
Tips to Make Rosemary Garlic Mashed Potatoes
- Use Yukon gold potatoes for a naturally buttery flavor and creamy texture.
- Adjust the garlic according to your taste; you can add more for a stronger garlic kick.
- If you like a chunkier texture, mash the potatoes less or leave some small pieces intact.
- Fresh rosemary gives the best flavor, but you can use dried rosemary if needed. Just reduce the amount.
Variation
For a cheesy twist, mix in some grated Parmesan cheese or cheddar cheese before serving. This adds an extra layer of richness and flavor to your mashed potatoes.
FAQs
Q: Can I make these mashed potatoes ahead of time?
A: Yes, you can make them a day in advance. Keep them in the refrigerator and reheat before serving.
Q: What can I add to the mashed potatoes for extra flavor?
A: You can add cooked bacon, chives, or a splash of sour cream for different flavor profiles.
Q: How do I prevent my mashed potatoes from being gluey?
A: Avoid over-mixing the potatoes once they are mashed. Mix just until creamy for the best texture.
Rosemary Garlic Mashed Potatoes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Boiling and Mashing
- Cuisine: American
- Diet: Vegetarian
Description
A delightful twist on classic mashed potatoes with the aromatic flavors of garlic and rosemary.
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
Instructions
- Place the potatoes in a large pot and cover them with cold water. Add 1 tablespoon of salt and bring to a boil.
- Reduce the 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.
- 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.
Notes
Use Yukon gold potatoes for a naturally buttery flavor. Adjust the garlic according to your taste.