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Alright, let’s talk about these delicious Rosemary Garlic Mashed Potatoes. These aren’t your basic mashed potatoes; they’re elevated with the aromatic flavors of roasted garlic and fresh rosemary. Trust me, one bite of these and you’ll wonder why you ever made them any other way.
Pair these mashed potatoes with Smothered Pork Chops, Dutch Oven Pot Roast or Garlic Butter Chicken Thighs.
Key Ingredients for rosemary mashed potatoes
- Garlic bulb: Roasted to bring out its sweet, nutty flavor that elevates the potatoes.
- Red-skinned potatoes: Perfect for creamy mashed potatoes with a hint of texture from the skins.
- Heavy cream: Adds richness and helps create that smooth, velvety texture.
- Fresh rosemary: Brings an aromatic, earthy flavor that pairs beautifully with garlic.
- Butter: Essential for that creamy, buttery goodness in every bite.
- Sour cream: Adds a slight tanginess that brightens up the flavors.
- Salt & pepper: To season and enhance the flavors.
Commonly Asked Questions
Absolutely! While red-skinned potatoes work great for a bit of texture, you can also use Yukon Gold for a creamy consistency or Russets if you prefer fluffier mashed potatoes.
If you’re not a fan of rosemary, try using thyme, sage, or even a blend of Italian herbs for a different flavor profile. They all pair wonderfully with garlic.
Yes! You can prepare these mashed potatoes a day in advance. Store them in the fridge, and when you’re ready to serve, reheat gently on the stove, adding a splash of cream to bring back the creamy texture.
Rosemary Garlic Mashed Potatoes
Ingredients
- 1 Bulb of garlic
- 2 lbs red skinned potatoes
- Water
- 1/2 c Heavy Cream
- 2 tbsp chopped fresh Rosemary
- 5 tbsp butter
- Salt to taste
- Ground black pepper
- Dollop of sour cream
Instructions
- Make the roasted garlic or garlic confit. For the roasted garlic preheat the oven to 400. Cut the garlic bulb about 1/2-inch from the top to show the cloves.
- Put on a sheet of foil and drizzle with olive oil on the top. Roast in preheated oven until lightly golden and cloves are soft, about 45 minutes. This is also something you can do a day ahead of time and store.
- While the garlic is roasting. Dice potatoes if large. Fill a pot with cold water, add potatoes to the pot, the water should just slightly cover the potatoes.
- Turn heat on high and bring to a boil. Let boil for 20 minutes or until soft where a toothpick can go through easily.
- Drain and set aside in a bowl large enough for mashing. Mash the potatoes slightly.
- About 5 minutes before the potatoes are finished in a small sauce pan over medium heat add the butter, garlic, heavy cream, salt, pepper and rosemary. Stir everything together and heat until the butter has melted and the heavy cream is warm.
- Add the sauce to the slightly mashed potatoes. Then continue to mash the potatoes. Add the sour cream here as well. You can use a masher or a hand mixer.
- Serve with your favorite main dish, eat and enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
