Roasted Garlic And Rosemary Mashed Potatoes

Roasted Garlic and Rosemary Mashed Potatoes are full of flavor and super creamy! A perfect recipe for a weekend meal or a holiday feast.

Roasted Garlic And Rosemary Mashed Potatoes

I could eat potatoes made any which way. Fried, boiled, roasted, scalloped or mashed. Potatoes are just one of those ingredients that is always great!

My boys love when I make mashed potatoes. I typically make them the classic way with a little butter, milk, salt and pepper. They are super fluffy, creamy and purely enjoyable!

Every now and then I like to amp up the classic version and add in some roasted garlic and rosemary. The two work so well together.

I like the taste of rosemary, but I actually hate eating it. The woodiness of this herb never is chopped fine enough and isn’t very easy to digest. The trick is to steep the rosemary in the milk. This can be done at the same time the potatoes are boiling. Once it’s done infusing the milk, you discard the rosemary and it leaves all of it’s robust flavor behind.

Be sure to give these other recipes a try!

Roasted Garlic and Rosemary Mashed Potatoes Recipe

Roasted Garlic and Rosemary Mashed Potatoes

Amy Williams mynameissnickerdoodle.com
Super silky and fluffy mashed potatoes that are full of flavor, butter and cream!  
5 from 1 vote
Print Pin
Course: Side Dish
Cuisine: American
Keyword: mashed potatoes, potato, Recipe, Side Dish
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 10 servings

Ingredients

  • 6-8 Medium Russet Potatoes, Peeled and Cubed
  • 1/2 Cup Butter, Cubed
  • 1 Cup Milk
  • 3 Sprigs Fresh Rosemary
  • 1 tsp Kosher Salt
  • 1/4 tsp Freshly Cracked Pepper

Instructions

  • In a large pot place cubed potatoes and fill with water to about 2 inches above potatoes.
  • Bring to a boil over medium high heat and cook for about 15-18 minutes or until potatoes are just tender.
  • While the potatoes are boiling, pour the milk into a small pot and add rosemary sprigs.
  • Over medium heat bring the milk to a low boil (to avoid scalding) and reduce heat to a simmer.  As it simmers, the rosemary will infuse the milk.
  •  Drain potatoes and place into a mixing bowl.
  • Add in cubed butter, chopped roasted garlic, salt and pepper.
  • Start mixing on medium speed and slowly add in milk until you reach desired consistency.  You may not need to use all of the milk until the potatoes are smooth and creamy.
  • Serve.

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