The first time I made these Best Rosemary Garlic Mashed Potatoes, it was purely by accident – and what a happy accident it turned out to be! My herb garden was overflowing with rosemary that season (seriously, the stuff grows like weeds when you’re not looking), and I thought, “Why not toss some into my standard mashed potatoes?” The moment that rosemary hit the warm, buttery potatoes mingling with roasted garlic, my kitchen smelled like a cozy holiday dinner no matter what month it was. My husband took one bite and declared it his new favorite version – high praise from a man who thinks my regular mashed potatoes are perfect already.
What makes this recipe special is how something so simple can taste so elegant. The rosemary adds this woodsy, aromatic note that pairs perfectly with the sweet mellow garlic. I’ve been developing recipes for years, and this combo reminds me why I love cooking – when ordinary ingredients transform into something extraordinary with just a little creativity. These mashed potatoes have since become my go-to for both Thanksgiving feasts and lazy Sunday suppers. Whether you’re dressing up a holiday table or just craving some serious comfort food, this recipe delivers creamy perfection with an herby twist that’ll make everyone ask for seconds.
Why You’ll Love These Best Rosemary Garlic Mashed Potatoes
Let me tell you – these aren’t your average mashed potatoes. From the first creamy bite to the irresistible aroma filling your kitchen, this recipe has everything you want in a comforting side dish:
- Creamy dreamy texture: The slow-cooked garlic oil melts into the potatoes, creating the smoothest mash you’ll ever taste (good luck not eating it straight from the pot!)
- Aromatic magic: That fresh rosemary and roasted garlic combo? Pure kitchen alchemy – woodsy, slightly floral, and savory all at once
- Holiday hero: It dresses up beautifully for Thanksgiving but tastes just as good with Tuesday night meatloaf
- Easy elegance: No fancy techniques needed – just simple ingredients transformed into something special
Trust me, once you try these Best Rosemary Garlic Mashed Potatoes, you’ll understand why my family begs me to make them year-round.
Ingredients for Best Rosemary Garlic Mashed Potatoes
Here’s everything you’ll need to make these dreamy, herb-infused mashed potatoes. I like to gather all my ingredients before starting – it makes the whole process feel like a relaxing kitchen dance rather than a chaotic scramble!
- 800g potatoes (about 4 medium), peeled and cubed – Yukon Gold are my favorite for their buttery texture
- 200ml olive oil – this seems like a lot, but trust me, it’s key for the garlic confit
- 2 cloves garlic, peeled – they’ll get so sweet and mellow as they cook
- 1 tablespoon butter – because butter makes everything better
- 100ml semi-skimmed milk, warmed – cold milk will make your potatoes gummy
- 1 teaspoon fresh rosemary, finely chopped – the star of the show!
- ½ teaspoon salt – plus more to taste
- ¼ teaspoon pepper – freshly cracked if you’ve got it
- ⅛ teaspoon nutmeg – just a whisper for warmth
If you end up with extra mashed potatoes (unlikely, but it happens!), try my cheesy mashed potato puffs for a delicious way to use leftovers.
How to Make Best Rosemary Garlic Mashed Potatoes
Okay, let’s get cooking! Making these rosemary garlic mashed potatoes is easier than you might think – just follow these simple steps and you’ll have creamy, aromatic perfection:
- Start with the garlic: Place peeled garlic cloves in a small saucepan with olive oil. Bring it to a gentle simmer over medium heat, then reduce the heat to low and let those cloves swim happily for 15 minutes. This slow cooking transforms harsh raw garlic into sweet, mellow gold.
- Prep your potatoes: While the garlic does its magic, peel and cube your potatoes into 1-inch pieces. Uniform size means they’ll cook evenly – no crunchy surprises!
- Cook potatoes: Toss those potato cubes into a large saucepan and cover with cold water. Bring to a boil over medium-high heat, then reduce to a simmer. They’ll be perfectly tender in 10-15 minutes (poke with a fork to check).
- Drain thoroughly: This is crucial – soggy potatoes make gluey mash. Drain them well in a colander, then return to the warm saucepan to evaporate any last droplets.
- Herb prep: While the potatoes cook, strip those rosemary needles from their stems and chop finely. Mash your now-soft garlic cloves too.
- The magic merge: Add the garlic-infused oil (yes, all that flavorful goodness!), butter, rosemary, and mashed garlic to the potatoes. Mash everything together lovingly – I like mine with some texture, but go smooth if you prefer.
