Description
Creamy, fluffy mashed potatoes infused with fragrant rosemary and roasted garlic for a rich, savory side dish perfect for holidays or everyday dinners.
Ingredients
- 3 lbs Yukon Gold potatoes, peeled and cubed
- 1 head garlic, roasted
- 4 tbsp unsalted butter
- 1 cup heavy cream or half-and-half
- 1/4 cup sour cream (optional for extra creaminess)
- 1–2 tbsp fresh rosemary, finely chopped
- 1 tsp salt (plus more to taste)
- 1/2 tsp black pepper
- 2 tbsp olive oil (for roasting the garlic)
Instructions
- Preheat oven to 400°F (200°C). Slice off the top of the garlic head, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft and caramelized.
- Meanwhile, place potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 15–20 minutes or until fork-tender.
- Drain potatoes and return to the pot to steam off excess moisture.
- Squeeze the roasted garlic cloves from their skins and mash lightly.
- Warm the cream and butter in a small saucepan until melted.
- Mash potatoes with roasted garlic, then add warm cream mixture, sour cream (if using), rosemary, salt, and pepper.
- Stir until smooth and fluffy, adjusting seasoning as needed.
- Serve warm and garnish with extra rosemary or a pat of butter.
Notes
- Use Yukon Golds for the creamiest texture; russets also work well for a lighter mash.
- Warming the cream and butter prevents the potatoes from becoming gluey.
- Add cream gradually until you reach your desired consistency.
- For extra flavor, infuse the cream with rosemary by simmering it briefly before adding.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Side Dish
- Method: Boiling & Mashing
- Cuisine: American