Go Back
Rosemary Garlic Mashed Potatoes

Rosemary Garlic Mashed Potatoes

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • Ingredients:
  • 2 lbs Yukon Gold or Russet potatoes peeled and cubed
  • 1 whole bulb of garlic
  • 2 –3 sprigs fresh rosemary finely chopped
  • ½ cup 120 ml heavy cream or whole milk, warmed
  • ½ cup 1 stick unsalted butter, melted
  • 1 tbsp olive oil for roasting garlic
  • Salt and black pepper to taste

Method
 

  1. Instructions:
  2. Preheat oven to 375°F (190°C). Cut the top off the garlic bulb, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft and golden.
  3. Place the potatoes in a large pot of salted water. Boil until tender, about 15–20 minutes, then drain well.
  4. In a small saucepan, warm the cream with the chopped rosemary for 5–10 minutes. Strain to remove the large pieces of rosemary.
  5. Mash the potatoes until smooth. Squeeze the roasted garlic cloves into the potatoes. Add melted butter and the rosemary-infused cream. Mix until creamy.
  6. Season with salt and black pepper to taste. Garnish with extra rosemary or a drizzle of melted butter before serving.

Notes

Notes:
For extra flavor, stir in some grated Parmesan cheese.
To make it ahead, prepare as usual and reheat with a splash of cream.
Leaving the skins on Yukon Gold potatoes gives a rustic texture.