Rosemary Garlic Mashed Potatoes: Creamy, Flavorful Comfort

Scale

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

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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.

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.