Easy Rosemary Garlic Mashed Potatoes: A Comforting Recipe

Okay, let’s get cozy in the kitchen and chat about something near and dear to my heart— Rosemary Garlic Mashed Potatoes! Oh, the memories this dish evokes. I can almost smell the earthy rosemary mingling with the pungent garlic, all wrapped up in the creamy comfort of perfectly mashed potatoes. It’s funny, isn’t it? How a simple dish can transport you back to a specific time and place?

For me, Rosemary Garlic Mashed Potatoes always brings me back to crisp autumn evenings at my grandma’s house. She always seemed to have a pot simmering on the stove, and the aroma of her cooking was the best welcome home you could ask for. Though her recipe was a bit more simple – mainly garlic mashed potatoes – I added the rosemary in my version to give it a bit more depth and aroma.

Perfecting this Rosemary Garlic Mashed Potatoes recipe wasn’t always smooth sailing, let me tell you. I remember one Thanksgiving where I completely misjudged the amount of garlic. The resulting garlic mashed potatoes were… well, let’s just say it cleared the sinuses of everyone at the table! It was a good laugh, and now I’m much more careful with my garlic measurements. Even after that mishap, I still was determined to recreate that same comforting side dish that my grandma always had simmering on the stove, and add my own touch of rosemary to it.

But even with the occasional mishap, this Rosemary Garlic Mashed Potatoes recipe has become a staple in our busy family life. It’s quick enough for a weeknight meal, yet fancy enough to grace our holiday table. My kids absolutely adore creamy mashed potatoes, and the subtle hint of rosemary and garlic elevates it to something truly special. I even get them involved with picking the rosemary from our garden.

I first started experimenting with this Rosemary Garlic Mashed Potatoes recipe about ten years ago, and it’s been evolving ever since. My goal was always to create a dish that was both comforting and flavorful, and that could be made with simple, readily available ingredients. I’m all about creating approachable recipes that make you feel like a rockstar in the kitchen, without needing a culinary degree or fancy equipment. I really believe that the best meals are made with love and shared with the people you care about.

So, grab your apron, and let’s get started! I’m excited to share my family’s Rosemary Garlic Mashed Potatoes recipe with you. Trust me, you’re going to love it!

Alright, let’s talk ingredients! Here’s what you’ll need to whip up a batch of my Rosemary Garlic Mashed Potatoes. I always aim for quality ingredients – it really makes a difference in the final flavor.

• 2.5 pounds Yukon Gold Potatoes: These are my absolute favorite for Rosemary Garlic Mashed Potatoes. They have a naturally buttery flavor and creamy texture that’s just perfect. I always use Yukon Golds because they’re less starchy than Russets, resulting in a smoother, creamier mash.
• 8 cloves Garlic: I know, it sounds like a lot, but trust me, it’s what gives these creamy mashed potatoes that amazing flavor!
• 4 sprigs Fresh Rosemary: Fresh rosemary is key here. It adds such a wonderful aroma and earthy flavor that dried rosemary just can’t match.
• 1 cup Heavy Cream: For that extra creamy richness. I’ve tried milk before, but heavy cream really takes it to the next level.
• ½ cup Unsalted Butter: Because everything is better with butter! I always use unsalted so I can control the saltiness of the Rosemary Garlic Mashed Potatoes.
• Salt and Pepper: To taste. Don’t be shy with the salt – it really brings out the flavors.

Shopping Tips: When making Rosemary Garlic Mashed Potatoes, you can find fresh rosemary at most grocery stores in the produce section. If you can’t find it there, try a local farmer’s market. Also, remember to wash the potatoes well before cooking.

Kitchen Wisdom: Here’s a Rosemary Garlic Mashed Potatoes trick I learned from my grandma: roast the garlic before adding it to the potatoes. This mellows out the garlic flavor and adds a touch of sweetness that’s just divine. To roast garlic, just wrap the whole head in foil with a drizzle of olive oil and bake at 400°F for about 45 minutes, or until the cloves are soft and fragrant.

Ingredient Prep Shortcuts: For busy families making Rosemary Garlic Mashed Potatoes, you can buy pre-minced garlic to save time. Also, you can peel the potatoes ahead of time and store them in a bowl of cold water to prevent browning.

Cost-Saving Tips: Potatoes are generally inexpensive, especially when they’re in season. To save money on Rosemary Garlic Mashed Potatoes ingredients, buy potatoes in bulk and store them in a cool, dark place. You can also grow your own rosemary in a pot – it’s super easy and it smells amazing! You can often find potatoes on sale at the grocery store, so keep an eye out for deals when you need to buy your potatoes for this dish.

Storage Tips: Store any leftover rosemary in the fridge wrapped in a damp paper towel to keep it fresh longer. I have found that the rosemary lasts up to a week, if you store it like this.

