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Rosemary Garlic Mashed Potatoes

Bowl of rosemary garlic mashed potatoes topped with melted butter and fresh herbs.

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Creamy, rich, and infused with roasted garlic and rosemary, these mashed potatoes are the perfect holiday side dish to serve with turkey, roast beef, or vegetarian mains. Easy to make ahead, packed with flavor, and always a crowd-pleaser.

Ingredients

Scale
  • 1 head fresh garlic
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt (for garlic)
  • 3 pounds Russet potatoes, peeled and halved
  • Cold water to cover potatoes
  • 1 tablespoon chicken bouillon base (or substitute with broth)
  • 8 tablespoons (1 stick) unsalted butter
  • 2 sprigs fresh rosemary (plus 1/2 teaspoon chopped for garnish)
  • 1 1/2 cups heavy cream
  • Kosher salt and freshly cracked black pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Slice the top off a garlic head, drizzle with olive oil, sprinkle with salt, wrap in foil, and roast for 45 minutes.
  2. Once cooled, squeeze out the roasted garlic cloves. Mash half and leave the rest whole.
  3. Peel and halve potatoes, place in a large pot with cold water and chicken bouillon base. Boil until fork-tender (20–30 minutes), then drain.
  4. In a saucepan, melt butter with rosemary sprigs over low heat for 10–15 minutes. Add roasted garlic for infusion, then remove rosemary sprigs.
  5. Use a potato ricer or food mill to mash potatoes into a bowl or pot.
  6. Stir in most of the infused butter, the roasted garlic, and the heavy cream. Mix gently until smooth and creamy.
  7. Season with salt and pepper. Garnish with remaining butter and chopped rosemary. Serve warm.

Notes

  • Use Yukon Gold potatoes for a creamier texture if preferred.
  • To make ahead, refrigerate mashed potatoes in an airtight container for up to 2 days.
  • To reheat, stir in milk and warm on stovetop, oven, or microwave.
  • For dairy-free version, substitute butter and cream with plant-based alternatives.
  • Fresh rosemary is preferred, but 1/2 tsp dried rosemary can be used.

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