Creamy, fluffy, and full of flavor, this Rosemary Mashed Potatoes recipe is a delicious way to add flavor to plain mashed potatoes. The perfect side dish for the holidays or on a weeknight, this creamy rosemary-infused mashed potatoes is mouthwateringly delicious.

I love mashed potatoes. And by love, I mean I can sit down and eat a whole pot of mashed potatoes and call it a day. So, I’m always playing around with different methods of making mashed potatoes. Lately, I’ve been obsessed with rosemary, so infusing rosemary into mashed potatoes was my obvious next step!

A bowl of rosemary mashed potatoes with a knob of butter, chives, and rosemary on top.

Why You’ll Love This Recipe

It goes with everything! There isn’t a meal where I don’t think mashed potatoes will make even better.
It’s pretty easy to make. While infusing the cream with rosemary seems like a ton of work, you don’t really have to do much. It just steeps as you cook the potatoes!
It’s an easy way to upgrade plain mashed potatoes! It’s one of my new favorite ways of enjoying mashed potatoes now.

Ingredients You’ll Need

Ingredients needed to make rosemary mashed potatoes.

potatoes — use your favorite potatoes! I like to use a mixture of starchy russet potatoes and creamy Yukon gold potatoes for the best texture.
salt — boiling the potatoes in salted water adds flavor. Don’t skim on the salt here!
heavy cream — heavy cream will make for the creamiest mashed potatoes. While you can use half and half, I recommend sticking to heavy cream.
garlic — there isn’t anything that can’t benefit from the addition of garlic.
rosemary — you can add more or less based on how strong you want the rosemary flavor to come through, but there’s no such thing as too much flavor for this mashed potatoes recipe.
butter — I use unsalted to keep the mash potatoes from tasting too salty. However, you can use salted butter if you want an extra hint of salt.
garnish — I garnished the mashed potatoes with some chives and extra rosemary sprigs, but that’s optional.

How to Make Rosemary Mashed Potatoes

Set of two photos showing rosemary and garlic added to heavy cream to infuse and potatoes in a pot of water.

Add the heavy cream, garlic, and rosemary to a small saucepan. Heat over medium heat until the edge starts to bubble. Turn the heat off and allow the ingredients to steep for 20 minutes.
Bring a pot of salted water with the potatoes to a boil. Simmer, covered, until the potatoes are fork tender.

Set of two photos showing butter added to the mashed potatoes and mixed with herb infused cream.

Drain the potatoes and add them to a large bowl. Mash with a potato masher (or a potato ricer) until it has reached your desired consistency.
Strain the steeped heavy cream or simply remove the rosemary and garlic.
Add the butter and half of the rosemary garlic-infused heavy cream to the mashed potatoes.
Stir until well combined. Slowly add more heavy cream until the mashed potatoes as reached your desired consistency. Add salt if desired.

Recipe Tips and Notes

I add around 1-2 tablespoons of salt to the water.
You will probably not use all of the heavy cream. I usually keep the cream in the fridge for when I reheat the mashed potatoes on the stovetop, and the cream helps loosen it up.
Make sure to boil the potatoes in cold water from the start, and not add potatoes to the boiled water. This ensures the potatoes cook evenly.
I usually let my potatoes sit in a colander for a couple of minutes to ensure they are fully drained and dry before I mash them. This will help keep the mashed potatoes from being watery.

A bowl of rosemary mashed potatoes with butter, chives, and rosemary.

Make Ahead Tips

Make Ahead: once cooled, store the rosemary mashed potatoes in an airtight container for up to 4 days in the fridge.
Reheat: reheat the mashed potatoes in the microwave or on the stovetop. You can add a few splashes of cream into the saucepan as you stir when reheating to help loosen it up.

Recipe Variations

Some variations of this recipe I’ve loved are:

stirring in shredded cheese.
skipping the garlic in the heavy cream and instead adding roasted garlic to the mashed potatoes.
stir in some crispy bacon bits.
use the instant pot to cook the potatoes.
stir in a few tablespoons of room temperature cream cheese for a thicker mashed potato recipe.

Serving Suggestions

Mashed potatoes go with everything! Here are some delicious recipes you may want to make alongside the mashed potatoes:

Rosemary Mashed Potatoes

5 from 1 vote

Print Rate

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: servings

Ingredients

3 lbs potatoes, mix of russets and Yukon golds, peeled and cut into even chunks
¾-1 cup heavy cream
2-3 cloves garlic
3-4 sprigs rosemary
4 tbsp unsalted butter
salt, to taste
chives, optional

Equipment

potato masher

Instructions

Add the heavy cream, garlic, and rosemary to a small saucepan. Heat over medium heat until the edge starts to bubble. Turn the heat off and allow the ingredients to steep for 20 minutes. Strain or remove the rosemary/garlic when done and set the heavy cream aside for later.
Bring a pot of salted water with the potatoes to a boil. Simmer, covered, until the potatoes are fork tender.
Drain the potatoes and add them to a large bowl. Mash with a potato masher (or a potato ricer) until it has reached your desired consistency.
Add the butter and half of the rosemary garlic-infused heavy cream to the mashed potatoes.
Stir until well combined. Slowly add more heavy cream until the mashed potatoes as reached your desired consistency. Add salt if desired.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Author: Carmy

Course: Side Dish

Cuisine: American

Nutrition Disclaimer

More Side Dishes to Try

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