BEST ROSEMARY GARLIC MASHED POTATOES

Imagine the aroma of garlic and rosemary infusing perfectly creamy mashed potatoes, a comforting and flavorful side dish that elevates any meal from ordinary to extraordinary. This isn’t your grandma’s plain mashed potato recipe; we’re talking about a decadent experience that will have everyone begging for seconds! Get ready to discover your new favorite Rosemary Garlic Mashed Potatoes – I promise they’re easier to make than you think and unbelievably delicious!

Ingredients

What You’ll Need:

• Potatoes: 2 lbs Yukon Gold potatoes, peeled and quartered
• Garlic: 6 cloves garlic, minced
• Rosemary: 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
• Butter: 6 tablespoons unsalted butter
• Milk/Cream: 1/2 cup whole milk or heavy cream (or a mix!)
• Olive Oil: 2 tablespoons extra virgin olive oil
• Salt and Pepper: To taste
• Optional: 2 tablespoons sour cream or cream cheese for extra creaminess

Let’s Talk Potatoes: Choosing the Right Spud

Okay, friend, let’s get real about potatoes. Not all potatoes are created equal when it comes to mashing! For the ultimate creamy and dreamy texture, I highly recommend Yukon Gold potatoes. They have a naturally buttery flavor and a smooth, almost velvety texture when mashed. Russet potatoes are another option, but they can sometimes be a bit starchy, so be careful not to over-mix them, or they can get gluey. Red potatoes will hold their shape better, so save those for roasting! Remember that the type of potato you use will affect the final outcome, so choose wisely!

Prep is Key: Getting Everything Ready

Before you even think about turning on the stove, let’s get organized. Peel and quarter your potatoes – keeping them roughly the same size ensures even cooking. Mince your garlic (fresh is best!) and chop your rosemary. Measure out your butter, milk/cream, and any optional ingredients. Having everything prepped and ready to go will make the whole process smoother and less stressful. Trust me, future-you will thank you!

Step-by-Step Instructions: From Potato to Perfection

Cooking the Potatoes:

1. Place the quartered potatoes in a large pot and cover with cold water. Add a generous pinch of salt to the water – this will help season the potatoes from the inside out.
2. Bring the water to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes.
3. Drain the potatoes thoroughly in a colander. Let them sit for a minute or two to allow any excess water to evaporate. This is a crucial step for avoiding watery mashed potatoes!

Infusing the Flavor: Garlic and Rosemary Goodness:

1. While the potatoes are cooking, heat the olive oil in a small skillet over medium heat. Add the minced garlic and chopped rosemary and sauté for about 2-3 minutes, or until the garlic is fragrant and lightly golden. Be careful not to burn the garlic, as it will become bitter.
2. Remove the skillet from the heat and set aside.

Mashing Time: Achieving the Creamy Dream:

1. Return the drained potatoes to the pot. Add the butter and mash with a potato masher or a ricer until smooth. A ricer will give you the absolute creamiest results, but a masher works just fine!
2. Gradually add the milk or cream, stirring until the potatoes reach your desired consistency. Don’t add all the liquid at once – you can always add more if needed.
3. Stir in the garlic and rosemary mixture, along with any optional sour cream or cream cheese. Season with salt and pepper to taste.
4. Taste and adjust the seasonings as needed. Don’t be afraid to add a little more salt, pepper, or even a pinch of garlic powder if you want to amp up the flavor.

Troubleshooting Tips: Avoiding Common Pitfalls

Even the best cooks sometimes run into snags. Here are a few common mashed potato problems and how to fix them:

• Gluey Mashed Potatoes: This usually happens from over-mixing. If you’re using a mixer, be very careful not to over-beat the potatoes. Using a ricer or a masher and being gentle is your best bet.
• Watery Mashed Potatoes: Make sure to drain the potatoes thoroughly and let them steam dry for a minute or two before mashing. If they’re still too watery, you can cook them over low heat for a few minutes to evaporate some of the excess moisture.
• Bland Mashed Potatoes: Don’t be shy with the salt! Salt is essential for bringing out the flavor of the potatoes. You can also add other flavor boosters like garlic powder, onion powder, or even a dash of hot sauce.

Serving Suggestions: Completing the Meal

Rosemary Garlic Mashed Potatoes are incredibly versatile and pair well with a variety of dishes. They’re fantastic with roasted chicken, grilled steak, or even a simple baked salmon. For a vegetarian option, try serving them alongside roasted vegetables or a hearty lentil stew. And don’t forget a sprinkle of fresh rosemary for garnish! You could even dollop some on top of Creamy Crock Pot Potato Soup to make it even richer!

