Rosemary Garlic Mashed Potatoes

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 with a twist. Earthy rosemary and punchy garlic infuse creamy mashed potatoes, creating a simple yet flavorful upgrade to any meal. Bonus? They’re super easy to make with just a few basic ingredients, and they go with anything from braised whole chicken, Cornish game hens, and beef osso buco to a vegetarian main course.

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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: Of course, the potato is the foundation of any good mashed potato! Russet potatoes are the traditional choice, offering a 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 adds 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, including the exact ingredients, in the recipe card below.

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 the potatoes, 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. 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, ricer masher, or hand mixer 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. If desired, serve the garlic-rosemary mashed potatoes hot, garnished with additional fresh rosemary sprigs and butter.

What to Serve with Rosemary Garlic Mashed Potatoes

Rosemary garlic mashed potatoes are a versatile side dish that is great with many different main courses. Here are some entrée options that we love.

• Chicken, Turkey, or Cornish Game Hen: This timeless pairing combines the richness of the mashed potatoes with the savory flavors of the chicken or game hen, creating a warm and comforting meal. It makes the perfect Thanksgiving side dish. We enjoy it alongside our whole braised chicken, dry-brined spatchcocked turkey, and grilled turkey breast.
• Steak or Lamb Chops: Grilled, pan-seared, or even well-done, steak and lamb chops pair 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. Pair them with a grilled marinated flank steak for a casual dinner.
• Salmon: Roasted or grilled salmon is great with the creamy richness of the mashed potatoes. For a bright and flavorful combination, choose salmon with a lemon herb marinade or a honey-mustard glaze.
• Pork chops: The rosemary and garlic in these mashed potatoes work great with pork. Try 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 incredible 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 a restaurant-quality meal at home.

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. This prevents moisture build-up and bacterial growth.

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 to 300°F, 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. Place the mashed potatoes in a saucepan over low heat for stovetop reheating. 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. They’re 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 correct 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