Description
These Rosemary Garlic Mashed Potatoes are a comforting and flavorful side dish. Infused with roasted garlic and fresh rosemary, they offer a sophisticated twist on a classic, perfect for any meal.
Ingredients
Scale
- 2.5 pounds Yukon Gold potatoes, peeled and cut into 1.5-inch chunks
- 1 whole head of garlic
- 2 sprigs fresh rosemary, plus more for garnish (optional)
- 1/2 cup whole milk, warmed
- 1/4 cup heavy cream, warmed
- 4 tablespoons unsalted butter, cut into pieces
- 1 teaspoon kosher salt, plus more for seasoning
- 1/2 teaspoon black pepper, freshly ground
- Olive oil
Instructions
- 1. Preheat oven to 400°F (200°C). Slice off the top 1/4 inch of the garlic head, place on foil, drizzle with olive oil, sprinkle with salt, and wrap tightly. Roast for 35-45 minutes until soft. Squeeze out cloves and mash into a paste.
- 2. Place potato chunks in a pot, cover with cold water by an inch, add 1 tsp salt, and bring to a boil. Simmer for 15-20 minutes until fork-tender.
- 3. Gently warm milk and cream in a saucepan with one rosemary sprig for 10-15 minutes. Remove rosemary sprig.
- 4. Drain potatoes thoroughly. Return pot to low heat for 1 minute to dry.
- 5. Add mashed garlic, warmed dairy, butter, 1/2 tsp salt, and 1/2 tsp pepper to the pot with the potatoes.
- 6. Mash gently with a masher or fork until well combined and smooth. Avoid overmixing.
- 7. Taste and adjust seasoning with salt and pepper. Add more warmed dairy if needed for desired consistency.
- 8. Serve warm, garnished with fresh rosemary if desired.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop with added liquid, in the oven covered with foil, or in the microwave.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Boil and Mash
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 5g