BEST ROSEMARY GARLIC MASHED POTATOES

I’ll never forget the Thanksgiving when my aunt accidentally set the kitchen timer for three hours instead of thirty minutes, resulting in what we affectionately called “potato soup” – but even that culinary mishap couldn’t diminish my love for mashed potatoes, especially when they’re infused with fragrant herbs. Today, we’re ditching the timer mishaps and diving headfirst into creating the most incredible Rosemary Garlic Mashed Potatoes you’ve ever tasted. Get ready for fluffy, flavorful perfection that will elevate any meal!

The Secret to the BEST Rosemary Garlic Mashed Potatoes

Alright, let’s be real. Mashed potatoes seem simple, but there’s a whole world of difference between mediocre and magnificent. I’m going to let you in on the secrets that will transform your potatoes from “meh” to “WOW!” These Rosemary Garlic Mashed Potatoes are guaranteed to be the star of your dinner table.

Choosing the Right Potatoes: The Foundation of Flavor

The type of potato you choose is crucial. Think of it as building a house – you wouldn’t use flimsy materials for the foundation, would you? The same applies here.

• Yukon Golds: My absolute favorite! They have a naturally buttery flavor and creamy texture that makes them ideal for mashing. They’re forgiving and don’t easily become gluey.
• Russets: These are higher in starch, which can lead to fluffier mashed potatoes, but they also absorb more liquid. You need to be careful not to overwork them, or they can become gummy. If using russets, consider mixing them with Yukon Golds for the best of both worlds.
• Red Potatoes: These have a waxy texture and are best if you want a slightly firmer mashed potato with more “bite.” They don’t absorb as much liquid as other potatoes, so they’re less likely to become gluey.

For these Rosemary Garlic Mashed Potatoes, I highly recommend Yukon Golds. They’ll give you that perfect balance of flavor and texture.

Ingredients You’ll Need: A Symphony of Flavors

Here’s what you’ll need to create your masterpiece:

• 2 pounds Yukon Gold potatoes, peeled and quartered (or your potato of choice)
• 4 cloves garlic, minced (fresh is best!)
• 4 tablespoons butter (unsalted, so you can control the saltiness)
• 1/2 cup milk or cream (whole milk or heavy cream will give you the richest flavor)
• 1/4 cup fresh rosemary, finely chopped (dried rosemary can be used, but fresh is preferred – use about 1 tablespoon dried)
• Salt and freshly ground black pepper, to taste (don’t be shy!)
• Optional: 2 tablespoons sour cream or cream cheese (for extra richness and tang)

Step-by-Step Instructions: Let’s Get Mashing!

Okay, here’s the roadmap to deliciousness. Follow these steps, and you’ll be enjoying creamy, flavorful Rosemary Garlic Mashed Potatoes in no time.

1. Boil the Potatoes: Place the quartered potatoes in a large pot and cover them with cold water. Add a generous pinch of salt. Bring to a boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender. This is *crucial*. You want them soft enough to mash easily, but not falling apart.
2. Infuse the Garlic: While the potatoes are boiling, melt the butter in a small saucepan over medium-low heat. Add the minced garlic and cook for 1-2 minutes, or until fragrant. Be careful not to burn the garlic, as it will become bitter. This is where all the magic happens! The infused butter will add such a depth of flavor to the mashed potatoes.
3. Drain and Dry: Once the potatoes are fork-tender, drain them thoroughly in a colander. Return the potatoes to the pot and place it back on the burner over low heat for 1-2 minutes to dry out any excess moisture. This step is often overlooked, but it’s essential for preventing watery mashed potatoes.
4. Mash the Potatoes: Use a potato masher or a ricer to mash the potatoes until smooth. A ricer will give you the smoothest, most lump-free mashed potatoes. If you prefer a chunkier texture, a potato masher is perfectly fine. Avoid using a food processor or blender, as they can overwork the potatoes and make them gluey.
5. Add the Flavor: Pour the garlic-infused butter over the mashed potatoes. Add the milk or cream, rosemary, salt, and pepper. Stir until everything is well combined and the mashed potatoes are creamy and smooth. If using sour cream or cream cheese, stir it in at this point.
6. Taste and Adjust: Give the mashed potatoes a taste and adjust the seasonings as needed. You might want to add more salt, pepper, rosemary, or even a little bit of garlic powder. Don’t be afraid to experiment and make them your own!
7. Serve and Enjoy: Serve the Rosemary Garlic Mashed Potatoes immediately while they’re hot and creamy. Garnish with a sprig of fresh rosemary, if desired.

