Mashed potatoes are a staple on almost every dinner table, but when you infuse them with roasted garlic and fresh rosemary, something magical happens. These Rosemary Garlic Mashed Potatoes aren’t just a side dish—they’re the reason people come back for seconds. In this article, you’ll discover what makes this recipe so irresistible, the best ingredients to use, a step-by-step guide to getting them creamy and flavorful, and some smart tricks to take them over the top. Whether you’re prepping for the holidays or looking for a cozy side to a weeknight meal, these mashed potatoes are a perfect fit.
Looking for inspiration? Try our loaded scalloped potatoes recipe for another indulgent side that everyone will love.
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Why Rosemary Garlic Mashed Potatoes Deserve a Spot on Your Table
Flavor profile: Earthy, aromatic, and buttery
These mashed potatoes combine the rustic charm of Yukon Gold and Russet potatoes with the rich, mellow depth of roasted garlic and the fragrant piney notes of fresh rosemary. The flavor is robust without being overpowering, balancing creaminess with savory undertones. Simmering garlic cloves and rosemary sprigs in heavy cream before mixing it into the mash ensures that every bite is infused with herby, buttery goodness. This isn’t just food—it’s comfort in a bowl.
Healthier than you think—nutritional benefits of garlic and rosemary
Despite their rich taste, these potatoes bring more than just flavor to the table. Garlic is packed with antioxidants and compounds known for supporting heart health and reducing inflammation. Rosemary contains anti-inflammatory and antimicrobial properties and may improve digestion and concentration. When used in moderation, butter and cream add satiety and mouthfeel, making each bite satisfying without requiring massive portions.
Don’t miss our creamy potato soup comfort recipe for another hearty way to enjoy potatoes.
The ultimate comfort food for holidays or weeknights
Whether you’re serving Thanksgiving dinner or a midweek roast, rosemary garlic mashed potatoes fit every occasion. They elevate traditional meat-and-potatoes meals and offer a cozy, familiar bite that guests of all ages enjoy. Plus, they hold up well for make-ahead prep and reheat beautifully—ideal for holiday planning or meal prepping.
Check out juicy slow cooker turkey breast with gravy to pair with these mashed potatoes for the perfect comfort meal.
Ingredients That Elevate Basic Mashed Potatoes
Choosing the right potatoes: Yukon Gold vs Russet
The type of potato you use will drastically impact the texture and taste of your mash. Yukon Golds are buttery and have a naturally creamy texture, making them ideal for rich, smooth mashed potatoes. Russets, on the other hand, are starchier and fluffier, helping the dish hold its structure. For the best of both worlds, use a mix of Yukon Gold and Russet potatoes—this combination delivers a mash that’s both silky and structured. Be sure to peel and cut them evenly to ensure uniform cooking.
Check out our baked sweet potato perfect recipe for another comforting and nutritious potato dish.
How garlic and rosemary transform the dish
Roasting or simmering garlic in cream softens its sharpness and brings out its mellow, almost nutty flavor. When combined with fresh rosemary, a woodsy and slightly minty herb, it gives these mashed potatoes their signature earthy aroma. Instead of simply mincing and mixing, this recipe calls for slow-simmering garlic cloves and rosemary sprigs in heavy cream. This technique subtly infuses the base of the mash without overwhelming it, leaving the garlic soft enough to mash effortlessly and the rosemary flavor perfectly balanced.
Secret ingredients: Chicken stock and heavy cream
What separates ordinary mashed potatoes from extraordinary ones? It’s the liquids. Boiling potatoes in chicken stock rather than water adds layers of umami flavor right from the start. It’s a simple switch that makes a big difference. Once cooked, these potatoes are blended with heavy cream that’s been infused with garlic and rosemary, giving them their luxurious texture and deep flavor. Add salted butter into the mix, and you’ve got a creamy, rich, and indulgent dish that still feels homemade.
Discover great ideas like our creamy roasted garlic butternut squash pasta for another garlic-forward comfort food recipe.
Ingredient Table: What You Need
| Ingredient | Amount | Why It Matters |
|---|---|---|
| Russet Potatoes | 1.5 lbs | High starch for fluffiness |
| Yukon Gold Potatoes | 1.5 lbs | Creamy texture and rich flavor |
| Chicken Stock | 4 cups | Infuses potatoes with savory depth |
| Heavy Cream | 1 cup | Rich base for smooth mash |
| Garlic (whole cloves) | 4–5 cloves | Roasted for sweetness and aroma |
| Fresh Rosemary | 2 sprigs | Adds earthy, herbal notes |
| Salted Butter | 10 tbsp (melted) | Essential for flavor and mouthfeel |
| Salt & White Pepper | To taste | Enhances and balances flavor |
Don’t miss our lemon garlic scallops recipe for a protein-rich main that complements this potato dish beautifully.
Step-by-Step Instructions to Make Perfect Rosemary Garlic Mashed Potatoes
Simmering garlic and rosemary for infused cream
Start by preparing the flavor base. In a small saucepan, pour in 1 cup of heavy cream. Add 4–5 peeled whole garlic cloves and 2 sprigs of fresh rosemary. Bring this to a gentle simmer over medium heat, then reduce to the lowest setting. Let it infuse for about an hour. This slow simmering process allows the cream to absorb the deep, savory flavor of the garlic and the earthy aroma of rosemary. By the end of the hour, the garlic should be tender enough to mash with a fork, and the rosemary will have worked its magic. Remove and discard the sprigs before mixing.
