Rosemary Mashed Potatoes
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These Rosemary Mashed Potatoes are fluffy, rich, creamy, and full of flavor; you won’t be able to stop eating them. We use red potatoes and flavor them with garlic and fresh rosemary. They are easy to make and a crowd favorite for any time of the year. We make them on the chunky side and leave some of their skins on for more nutrients and texture.
The Ulitmate Side Dish
If there is one side dish you need to make for dinner or holidays like Thanksgiving, these homemade mashed potatoes are it. They are buttery, creamy, and made with a subtle hint of garlic and fresh rosemary. They are dense and thick and truly make for the perfect side dish. We prefer red potatoes over other potatoes because they have a lot of flavor and a creamy texture. We peel the bad parts and leave the rest of the skins on. They can be mashed as smooth or as chunky as you prefer, and they are easy to make and reheat in the microwave for busy nights.
🥔 Ingredients
To make this mashed potato recipe with rosemary flavor, you will need a few simple ingredients, all of which can be found at any grocery store.
- Red Potatoes. We love making mashed potatoes with red potatoes because their skins are very delicate and tender and have a ton of flavor. Feel free to use different kinds of potatoes, like russet potatoes or Yukon gold potatoes, or mix other potatoes for different flavors.
- Garlic Cloves. Peel and smash them with the back of your knife and add them to the boiling water. Don’t discard them when you drain the water. Instead, mash them up with the potatoes. Adding about 2-3 heads of garlic gives a subtle undertone of garlic flavor. We prefer fresh garlic in this recipe rather than garlic powder.
- Rosemary Sprigs. We like to add 1-2 sprigs of fresh rosemary to the potatoes while they are boiling with the addition of fresh rosemary before serving. We typically don’t use dried rosemary as we prefer the fresh herb here, but if this is all you have on hand, you want to reduce the amount in half as dried herbs are more potent.
- Salted Butter. We use salted butter when making mashed potatoes. But you can use unsalted butter, too; be sure to add more salt when seasoning the mashed potatoes. If you are dairy-free and vegan, feel free to use vegan butter, like Miyokos vegan butter, for that creamy, rich flavor.
- Salt and Black Pepper. Only add salt to taste after adding the butter to avoid “over-salting,” and add as much black pepper as you like for that peppery bite.
- Milk of Choice. We prefer to use Whole Milk for our mashed potatoes. Or combine half of the heavy cream (or half n half) with regular milk for that creamy goodness. Alternatively, you can use plant-based milk, like Almond milk or cashew milk.
🥣 Instructions
These are the creamiest mashed potatoes, and they are easy to make. You can also make them in advance for busy days, so let’s dive in on how to make this delicious side dish.
- Prep the potatoes. Clean and peel the bad parts of the potatoes or leave the skins entirely on or off. Cut the potatoes into chunks, about an inch or so thick, and place potatoes in a large pot. Peel garlic and toss them into the same pot, along with 1-2 rosemary twigs.
- Boil the potatoes. Add cold water to the pot, so the water line sits about 1 inch above the potatoes. Add a pinch of salt to the water, and bring the water to a boil over high heat. Reduce heat to medium, and boil the potatoes for about 10-15 minutes until fork tender. Carefully drain out all of the water, reserving potatoes and garlic. Remove the rosemary twigs.
- Mash the potatoes. Use a potato masher and mash potatoes to your desired consistency with 1/2 cup milk. Or, use a potato ricer and mash/rice potatoes over a large bowl.
- Taste and season. Add milk or remaining milk, butter, and fresh rosemary, and fold everything together with a wooden spoon or spatula until the potatoes have soaked up the liquid. Add a pinch of black pepper and salt to taste.
- Enjoy. Serve potatoes warm, garnished with extra minced rosemary, black pepper, and butter, and enjoy!
FAQs
Transfer to a large bowl, cover with an airtight lid and refrigerate for up to 4 days. Then, reheat in the microwave, stovetop, or even an instant pot with the pressure set to “warmed” for 1 hour before serving.
Yes! Rosemary is an aromatic herb and has a peppery and lemony flavor. Start with small amounts, as a little goes a long way when adding it to mashed potatoes.
These mashed potatoes are easy to make and flavored with rosemary and garlic, which is delicious. They are a crowd-favorite and the perfect side dish to serve at holiday dinners, and we hope you all love our recipe. Enjoy! ♡
Rosemary Mashed Potatoes
- 1 lb red potatoes cubed
- 3 garlic cloves peeled and left whole
- 1 tbsp rosemary fresh, and minced
- pinch of salt and black pepper plus more to taste
- 3-4 tbsp salted butter
- 1/2-3/4 cup milk of choice whole milk or almond milk if vegan
- Prep the potatoes. Clean and peel the bad parts of the potatoes or leave the skins entirely on or off. Cut the potatoes into chunks, about an inch or so thick, and place potatoes in a large pot. Peel garlic and toss them into the same pot, along with 1-2 rosemary twigs.
- Boil the potatoes. Add cold water to the pot, so the water line sits about 1 inch above the potatoes. Add a pinch of salt to the water, and bring the water to a boil over high heat. Reduce heat to medium, and boil the potatoes for about 10-15 minutes until fork tender. Carefully drain out all of the water, reserving potatoes and garlic. Remove the rosemary twigs.
- Mash the potatoes. Use a potato masher and mash potatoes to your desired consistency with 1/2 cup milk. Or, use a potato ricer and mash/rice potatoes over a large bowl.
- Taste and season. Add milk or remaining milk, butter, and fresh, minced rosemary, and fold everything together with a wooden spoon or spatula until the potatoes have soaked up the liquid. Add a pinch of black pepper and salt to taste.
- Enjoy. Serve potatoes warm, garnished with extra minced rosemary, black pepper, and butter, and enjoy!
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