Tips and Tricks for Perfect Mashed Potatoes Every Time

Here are a few extra tips and tricks to ensure your Rosemary Garlic Mashed Potatoes are always a hit:

• Warm the Milk or Cream: Heating the milk or cream before adding it to the mashed potatoes will help them stay warm and prevent them from becoming cold and lumpy.
• Don’t Overmix: Overmixing the mashed potatoes can release too much starch and make them gluey. Mix just until everything is combined.
• Use a Potato Ricer: If you want the smoothest mashed potatoes possible, invest in a potato ricer. It’s a game-changer!
• Add a Touch of Nutmeg: A pinch of nutmeg can add a warm, subtle flavor to your mashed potatoes.
• Keep Them Warm: If you’re not serving the mashed potatoes immediately, keep them warm in a slow cooker on the “warm” setting or in a heat-proof bowl set over a pot of simmering water.

Variations and Add-Ins: Customize Your Mash

The beauty of mashed potatoes is that they’re a blank canvas! Here are a few ideas for variations and add-ins to customize your Rosemary Garlic Mashed Potatoes:

• Cheese: Add shredded cheddar cheese, Parmesan cheese, or Gruyere cheese for cheesy goodness.
• Bacon: Cooked and crumbled bacon adds a salty, smoky flavor.
• Caramelized Onions: Sweet and savory caramelized onions are a delicious addition.
• Roasted Garlic: Instead of minced garlic, use roasted garlic for a sweeter, mellower flavor.
• Different Herbs: Experiment with other herbs like thyme, sage, or chives.

Serving Suggestions: What to Pair with Your Potatoes

Rosemary Garlic Mashed Potatoes are incredibly versatile and pair well with a variety of dishes. Here are a few of my favorite serving suggestions:

• Roasted Chicken or Turkey: The perfect side dish for a classic roast dinner.
• Steak or Pork Chops: The creamy potatoes complement the rich flavor of the meat.
• Sausage and Gravy: A comforting and hearty meal.
• Vegetarian Dishes: Serve alongside roasted vegetables, lentil soup, or a hearty salad.

If you’re looking for other fantastic potato dishes, you might enjoy these Stuffed Mashed Potato Nests for a fun appetizer or side. And if you’re in the mood for something cheesy, you can never go wrong with this Scalloped Potatoes Recipe. For those who love roasted potatoes, these Parmesan Roasted Potatoes are an absolute must-try, they are crispy on the outside and fluffy on the inside. Then there’s the ultimate comfort food dish, Twice Baked Potato Casserole, a crowd-pleasing masterpiece. For an even cheesier twist, consider this Cheesy Scalloped Potatoes. Lastly, for a fancy touch, try these Duchess Potatoes Recipe.

Troubleshooting: Common Mashed Potato Problems (and How to Fix Them!)

Even the most experienced cooks can encounter problems with mashed potatoes. Here’s how to troubleshoot some common issues:

• Gluey Mashed Potatoes: You’ve probably overmixed them. Unfortunately, there’s no real fix once they’re gluey. Next time, be careful not to overwork them.
• Watery Mashed Potatoes: You didn’t drain the potatoes thoroughly enough or you added too much liquid. Try cooking the mashed potatoes over low heat for a few minutes to evaporate some of the excess moisture.
• Lumpy Mashed Potatoes: You didn’t cook the potatoes long enough, or you didn’t mash them thoroughly enough. If you have a few small lumps, you can try stirring in a little more liquid to smooth them out.
• Bland Mashed Potatoes: You didn’t add enough salt or other seasonings. Taste and adjust the seasonings until you’re happy with the flavor.

