Garlic Rosemary Mashed Potatoes

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55 minutes

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These Garlic And Rosemary Mashed Potatoes are the perfect side dish for just about any meal. Both comforting and flavorful, you can whip up a batch for any occasion, from weeknight dinners to holiday parties!

Originally published November 2017 – Updated September 2023

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A bowl of mashed potatoes next to a bowl of mashed potatoes.

Is there anyone who doesn’t love mashed potatoes? They’re warm, creamy, comforting, and perfect for the cold weather months. And this rosemary mashed potatoes recipe might be our favorite version yet.

Rosemary and potatoes are a terrific match, and the addition of fragrant roasted garlic, rich butter, and heavy cream makes these extra delicious and indulgent. Like our roasted potatoes and veggies, they’re ideal for any fancy holiday party, but easy enough you’ll want to add them to your regular dinner rotation.

While I’d love to take credit for this delicious recipe, it actually came from my friend Blaine. An amazing cook, he was nice enough to let me share and I know you’ll all love this dish as much as I do! So if you’re looking for a truly delicious mashed potato recipe, you’ll want give these creamy mashed potatoes a try.

Mashed potatoes in a bowl with a wooden spoon.

Why We Love This Recipe

Full of Flavor – Garlic and rosemary go perfectly with potatoes, and the fresh herbs give this dish such a delicious flavor and aroma.

Great for the Holidays – Though this recipe is ideal for your Thanksgiving or Christmas dinner, it’s so easy that you’ll want to make them all year long.

Always Popular – Everyone loves mashed potatoes! Whether you’re looking for a holiday dish or an easy dinner side that the whole family will love, you can’t go wrong with this delicious recipe.

Ingredients

The ingredients for rosemary potatoes are shown on a marble cutting board.
  • Yukon Gold potatoes, peeled and cut into quarters
  • Fresh garlic
  • Unsalted butter
  • Heavy cream (you can also use half and half or whole milk)
  • Fresh rosemary sprigs
  • Olive oil
  • Salt and pepper to taste

How to Make Garlic Rosemary Mashed Potatoes

Step 1: Preheat oven to 400 degrees. Break the garlic apart, then slice the top off each head of garlic, exposing the cloves inside.

Step 2: Place the garlic on aluminum foil and drizzle it with olive oil. Wrap the foil around the garlic and roast until cloves are lightly browned and tender (approx. 30 minutes)

Foil with garlic and herbs on a marble countertop.

Step 3: Heat the butter, cream, and rosemary sprigs in a small saucepan over medium heat. Once the butter is melted, lower heat to a simmer. Let the mixture simmer while cooking the potatoes.

Step 4: Place potatoes in a large pot of salted water and bring to a boil. Reduce heat to medium low, then cover and continue to boil the potatoes for 15-20 minutes, until potatoes break apart easily. Drain the potatoes completely.

A pan with butter, rosemary, and cream on a marble countertop.
A white bowl filled with potatoes and garlic.

Step 5: Use a potato masher or ricer to press the potatoes in a large bowl.

Step 6: Unwrap the garlic cloves from the foil. Press the bottom of each clove to remove it from its paper, then add to the potatoes.

Mashed potatoes in a bowl with a potato masher.
A bowl of mashed potatoes on a table next to other ingredients.

Step 7: Remove the rosemary from the cream and fold cream into the potatoes until you reach the desired consistency.

A bowl of mashed potatoes with cream
Mashed potatoes in a white bowl with sprigs of rosemary.

Step 8: Add salt and pepper to taste. Serve hot and enjoy!

Mashed potatoes in a white bowl with butter and rosemary.

Tips & Tricks

  • The longer you simmer the rosemary with the butter and cream, the stronger the rosemary flavor will be. If you prefer a milder flavor, you can remove the rosemary before the potatoes finish cooking.
  • You can vary the amount of cream you add to the potatoes, depending on your desired texture. Less cream will produce a more rustic texture while more cream will give you a smoother texture.
  • If you don’t have a potato masher, you can use an electric mixer to mash the potatoes.
  • Our mashed potatoes are made with Yukon gold potatoes but you can also make this recipe with russet potatoes if you prefer.
Mashed potatoes in a white bowl with a wooden spoon.
How Do I Store Rosemary Mashed Potatoes?

Store your leftover potatoes in an airtight container in the refrigerator for up to 4 days.

Can I Use Other Kinds of Herbs?

Sure, if you don’t have rosemary, try basil or thyme. Both will pair well with garlic mashed potatoes.

Mashed potatoes in a white bowl with a wooden spoon.

More Delicious Side Dish Recipes

Mashed potatoes and peas on a wooden plate.
A bowl of mashed potatoes on a table.
5 from 54 votes

Rosemary Mashed Potatoes


Author Lisa O’Driscoll | Fun Money Mom
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 -12 servings
These delicious Garlic And Rosemary Mashed Potatoes are easy and full of flavor, making them the perfect side dish for just about any meal.

Ingredients
 

  • 1 whole head of garlic
  • 1 tbsp olive oil
  • 2 sticks unsalted butter
  • 3 cups heavy cream or whole milk for a healthier option
  • 8 rosemary sprigs
  • 5 lbs Yukon Gold potatoes peeled & cut into quarters
  • salt and pepper to taste

Instructions

  • Preheat oven to 400 degrees. Break the garlic apart, then slice the top off each head of garlic, exposing the cloves inside.
    1 whole head of garlic
  • Place the garlic on aluminum foil and drizzle it with olive oil. Wrap the foil around the garlic and roast until cloves are lightly browned and tender (approx. 30 minutes)
    1 tbsp olive oil
  • Heat the butter, heavy cream, and rosemary sprigs in a small saucepan over medium heat. Once the butter is melted, lower heat to a simmer. Let the mixture simmer while cooking the potatoes.
    2 sticks unsalted butter, 3 cups heavy cream, 8 rosemary sprigs
  • Place potatoes in a large pot of salted water and bring to a boil. Reduce heat to medium low, then cover and continue to boil the potatoes for 15-20 minutes, until potatoes break apart easily. Drain the potatoes completely.
    5 lbs Yukon Gold potatoes
  • Use a potato masher or ricer to press the potatoes in a large bowl.
  • Unwrap the garlic cloves from the foil. Press the bottom of each clove to remove it from its paper, then add to the potatoes.
  • Remove the rosemary from the cream and fold cream into the potatoes until you reach the desired consistency.
  • Add salt and pepper to taste. Serve hot and enjoy!
    salt and pepper

Notes

  • If you prefer a milder rosemary flavor, you can remove the rosemary stems about halfway through the cooking process. 
  • Don’t have a potato masher? You can mash the potatoes with a stand mixer or electric mixer instead.  

Nutrition

Serving: 1g | Calories: 540kcal | Carbohydrates: 52g | Protein: 8g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 101mg | Sodium: 43mg | Potassium: 1281mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1327IU | Vitamin C: 57mg | Calcium: 95mg | Iron: 2mg
The nutrition information provided is an estimate and can vary based on cooking methods and ingredients used.

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5 stars
It’s yummy!

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