Now that we’ve got our ingredients sorted, let’s move on to the fun part – cooking! If you are interested in another recipe with potatoes, check out this creamy garlic shrimp over mashed potatoes: creamy garlic shrimp over mashed potatoes.

Alright, friend, let’s get cooking! I’m going to walk you through each step of making these Rosemary Garlic Mashed Potatoes. Don’t worry if it seems intimidating at first – I promise it’s easier than it looks.

1. Prep the Potatoes: First, peel your potatoes and cut them into roughly equal-sized chunks. This helps them cook evenly. I like to cut mine into about 1-inch pieces.
2. Boil the Potatoes: Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt. Bring the water to a boil and cook until the potatoes are fork-tender, about 15-20 minutes. You should be able to easily pierce them with a fork. While waiting you can check out some garlic rosemary mashed potatoes here.
3. Infuse the Cream: While the potatoes are boiling, heat the heavy cream, butter, minced garlic (or roasted garlic), and fresh rosemary sprigs in a saucepan over medium heat. Bring it to a simmer, then reduce the heat to low and let it infuse for about 10 minutes. This will infuse the cream with all that lovely garlic and rosemary flavor. Your Rosemary Garlic Mashed Potatoes should smell like a warm hug!
4. Drain and Mash: Once the potatoes are tender, drain them well in a colander. Return them to the pot and mash them with a potato masher or ricer. If you like really smooth creamy mashed potatoes, you can use a ricer. I personally prefer a bit of texture, so I stick with a masher.
5. Add the Creamy Goodness: Remove the rosemary sprigs from the cream mixture. Slowly pour the infused cream into the mashed potatoes, mixing until everything is well combined and you have the desired consistency. Be careful not to overmix, as this can make the potatoes gluey.
6. Season to Perfection: Season your Rosemary Garlic Mashed Potatoes with salt and pepper to taste. I usually add about 1 teaspoon of salt and ½ teaspoon of pepper, but adjust according to your preference.
7. Serve and Enjoy: Serve your Rosemary Garlic Mashed Potatoes hot, garnished with a sprig of fresh rosemary (optional).

Personal Rosemary Garlic Mashed Potatoes Cooking Tips: I learned the hard way with Rosemary Garlic Mashed Potatoes that it’s crucial to drain the potatoes really well. Otherwise, you’ll end up with watery mashed potatoes, and nobody wants that!

Timing from My Rosemary Garlic Mashed Potatoes Experience: In my kitchen, Rosemary Garlic Mashed Potatoes usually takes about 30-40 minutes from start to finish, depending on how long it takes the potatoes to cook.

Reassuring Notes: Don’t worry if your Rosemary Garlic Mashed Potatoes looks a little lumpy at first – just keep mashing! And if it seems too thick, add a splash more cream.

While the Rosemary Garlic Mashed Potatoes is cooking: While the potatoes are boiling and the cream is infusing, I like to tidy up the kitchen or prep the rest of the meal. Multitasking is key when you’re a busy mom!

Family-Tested Rosemary Garlic Mashed Potatoes Shortcuts: If you’re really short on time, you can use pre-cooked mashed potatoes. Just heat them up and stir in the infused cream mixture. It’s not quite as good as homemade, but it’s a decent substitute in a pinch.

And there you have it! A creamy, flavorful, and comforting side dish that’s sure to impress. Here is a delicious Rosemary Mashed Potatoes Recipe by Foolproof Living!

Now that you’ve got a beautiful bowl of Rosemary Garlic Mashed Potatoes, let’s talk about how to serve it! This dish is so versatile that it pairs well with just about anything.

My family loves this Rosemary Garlic Mashed Potatoes when I serve it alongside roasted chicken or grilled steak. The creamy potatoes are the perfect complement to the savory meat. I also love to serve it with roasted vegetables, like Brussels sprouts or carrots, for a complete and satisfying meal. For the meat lovers, they often pair this with a nice steak or pork chop, but it does not stop there. If you are pescatarian, try pairing it with fish!

This Rosemary Garlic Mashed Potatoes is perfect for holiday dinners, like Thanksgiving or Christmas. It’s always a crowd-pleaser, and it adds a touch of elegance to the table. I also love to make it for potlucks or casual get-togethers with friends.

Rosemary Garlic Mashed Potatoes Presentation Tips: To make your Rosemary Garlic Mashed Potatoes look extra fancy, swirl it into a serving dish and drizzle it with a little melted butter. Garnish with a sprig of fresh rosemary and a sprinkle of black pepper.

Leftover Rosemary Garlic Mashed Potatoes Ideas: If you have extra Rosemary Garlic Mashed Potatoes, you can use it to make shepherd’s pie or potato cakes. You can also mix it with some cheese and breadcrumbs and bake it into a gratin. I sometimes just eat it cold straight from the fridge – don’t judge!

Seasonal Rosemary Garlic Mashed Potatoes Variations: In the fall, I like to add roasted butternut squash or sweet potatoes to my Rosemary Garlic Mashed Potatoes for a festive twist. In the spring, I’ll stir in some fresh chives or parsley. Another common variation is to add parmesan cheese to it, but it is all down to your preference.

