Rosemary Garlic Mashed Potatoes Recipe | Creamy & Flavorful Side

I just made a big pot of rosemary garlic mashed potatoes recipe, and I can’t wait to tell you about it. I love how the garlic simmers gently into the cream, and the rosemary adds a subtle woodsy aroma that lifts the whole dish. Every scoop felt like comfort in a bowl, and I found myself tasting bits while cooking just to make sure it was perfect.

You’ll see how this version balances richness and flavor without overpowering the humble potato — just like The Best Creamiest Baked Mashed Potatoes Recipe that inspired me to take mashed potatoes to the next level. Let me walk you through how I make it—and how you can too.

Ingredients

Here are the ingredients I used, with measurements and little tips from my testing:

3 lb peeled potatoes (a mix of Russet + Yukon Gold) — the Russet gives fluffiness, the Yukon Gold adds creaminess
4 cups chicken stock (or broth) — simmering potatoes in stock gives extra depth; you may substitute salted water
1 cup heavy cream — helps produce a rich, velvety texture
2 sprigs fresh rosemary (whole) — infuses aromatic flavor during simmering
4–5 cloves garlic, peeled (whole) — roasting/steeping whole helps mellow harsh raw garlic bite
10 tbsp (≈ 1¼ cups + 2 tbsp) salted butter, melted — butter rounds out richness
Salt, to taste
Ground white pepper (or black pepper), to taste

Note: Serves about 6–8 people

Variations

If you want to adapt the recipe, here are some ideas:

Dairy-free / vegan: Use plant-based cream (e.g. cashew cream, oat cream) and vegan butter or olive oil.
Lighter version: Replace half the heavy cream with low-fat milk or a milk + Greek yogurt blend.
Extra flavor add-ins: Stir in grated Parmesan (freshly grated is best) or a touch of roasted garlic paste.
Herb twist: Replace or pair rosemary with fresh thyme or chives for subtly different notes.
Garlic intensity: Use more garlic cloves (6–8) or roast the garlic ahead of time to deepen flavor even more.

Cooking Time

Here’s how long things take (my experience):

Prep Time: 5 minutes
Cooking Time: 20 minutes (for potatoes) + 1 hour (cream + garlic steep)
Total Time: 1 hour 25 minutes

Equipment You Need

Large pot — to boil the potatoes
Small saucepan — to simmer cream, garlic, and rosemary
Potato masher — for mashing out lumps
Stand mixer or electric mixer (optional) — for a slightly whipped finish
Strainer / colander — to drain potatoes
Measuring cups and spoons — for accuracy

How to Make Rosemary Garlic Mashed Potatoes

Steep the Cream with Garlic & Rosemary

I begin by placing heavy cream, whole garlic cloves, and rosemary sprigs into a small saucepan. I gently bring it to a simmer and then lower the heat. I let it steep slowly for about an hour so the garlic softens and aromatics infuse the cream.

Cook the Potatoes

While the cream is infusing, I peel and cube the potatoes, then put them in a large pot with chicken stock (or salted water). I bring it up to a boil and cook until they’re easily pierced with a fork—around 15–20 minutes depending on the size of chunks.

Mash & Combine

After draining, I return the potatoes to the pot (on low heat to evaporate excess moisture). I discard the rosemary sprigs, then pour in the infused cream and melted butter. I mash gently until the lumps are gone. Finally, I transfer to a bowl or mixer and whip for about a minute, then season with salt and white pepper to taste.

Additional Tips for Making this Recipe Better

From my own cooking trials, here are some tweaks I’ve grown to love:

Don’t over-whip your potatoes — I learned that overbeating makes them gummy or waxy.
Let the potatoes dry a bit after draining — I leave them in the pot over low heat for just a minute to let excess water evaporate.
Taste before seasoning — because the stock and butter already add salt, I add salt gradually.
Use fresh ingredients — fresh rosemary and real butter make a noticeable difference for me.
Serve immediately — mashed potatoes tend to firm up if left too long, so I try to serve while still warm and fluffy.

If you enjoy dishes that combine creamy texture with crispy toppings, you might also love trying the Mashed Potato Casserole with Crispy Chicken Recipe — it’s another comforting twist on classic potatoes that pairs perfectly with this one.

How to Serve Rosemary Garlic Mashed Potatoes

When it’s ready, I scoop the mashed potatoes into a shallow bowl or a wide serving dish. I top with a small knob of butter in the center so it melts pleasingly across the surface. For garnish, I like to sprinkle a few finely chopped fresh parsley leaves or a tiny bit of minced rosemary (just a pinch) for visual contrast.

You can also swirl the top with the back of a spoon to create texture and hold small pools of melted butter. This dish pairs beautifully alongside roasted meats, grilled chicken, or simply with steamed vegetables.

Nutritional Information

Here’s an approximate breakdown per serving (based on 6–8 servings):

Calories: ~ 320–350 kcal
Protein: ~ 4–5 g
Carbohydrates: ~ 30–35 g
Fat: ~ 20–22 g

Make Ahead and Storage

Storage

I store any leftover mashed potatoes in an airtight container in the refrigerator. They usually stay good for 3–4 days.

Freezing

I portion into freezer-safe containers or heavy freezer bags and freeze for up to 1–2 months. I flatten the bag so it thaws evenly.

Reheating / Restoring

To reheat, I thaw (if frozen), warm gently over low heat, stirring in a bit of milk or cream to loosen. If they’ve thickened, I add a splash of warm liquid (milk, broth) and stir until silky again.

Why You’ll Love This Recipe

Here are some of the top reasons I fell for this version:

Deep, layered flavor — the garlic and rosemary-infused cream gives a rich, well-rounded taste.
Luxuriously creamy texture — the combination of mashing plus a light whip delivers smooth, pillowy potatoes.
Comfort food with a twist — it still feels like classic mashed potatoes, but elevated by herbs and garlic.
Flexible / adaptable — easy to make dairy-free, lighter, or boost flavor with extras.
Great for entertaining or weeknight dinners — simple in method but feels special on the table.

Ash Tyrrell