Rosemary Mashed Potatoes

mashed potatoes with rosemary and garlic.

5 from 2 votes

These Rosemary Mashed Potatoes are fluffy, rich, creamy, and full of flavor; you won’t be able to stop eating them. They are easy to make and a crowd favorite for any time of the year.

Prep Time10

Cook Time15

Total Time25

Course: sides

Cuisine: New American-Inspired

Diet: Vegetarian

Servings: servings

Calories: 89.57kcal

Author: Tracey Gene

Ingredients

1 lb red potatoes cubed
3 garlic cloves peeled and left whole
1 tbsp rosemary fresh, and minced
pinch of salt and black pepper plus more to taste
3-4 tbsp salted butter
1/2-3/4 cup milk of choice whole milk or almond milk if vegan

Instructions

Prep the potatoes. Clean and peel the bad parts of the potatoes or leave the skins entirely on or off. Cut the potatoes into chunks, about an inch or so thick, and place potatoes in a large pot.
Peel garlic and toss them into the same pot, along with 1-2 rosemary twigs.
Boil the potatoes. Add cold water to the pot, so the water line sits about 1 inch above the potatoes. Add a pinch of salt to the water, and bring the water to a boil over high heat. Reduce heat to medium, and boil the potatoes for about 10-15 minutes until fork tender. Carefully drain out all of the water, reserving potatoes and garlic. Remove the rosemary twigs.
Mash the potatoes. Use a potato masher and mash potatoes to your desired consistency with 1/2 cup milk. Or, use a potato ricer and mash/rice potatoes over a large bowl.
Taste and season. Add milk or remaining milk, butter, and fresh, minced rosemary, and fold everything together with a wooden spoon or spatula until the potatoes have soaked up the liquid. Add a pinch of black pepper and salt to taste.
Enjoy. Serve potatoes warm, garnished with extra minced rosemary, black pepper, and butter, and enjoy!

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