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Rosemary Garlic Mashed Potatoes Recipe
Ash Tyrrell

Rosemary Garlic Mashed Potatoes Recipe

I just made a big pot of rosemary garlic mashed potatoes, 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.
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Total Time 1 hour 25 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.

Notes

  • 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.