Description
These Rosemary Garlic Mashed Potatoes are a comforting and flavorful side dish featuring creamy mashed russet potatoes infused with fragrant garlic and fresh rosemary. Perfectly buttery and smooth, they’re an ideal accompaniment for a cozy family dinner or holiday feast.
Ingredients
Scale
Potatoes
- 3 pounds russet potatoes, peeled and cut into chunks
Garlic Rosemary Butter Mixture
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 2 teaspoons fresh rosemary, finely chopped
- 1 cup half-and-half
Seasoning
- Salt and pepper to taste
- Optional: extra rosemary for garnish
Instructions
- Prepare Potatoes: Place the peeled and chunked potatoes in a large pot and cover with cold water. Add a pinch of salt to the water to help season the potatoes during cooking.
- Cook Potatoes: Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender and easily pierced.
- Make Garlic Rosemary Butter: While the potatoes cook, melt the butter in a small saucepan over medium heat. Add the minced garlic and finely chopped rosemary, and sauté gently for about 2 minutes until the garlic becomes fragrant but not browned.
- Add Half-and-Half: Pour the half-and-half into the saucepan with the garlic and rosemary mixture. Warm gently without bringing to a boil, allowing the flavors to blend and the mixture to become creamy.
- Drain Potatoes: Once cooked, drain the potatoes well and return them to the pot or transfer to a large bowl for mashing.
- Mash Potatoes: Use a potato masher or hand mixer to mash the potatoes to your desired smooth and creamy consistency.
- Combine with Butter Mixture: Gradually pour in the warm garlic-rosemary butter and half-and-half mixture, mixing thoroughly until the potatoes are smooth, creamy, and evenly flavored.
- Season to Taste: Season the mashed potatoes with salt and pepper according to your preference. If desired, adjust the consistency by adding a little more half-and-half to achieve perfect creaminess.
- Serve and Garnish: Transfer the mashed potatoes to a serving dish and garnish with extra fresh rosemary for a fragrant and attractive presentation.
Notes
- Use russet potatoes for the best texture and creaminess.
- Be careful not to overcook the garlic to avoid bitterness; gently sauté until fragrant.
- You can substitute half-and-half with whole milk or cream for richer mashed potatoes.
- For a dairy-free version, use plant-based butter and milk alternatives.
- These mashed potatoes can be prepared ahead and reheated gently with a splash of milk to restore creaminess.
