Home > Eating In > By Course > Sides > Rosemary Garlic Mashed Potatoes

Rosemary Garlic Mashed Potatoes

This post may contain affiliate sales links. As an Amazon Associate, I earn from qualifying purchases. Please see my full disclaimer policy for details.

These Rosemary Garlic Mashed Potatoes are made from a cream that is infused with fresh rosemary and garlic. Simple enough for weeknight dinners, yet elegant enough to impress at holiday gatherings.
Servings: 4 servings
Total Time: 35 minutes
rosemary garlic mashed potatoes topped with a pad of butter in a pink bowl.

Craving a comforting side dish that pairs well with a variety of main courses? This rosemary garlic mashed potato recipe is your new go-to for comfort food side dish with a twist. Earthy rosemary and punchy garlic infuse creamy mashed potatoes, creates a simple yet flavorful upgrade to any meal. Bonus? They’re super easy to make with just a few basic ingredients, and they pair perfectly with anything from roasted chicken, Cornish game hens and grilled steak to a vegetarian main course.

rosemary garlic mashed potatoes topped with a pad of butter in a pink bowl.

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.
ingredients for rosemary garlic mashed potatoes.

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.
This post may contain paid affiliate sales links. As an Amazon Associate, I earn from qualifying purchases. Please see my full disclaimer policy for details.

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.

cut up Yukon gold potatoes in a saucepan with water.

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.

rosemary, garlic, cream, and butter in a small saucepan.

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.

Cooked potatoes being mashed with a potato masher.

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.
rosemary garlic mashed potatoes topped with a pad of butter in a pink bowl.

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


Can you use dried rosemary?

You can substitute with dried rosemary but the flavor will not be as strong. One teaspoon of dried rosemary is equal to one spring of fresh rosemary.

Why do mashed potatoes get gluey?

Gluey mashed potatoes are usually caused by overworking them, releasing too much starch and creating a sticky mess. Be gentle with your masher.

Do you need to peel potatoes to make mashed potatoes?

Whether you need to peel potatoes for mashed potatoes depends on your preference and the type of potato. If you are using a Russet potato that has a thicker skin then peel them if you want a smoother texture or dislike skin bits. Yukon Gold or red potatoes have thinner skins that add a touch of earthiness and nutrients. Keeping them on saves time and adds flavor.

Which potatoes work best for mashed potatoes?

Starchy potatoes like Russets are ideal for fluffy mashed potatoes, but Yukon Golds offer a creamier, slightly sweet option.

rosemary garlic mashed potatoes topped with a pad of butter in a pink bowl.

More Side Dishes to Try


Looking for more inspired side dishes? Try these other favorites:

  • Orange Cranberry Sauce – bursting with tart-sweetness, adding a festive, refreshing counterpoint to rich proteins and creamy potatoes.
  • Mom’s Old Fashioned Thanksgiving Dressing Recipe –  moist and perfectly seasoned with sautéd onions, celery, and poultry seasoning. This from-scratch dressing recipe is decadent and delicious, can easily be made ahead.
  • Turkey Neck Gravy – a rich and flavorful sauce that elevates any meal to the next level. Made from the pan drippings, turkey neck, and giblets it adds flavor to the turkey as well as your favorite dressing and mashed potatoes.

Let’s Connect! If you make this recipe or any other recipe on Casual Epicure, please don’t forget to rate the recipe and leave a comment below. It helps others who are considering making our recipes and we love hearing about your cooking experiences. And if you snapped some shots, share them on Instagram, and be sure to tag @casual.epicure so we can feature them in our stories.

rosemary garlic mashed potatoes topped with a pad of butter in a pink bowl.

Rosemary Garlic Mashed Potatoes

Posted by Melissa
These Rosemary Garlic Mashed Potatoes are made from a cream that is infused with fresh rosemary and garlic. Simple enough for weeknight dinners, yet elegant enough to impress at holiday gatherings.
5 from 1 vote

This recipe may contain paid affiliate sales links. As an Amazon Associate, I earn from qualifying purchases. Please see my full disclaimer policy for details.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 379 kcal

Ingredients  

  • 2 pounds Yukon gold potatoes, cut into 1-inch cubes
  • 2 cloves of garlic, minced
  • 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 with cold water. Add 1 tablespoon of salt and bring to a boil. Reduce 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 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 hot, garnished with additional fresh rosemary sprigs and butter, if desired.

Notes

1. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. The nutritional value will vary based on the type of ingredients used. It does not include the nutrition for any substitutions or additions.
2. Be sure to check out the Key Ingredients along with the Recipe Tips and Notes sections found in the post, for more tips, options, substitutions, and variations for this recipe! You will also find step-by-step photos.

Nutrition

Serving: 1 servingCalories: 379 kcalCarbohydrates: 41 gProtein: 6 gFat: 22 gSaturated Fat: 14 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 6 gTrans Fat: 0.5 gCholesterol: 64 mgSodium: 314 mgPotassium: 995 mgFiber: 5 gSugar: 3 gVitamin A: 794 IUVitamin C: 45 mgCalcium: 54 mgIron: 2 mg
Did you make this recipe?Tag us on Instagram @casual.epicure to be featured on our stories!

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this Recipe




Scroll to Top