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Rosemary Garlic Mashed Potatoes

Rosemary garlic mashed potatoes with creamy heavy cream and a rosemary-garlic butter swirl. The butter cooks garlic and rosemary sprigs until crisp, then the crispy rosemary gets crumbled on top for a fragrant finish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb Yukon gold potatoes Peeled and cubed.
Boiling water
  • 1 tbsp salt Add to the boiling water.
Rosemary garlic butter
  • 0.5 cup unsalted butter Melt over medium-low heat.
  • 4 garlic Minced.
  • 2 fresh rosemary Sprigs; cook in the butter until crisp.
Cream base
  • 1 cup heavy cream Warmed through in the rosemary butter.
Seasoning
  • 1 tsp salt For the mash.
  • 0.25 tsp black pepper For the mash.

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Boil the potatoes
  1. Bring a Dutch oven of salted water to a boil, then add the peeled and cubed Yukon gold potatoes. Boil for 15-18 minutes, until the potatoes are tender and easily pierced.
Make rosemary garlic butter
  1. Melt the unsalted butter in a cast iron skillet over medium-low heat, then add the minced garlic and the rosemary sprigs. Cook for 3 minutes, until the rosemary is crisp.
  2. Remove the rosemary sprigs and set them aside, then add the heavy cream to the butter. Warm through for 1-2 minutes, until the mixture is hot and smooth.
Mash and season
  1. Drain the potatoes thoroughly, then mash until smooth. Keep mashing until no lumps remain.
  2. Stir in the rosemary garlic cream, then season with salt and black pepper. Mix until evenly colored and creamy.
Finish and serve
  1. Crumble the crispy rosemary sprigs over the top of the mashed potatoes. Serve right away for the best texture.

Notes

Pro tip: mash while the potatoes are still hot so the heavy cream blends in silky-smooth. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently with a splash of cream or milk until creamy. Freezing is not recommended for best texture. Dietary swap: use half-and-half instead of heavy cream for a lighter mash (texture will be slightly less rich).