These rosemary mashed potatoes are what happens when you refuse to let plain mashed potatoes be plain, and refuse to spend 45 minutes roasting garlic to get there. Fresh rosemary and garlic are steeped in butter and cream so that every bite gets flavor without turning on the oven. Ready in 35 minutes, these are good enough for a holiday table but easy enough that we make them for a random Wednesday dinner too.

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We love this version, but we are not a one-mashed-potato-household. If you want something a little richer, try our truffle mashed potatoes. For something a little more traditional, our Southern-style mashed potatoes are a must.

Key Ingredients and Substitutions

The complete ingredient list and measurements are listed in the printable recipe below.

• Potatoes: Russet gives you that classic light, fluffy mash, but its thicker skin needs to be peeled before cooking. Yukon Gold trades some of that fluff for a richer, creamier, more buttery mashed potato, and its skin is thin enough to leave on, which is what we do for this recipe.
• Rosemary: Fresh rosemary sprigs add a warm, herbaceous fragrance and depth of flavor that is a fragrant counterpoint to the garlic’s boldness.
• Garlic: We steep whole cloves in warm cream rather than roast them. It skips the extra oven time and keeps the potatoes smooth instead of adding the caramelized bits to the mash. A longer steep doesn’t pull out any more garlic flavor either, so there’s no need to push past the recipe’s 10 minutes.
• Butter: Don’t skimp on the butter! It adds richness and helps bind the potatoes together for a smooth and creamy texture.
• Heavy Cream: It adds richness and moisture to the mashed potatoes. Whole milk will work as a substitute, but full-fat delivers the creamiest texture.

How to Make Rosemary Garlic Mashed Potatoes

Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.

Pro-tip: Resist the urge to overmix! 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 the potatoes (and peel if necessary), then cut them into 1-inch cubes. Place the potatoes in a large pot, cover with cold water, add 1 tablespoon of salt, and bring the water to a boil. Reduce the heat to medium and simmer for 15 to 20 minutes, or until the potatoes are fork-tender. The tines of a fork should easily slide through the thickest part of the potato. Keep an eye on the time since overcooked potatoes soak up excess water, which can leave you with denser mashed potatoes.

2. Steep the garlic and rosemary: As the potatoes cook, 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 and let them steep for 10 minutes to infuse the flavors. Remove the rosemary sprigs and discard the garlic cloves.

3. Mash the potatoes: Drain the potatoes well in a colander and return them to the pot. Using a potato masher, hand mixer, or ricer, break the potatoes into smaller pieces. Don’t fully mash them yet, since over-mashing at this step can make them gummy.

4. Add the cream: Gradually add the warm cream mixture and continue mashing until well combined and the potatoes are smooth and creamy. Season with salt and pepper to taste. Serve hot, garnished with additional rosemary sprigs and butter, if desired.

What to Serve with Rosemary Garlic Mashed Potatoes

Yes, I will admit it. I have been known to eat mashed potatoes on their own, but they are just as good served with some of our favorite proteins.

• Chicken, Turkey, or Cornish Game Hen: We serve it alongside our whole-braised chicken, dry-brined spatchcocked turkey, and grilled turkey breast.
• Steak or Lamb Chops: For steaks, opt for cuts like ribeye, New York strip, or filet mignon. We also serve them with our grilled marinated flank steak.
• Pork chops:  We suggest bone-in pork chops, air-fryer pork chops, or even a slow-roasted pork shoulder for a family feast.
• Beef: Rich beef needs a side that can soak up all those tasty pan juices. These mashed potatoes do exactly that. Try them with beef osso buco, red wine-braised short ribs, or slow cooker beef brisket for the perfect Sunday dinner.

Make-Ahead and Storage

Make-Ahead: Mashed potatoes can be made up to a day in advance. Let them cool to room temperature before storing.

How to Store: Transfer leftover mashed potatoes to an airtight container and let them cool completely. They can be refrigerated for up to 3 days. Mashed potatoes can also be 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 the oven to 300°F, transfer the mashed potatoes to an oven-safe dish, add some milk or cream, 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.
• Use warm cream and butter. Cold milk and butter will shock the potatoes, making them tough.
• Rosemary packs a punch. Use caution when adding any more to the final mash.

Frequently Asked Questions