Description
These Rosemary Garlic Mashed Potatoes are made from a cream that is infused with fresh rosemary and garlic. Simple enough for weeknight dinners, yet elegant enough to impress at holiday gatherings.
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
Instructions
1. Place the potatoes in a large pot and cover with cold water. Add 1 tablespoon of salt and bring to a boil. Reduce heat to medium and simmer for 15–20 minutes, or until the potatoes are fork tender.
2. While the potatoes are cooking, heat the cream and butter in a small saucepan over medium heat until the butter melts and the mixture is warm.
3. Add the garlic cloves and rosemary sprigs to the warmed cream mixture. Let it steep for 10 minutes to infuse the flavors. Remove the rosemary sprigs and discard the garlic cloves, or mash them in for stronger garlic flavor.
4. Drain the potatoes well in a colander. Return them to the pot and use a potato masher, ricer, or hand mixer to mash them until smooth and creamy.
5. Gradually add the warm cream mixture to the mashed potatoes, mixing until well combined. Season with salt and pepper to taste.
6. Serve hot, garnished with additional fresh rosemary sprigs and butter, if desired.
Notes
For a stronger garlic flavor, mash the steeped garlic cloves into the potatoes instead of discarding them.
Using Yukon gold potatoes gives a naturally creamy texture and buttery flavor.
Recipe can be doubled or tripled for larger gatherings—perfect for holidays or dinner parties.
Warming the cream and butter separately helps keep the potatoes light and fluffy.