Why Make This Recipe
Rosemary Garlic Mashed Potatoes are a delightful twist on the classic mashed potato side dish. The creamy texture combined with the aromatic flavors of garlic and rosemary makes these potatoes a perfect addition to any meal. Whether it’s a family dinner or a holiday feast, this recipe will surely impress your guests and make your taste buds dance.
How to Make Rosemary Garlic Mashed Potatoes
Ingredients:
- 2 pounds Yukon gold potatoes, cut into 1-inch cubes
- 3 cloves of garlic
- 2 sprigs fresh rosemary
- 4 tablespoons unsalted butter, softened
- ½ cup heavy cream
- ½ teaspoon kosher salt (plus 1 tablespoon for cooking potatoes)
- ¼ teaspoon black pepper
Directions:
- Place the potatoes in a large pot and cover them with cold water.
- Add 1 tablespoon of salt and bring the pot to a boil.
- Reduce the heat to medium and simmer the potatoes for 15-20 minutes or until they are fork-tender.
- While the potatoes cook, heat the cream and softened butter in a small saucepan over medium heat until the butter melts and the mixture is warm.
- Add the garlic cloves and rosemary sprigs to the warmed cream mixture. Let it steep for 10 minutes to infuse the flavors.
- After steeping, remove the rosemary sprigs and discard the garlic cloves (or mash them in if you prefer a stronger garlic flavor).
- Drain the potatoes well in a colander and return them to the pot.
- Use a potato masher, ricer, or hand mixer to mash the potatoes until smooth and creamy.
- Gradually add the warm cream mixture to the mashed potatoes, mixing until well combined.
- Season with salt and pepper to taste.
- Serve hot, garnished with additional fresh rosemary sprigs and butter, if desired.
How to Serve Rosemary Garlic Mashed Potatoes
These mashed potatoes are best served hot as a side dish. They pair wonderfully with roasted meats, grilled chicken, or even a vegetarian main dish. For an added touch, you can top them with a little extra butter and some fresh rosemary for presentation.
How to Store Rosemary Garlic Mashed Potatoes
If you have leftovers, let them cool completely. Store the mashed potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a saucepan over low heat, adding a splash of cream or milk to bring back the creamy consistency.
Tips to Make Rosemary Garlic Mashed Potatoes
- For extra flavor, try roasting the garlic cloves before adding them to the cream mixture.
- If you like your mashed potatoes extra creamy, feel free to add more heavy cream or butter.
- Yukon Gold potatoes work best for their buttery flavor, but feel free to use Russet potatoes if that’s what you have on hand.
Variation
You can customize this recipe by adding grated cheese, such as Parmesan or cheddar, for a cheesy twist. Additionally, you can mix in some sautéed onions or chives for more depth of flavor.
FAQs
1. Can I use other types of potatoes for this recipe?
Yes, you can use Russet potatoes or red potatoes instead of Yukon Gold, but the texture and taste may vary slightly.
2. Can I make these mashed potatoes ahead of time?
Absolutely! You can make them a day in advance and store them in the refrigerator. Reheat them gently before serving.
3. How can I make this recipe dairy-free?
To make these mashed potatoes dairy-free, replace the butter with olive oil or a dairy-free butter alternative, and use plant-based milk instead of heavy cream.