Boiling potatoes in stock for deeper flavor
While the cream is simmering, start on your potatoes. Peel and cut 3 lbs of potatoes (a mix of Russet and Yukon Gold) into even chunks. Place them in a large pot and pour in 4 cups of chicken stock. If the stock doesn’t fully cover the potatoes, top off with water. Bring to a boil over medium-high heat and cook for 15–20 minutes or until fork-tender. This is where the flavor starts to build—boiling in stock adds seasoning from within, eliminating the blandness that water alone leaves behind.
Learn more about flavor-boosting techniques in our cider braised pot roast method which uses a similar infused approach.
Mashing, whipping, and seasoning tips for creamy texture
Once the potatoes are soft, drain them well and return them to the warm pot. Add the garlic-infused cream and 10 tablespoons of melted salted butter. Mash with a potato masher until you reach a smooth consistency with no large chunks remaining. For extra creaminess, transfer the mash to a stand mixer and whip on medium speed for 1 minute—but don’t overdo it. Over-whipping leads to a gluey, gummy texture. Season generously with salt and ground white pepper to taste.
For a fancy finish, top with a pat of butter and sprinkle with fresh chopped parsley. The result is buttery, creamy mashed potatoes with the perfect kiss of rosemary and garlic.
Don’t miss our southern baked macaroni and cheese recipe if you’re planning a comfort food feast.
Quick Steps Recap
| Step | Details |
|---|---|
| Simmer Cream | Simmer heavy cream with garlic & rosemary for 1 hour on low heat |
| Boil Potatoes | Cook potatoes in chicken stock until fork-tender |
| Mash and Combine | Mix in infused cream and melted butter |
| Whip Lightly | Use a mixer for 1 minute (avoid over-whipping) |
| Season & Garnish | Add salt, pepper, and parsley before serving |
Pro Tip:
If you’re making this dish for a big holiday crowd, you can prepare it a day ahead. Reheat with a splash of milk or stock to restore the creamy texture.
Looking for inspiration? Try our easy creamy cheesy potato bake for another irresistible potato dish.
Frequently Asked Questions
What’s the best type of potato for rosemary garlic mashed potatoes?
For the perfect texture, use a mix of Yukon Gold and Russet potatoes. Yukon Golds add creaminess and flavor, while Russets bring fluffiness. This combination delivers the most balanced mash with rich texture and subtle flavor.
Can I make rosemary garlic mashed potatoes ahead of time?
Absolutely. These mashed potatoes are great for prepping ahead. Store them in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk or chicken stock and gently warm them on the stovetop to revive their creamy consistency.
Should I peel the garlic before simmering it in the cream?
Yes, always peel the garlic cloves before adding them to the cream. This allows the flavor to fully release into the liquid, and makes it easier to mash them into the potatoes afterward.
How do I avoid gummy mashed potatoes?
The key is to avoid over-whipping. Once you’ve mashed the potatoes with cream and butter, whip them for no more than 1 minute on low to medium speed. Over-whipping activates the starch and makes the texture gluey.
Can I substitute dried rosemary for fresh?
It’s best to use fresh rosemary, especially since it’s simmered in cream. Dried rosemary is much stronger and can overpower the dish. If it’s your only option, use no more than ¼ teaspoon and strain well before mixing.
Conclusion: Why This Rosemary Garlic Mashed Potatoes Recipe Is a Must-Try
When it comes to side dishes that impress without stress, Rosemary Garlic Mashed Potatoes reign supreme. Infused with the richness of roasted garlic and the fragrant kiss of rosemary, they’re the perfect marriage of comfort and sophistication. Whether you’re prepping for a holiday feast, cozying up with a weeknight roast, or bringing something special to a potluck, this recipe will deliver every time. Simple ingredients, powerful flavor, and a creamy texture that melts in your mouth—this dish is more than just mashed potatoes, it’s a memory-maker.
Check out our holiday festive brie with honey and nuts to complete your spread with a show-stopping appetizer.
PrintRosemary Garlic Mashed Potatoes
These rosemary garlic mashed potatoes are ultra creamy, rich, and full of flavor thanks to garlic-infused cream, fresh rosemary, and buttery goodness—perfect for holiday dinners or comforting weeknight meals.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Boiling, Simmering, Mashing
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1.5 lbs Russet potatoes, peeled and chopped
- 1.5 lbs Yukon Gold potatoes, peeled and chopped
- 4 cups chicken stock
- 1 cup heavy cream
- 4–5 garlic cloves, peeled
- 2 sprigs fresh rosemary
- 10 tbsp salted butter, melted
- Salt, to taste
- Ground white pepper, to taste
- Fresh parsley for garnish (optional)
Instructions
- Place heavy cream, garlic cloves, and rosemary sprigs in a saucepan. Bring to a simmer, then reduce to low and let infuse for 1 hour.
- Peel and chop potatoes. Place in a large pot with chicken stock (add water if needed to cover). Boil for 15–20 minutes until fork tender.
- Drain the potatoes and return to the pot over low heat.
- Remove rosemary from the cream. Add infused cream and melted butter to potatoes.
- Mash with a potato masher until smooth. Then whip using a stand mixer for 1 minute if desired (do not over-whip).
- Season with salt and white pepper to taste.
- Garnish with fresh parsley and a pat of butter before serving.
Notes
- Use a mix of Russet and Yukon Gold for the best texture.
- Don’t over-whip the potatoes or they’ll turn gluey.
- For a stronger garlic flavor, roast the garlic beforehand.
- Can be made ahead and reheated with a splash of milk or stock.
