Why You’ll Love This Recipe
These mashed potatoes are anything but basic. Roasted garlic brings deep, mellow sweetness, while rosemary adds an earthy, aromatic note. They’re smooth, buttery, and full of flavor without being overpowering. Perfect alongside roasted meats, poultry, or vegetables, this recipe is easy to make and always a crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
russet or Yukon gold potatoes
garlic (whole head or cloves)
fresh rosemary (finely chopped)
unsalted butter
milk or cream (warm)
salt
black pepper
olive oil (for roasting garlic)
optional garnish: extra rosemary, cracked pepper, or a drizzle of melted butter
Directions
- Roast the garlic: Preheat oven to 400°F (200°C). Slice the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast for 30–40 minutes until soft and golden. Let cool, then squeeze out the cloves.
- Boil the potatoes: Peel and chop potatoes into chunks. Place in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook until tender, about 15–20 minutes. Drain well.
- Mash the potatoes: Return drained potatoes to the pot or a large bowl. Add butter, warm milk or cream, roasted garlic cloves, and chopped rosemary. Mash until smooth or your desired consistency.
- Season and serve: Taste and season with salt and black pepper. Transfer to a serving bowl, garnish as desired, and serve hot.
Servings and timing
Serves 6
Prep time: 10 minutes
Cook time: 40 minutes (includes roasting garlic)
Total time: 50 minutes
Variations
- Creamier version: Use heavy cream and more butter for extra richness.
- Chunky style: Leave the skins on and mash lightly for a rustic texture.
- Cheesy addition: Stir in Parmesan, cream cheese, or shredded Gruyère.
- Herb blend: Add thyme, chives, or sage alongside rosemary for a deeper herbal flavor.
- Vegan version: Use plant-based butter and non-dairy milk like almond or oat milk.
Storage/Reheating
Store leftover mashed potatoes in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stovetop or in the microwave, stirring in a splash of milk or cream to restore creaminess.
Mashed potatoes can also be frozen for up to 2 months. Thaw overnight in the fridge and reheat slowly for best texture.
FAQs
What type of potatoes are best for mashing?
Russet potatoes yield a fluffy texture, while Yukon Golds create a creamier mash. A mix of both can offer the best of both worlds.
How do I avoid gluey mashed potatoes?
Don’t overmix. Mash just until smooth and avoid using a food processor or blender, which can make them gummy.
Can I make this recipe ahead of time?
Yes. Prepare the mashed potatoes, cover tightly, and refrigerate. Reheat gently with added milk or butter before serving.
Can I use dried rosemary?
Fresh rosemary gives better flavor, but dried works in a pinch—use about one-third the amount and crush it before adding.
How do I roast garlic faster?
Separate the cloves, peel them, and roast uncovered in olive oil for 15–20 minutes at 400°F.
Can I add roasted garlic without roasting a whole head?
Yes, you can sauté minced garlic in butter until golden and fragrant as a quicker alternative.
Are these mashed potatoes gluten-free?
Yes, all the ingredients are naturally gluten-free. Just double-check any store-bought products like butter or milk alternatives.
Can I freeze rosemary garlic mashed potatoes?
Yes. Let cool, portion into freezer-safe bags, and freeze for up to 2 months. Thaw and reheat with added cream or butter.
What goes well with these mashed potatoes?
They pair beautifully with roasted chicken, beef, pork, lamb, and vegetable mains like mushroom gravy or lentil loaf.
Can I use a potato ricer?
Absolutely. A ricer gives you ultra-smooth mashed potatoes and works especially well for russets.
Conclusion
Rosemary Garlic Mashed Potatoes are a simple yet flavorful upgrade to a classic side dish. Creamy, fragrant, and packed with savory depth, they make a perfect pairing for a wide range of meals. Whether you’re cooking for a holiday or just want to treat yourself to something cozy and comforting, this recipe brings the flavor—and the comfort—to every bite.
PrintRosemary Garlic Mashed Potatoes
Rosemary Garlic Mashed Potatoes are a flavorful twist on the classic side dish, featuring roasted garlic and fresh rosemary for a creamy, aromatic, and comforting addition to any meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Side Dish
- Method: Boiling, Roasting, Mashing
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 lbs russet or Yukon gold potatoes, peeled and chopped
- 1 whole head garlic
- 1 tbsp olive oil (for roasting garlic)
- 3 tbsp unsalted butter
- 1/2 cup milk or cream (warmed)
- 1 tsp fresh rosemary, finely chopped
- 1 tsp salt (plus more for boiling water)
- 1/2 tsp black pepper
- Optional garnish: extra rosemary, cracked pepper, or melted butter
Instructions
- Preheat oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 30–40 minutes until soft and golden. Let cool, then squeeze out the roasted cloves.
- Meanwhile, peel and chop the potatoes into chunks. Place in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook for 15–20 minutes or until fork-tender. Drain well.
- Return the drained potatoes to the pot or a large bowl. Add butter, warm milk or cream, roasted garlic, and chopped rosemary.
- Mash until smooth or to your desired consistency. Taste and season with salt and pepper.
- Transfer to a serving dish and garnish with additional rosemary, cracked pepper, or melted butter if desired. Serve hot.
Notes
- For ultra-smooth mashed potatoes, use a potato ricer or food mill.
- Warm the milk before adding to help absorb better into the potatoes.
- Roasted garlic adds a sweet, mellow flavor—adjust the amount to your taste.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 1g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg
