Rosemary Garlic Mashed Potatoes

Name: Rosemary Garlic Mashed Potatoes
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 10 servings
Ingredients: 1 head fresh garlic; 1 tbsp olive oil; 1/4 tsp kosher salt; cold water; 1 tbsp chicken bouillon base; 3 pounds Russet potatoes; 8 tbsp 1 stick butter; 2 sprigs fresh rosemary; 1 1/2 cups heavy cream; Kosher salt and freshly cracked black pepper; 1/2 tsp fresh rosemary leaves

User Reviews

5.0

36 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Servings
10 servings
Calories
272 kcal
Course
Main Course
Cuisine
American

Rosemary Garlic Mashed Potatoes

Marcus Rose

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With fresh rosemary and mellowed, buttery roasted garlic flavors infused into fluffy, creamy mashed potatoes, my rosemary garlic mashed potatoes recipe is the side dish that no one will be able to resist! It's easy to multiply for a large crowd and make ahead for that holiday rush, this delicious side dish is perfect for the holidays.

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Ingredients

Servings

Roasted Garlic

1 head fresh garlic
1 tbsp olive oil
1/4 tsp kosher salt

Garlic Rosemary Mashed Potatoes

cold water
1 tbsp chicken bouillon base
3 pounds Russet potatoes washed
8 tbsp 1 stick butter
2 sprigs fresh rosemary
1 1/2 cups heavy cream
Kosher salt and freshly cracked black pepper to taste
1/2 tsp fresh rosemary leaves finely minced

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Instructions

Roast Garlic
Set the oven rack to the center position. Preheat your oven to 400 degrees F (200 degrees C).
Place the garlic in a center of a piece of foil that's large enough to completely wrap the garlic.
Cut the top of the garlic off with a sharp knife to expose the cloves. Generously drizzle olive oil over the cut garlic cloves, sprinkle with the 1/4 tsp kosher salt, then tightly wrap the head of garlic in the foil and place on a baking sheet or in a baking dish.
Roast the garlic in your preheated oven for 45 minutes. The garlic cloves will be soft enough to easily pierce with a fork, golden brown and extremely fragrant. Let cool enough to touch.
Squeeze the garlic cloves from their paper skin into a small bowl or container. Mash half of the cloves with a fork and set aside.
Mashed Potatoes
Peel the russet potatoes and cut them into smaller, equal-sized pieces.
In a large pot, add the potatoes and pour in enough water to cover them over an inch above the top of the potatoes. Add the tablespoon of chicken bouillon and bring the pot of water to a boil. Boil until the potatoes are fork-tender, about 20-30 minutes. Drain the potatoes in a colander when done.
Press the potatoes through a potato ricer or food mill back into the pot or into a large serving bowl.
Melt the unsalted butter in a saucepan over low heat with a sprig of rosemary. Keep the melted butter warm over that low temperature (don't burn the butter, but browning the butter is never a bad thing!) for up to 15 minutes.
Remove the rosemary sprig from the butter then stir most of unsalted butter into the potatoes, reserving the rest for serving. Gently fold and mix in the roasted garlic and heavy cream with a wooden spoon until well combined.
Taste the mashed potatoes and season with salt and pepper as needed.
Pour the rest of the butter over the mashed potatoes and garnish with the finely chopped rosemary.
Serve warm to hot.

Equipments used:

Notes

Make these garlic rosemary mashed potatoes up to two days ahead of time, and keep in the fridge in an airtight container. It keeps for up to 3 days.
To reheat mashed potatoes in the oven, mix a hearty splash of milk or cream into the potatoes then spoon them in an oven-safe dish. Don't add too much liquid or you'll end up with soup. Cover with foil or an oven-safe lid then reheat in a 300 degree F oven for 20 minutes.
To reheat mashed potatoes on your stovetop, stir in the milk and keep the potatoes over medium heat. Stir frequently so the bottom won't burn and serve when hot.
Don't forget to add that pat of butter, about a tablespoon or two. Taste for seasoning before serving and add salt and pepper if needed.
Freezing your roasted garlic mashed potatoes is easy. I like scooping them with a 1-cup measuring cup onto a baking sheet lined with parchment paper (make sure it's a baking sheet that fits in your freezer!), pressing flat for quicker and more even reheating, and then freezing them completely.
Place the frozen mash into a freezer-safe zip-top bag and keep in the freezer for up to six months.
Take it to an even more decadent level by swapping the cream for sour cream, greek yogurt, or creme fraiche. The tanginess will add extra flavor!
Not of fan of fresh rosemary leaves? You can use about 1/2 tsp of dried rosemary. Always keep in mind that rosemary is a powerful flavor and you can always add more, but not remove it.
While many love the addition of rosemary, you can try using fresh sage or thyme, both have a ton of flavor perfect for the holidays.
You can infuse both the cream and butter with rosemary and garlic in the saucepan to really amp up even more flavor.
Don't have any chicken base or stock? Just use salted water for the potatoes.

Nutrition Information

Show Details

Serving 1g Calories 272kcal (14%) Carbohydrates 31g (10%) Protein 5g (10%) Fat 15g (23%) Saturated Fat 8g (40%) Polyunsaturated Fat 5g Cholesterol 40mg (13%) Sodium 236mg (10%) Fiber 3g (12%) Sugar 3g (6%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 272 kcal

% Daily Value*

Serving	1g
Calories	272kcal	14%
Carbohydrates	31g	10%
Protein	5g	10%
Fat	15g	23%
Saturated Fat	8g	40%
Polyunsaturated Fat	5g	29%
Cholesterol	40mg	13%
Sodium	236mg	10%
Fiber	3g	12%
Sugar	3g	6%