BEST Rosemary Garlic Mashed Potatoes
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.
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.