There’s something undeniably comforting about a warm bowl of mashed potatoes—but this isn’t just any mash. These Rosemary Garlic Mashed Potatoes are infused with the aromatic essence of fresh rosemary and mellow garlic, delivering a dish that’s smooth, savory, and deeply flavorful. It’s the kind of side that works as well with a simple roast chicken as it does on a Thanksgiving table.
Inspired by my grandmother’s tradition of always steeping herbs into her cream sauces, this version brings that same home-cooked heart with a touch of elegance. The cream is gently warmed with whole garlic cloves and rosemary sprigs before being folded into perfectly boiled Yukon Gold potatoes. The result is a silky texture and fragrant finish that transforms the classic into something memorable.
Whether you’re serving them at a cozy winter dinner or alongside grilled meats in summer, this recipe offers flexibility, comfort, and just the right amount of flair.
Why You’ll Love It
- Deep Flavor: Infused cream adds sophistication without extra work.
- Great Texture: Yukon Golds give that naturally buttery, rich finish.
- Minimal Ingredients: Everything is pantry-friendly and simple.
- Year-Round Favorite: Perfect for summer BBQs or winter feasts.
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 3 cloves garlic (smashed)
- 2 sprigs fresh rosemary
- 4 tablespoons unsalted butter, softened
- ½ cup heavy cream
- ½ teaspoon kosher salt, plus 1 tablespoon for boiling
- ¼ teaspoon black pepper
Instructions
1. Boil the Potatoes
Add potatoes to a large pot and cover with cold water. Stir in 1 tablespoon of salt. Bring to a boil, then reduce to a simmer. Cook for 15–20 minutes or until fork-tender.
2. Infuse the Cream
While potatoes cook, heat butter and cream in a saucepan over medium-low heat. Add smashed garlic and rosemary. Simmer gently for 10 minutes. Discard rosemary. Mash garlic into the cream if a stronger flavor is desired.
3. Drain and Mash
Drain potatoes well and return to the pot. Mash using a potato masher or ricer until smooth.
4. Combine and Season
Stir in the warm infused cream a little at a time until fully incorporated. Add remaining ½ teaspoon salt and black pepper. Stir until creamy and well mixed.
5. Serve Hot
Transfer to a bowl, garnish with a rosemary sprig or a small pat of butter, and serve immediately.
Make-Ahead Tips & Storage
- Make Ahead: Store mashed potatoes up to 2 days in the fridge. Reheat with a bit of extra cream on the stove.
- Storage: Keep leftovers in an airtight container for up to 3 days.
- Don’t Freeze: The creamy texture tends to separate after thawing.
Variations
- Cheesy: Stir in ½ cup grated Parmesan for an extra-savory touch.
- Herb Swaps: Try thyme or sage instead of rosemary.
- Vegan Option: Use dairy-free butter and full-fat oat or almond cream.
What to Serve With Rosemary Garlic Mashed Potatoes
This dish pairs beautifully with a range of meals:
- Roast chicken or turkey
- Grilled ribeye or pork tenderloin
- Beef short ribs or brisket
- Vegetarian mushroom gravy or lentil loaf
Frequently Asked Questions (FAQ)
Can I use a different potato variety?
Yes. Russet potatoes work but result in a fluffier, less creamy texture.
Can I leave the skins on?
Absolutely. Just scrub well and enjoy a more rustic mash.
What’s the best way to reheat?
Stovetop on low with a splash of milk or cream for best results.
Can I use dried rosemary?
You can, but use only ½ teaspoon and strain well to avoid a gritty texture.
How do I make this recipe lighter?
Use whole milk instead of cream, or a mix of broth and milk.
Final Thoughts
Mashed potatoes don’t need to be ordinary—and this Rosemary Garlic Mashed Potatoes recipe proves just that. With its creamy texture and infused herbal flavors, it’s a side that easily stands out. Whether you’re feeding your family on a quiet evening or celebrating with guests, this dish delivers comfort and flavor in every spoonful.
It’s a versatile, foolproof favorite that belongs in every home cook’s recipe box—because even the simplest ingredients can be transformed with a little love and a sprig of rosemary.
Rosemary Garlic Mashed Potatoes
Ingredients
- 2 pounds Yukon Gold potatoes peeled and cut into 1-inch cubes
- 3 cloves garlic smashed
- 2 sprigs fresh rosemary
- 4 tablespoons unsalted butter softened
- ½ cup heavy cream
- ½ teaspoon kosher salt plus 1 tablespoon for boiling
- ¼ teaspoon black pepper
Instructions
Boil the Potatoes
- Add potatoes to a large pot and cover with cold water. Stir in 1 tablespoon of salt. Bring to a boil, then reduce to a simmer. Cook for 15–20 minutes or until fork-tender.
Infuse the Cream
- While potatoes cook, heat butter and cream in a saucepan over medium-low heat. Add smashed garlic and rosemary. Simmer gently for 10 minutes. Discard rosemary. Mash garlic into the cream if a stronger flavor is desired.
Drain and Mash
- Drain potatoes well and return to the pot. Mash using a potato masher or ricer until smooth.
Combine and Season
- Stir in the warm infused cream a little at a time until fully incorporated. Add remaining ½ teaspoon salt and black pepper. Stir until creamy and well mixed.
Serve Hot
- Transfer to a bowl, garnish with a rosemary sprig or a small pat of butter, and serve immediately.
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