Garlic Rosemary Mashed Potatoes

5 from 3 votes

Enjoy the best garlic rosemary mashed potatoes recipe as a warm, comforting side dish, perfect for any occasion.

Prep Time20

Cook Time15

Course: Side Dish

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 305kcal

Author: Adina

Cook the potatoes: Peel, wash and cut the potatoes into evenly-sized cubes. Place them in a pot, cover them with cold water, bring to a boil, add salt, and cook the potatoes for 15-20 minutes until they’re fork-tender. Drain them, return them to the pot, and let them steam for about 2 minutes.
2 lbs potatoes
Rosemary infusion: While the potatoes are cooking, prepare the rosemary and garlic milk. Chop the rosemary leaves very finely and grate the garlic cloves.
2 sprigs fresh rosemary + 2 large garlic cloves
Heat the milk in a small saucepan. Turn off the heat and add rosemary and garlic. Let the mixture steep until the potatoes are ready. The longer you leave them steep, the stronger the flavor. If you prefer, you can strain the liquid before adding it to the mash, but I never do; I love the bursts or rosemary flavor.
1 cup whole milk
Mash the potatoes until they reach the creamy and smooth consistency you prefer. Don’t overdo it, or the mash will turn gluey.
Pour the infused milk over the potatoes, and add butter and cream cheese or sour cream. Stir to combine, and add nutmeg, salt, and pepper to taste.
2 tablespoons butter + 3 tablespoons cream cheese + a few gratings of nutmeg + fine sea salt and ground black pepper

Potatoes: Yukon Gold or Russet (Idaho) potatoes. These varieties work well for making creamy mashed potatoes.
Butter: Salted or unsalted; adjust the salt accordingly.
Sour cream instead of cream cheese also works.