- Cream it up: Gradually add warmed milk while mashing until you reach cloud-like perfection. Season with salt, pepper, and that whisper of nutmeg.
For more garlicky inspiration, check out Simply Recipes’ take on garlic mashed potatoes – though I’m partial to my rosemary-kissed version!
Tips for Perfect Texture
Want foolproof creamy potatoes every time? Here are my secrets: First, always warm your milk before adding – cold milk makes the starches seize up. Second, mash right after draining – hot potatoes absorb flavors better. And if you’re feeling fancy, pass them through a ricer first for ultra-smooth texture (though I love rustic hand-mashed charm).
Serving Suggestions for Best Rosemary Garlic Mashed Potatoes
These rosemary garlic mashed potatoes deserve star treatment at your table. They’re perfect alongside a juicy roast turkey (hello, Thanksgiving!) or a peppery seared steak for date night at home. For an extra pretty presentation, I love garnishing with a few fresh rosemary sprigs, a crack of black pepper, and even a cheeky drizzle of that golden garlic oil left in the pan. The flavors play beautifully with roasted chicken, glazed ham, or my personal favorite – piled high next to buttery green beans for the ultimate comfort food plate.
Storage and Reheating
These Best Rosemary Garlic Mashed potatoes keep beautifully in the fridge for 3-4 days – just pop them in an airtight container. When ready to reheat, add a splash of milk (I use about a tablespoon per cup) and warm gently over low heat, stirring often. You could microwave them in short bursts too, but slow and steady on the stove prevents that gluey texture. One quick tip – I don’t recommend freezing them. The texture changes (they get watery when thawed), and you’d lose all that lovely rosemary-garlic magic that makes these special.
Frequently Asked Questions
Can I use dried rosemary instead of fresh?
While fresh rosemary gives the best flavor, dried works in a pinch! Use about 1/3 the amount (so ⅓ teaspoon dried herbs for every teaspoon fresh). Crush it between your fingers first to wake up those oils. Just know the flavor won’t be quite as vibrant – I always keep a little rosemary plant by my kitchen window for emergencies!
Help! My potatoes turned out lumpy. What can I do?
Don’t panic – we’ve all been there! Pop your potatoes back over low heat with a splash of warm milk and keep mashing. Pro tip: Pressing them through a fine mesh sieve or ricer works miracles for stubborn lumps. Honestly though? A few potato chunks never hurt anyone – I call it “rustic charm”!
Can I make these mashed potatoes ahead?
You can, but day-of prep gives you the creamiest results. If you must prep early, cook and mash everything except the milk. Store cooled potatoes covered tightly in the fridge. Right before serving, gently reheat with warmed milk – you’ll lose bit of freshness, but they’ll still taste amazing!
Nutritional Information
Just a quick note about the nutritional side of these Best Rosemary Garlic Mashed Potatoes – while I’m all about celebrating good food, I’m not a dietitian! The exact nutrition will always depend on your specific ingredients (like how much butter you sneak in there – no judgment from me!). What I can tell you is that potatoes pack vitamin C and potassium naturally, and that olive oil and fresh rosemary bring their own health benefits to the party. However you slice it (or mash it), this recipe is meant to be savored as part of a balanced, happy eating lifestyle!
Best Rosemary Garlic Mashed Potatoes
Equipment
- small saucepan
- large saucepan
- Colander
Ingredients
- 800 g potatoes (4 medium)
- 200 ml olive oil
- 1 tablespoon butter
- 100 ml semi-skimmed milk
- 1 teaspoon fresh rosemary chopped
- 2 cloves garlic
- ½ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon nutmeg
Instructions
- Peel the garlic cloves and place in a small saucepan with the oil.
- Bring the oil to a simmer over medium heat, then lower the heat and cook the garlic for 15 minutes.
- Peel the potatoes and cut them into cubes around 1 centimetre or half an inch.
- Place the potatoes in a large saucepan and cover with water. Add the lid and cook over medium-high heat for 10 to 15 minutes until tender.
- Drain the potatoes in a colander, then return to the saucepan to keep warm.
- Take the rosemary needles off the stem and chop finely. Mash the garlic with a knife.
- Add the garlic confit, butter, and rosemary to the potatoes.
- Mash the potatoes thoroughly, adding the milk as needed.
- Season the potatoes to taste and grate in some nutmeg for extra flavour.
- Serve immediately.