Why You’ll Love This Recipe
These Best Rosemary Garlic Mashed Potatoes are pure comfort food — rich, velvety, and bursting with savory herb flavor. Fresh rosemary and roasted garlic transform this classic side into something extraordinary, adding aromatic depth to every creamy spoonful. I remember serving these for a dinner party once, and guests couldn’t stop asking for the recipe — even before dessert was served! The roasted garlic adds a mellow sweetness, while the rosemary infuses the butter and cream with a cozy, rustic aroma. Whether for Thanksgiving, a holiday feast, or a cozy weeknight dinner, this dish is guaranteed to steal the spotlight on your table.
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Best Rosemary Garlic Mashed Potatoes: Creamy, Buttery, and Herb-Infused Perfection
- Total Time: 30 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Creamy, buttery mashed potatoes infused with roasted garlic and fresh rosemary for a rich, aromatic side dish perfect for any meal or holiday table.
Ingredients
- 2 pounds russet or Yukon gold potatoes, peeled and cut into chunks
- 4 cloves garlic, minced
- 2 teaspoons fresh rosemary, finely chopped
- 4 tablespoons unsalted butter
- 1/2 cup heavy cream (or milk for a lighter version)
- 1/4 cup sour cream (optional for extra creaminess)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil (for sautéing garlic and rosemary)
Instructions
- Place potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil.
- Reduce heat to medium and cook for 15–20 minutes, or until potatoes are tender when pierced with a fork.
- While potatoes cook, heat olive oil in a small pan over medium heat.
- Add minced garlic and chopped rosemary. Sauté for 1–2 minutes until fragrant and lightly golden. Remove from heat.
- Drain potatoes well and return them to the pot.
- Add butter, sautéed garlic and rosemary mixture, heavy cream, and sour cream (if using).
- Mash potatoes until smooth and creamy. Adjust consistency with extra cream if needed.
- Season with salt and pepper to taste. Serve warm.
Notes
- For a vegan version, use plant-based butter and non-dairy milk.
- Roast the garlic beforehand for a sweeter, milder flavor.
- Yukon gold potatoes yield a creamier texture, while russet potatoes make them fluffier.
- Great make-ahead dish—store in the fridge for up to 3 days and reheat gently with added cream or butter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiled and Mashed
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Yukon Gold or Russet potatoes – Creamy, starchy, and perfect for smooth mashed potatoes.
Garlic cloves – Roasted to bring out their rich, mellow sweetness.
Fresh rosemary – Adds an earthy, aromatic flavor that pairs beautifully with garlic.
Unsalted butter – The foundation of that luscious, buttery texture.
Heavy cream or whole milk – Gives the mash its signature creamy consistency.
Salt and black pepper – Essential seasonings to bring all the flavors together.
Olive oil (optional) – Adds a smooth finish and a hint of herbal depth.
Parmesan cheese (optional) – Enhances flavor with a subtle nutty richness.
Directions
Preheat the oven to 400°F (200°C). Slice off the top of a garlic bulb, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft and golden. Let cool slightly, then squeeze out the roasted garlic cloves and set aside.
Peel and cut potatoes into even chunks. Place them in a large pot, cover with cold, salted water, and bring to a boil. Cook for 15–20 minutes, or until the potatoes are tender when pierced with a fork. Drain well and return to the pot to allow excess steam to evaporate.
In a small saucepan, combine butter, heavy cream (or milk), and fresh rosemary. Heat over low flame for 5–7 minutes to infuse the flavors, then remove the rosemary sprigs.
Mash the potatoes using a masher or ricer until smooth. Add the roasted garlic, then slowly pour in the warm rosemary-infused butter and cream mixture. Stir until creamy and fully incorporated. Season generously with salt and black pepper.
For extra richness, stir in a handful of grated Parmesan cheese and drizzle with a touch of olive oil before serving. Garnish with chopped rosemary and a sprinkle of cracked pepper.
Serve hot as the perfect side for roast beef, chicken, or grilled vegetables — simple, rustic, and unforgettable.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 6–8 people. Preparation takes about 15 minutes, cooking 30 minutes, and total time is approximately 45 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat on the stove with a splash of cream or milk to restore creaminess. You can also freeze for up to 2 months — thaw overnight in the refrigerator and warm slowly before serving.
Variations and Customizations
Cream Cheese Mashed Potatoes – Add 4 ounces of cream cheese for extra tang and richness.
Garlic Parmesan Mashed Potatoes – Stir in a half cup of grated Parmesan for savory depth.
Truffle Mashed Potatoes – Add a drizzle of truffle oil for an elegant, gourmet twist.
Herb Lovers’ Version – Add thyme, parsley, or chives along with the rosemary for extra aroma.
Vegan Mashed Potatoes – Use olive oil or vegan butter and unsweetened almond milk instead of cream.
Loaded Mashed Potatoes – Top with crispy bacon bits, shredded cheddar, and green onions.
Caramelized Onion Mash – Mix in caramelized onions for a sweet-savory upgrade.
Rustic Style – Leave some potato skins on for texture and a homestyle touch.
Roasted Garlic Lover’s Version – Double the roasted garlic for a bolder, more aromatic flavor.
Olive Oil Mashed Potatoes – Replace butter entirely with quality olive oil for a lighter, Mediterranean twist.
FAQs
What’s the best type of potato to use?
Yukon Golds are creamy and buttery, while Russets are fluffy — both work beautifully.
Can I use dried rosemary?
Yes, but use only ½ teaspoon since dried herbs are more potent.
How can I make them ultra-smooth?
Use a potato ricer instead of a masher and warm all liquids before mixing.
Can I make this ahead of time?
Yes, refrigerate and gently reheat with added cream or butter before serving.
How do I prevent gluey potatoes?
Avoid overmixing — mash lightly and stir just until combined.
Can I skip roasting the garlic?
You can boil the garlic with the potatoes, but roasting gives it a deeper, sweeter flavor.
Can I use half-and-half instead of cream?
Yes, it’ll still be rich and creamy.
Can I make this dairy-free?
Use olive oil or vegan butter with plant-based milk for a dairy-free option.
How can I make them extra garlicky?
Add more roasted garlic or a touch of garlic powder when seasoning.
What proteins pair best with this dish?
Roast chicken, beef tenderloin, grilled salmon, or mushroom gravy pair wonderfully.
Conclusion
The Best Rosemary Garlic Mashed Potatoes elevate the humble mash into something truly special — creamy, buttery, and infused with irresistible herb and garlic flavor. Perfect for holidays or everyday dinners, this recipe brings warmth and elegance to your plate. Every bite is smooth, aromatic, and deeply satisfying — a comforting classic with a gourmet touch that you’ll want to make again and again.
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