Rosemary Mashed Potatoes Recipe
User Reviews
5
Rosemary Mashed Potatoes Recipe
Description
This Rosemary Mashed Potatoes recipe uses peeled Yukon gold potatoes boiled until tender. The potatoes are mashed to a creamy yet slightly textured consistency. The flavor is enriched by heating milk and butter together and then infusing them with fresh rosemary and garlic, allowing the earthy herbal aroma to permeate the mash.
The result is a smooth, well-seasoned mashed potato dish where the rosemary adds a distinctive pine-like fragrance and the garlic contributes subtle savory depth. Ground white or black pepper and kosher salt balance the richness.
These mashed potatoes work well as a side dish to roasted meats or poultry, pairing their creamy texture and herbal notes with a variety of main courses.
Practical advice includes making the mashed potatoes no more than a day before serving for best flavor, storing leftovers in an airtight container in the refrigerator for 2-3 days, and reheating gently to maintain texture. For a stronger garlic flavor, roasted garlic can be used. Options to double the recipe and tips on preferred mashing tools are also provided.
Ingredients
- 2 pounds potato peeled and cut into chunks, Yukon gold variety
- 1 tablespoon salt
- ½ cup milk or almond milk, whole
- 6 tablespoons butter plus more as garnish if preferred, unsalted
- 2 rosemary plus more as garnish, sprigs, fresh
- 3 cloves garlic peeled and minced
- ½ teaspoon kosher salt
- ¼ teaspoon ground white pepper or black pepper
Instructions
- Boil the potatoes: Fill a medium saucepan with cold water and add the cubed potatoes making sure that they are fully submerged. Stir in the salt and bring it to a boil on medium-high heat. Cover and 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
- For stronger garlic flavor, substitute minced garlic with roasted garlic or garlic powder.
- Make mashed potatoes no more than a day ahead; store in an airtight container in the fridge for 2-3 days.
- Reheat gently in a low oven (300°F) for 10-15 minutes, stirring occasionally for even heating.
- Freeze leftovers in airtight containers for up to one month; thaw overnight in the fridge before reheating.
- Use a potato masher, food mill, potato ricer, or hand mixer to achieve desired creamy, smooth texture; avoid food processors to prevent gummy texture.
- Adjust seasoning before serving, adding more salt or pepper as needed.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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