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Rosemary Garlic Mashed Potatoes

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Creamy Yukon Gold mashed potatoes infused with rosemary and garlic, making a perfect side dish that’s full of flavor.

Ingredients

Scale
  • 2 pounds Yukon gold potatoes, cut into 1-inch cubes
  • 3 cloves of garlic
  • 2 sprigs fresh rosemary
  • 4 tablespoons unsalted butter, softened
  • ½ cup heavy cream
  • ½ teaspoon kosher salt (plus 1 tablespoon for cooking potatoes)
  • ¼ teaspoon black pepper

Instructions

  1. Prepare the Potatoes: Place the cubed Yukon Gold potatoes into a large pot, cover with cold water, and add 1 tablespoon of salt.
  2. Boil the Potatoes: Bring the water to a boil over medium-high heat, then reduce the heat and simmer for about 15-20 minutes until fork-tender.
  3. Warm the Cream and Butter: In a small saucepan, combine the heavy cream and softened butter, warming over low heat (do not boil).
  4. Infuse with Garlic and Rosemary: Crush the garlic cloves slightly, add them with rosemary sprigs to the warm cream and butter, and steep for about 10 minutes.
  5. Drain and Mash Potatoes: Drain the cooked potatoes and return them to the pot. Mash until smooth and creamy.
  6. Combine Cream Mixture with Potatoes: Gradually pour the warm cream mixture into the mashed potatoes, stirring gently to combine.
  7. Season to Taste: Add remaining kosher salt and black pepper, adjusting seasoning to preference.
  8. Serve: Serve the mashed potatoes hot, garnished with additional rosemary or a pat of butter if desired.

Notes

Yukon Gold potatoes are best for a creamy texture. Customize seasoning or add toppings like cheese or herbs for extra flavor.

Nutrition

Find it online: https://hwepodcast.com/rosemary-garlic-mashed-potatoes-2/