Best Rosemary Garlic Mashed Potatoes taste rich, ultra-creamy, and garlicky with piney rosemary, and I still make them for my family every Sunday. They suit busy cooks who want crowd-pleasing comfort without fuss, and the whole batch takes about 40 minutes start to finish.
Easy Rosemary Garlic Mashed Potatoes Recipe
Best Rosemary Garlic Mashed Potatoes use pantry basics and one extra step that pays off: a quick garlic-rosemary butter infusion. You mash the potatoes while the butter and cream steep, so the flavors bloom without extra time.
You only need one big pot and a small saucepan, and the method works with Yukon Golds, Russets, or a mix. I keep it flexible for weeknights or holidays, and the texture lands silky every time.
Ingredients You’ll Need
- Yukon Gold potatoes, 3 pounds (creamiest choice; Russets work if you prefer fluffy)
- Kosher salt, for the water and seasoning
- Unsalted butter, 6–8 tablespoons (richness; Kerrygold melts like a dream)
- Heavy cream or half-and-half, 3/4–1 cup (warm it with the garlic; whole milk works in a pinch)
- Garlic, 6–8 cloves, smashed (pre-peeled cloves save time; garlic paste works if you cut the amount to 2 teaspoons)
- Fresh rosemary, 1–2 tablespoons, minced (use 1–1.5 teaspoons dried if you can’t find fresh)
- Black pepper, to taste
- Optional add-ins: 2–4 tablespoons sour cream or cream cheese for extra tang and body
- Optional finish: drizzle of good olive oil or a pat of butter
Equipment:
- Large pot, colander, and a potato masher or potato ricer (ricer = silkiest)
- Small saucepan for the garlic-rosemary butter
- Measuring cups/spoons and a wooden spoon
How to Make Best Rosemary Garlic Mashed Potatoes
- Prep: 10 minutes
- Cook: 25–30 minutes
- Total: 35–40 minutes
- Prep the potatoes. Peel Yukon Golds for silky mash or leave some skin for texture. Cut into 1 1/2-inch chunks so they cook evenly.
- Cook the potatoes. Place potatoes in a large pot, cover with cold water by 1 inch, and add a generous pinch of kosher salt. Bring to a boil, reduce to a lively simmer, and cook until a knife slides in easily, 15–20 minutes.
- Infuse the dairy. While the potatoes cook, set a small saucepan over low heat. Add butter, cream, smashed garlic, and rosemary; warm until steamy, then keep it on the lowest heat to steep, 8–10 minutes.
- Drain and steam-dry. Drain the potatoes well and return them to the hot pot. Shake the pot over low heat for 30–60 seconds to let excess moisture evaporate.
- Mash. Use a ricer for smooth results or a masher for rustic texture. Season with salt and pepper.
- Add the infused dairy. Fish out the garlic cloves if you want a milder vibe, or mash them in for extra punch. Stream in the warm garlic-rosemary cream and butter, folding gently until the potatoes turn creamy and soft.
- Finish and adjust. Add a spoon of sour cream or cream cheese if you want extra richness. Taste, then adjust salt and pepper, and scatter a pinch of minced rosemary on top.
Tips
- Salt the cooking water well; the potatoes soak up seasoning from the start.
- Start with cold water so the potatoes cook evenly.
- Steam-dry the drained potatoes to avoid watery mash.
- Warm the dairy; cold liquid tightens starch and turns the mash gluey.
- Use a ricer for silky mash; use a masher if you like some texture.
- Fold gently and stop once creamy; overworking makes the mash pasty. Skip the food processor.
- Mince rosemary very fine so it perfumes the mash without twiggy bits.
- Taste at the end; the right salt level makes the flavors pop.
- Want mellow garlic? Roast it or remove the cloves after steeping.
- Keep it warm in a covered bowl over a pot of barely simmering water if dinner stalls.
Variations & Substitutions
- Gluten-free: This side is naturally gluten-free; confirm labels on broth or plant milks.
- Vegan: Use olive oil or vegan butter and unsweetened oat or almond milk; steep the garlic and rosemary in the oil.
- Lighter: Swap half the cream for chicken or veggie broth; add a dollop of Greek yogurt for body.
- Extra-rich: Fold in 2 ounces cream cheese or 1/2 cup sour cream.
- Cheese lovers: Stir in 1/2 cup grated Parmesan or 1/3 cup grated Pecorino.
- Flavor twists: Brown the butter, add 1–2 teaspoons prepared horseradish, or finish with chives. Go easy with truffle oil.
How to Serve Best Rosemary Garlic Mashed Potatoes
Spoon them alongside roast chicken, steak, meatloaf, or seared mushrooms. Ladle gravy on top, or keep it simple with melted butter and a crack of pepper. I also scoop leftovers into a bowl and crown them with a runny egg for the coziest lunch.
Make-Ahead and Storage
- Make-ahead: Mash up to 2 days in advance. Reheat gently on the stovetop with a splash of cream or milk, stirring slowly.
- Keep warm: Hold in a covered slow cooker on Warm for up to 2 hours; stir in a bit of warm cream if they thicken.
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze up to 1–2 months. Thaw in the fridge, then reheat on low with extra butter or cream until smooth.
Nutrition Information
Calories: about 360 per serving (1/2–3/4 cup). Protein: ~5 g. Carbs: ~45 g. Fat: ~18 g. Actual numbers vary with dairy choices and add-ins.
Best Rosemary Garlic Mashed Potatoes
Creamy mashed potatoes infused with fresh rosemary and roasted garlic for a flavorful side dish.
Ingredients
Instructions
- Place the potato chunks and garlic cloves in a large pot and cover with cold water by 1 inch.
- Add 1 teaspoon salt to the water and bring to a boil.
- Reduce heat and simmer until potatoes are fork tender, about 15–18 minutes.
- Drain the potatoes and garlic, then return them to the pot.
- Add butter, rosemary, and half the milk.
- Mash until smooth, adding more milk as needed for desired consistency.
- Season with additional salt and pepper to taste.
- Serve warm. Garnish with extra chopped rosemary if desired.
Notes
For extra flavor, roast the garlic first before mashing. Use Yukon gold potatoes for a more buttery texture, if preferred.