Rosemary Mashed Potatoes

These delicious Garlic And Rosemary Mashed Potatoes are easy and full of flavor, making them the perfect side dish for just about any meal.

Course Side Dish

Cuisine American

Keyword mashed potatoes, rosemary garlic mashed potatoes, rosemary mashed potatoes

Prep Time 20

Cook Time 35

Total Time 55

Servings -12 servings

Calories 540kcal

Author Lisa O'Driscoll | Fun Money Mom

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

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.