Rosemary Garlic Mashed Potatoes

Key Ingredients and Substitutions

Garlic rosemary mashed potatoes are a classic side dish elevated with fragrant herbs and savory garlic. The key ingredients work together to create a creamy, flavorful, and oh-so-satisfying accompaniment to any meal.

In the printable recipe below, you can find a complete list of ingredients and measurements.

• Potatoes: The foundation of any good mashed potato is, of course, the potato! Russet potatoes are the traditional choice, offering high starch content for a fluffy texture. However, we prefer Yukon Gold potatoes since they have a lighter slightly sweeter flavor and creamier texture.
• Rosemary: Fresh rosemary sprigs add a warm, herbaceous fragrance and depth of flavor, like a fragrant counterpoint to the garlic’s boldness.
• Garlic: Aromatic and savory, garlic infuses the potatoes with a subtle, garlicky goodness. Roast the cloves for a deeper, caramelized flavor that adds a warm bass note to the melody.
• Butter: Don’t skimp on the butter! It adds richness and helps bind the potatoes together for a smooth and luxurious texture.
• Heavy Cream: Heavy cream add richness and moisture to the mash. Whole milk is also a great option but choose a full-fat option for the most luxurious texture.

How to Make Rosemary Garlic Mashed Potatoes

Here are the quick step-by-step instructions with visuals; you can find the full instructions with the exact ingredients in the recipe card below.
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Pro-tip: Resist the urge to over-mix! Overworking the potatoes releases too much starch, making them gluey. Use a potato masher or ricer for light and fluffy results.

1. Cook the potatoes: Wash and dry potatoes then cut them into 1-inch cubes. Place the potatoes in a large pot and cover with cold water and add 1 tablespoon of salt and bring the water to a boil. Once it has reached a boil reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are fork tender. Drain the potatoes and return them to the pot.

2. Prepare the rosemary and garlic: 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 and let it steep for 10 minutes to infuse the flavors. Remove the rosemary sprigs and discard the garlic cloves. If you prefer a stronger garlic flavor leave them in and mash them into the mashed potatoes.

3. Make the mashed potatoes: Drain the potatoes well in a colander and return them to the pot. Use a potato masher or ricer 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 the garlic rosemary mashed potatoes hot, garnished with additional fresh rosemary sprigs and butter, if desired.

What to Serve with Rosemary Garlic Mashed Potatoes

Rosemary garlic mashed potatoes are a versatile side dish that can pair beautifully with a variety of main courses. Here are some entree options that we love.

• Roasted Chicken, Turkey, or Cornish Game Hen: A timeless pairing. The richness of the mashed potatoes complements the roasted chicken or game hen’s savory flavors, creating a warm and comforting meal. It makes the perfect turkey Thanksgiving side dish.
• Steak or Lamb Chops: Grilled, pan-seared, or even well-done, steak and lamb chops pairs well with the creamy richness of the mashed potatoes. For steaks opt for cuts like ribeye, New York strip, or filet mignon for a luxurious meal. For a more casual dinner pair them with a grilled flank steak.
• Salmon: Roasted or grilled salmon pairs beautifully with the creamy richness of the mashed potatoes. Choose salmon with a lemon herb marinade or a honey-mustard glaze for a bright and flavorful combination.
• Pork chops: Rosemary and garlic are natural companions for pork, so your mashed potatoes will be the perfect accompaniment. Try bone-in pork chops, pan-fried pork chops with a Dijon mustard sauce, or even a slow-roasted pork shoulder for a family feast.

Make-Ahead and Storage

Make-Ahead: Mashed potatoes can be made up to a day in advance the let the mashed potatoes cool to room temperature before storing. This prevents moisture build-up and bacteria growth.

How to Store: Transfer leftover mashed potatoes to an airtight container and let them cool completely. They can be refrigerate for up to 3 days. Mashed potatoes can also frozen in freezer-safe bags or containers for up to 3 months.

How to Reheat: Mashed potatoes can be reheated in the oven, on the stovetop or using a microwave but avoid harsh reheating methods that can dry out the potatoes. To reheat in the oven, preheat to 300°F and transfer the mashed potatoes to an oven-safe dish, add some milk or cream to moisten, and cover with foil. Heat for 20-25 minutes, stirring occasionally, until warmed through. For stovetop reheating, place the mashed potatoes in a saucepan over low heat. Add some milk or cream and stir continuously to avoid scorching. Reheat until warm, about 5-10 minutes. Reheat in the microwave using short bursts, adding milk or cream each time and stirring well to prevent hot spots. Be careful not to overcook, as it can make the potatoes rubbery.

Recipe Tips and Notes

• Salting the water is key. Don’t forget to add salt to the water you’re boiling the potatoes in. This will help to season them from the inside out.
• Don’t overcook the potatoes. The potatoes are done when they’re easily pierced through with a fork. Overcooked potatoes will be mushy and watery.
• Use warm cream and butter. Cold milk and butter will shock the potatoes and make them tough.
• Drain the potatoes well before mashing them. Excess water will make the potatoes gluey.
• Use the right type of potatoes. Russet potatoes are the most common type used for mashed potatoes, but Yukon Gold potatoes are also a good option. They are creamier and have a slightly sweet flavor.
• Rosemary packs a punch. Use caution when adding any more after taking it out of the cream.

Frequently Asked Questions