Mashed potatoes are a constant in my kitchen, but this garlic rosemary version is my favorite for weeknights and gatherings alike. The combination of earthy rosemary and mellow roasted garlic brings a depth that’s both comforting and just a little unexpected.

I make these whenever I want a side that feels a bit more special without any extra fuss. The potatoes turn out creamy with just enough texture, and the aroma of garlic and rosemary fills the kitchen as they cook. I often serve them with roasted chicken or grilled vegetables, but they’re just as good on their own with a drizzle of olive oil.

What I love most is how adaptable this recipe is—easy enough for a quick dinner but impressive enough for a holiday table. The leftovers reheat beautifully, making them a reliable choice for meal prep too.

Quick Facts

Why You’ll Love It

These mashed potatoes stand out for their savory, aromatic flavor and creamy texture. They’re simple to make but feel elevated thanks to the infusion of fresh rosemary and garlic. Whether you’re serving a crowd or just want a cozy side, this recipe delivers every time.

• Rich, savory flavor from roasted garlic and rosemary
• Creamy texture with just a hint of rustic chunkiness
• Easy to make with everyday ingredients
• Pairs well with a wide range of mains
• Great for holidays or weeknight dinners

Ingredients

The ingredient list is short and straightforward, focusing on fresh potatoes, garlic, and rosemary. I prefer Yukon Gold for their buttery flavor, but russets work too. Whole milk and butter add richness, while salt and pepper round out the flavors.

• 2 1/2 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
• 5 cloves garlic, peeled
• 2 sprigs fresh rosemary
• 1/2 cup whole milk
• 4 tablespoons unsalted butter
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• Chopped fresh rosemary, for garnish (optional)

Step-by-Step Instructions

The process is straightforward: simmer the potatoes with garlic and rosemary, then mash everything together with warm milk and butter. I like to infuse the milk with a little more rosemary for extra flavor. Here’s how I do it step by step:

1. Place potatoes, garlic cloves, and rosemary sprigs in a large pot. Cover with cold water by about 1 inch and add 1 teaspoon salt.
2. Bring to a boil over high heat, then reduce to a simmer. Cook until potatoes are fork-tender, about 18–20 minutes.
3. While the potatoes cook, heat milk, butter, and olive oil in a small saucepan over low heat. Add a pinch of chopped rosemary if desired. Warm until butter melts; do not boil.
4. Drain potatoes and garlic well, discarding the rosemary sprigs. Return potatoes and garlic to the pot.
5. Pour in the warm milk mixture. Mash with a potato masher until creamy but still a bit rustic.
6. Season with remaining salt and pepper. Taste and adjust seasoning as needed.
7. Transfer to a serving bowl and garnish with more rosemary if you like. Serve hot.

Chef Tips

A few simple tips help guarantee smooth, flavorful mashed potatoes every time. I’ve learned these from plenty of trial and error, and they make a real difference.

• Start potatoes in cold water for even cooking.
• Warm the milk and butter before adding for better absorption.
• Don’t over-mash; stop when just creamy.
• Use fresh rosemary for best flavor.
• Taste and adjust salt at the end.

Substitutions

This recipe is flexible and can be adjusted to fit what you have on hand. Here are some easy swaps I’ve used with good results.

• Use russet potatoes instead of Yukon Gold.
• Swap whole milk for half-and-half or cream for richer potatoes.
• Use dried rosemary (1 teaspoon) if fresh isn’t available.
• Replace butter with olive oil for a dairy-free option.
• Try roasted garlic instead of simmered for a sweeter flavor.

Storage & Reheating

Mashed potatoes store well and can be reheated without losing their creamy texture. Here’s how I handle leftovers:

• Refrigerate in an airtight container for up to 3 days.
• Reheat gently on the stovetop or in the microwave, adding a splash of milk if needed.
• Stir well after reheating to restore creaminess.
• Freeze for up to 1 month; thaw overnight in the fridge before reheating.

Perfect Pairings

These mashed potatoes are versatile and pair well with a variety of dishes. Here are a few of my favorite combinations to round out the meal:

• Roast chicken or turkey
• Grilled steak or pork chops
• Sautéed green beans or asparagus
• A crisp Sauvignon Blanc or Pinot Noir

FAQs

Home cooks often have questions about mashed potatoes, so here are answers to a few common ones. These tips should help you get the best results every time.

Nutritional Note

These mashed potatoes are a hearty side dish, with moderate calories and fat per serving. Nutrition will vary based on milk and butter choices.