Homemade Rosemary Garlic Mashed Potatoes
These Rosemary Garlic Mashed Potatoes are the ultimate comfort food upgrade, turning a humble root vegetable into a velvety, aromatic masterpiece. The secret lies in the infusion—simmering whole garlic cloves and fresh rosemary sprigs directly in the cream and butter before they ever touch the potatoes.
Ingredients
- 3 lbs Yukon Gold potatoes peeled and cubed
- ½ cup unsalted butter
- 1 cup heavy cream or half-and-half
- 4 cloves garlic peeled and smashed
- 3 sprigs fresh rosemary
- 1 ½ tsp sea salt plus more for boiling
- ½ tsp cracked black pepper
Instructions
- Place the cubed potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes until very tender.
- While potatoes simmer, add butter, cream, garlic, and rosemary sprigs to a small saucepan. Heat over low until the butter is melted and the mixture is fragrant. Keep warm; do not let it reach a rolling boil.
- Drain the potatoes thoroughly and return them to the pot for 1 minute to allow excess steam to escape.
- Remove the rosemary sprigs from the cream mixture. Pour the warm cream and garlic into the potatoes.
- Mash using a potato masher or ricer until your desired consistency is reached.
- Season with salt and pepper. Stir gently to combine and serve immediately with an extra pat of butter on top.