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.

Rosemary Garlic Mashed Potatoes – Best Creamy Recipe (2025)

Rosemary Garlic Mashed Potatoes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Author: Catherine
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Yield: 6 servings 1x
Category: Side Dish
Method: Boiling, Simmering, Mashing
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

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)

Cook Mode Prevent your screen from going dark

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.

Nutrition

Serving Size: 1 cup
Calories: 310
Sugar: 1g
Sodium: 480mg
Fat: 22g
Saturated Fat: 14g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 3g
Cholesterol: 60mg

Find it online: https://recipeshots.com/rosemary-garlic-mashed-potatoes/