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