Rosemary Garlic Mashed Potatoes

Rosemary garlic mashed potatoes are a creamy, flavorful twist on the classic comfort food. I love how the roasted garlic adds a subtle sweetness, while the rosemary brings a fragrant, earthy note that makes these potatoes feel extra special. They’re rich, smooth, and perfect as a side dish for both weeknight dinners and holiday feasts.

Why You’ll Love This Recipe

I like this recipe because it takes simple ingredients and turns them into something truly delicious. The combination of butter, cream, and roasted garlic makes the potatoes creamy and luxurious, while rosemary gives them a rustic, aromatic flavor. I also appreciate how versatile they are I can make them lighter with milk or richer with heavy cream, depending on the occasion.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 lbs Yukon Gold or Russet potatoes, peeled and cubed
4 cloves garlic, roasted
1 cup heavy cream (or milk for a lighter version)
4 tablespoons unsalted butter
2 sprigs fresh rosemary
1 teaspoon salt
1/2 teaspoon black pepper

Directions

1. I start by placing the cubed potatoes in a large pot of salted water and bringing it to a boil. I cook them until tender, about 15–20 minutes.
2. While the potatoes cook, I heat the cream with the rosemary sprigs in a small saucepan over low heat, letting the flavors infuse. I discard the rosemary before using.
3. Once the potatoes are cooked, I drain them well and return them to the pot.
4. I mash the potatoes with the roasted garlic cloves, then add the butter and warmed cream, mixing until smooth and creamy.
5. I season with salt and black pepper, adjusting to taste.
6. I serve the mashed potatoes warm, garnished with a sprinkle of fresh rosemary if I like.

Servings and Timing

This recipe makes about 6 servings. Preparation takes 10 minutes, cooking takes about 20 minutes, so the total time is around 30 minutes.

Variations

Sometimes I swap Yukon Gold potatoes for Russet when I want a fluffier mash. For a tangy twist, I stir in a spoonful of sour cream or cream cheese. If I want extra garlic flavor, I roast a whole head of garlic and mash more cloves into the potatoes.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them on the stovetop over low heat, adding a splash of cream or milk to bring back the creamy texture. These mashed potatoes can also be frozen for up to 1 month, though I find they’re best enjoyed fresh.

FAQs

Can I use dried rosemary instead of fresh?

Yes, but I prefer fresh for a more fragrant flavor. If using dried, I only add about 1/2 teaspoon.

How do I roast the garlic?

I wrap the cloves in foil with a drizzle of oil and roast at 400°F (200°C) for about 25 minutes until soft and caramelized.

Can I make this dairy-free?

Yes, I use olive oil and plant-based milk instead of butter and cream.

Which potatoes are best for mashing?

I like Yukon Gold for creamy texture and Russet for a fluffier mash.

Can I make these ahead of time?

Yes, I prepare them a day ahead and reheat with a splash of cream before serving.

How do I keep mashed potatoes from becoming gluey?

I avoid over-mixing and use a potato masher or ricer instead of a food processor.

Can I add cheese to this recipe?

Yes, Parmesan or cream cheese adds extra richness and flavor.

Do I need to peel the potatoes?

I usually do, but leaving the skins on gives a rustic texture and adds fiber.

Can I use half-and-half instead of cream?

Yes, it works well and makes the potatoes slightly lighter.

What goes best with these mashed potatoes?

I love serving them with roasted chicken, steak, turkey, or even as part of a vegetarian spread.

Conclusion

Rosemary garlic mashed potatoes are one of my favorite sides when I want comfort food with a touch of elegance. I love the creamy texture, the mellow roasted garlic, and the aromatic rosemary that makes every bite flavorful. They’re simple to prepare and always a crowd-pleaser at the table.

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