Rosemary Garlic Mashed Potatoes
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 20 mins
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Servings
10 servings
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Calories
272 kcal
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Course
Main Course
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Cuisine
American
Rosemary Garlic Mashed Potatoes
Description
This recipe features russet potatoes mashed with roasted garlic and fresh rosemary for a fragrant, savory side. The garlic is roasted whole after trimming the top, drizzled with olive oil and salt, softened and sweetened by roasting for 45 minutes. Half the garlic cloves are mashed into the potatoes to provide depth.
The potatoes are peeled and boiled in water with chicken bouillon base, then mashed with butter, heavy cream, and finely minced rosemary leaves. Black pepper and salt season the mash to taste, creating a rich, creamy texture with an herbal dimension from rosemary. The cooking method and ingredients result in a comfort food classic elevated by fresh herbs and roasted garlic flavor.
These mashed potatoes pair well with roasted meats and vegetable sides. They can be made ahead and stored refrigerated for a few days. Reheating in the oven or stovetop is possible using milk or cream to restore creamy texture without over-thinning. The recipe allows substitution of fresh herbs and ingredients for customization.
Ingredients
Roasted Garlic
- 1 garlic head, fresh
- 1 tbsp olive oil
- 1/4 tsp kosher salt
Garlic Rosemary Mashed Potatoes
- water cold
- 1 tbsp chicken bouillon base
- 3 pounds russet potato washed
- 8 tbsp butter 1 stick
- 2 rosemary sprigs, fresh
- 1 1/2 cups heavy cream
- salt to taste, kosher salt and freshly cracked
- black pepper to taste, kosher salt and freshly cracked
- 1/2 tsp rosemary finely minced, fresh leaves
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.
Notes
- Prepare mashed potatoes up to two days in advance; store in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 300°F with added milk or cream, covered, for about 20 minutes, or on the stovetop over medium heat with frequent stirring and additional butter and seasoning as needed.
- Freeze portions by scooping onto a baking sheet lined with parchment, freeze solid, then transfer to freezer bags for up to six months.
- For a tangier flavor, swap heavy cream with sour cream, Greek yogurt, or crème fraîche.
- Dried rosemary can be used if fresh is unavailable, but flavor is strong so add cautiously.
- Fresh sage or thyme may substitute rosemary for variation.
- Infusing cream and butter with rosemary and garlic prior to mixing boosts flavor.
- If no chicken bouillon base is on hand, salted water can be used for boiling potatoes.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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