Friends always ask for this Rosemary Garlic Mashed Potatoes recipe when I make it for dinner parties. It’s definitely one of my go-to dishes when I want to impress. Sometimes, my family even suggests swapping out plain mashed potatoes in favor of garlic mashed potatoes, just for the fun of it!

For another fantastic potato recipe, check out my roasted garlic potato soup. You may be surprised at how much you enjoy that recipe!

Okay, let’s tackle some common questions about making Rosemary Garlic Mashed Potatoes. I’ve made my fair share of mistakes over the years, so I’m happy to share my wisdom with you.

Q: What kind of potatoes are best for Rosemary Garlic Mashed Potatoes?

A: I always recommend Yukon Gold potatoes for their creamy texture and buttery flavor. Russets can also be used, but they tend to be a bit drier and starchier. Waxy potatoes, like red potatoes, aren’t ideal for mashed potatoes because they don’t mash as smoothly. When I use yukon golds, I have found that you also use less butter and cream, but you can use whatever kind you prefer!

Q: How do I prevent my Rosemary Garlic Mashed Potatoes from being gluey?

A: The key is to avoid overmixing. Overmixing releases too much starch, which can make the potatoes gluey. Also, make sure to drain the potatoes really well before mashing. You know what I do when my Rosemary Garlic Mashed Potatoes are overmixed? I just make potato cakes! No one can tell the difference after that!

Q: Can I make Rosemary Garlic Mashed Potatoes ahead of time?

A: Yes, you can! Just prepare the potatoes as directed, then store them in an airtight container in the refrigerator. When you’re ready to serve, reheat them gently on the stovetop or in the microwave, adding a little extra cream or butter if needed to restore their creamy texture.

Q: Can I use dried rosemary instead of fresh in Rosemary Garlic Mashed Potatoes?

A: While fresh rosemary is always preferable, you can use dried rosemary in a pinch. Just use about 1 teaspoon of dried rosemary for every 4 sprigs of fresh rosemary.

Q: My Rosemary Garlic Mashed Potatoes is too thick. What should I do?

A: Simply add a little more cream or milk until you reach the desired consistency. I usually add a tablespoon at a time until it is the right thickness.

Q: My Rosemary Garlic Mashed Potatoes is too bland. How can I add more flavor?

A: Don’t be afraid to add more salt and pepper! You can also try adding a pinch of garlic powder or onion powder, or a squeeze of lemon juice for brightness.

Q: Can I add cheese to my Rosemary Garlic Mashed Potatoes?

A: Absolutely! Parmesan, cheddar, or Gruyere would all be delicious additions. Just stir in the cheese after you’ve added the cream. For my family, they prefer it without cheese, but cheese is something that you can absolutely add to your garlic mashed potatoes.

Also, Amanda Frederickson has a similar recipe that you can check out here! Mashed Potatoes with Herb Infused Cream — Amanda Frederickson

This Rosemary Garlic Mashed Potatoes recipe isn’t just a dish; it’s a warm hug on a plate. It’s the kind of recipe that makes you feel good from the inside out, and that’s why it holds such a special place in my heart. Every time I make it, I think of my grandma and the comforting aroma of her kitchen. It is a simple dish, but the addition of garlic and rosemary brings out the earthy and homey aroma that reminds me of her.

Before I let you go, I want to share a few of my pro tips for making the best Rosemary Garlic Mashed Potatoes ever:

• Don’t skimp on the butter! It’s what gives the potatoes that rich, decadent flavor.
• Roast the garlic for a sweeter, more mellow flavor. It’s a game-changer!
• Warm the cream before adding it to the potatoes. This helps to keep the potatoes warm and prevents them from becoming gluey.

And if you’re feeling adventurous, here are a few variations you can try:

• Add roasted vegetables, like butternut squash or sweet potatoes, for a seasonal twist.
• Stir in some cheese, like Parmesan, cheddar, or Gruyere, for extra flavor.
• Top with crispy bacon bits for a salty, smoky crunch.

My son loves the version with crispy bacon, while my daughter prefers the one with Parmesan cheese. And my husband? He just loves them all! It’s always a crowd-pleaser. They love when I make creamy mashed potatoes, and it doesn’t take long for them to empty out a bowl.

I truly hope you give this Rosemary Garlic Mashed Potatoes recipe a try. It’s a simple, comforting dish that’s sure to become a family favorite. And remember, don’t be afraid to experiment and make it your own! Add your favorite herbs, cheeses, or spices. The possibilities are endless! For an entirely different potato dish, check out this recipe for maple glazed chicken with sweet potatoes!

Happy cooking, my friend! I hope you enjoy making this Rosemary Garlic Mashed Potatoes as much as I do. And remember, the best meals are always made with love. Let me know what you think!