Rosemary Garlic Mashed Potatoes
Creamy and buttery mashed potatoes infused with garlic and fresh rosemary, perfect for any meal.
Ingredients
Potatoes
- 2 pounds russet potatoes Can substitute with Yukon gold potatoes.
Flavorings
- 4 cloves garlic, minced For a richer flavor, consider roasting the garlic.
- ½ cup unsalted butter Can substitute with plant-based margarine for vegan option.
- ½ cup heavy cream Can substitute with coconut milk or non-dairy cream for vegan option.
- 2 tablespoons fresh rosemary, chopped Consider using other herbs like thyme or chives.
- Salt, to taste
- Black pepper, to taste
Instructions
Preparation
- Peel and cut the russet potatoes into evenly sized chunks.
- In a large pot, place the potato chunks and cover them with cold water. Add a pinch of salt. Bring to a boil over medium-high heat.
- Reduce the heat to a simmer. Cook for about 15-20 minutes until the potatoes are fork-tender.
- While the potatoes are cooking, melt the butter in a small skillet over medium heat. Sauté the minced garlic until fragrant, about 1-2 minutes.
- Drain the cooked potatoes well, and return them to the pot.
- Using a potato masher or ricer, mash the potatoes until they are smooth.
- Slowly stir in the heavy cream and the sautéed garlic with butter. Mix until well combined and creamy.
- Fold in the chopped rosemary and season with salt and black pepper to taste.
- Serve the mashed potatoes warm, garnished with additional rosemary if desired.
Notes
For perfect mashed potatoes, avoid over-mashing to maintain a fluffy texture. Store leftovers in an airtight container for up to three days, or freeze for two months. Reheat in the microwave or on the stovetop with a splash of milk or cream.