Description
Elevate your side dish with these creamy and flavorful Rosemary Garlic Mashed Potatoes. Featuring roasted garlic and fresh rosemary, they’re a comforting classic with a sophisticated twist.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, peeled and quartered (about 4 medium)
- 1 head of garlic
- 2 tablespoons olive oil
- 1 cup whole milk, warmed
- 4 tablespoons unsalted butter, softened
- 2 tablespoons fresh rosemary, finely chopped
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- 1. Preheat your oven to 400°F (200°C). Cut off the top quarter of the head of garlic, drizzle with a teaspoon of olive oil, wrap in foil, and roast for 30-40 minutes until soft.
- 2. Place peeled, quartered potatoes in a pot, cover with cold water, add salt, and boil until fork-tender (15-20 minutes).
- 3. Drain potatoes thoroughly and return to the dry, warm pot.
- 4. Squeeze roasted garlic cloves from their skins into the pot with the potatoes.
- 5. Add softened butter and chopped rosemary.
- 6. Mash potatoes with a masher or ricer until mostly smooth, avoiding over-mashing.
- 7. Gradually add warmed milk while continuing to mash/stir until desired creamy consistency is reached.
- 8. Season generously with salt and freshly ground black pepper. Taste and adjust.
- 9. Serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop with a splash of milk or in the microwave, stirring occasionally.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Boiling, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 6g