To make these garlic rosemary mashed potatoes, gather Yukon Gold potatoes, salt, whole milk (or your milk of choice), unsalted butter, fresh rosemary, fresh garlic cloves, kosher salt, and ground white pepper or black pepper.
Potatoes: I prefer Yukon Gold potatoes for this recipe because they’re buttery and easy to cook, but red potatoes would also work if you can’t find Yukon Golds. You can also substitute russet potatoes in a pinch. Milk: The whole milk in this recipe yields a smooth texture and lots of creamy goodness, but you can also substitute half and half or even heavy cream for a rich flavor and extra creaminess. Non-dairy milks like almond milk or oat milk would also do the trick. Butter: While this recipe requires a lot of dairy, don’t stray away if you’re a vegan or lactose-intolerant! Simply substitute your favorite brand of vegan butter for a non-dairy alternative. Garlic: If you love a kick of garlic flavor and want to take these mashed potatoes to the next level, you can use roasted garlic in this recipe. Simply follow my recipe for Roasted Garlic (using heads of garlic), or make Air Fryer Roasted Garlic if you’re in a rush. In a pinch, you can also use garlic powder instead. No fresh rosemary, no problem: To me, the addition of fresh rosemary makes it taste and smell like Christmas, but if you cannot get your hands on fresh rosemary, you can use dried rosemary (1 teaspoon should be sufficient). However, please be aware that the rosemary flavor will be less potent.
Make ahead & reheat: I recommend making these potatoes no more than a day in advance. To store, let the potatoes cool to room temperature, place them in an oven-safe dish (to make for easy reheating), cover it with stretch film, and place it in the fridge. Reheat in a low-heat oven for about 15 minutes, making sure to stir a few times for even reheating. If you’re making this recipe for a holiday dinner, pop them in the oven after your turkey or ham comes out to take advantage of an already-warm oven. Store: The best way to store your garlic and rosemary mashed potatoes is in an airtight container in the fridge for up to 2-3 days. Freeze: If you made too much or want your potatoes to last longer than a few days, you can store them in the freezer. Make the potatoes, let them cool completely, and store them in an airtight freezer bag or a freezer-safe container for up to one month.
Chicken: Elevate a simple chicken dish by adding mashed potatoes with rosemary for a restaurant-quality meal. The creaminess of the potatoes pairs so well with my Greek Yogurt Chicken recipe, Chicken Breast Fricassee, and Cornish Game Hens (which is why it is one of my favorite Cornish Hen Side Dishes). Beef: Potatoes and beef are a classic combo! Make my Brown Gravy Recipe and drizzle it over mashed potatoes for a next-level side dish. Or, serve it with a good old steak dinner, Pressure Cooker Roast, Beer Braised Beef Short Ribs, or for an international flair, try serving my Kofte Recipe over a generous bed of mashed potatoes. Turkey: Would a Thanksgiving table be complete without turkey and mashed potatoes? I think not. Serve this rosemary mashed potato recipe with my Healthy Turkey Meatloaf for a year-round dinner, or serve them during the holidays alongside Turkey Tenderloin, Turkey Legs, or Air Fried Turkey Drumsticks. Vegetarian: If you’d like your vegetarian meal to be a bit more hearty and filling, don’t be afraid to throw some potatoes on the plate. Some of my favorite vegetarian recipes are Vegan Stuffed Eggplant and Cauliflower Coconut Curry.
Fresh rosemary: The fresh, earthy flavor notes of the rosemary blend so well with the garlic and butter in this recipe. Just keep in mind that the longer the rosemary “steeps” in the butter and milk, the stronger the flavor. Because of this, I don’t recommend letting the rosemary steep overnight. I found that the sweet spot is only 10-15 minutes. Salted water: Always make sure to salt your water when boiling potatoes, as it seasons the potatoes and contributes to a creamy texture. I recommend adding 1-2 tablespoons of salt to the water when boiling. Consistency/texture: My favorite tool to use for mashed potatoes is a potato masher, but a food mill, potato ricer, or hand mixer would also work well to achieve a creamy, smooth texture. I recommend sticking to handheld tools and avoiding tools like food processors or blenders, as they result in a gummy texture. Double the recipe: If you’re serving this recipe for a holiday dinner or a large crowd, feel free to double the recipe as many times as you need. You can even make a little extra for those who may want a second helping (who wouldn’t?). Taste for seasoning: Mashed potatoes aren’t nearly as good when they’re bland, so make sure to taste for seasoning before serving. Feel free to add in some extra salt or ground pepper to enhance the flavors of the dish.
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