Rosemary Garlic Mashed Potatoes
Creamy, buttery, and full of flavor, these Rosemary Garlic Mashed Potatoes are the perfect side dish for any fall dinner or festive holiday spread.
Ingredients
Main ingredients
- 3 lbs Yukon Gold potatoes, peeled and quartered
- 6 cloves garlic, peeled
- ½ cup unsalted butter (1 stick)
- ¾ cup heavy cream (or half-and-half for lighter version)
- 2 tbsp fresh rosemary, finely chopped
- 1 tsp salt (plus more for boiling water)
- ½ tsp black pepper
- 2 tbsp fresh chives, chopped (for garnish, optional)
Instructions
Preparation and Cooking
- Bring a large pot of salted water to a boil. Add potatoes and garlic cloves. Cook for 15–20 minutes until potatoes are fork-tender.
- While potatoes cook, melt butter in a small saucepan. Add rosemary and simmer for 2 minutes until fragrant.
- Drain potatoes and garlic. Return them to the pot and let them sit for 1–2 minutes to release excess steam.
- Mash potatoes and garlic together until smooth.
- Slowly pour in the warm rosemary butter and cream, mixing gently until creamy.
- Season with salt and black pepper to taste.
- Transfer to a serving bowl, garnish with chives, and serve hot.
Notes
Make Ahead: Prep a day early and reheat gently on the stove with a splash of cream. Texture Control: Use a potato masher for rustic-style or a hand mixer for silky-smooth potatoes. Lighter Option: Swap cream for milk or unsweetened almond milk to lighten things up. Serving Ideas: A perfect companion to roasted turkey, beef, or your favorite holiday stuffing.