Rosemary garlic mashed potatoes are a comfort food that has a fancy touch of aromatic rosemary. These mashed potatoes are a family favorite!
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Staples for our family are meals that use ingredients that come straight from the garden. When they combine multiple ingredients from our long term food storage pantry and fresh ingredients it is a total win. This recipe was born out of the love for rosemary bread and always having homegrown potatoes sitting in the pantry.
Rosemary is an extremely easy herb to grow in our area, since it almost does better with a little neglect. It handles not having an abundance of water which makes it suitable for the busy gardener.
This is a family favorite because it is a little more special than a standard mashed potato but still just as versatile and comforting. It makes a great addition to any Thanksgiving or Christmas dinner. Check out the section below for ideas of what to serve these rosemary garlic mashed potatoes with!
Tools you’ll need to make rosemary garlic mashed potatoes
Ingredients you’ll need to make rosemary garlic mashed potatoes
- 2.5lbs russet potatoes
- 1/2 cup salted butter
- 1 Tbsp fresh rosemary, minced
- 4 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup whole milk
How to make rosemary garlic mashed potatoes
- Wash the potatoes under warm water, by scrubbing the skins. Especially if you plan to leave the skins on. I peel the skins if they are store-bought potatoes.
- Peel the potatoes, if desired, and cut each potato in half.
- Put the potatoes in a large pot.
- Fill a pot with water, enough to cover the potatoes.
- Bring the water to a boil and let the potatoes cook until a fork can easily pierce through them (about 20-25 minutes)
- Drain the potatoes in a colander.
- Add the potatoes back to the big pot and add the butter, rosemary garlic, salt, and pepper.
- Use a potato masher to mash the potatoes and all the ingredients together until the potatoes are mashed and the butter is melted. You may need to turn the heat back on low until the butter is melted.
- Add the milk and mash until all the large pieces of potatoes are mashed.
- Put the potatoes in a pretty serving tray before bringing to the table, and garnish with a sprig of rosemary.
Rosemary garlic mashed potatoes tips
- Melt the butter in the potatoes before adding the milk, this will help the butter melt faster.
- This recipe can be made with or without the skins. If you want less skins, just peel half of the potatoes.
- Let the potatoes sit in the colander to let most of the water drain off before returning to the pot.
- If you want a smoother mashed potatoes you can use a hand mixer to make sure there are no chunks of potatoes. We prefer a more rustic potato, so the potato masher works well.
- Make the potatoes ahead of time, to save time around the busy dinnertime hour.
Serving and Storing
Serve the potatoes while they’re still hot, drizzled with more melted butter, and garnished with strings of fresh rosemary if desired.You can serve these with anything you’d normally serve mashed potatoes with. They make the perfect side for any dinner like lamb goulash.
Store any leftovers in an airtight container in the fridge for 2-3 days. Make sure the potatoes have cooled completely before closing the container with a lid.
To warm the mashed potatoes back up, transfer them to a skillet or a sauce pan and add a splash of milk and some butter to make sure they don’t stick. Heat them up gently while stirring often until heated through.
Variations of garlic rosemary mashed potatoes
- Add red pepper flakes or cayenne pepper for a little spice
- Add parmesan cheese
- Drizzle with olive oil before serving
- Substitute other herbs like chives, basil, sage, thyme, etc.
- Use garlic powder if you don’t have fresh garlic available.
What to serve garlic rosemary mashed potatoes with
- Roast Chicken
- Steak
- Lamb goulash
- Meatloaf
- Slow cooked beef roast
- Leg of lamb
- BBQ meatballs
- Fried Chicken
- Pulled Pork
- Salmon
Commonly asked questions
How do I make garlic rosemary mashed potatoes?
- Wash the potatoes under warm water.
- Peel the potatoes.
- Boil and let the potatoes cook until a fork.
- Drain the potatoes in a colander.
- Add the butter, rosemary garlic, milk, salt, and pepper.
- Use a potato masher to mash the potatoes and all the ingredients together.
- Put the potatoes in a pretty serving tray, and garnish with a sprig of rosemary.
Can I use any other herb besides rosemary?
Yes. Other herbs that would be great in garlic mashed potatoes are chives, thyme, sage or even a combination of those herbs.
Can I freeze the potatoes?
Yes. Freeze them in a freeze bag. Defrost in the fridge overnight and heat up on the stove. Make sure you add a good amount of butter and milk to the potatoes so that they’re creamy after defrosting.
Can I freeze dry mashed potatoes?
Yes! Mashed potatoes freeze dry beautifully. Freeze dried mashed potatoes are like homemade instant mashed potatoes. Just add water to serve.
What makes mashed potatoes better?
Choose higher starch potatoes like Russets or Yukon Golds for the fluffiest, smoothest and most flavor-packed mash. Russet varieties mash up light and fluffy, while yellow-fleshed potatoes like Yukon Gold have a naturally buttery flavor and creamy, dense consistency.
Can I substitute dried rosemary?
Yes. Dried rosemary will be less strong, but it make a good substitute for these potatoes. Rub the dry rosemary between your fingers before adding to release the flavor.
Related articles:
Rosemary Parmesan Bread + Free Printable
The Ultimate Guide to Garlic Harvest Time
Rosemary Garlic Mashed Potatoes
Rosemary garlic mashed potatoes are a comfort food that has a fancy touch of aromatic rosemary. These mashed potatoes are a family favorite!
Ingredients
- 2.5lbs russet potatoes
- 1/2 cup salted butter
- 1 Tbsp fresh rosemary, minced
- 4 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup whole milk
Instructions
- Wash the potatoes under warm water, by scrubbing the skins. Especially if you plan to leave the skins on. I peel the skins if they are store-bought potatoes.
Peel the potatoes, if desired, and cut each potato in half. - Put the potatoes in a large pot.
- Fill a pot with water, enough to cover the potatoes.
- Bring the water to a boil and let the potatoes cook until a fork can easily pierce through them (about 20-25 minutes)
- Drain the potatoes in a colander.
Add the potatoes back to the big pot and add the butter, rosemary garlic, salt, and pepper. - Use a potato masher to mash the potatoes and all the ingredients together until the potatoes are mashed and the butter is melted. You may need to turn the heat back on low until the butter is melted.
- Add the milk and mash until all the large pieces of potatoes are mashed.
- Put the potatoes in a pretty serving tray before bringing to the table, and garnish with a sprig of rosemary.
Notes
- Melt the butter in the potatoes before adding the milk, this will help the butter melt faster.
This recipe can be made with or without the skins. If you want less skins, just peel half of the potatoes. - Let the potatoes sit in the colander to let most of the water drain off before returning to the pot.
- If you want a smoother mashed potatoes you can use a hand mixer to make sure there are no chunks of potatoes. We prefer a more rustic potato, so the potato masher works well.
- Make the potatoes ahead of time, to save time around the busy dinnertime hour.
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