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 tbsp unsalted butter

2 sprigs fresh rosemary

1 tsp salt

1/2 tsp black pepper

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Place cubed potatoes in a pot of salted water and bring to a boil. Cook 15–20 minutes until tender.
Meanwhile, heat cream with rosemary sprigs in a small saucepan over low heat. Discard rosemary after infusing.
Drain potatoes and return to pot.
Mash potatoes with roasted garlic, then add butter and warmed cream. Mix until smooth and creamy.
Season with salt and black pepper to taste.
Serve warm, garnished with fresh rosemary if desired.

Yukon Gold potatoes give a creamy texture; Russet potatoes make it fluffier.

For extra tang, stir in sour cream or cream cheese.

Roast a whole head of garlic for stronger garlic flavor.

For dairy-free, use olive oil and plant-based milk.

Best served fresh, but leftovers reheat well with added cream or milk.