Variations & Add-ins: Making it Your Own

Want to put your own spin on this recipe? Here are a few ideas:

• Cheese Please!: Add shredded cheddar, Gruyere, or Parmesan cheese for extra cheesy goodness.
• Bacon Bliss: Stir in crumbled bacon for a smoky and savory twist.
• Herb Heaven: Experiment with other herbs like thyme, chives, or parsley.
• Roasted Garlic: For a milder garlic flavor, use roasted garlic instead of fresh.
• Spicy Kick: Add a pinch of red pepper flakes for a little heat.

For a sweeter side dish, you could even try something like Southern Maple Sweet Potato Casserole. Or, if you’re looking for something baked, the Cheesy Potato Gratin Casserole is always a crowd-pleaser.

Make-Ahead Tips: Planning Ahead for a Stress-Free Meal

Need to get ahead of the game? You can make the mashed potatoes up to 2 days in advance. Simply prepare them as directed, then store them in an airtight container in the refrigerator. When you’re ready to serve, reheat them gently in a saucepan over low heat, stirring occasionally, until heated through. You may need to add a splash of milk or cream to restore their creamy consistency. Alternatively, you can reheat them in the microwave, but be sure to cover them to prevent them from drying out.

You could also try Creamy Garlic Parmesan Crockpot Chicken & Potatoes for an easy, all-in-one meal. Or, for another flavorful side dish, consider Garlic Cheddar Potato Heaven.

Serving and Storing: Making the Most of Your Mashed Potatoes

Serve your Rosemary Garlic Mashed Potatoes warm, garnished with a sprinkle of fresh rosemary and a pat of butter (because why not?). Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat as described above. Mashed potatoes don’t freeze particularly well, as they can become grainy and watery when thawed, so it’s best to enjoy them fresh.

If you love potato soup, you should definitely check out this Outback Potato Soup recipe!

Final Thoughts: Enjoy the Creamy Goodness!

There you have it – a foolproof recipe for Rosemary Garlic Mashed Potatoes that will impress your family and friends. This recipe is all about simple ingredients, flavorful additions, and a little bit of love. So go ahead, get in the kitchen, and create a batch of these creamy, dreamy potatoes. I know you’ll absolutely love them!

BEST Rosemary Garlic Mashed Potatoes

Amelia Chen-Morrison

These Rosemary Garlic Mashed Potatoes elevate a simple side dish to a decadent experience. Yukon Gold potatoes are infused with garlic and rosemary for a creamy, flavorful, and unforgettable addition to any meal. Easy to make and incredibly delicious, they’re sure to become a new family favorite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Side Dish

Cuisine American

Servings 6

Calories 350 kcal

Equipment

• Large pot
• Colander
• Small skillet
• Potato masher or ricer
• Measuring cups and spoons
• Knife
• Cutting board

Ingredients

  

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 6 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped or 2 teaspoons dried
• 6 tablespoons unsalted butter
• ½ cup whole milk or heavy cream
• 2 tablespoons extra virgin olive oil
• Salt to taste
• Pepper to taste
• 2 tablespoons sour cream or cream cheese optional

Instructions

 

• Place the quartered potatoes in a large pot and cover with cold water. Add a generous pinch of salt.
• Bring the water to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes.
• Drain the potatoes thoroughly in a colander. Let them sit for a minute or two to allow any excess water to evaporate.
• While the potatoes are cooking, heat the olive oil in a small skillet over medium heat.
• Add the minced garlic and chopped rosemary and sauté for about 2-3 minutes, or until the garlic is fragrant and lightly golden. Be careful not to burn the garlic.
• Remove the skillet from the heat and set aside.
• Return the drained potatoes to the pot.
• Add the butter and mash with a potato masher or a ricer until smooth.
• Gradually add the milk or cream, stirring until the potatoes reach your desired consistency.
• Stir in the garlic and rosemary mixture, along with any optional sour cream or cream cheese.
• Season with salt and pepper to taste.
• Taste and adjust the seasonings as needed.

Notes

For extra cheesy goodness, add shredded cheddar, Gruyere, or Parmesan cheese. Stir in crumbled bacon for a smoky and savory twist. Experiment with other herbs like thyme, chives, or parsley. For a milder garlic flavor, use roasted garlic instead of fresh. Add a pinch of red pepper flakes for a little heat. Mashed potatoes can be made up to 2 days in advance and stored in the refrigerator. Reheat gently in a saucepan over low heat, stirring occasionally, until heated through, adding milk or cream as needed.