When I think of cozy family dinners, my mind goes straight to creamy bowls of rosemary garlic mashed potatoes. They remind me of Sunday nights in my nonna’s kitchen, where potatoes bubbled on the stove while garlic sizzled gently in olive oil. That combination of earthy rosemary and roasted garlic filled the room with warmth. Today, I bring those memories to my own table, and every bite carries that connection forward. Much like the hearty crockpot crack potato soup, this dish is all about simple ingredients transformed into something special.
Table of Contents
Why You Will Love This Recipe
These garlic mashed potatoes aren’t just another side dish; they’re the kind of food people look forward to when they spot them on the table. The rosemary gives them a fragrant, woodsy flavor that pairs beautifully with the sweetness of roasted garlic. They’re smooth, creamy, and rich, yet surprisingly easy to make. You can whip them up for a holiday feast, a weeknight roast, or even as a base for stews like this comforting turkey pumpkin chili. Once you try them, they’ll earn a permanent spot in your rotation.
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Rosemary Garlic Mashed Potatoes
Creamy rosemary garlic mashed potatoes with buttery richness and fresh herbs, the perfect side dish for holidays or weeknight dinners.
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
2 pounds Yukon Gold or Russet potatoes, peeled and cubed
5 garlic cloves, roasted or sautéed
2 tablespoons fresh rosemary, finely chopped
½ cup whole milk (warm)
4 tablespoons unsalted butter
¼ cup heavy cream (optional)
Salt and black pepper to taste
Instructions
1. Place cubed potatoes in a pot, cover with salted cold water, and bring to a boil. Simmer 15–20 minutes until tender.
2. Meanwhile, sauté garlic in butter until golden or roast garlic until soft and sweet. Stir in chopped rosemary.
3. Drain potatoes and mash until smooth. Slowly add garlic-rosemary butter, warm milk, and cream.
4. Season with salt and pepper, adjusting to taste. Serve hot with extra rosemary garnish.
Notes
For fluffier potatoes, use Russets. For creamier ones, use Yukon Golds.
Add cream cheese or sour cream for tangy richness.
Make-ahead: Refrigerate up to 2 days, reheat with added milk.
Vegan option: Use olive oil and plant-based milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boil & Mash
- Cuisine: American, Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg
Ingredients
Here’s what you’ll need to make these mashed potatoes taste just right:
- 2 pounds of Yukon Gold or Russet potatoes, peeled and cubed
- 5 cloves garlic, roasted or sautéed
- 2 tablespoons fresh rosemary, finely chopped
- ½ cup whole milk (warm)
- 4 tablespoons unsalted butter
- ¼ cup heavy cream (optional for extra creaminess)
- Salt and black pepper, to taste
For a lighter twist, you could swap the cream with Greek yogurt, much like I do when making cheesy ranch potatoes and smoked sausage.
How to Make It
Making rosemary garlic mashed potatoes is straightforward and quick.
- Cook the potatoes: Place cubed potatoes in a pot, cover with cold water, and add a pinch of salt. Bring to a boil and simmer until fork-tender, about 15–20 minutes.
- Infuse the flavor: While the potatoes cook, sauté garlic in butter until golden, or roast whole cloves for a milder sweetness. Stir in chopped rosemary for a fragrant touch.
- Mash them up: Drain potatoes and mash until smooth. Slowly add the garlic-rosemary butter, warm milk, and cream. Adjust with salt and pepper.
This process is as easy as layering flavors in sticky garlic chicken noodles: each step builds taste.
Tips and Variations
- Texture choices: For fluffy mashed potatoes, use Russets. For creamier ones, go with Yukon Golds.
- Extra richness: Stir in cream cheese or sour cream for tang, similar to the technique used in crockpot cheeseburger soup.
- Make ahead: Prepare up to two days in advance. Reheat with a splash of milk over low heat.
- Vegan option: Replace butter with olive oil and swap in almond milk or oat milk.
- Add a twist: Mix in roasted shallots or sprinkle parmesan on top before serving.
Much like the flexibility of roasted sweet potatoes, these mashed potatoes adapt to your taste and table.
Frequently Asked Questions
Can I make rosemary garlic mashed potatoes ahead of time?
Yes! Store them in the fridge for up to two days. Reheat gently on the stove with added milk or cream to restore creaminess.
Do I need to peel the potatoes?
Not always. Leaving the skins on gives a rustic touch, but for extra-smooth results, peel them first.
What’s the best way to roast garlic for this recipe?
Cut the top off a garlic bulb, drizzle with olive oil, wrap in foil, and bake at 400°F for 30–35 minutes. The cloves will turn sweet and spreadable.
Which dishes pair well with garlic mashed potatoes?
They’re excellent alongside roasted meats, holiday turkey, or comforting casseroles like green bean casserole.
Final Thoughts
Rosemary garlic mashed potatoes bring together creamy comfort and bold flavor in a way that feels timeless. Whether you serve them with a simple roast chicken or at a festive holiday table, they’ll always deliver that warm, homemade touch. For me, they’re more than a recipe, they’re a link to family traditions and shared meals. Try them once, and you’ll see why they’ve become a favorite in kitchens everywhere, much like Thanksgiving stuffing that anchors holiday spreads.
Loved this recipe? Follow me on Pinterest for more comforting dishes and easy weeknight favorites you’ll want to save.