Make Ahead: Prepare for a Stress-Free Meal

Want to get ahead of the game? You can prepare the Rosemary Garlic Mashed Potatoes up to 24 hours in advance. Simply follow the recipe as directed, then transfer the mashed potatoes to a heat-proof bowl, cover tightly with plastic wrap, and refrigerate. When you’re ready to serve, reheat the mashed potatoes in a slow cooker on the “warm” setting or in a heat-proof bowl set over a pot of simmering water. You may need to add a splash of milk or cream to rehydrate them slightly.

Storage and Reheating: Keeping the Deliciousness Alive

Leftover Rosemary Garlic Mashed Potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave them in 30-second intervals, stirring in between, until heated through. You can also reheat them in a saucepan over low heat, adding a splash of milk or cream to prevent them from drying out.

Final Thoughts: Your Journey to Potato Perfection

There you have it – everything you need to create the most amazing Rosemary Garlic Mashed Potatoes. Remember, cooking is all about experimentation and having fun. Don’t be afraid to try new things and put your own spin on this classic dish. And most importantly, enjoy the process! You’ve got this!

Best Rosemary Garlic Mashed Potatoes

These Rosemary Garlic Mashed Potatoes are guaranteed to be the star of your dinner table. Made with Yukon Gold potatoes, fresh rosemary, and garlic-infused butter, this recipe delivers fluffy, flavorful perfection that will elevate any meal. Perfect as a side dish for any occasion.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6

Course: Side Dish

Cuisine: American

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds Yukon Gold potatoes, peeled and quartered
• 4 cloves garlic, minced
• 4 tablespoons unsalted butter
• 1/2 cup whole milk or heavy cream
• 1/4 cup fresh rosemary, finely chopped
• Salt and freshly ground black pepper, to taste
• 2 tablespoons sour cream or cream cheese optional

Equipment

• Large pot
• Colander
• Small saucepan
• Potato masher or ricer
• Measuring cups and spoons
• Mixing bowl
• Spatula

Method

 

1. Place the quartered potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender.
2. While the potatoes are boiling, melt the butter in a small saucepan over medium-low heat. Add the minced garlic and cook for 1-2 minutes, or until fragrant. Be careful not to burn the garlic.
3. Once the potatoes are fork-tender, drain them thoroughly in a colander. Return the potatoes to the pot and place it back on the burner over low heat for 1-2 minutes to dry out any excess moisture.
4. Use a potato masher or a ricer to mash the potatoes until smooth. Avoid using a food processor or blender.
5. Pour the garlic-infused butter over the mashed potatoes. Add the milk or cream, rosemary, salt, and pepper. Stir until everything is well combined and the mashed potatoes are creamy and smooth. If using sour cream or cream cheese, stir it in at this point.
6. Taste and adjust the seasonings as needed.
7. Serve immediately while hot and creamy. Garnish with a sprig of fresh rosemary, if desired.

Notes

For the best results, use Yukon Gold potatoes. Warm the milk or cream before adding it to the mashed potatoes to help them stay warm and prevent them from becoming cold and lumpy. Don’t overmix the mashed potatoes, as this can release too much starch and make them gluey. Mashed potatoes can be prepared up to 24 hours in advance. Simply follow the recipe as directed, then transfer the mashed potatoes to a heat-proof bowl, cover tightly with plastic wrap, and refrigerate. When you’re ready to serve, reheat the mashed potatoes in a slow cooker on the ‘warm’ setting or in a heat-proof bowl set over a pot of simmering water. You may need to add a splash of milk or cream to rehydrate them slightly. Leftover mashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days.