35 Sides To Serve with Pot Roast - Rosemary Mashed Potatoes Recipe
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35 Sides To Serve with Pot Roast - Rosemary Mashed Potatoes Recipe
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These Rosemary Mashed Potatoes are a buttery, decadent side dish that makes the perfect side for pot roast dinner. One of our most popular sides to serve with pot roast, this creamy rosemary potato dish is the best accompaniment for a delicious meal that is guaranteed to impress.
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Ingredients
- 2 pounds Yukon gold potatoes cut into chunks
- 1 tablespoon salt
- ½ cup whole milk or almond milk
- 6 tablespoons unsalted butter plus more as garnish if preferred
- 2 sprigs fresh rosemary plus more as garnish
- 3 cloves garlic* peeled and minced
- ½ teaspoon kosher salt
- ¼ teaspoon ground white pepper or black pepper
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Instructions
- Boil the potatoes: Fill a medium saucepan with cold water and add the cubed potatoes. Stir in the salt and bring it to a boil on medium-high heat. Cook the potatoes until tender, 15-20 minutes. You can check doneness by inserting a sharp knife into a potato. If it comes in and out easily, it is ready to go. Drain potatoes, return to pot, and set them aside.
- Infuse the rosemary: Meanwhile, place milk and butter in a small saucepan over medium heat. Cook until butter is fully melted. You do not need to bring it to a boil. Turn the heat off, add in sprigs of rosemary and minced garlic and let it steep while you are mashing the potatoes. I recommend letting it sit for 10-15 minutes. However, you can let it steep longer. Be aware that the longer it steeps, the stronger the flavors of rosemary will be.
- Mash the potatoes: Using a potato masher or a food mill (if you have one), mash the potatoes until they reach your desired consistency.
- Add the milk mixture: Remove the sprigs of rosemary from the milk mixture and pour the mixture over the mashed potatoes and mix until completely combined. At first, it will look like it has too much liquid, but it will thicken as it sits.
- Season: Season with salt and pepper. Taste for seasoning and add in if needed.
- Serve: Transfer onto a serving bowl, garnish with chopped rosemary and more butter if preferred. Serve.
Notes
- If you love a kick of garlic flavor and want to take these mashed potatoes to the next level, you can use roasted garlic in this recipe. Simply follow my recipe for
- Roasted Garlic
- (using heads of garlic), or make
- Air Fryer Roasted Garlic
- if you’re in a rush. In a pinch, you can also use garlic powder instead.
- I recommend making these potatoes no more than a day in advance. To store, let the mashed potatoes cool to room temperature, place them in an oven-safe baking dish (to make for easy reheating), cover it with stretch film, and place it in the fridge. Reheat in a low-heat oven for about 15 minutes, making sure to stir a few times for even reheating. If you’re making this recipe for a holiday dinner, pop them in the oven after your turkey or ham comes out to take advantage of an already-warm oven.
- The best way to store this dish is in an airtight container in the fridge for up to 2-3 days. You can reheat it in a low-heat (300 degrees F) oven for 10-15 minutes or until warmed thoroughly.
- To freeze leftovers, let them cool completely and store them in an airtight freezer bag or a freezer-safe container for up to one month. Thaw it in the fridge overnight.
- My favorite tool to use for mashed potatoes is a potato masher, but a food mill, potato ricer, or hand mixer would also work well to achieve a creamy, smooth texture. I recommend sticking to handheld tools and avoiding tools like food processors or blenders, as they result in a gummy texture.
- If you’re serving this recipe for a holiday dinner or a large crowd, feel free to double the recipe as many times as you need.
- Mashed potatoes aren’t nearly as good when they’re bland, so make sure to taste for seasoning before serving. Feel free to add in some extra salt or ground pepper to enhance the flavors of the dish.
- Garlic: If you love a kick of garlic flavor and want to take these mashed potatoes to the next level, you can use roasted garlic in this recipe. Simply follow my recipe for Roasted Garlic (using heads of garlic), or make Air Fryer Roasted Garlic if you’re in a rush. In a pinch, you can also use garlic powder instead.
- Make ahead & reheat: I recommend making these potatoes no more than a day in advance. To store, let the mashed potatoes cool to room temperature, place them in an oven-safe baking dish (to make for easy reheating), cover it with stretch film, and place it in the fridge. Reheat in a low-heat oven for about 15 minutes, making sure to stir a few times for even reheating. If you’re making this recipe for a holiday dinner, pop them in the oven after your turkey or ham comes out to take advantage of an already-warm oven.
- Store: The best way to store this dish is in an airtight container in the fridge for up to 2-3 days. You can reheat it in a low-heat (300 degrees F) oven for 10-15 minutes or until warmed thoroughly.
- Freeze: To freeze leftovers, let them cool completely and store them in an airtight freezer bag or a freezer-safe container for up to one month. Thaw it in the fridge overnight.
- Consistency/texture: My favorite tool to use for mashed potatoes is a potato masher, but a food mill, potato ricer, or hand mixer would also work well to achieve a creamy, smooth texture. I recommend sticking to handheld tools and avoiding tools like food processors or blenders, as they result in a gummy texture.
- Double the recipe: If you’re serving this recipe for a holiday dinner or a large crowd, feel free to double the recipe as many times as you need.
- Taste for seasoning: Mashed potatoes aren’t nearly as good when they’re bland, so make sure to taste for seasoning before serving. Feel free to add in some extra salt or ground pepper to enhance the flavors of the dish.
Nutrition Information
Show Details
Calories
348kcal
(17%)
Carbohydrates
42g
(14%)
Protein
6g
(12%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
49mg
(16%)
Sodium
2063mg
(86%)
Potassium
1020mg
(29%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
594IU
(12%)
Vitamin C
45mg
(50%)
Calcium
77mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Calories | 348kcal | 17% |
| Carbohydrates | 42g | 14% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 2063mg | 86% |
| Potassium | 1020mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 594IU | 12% |
| Vitamin C | 45mg | 50% |
| Calcium | 77mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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