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    You are here: Home / Recipes / Sides / Rosemary Mashed Potatoes

    Rosemary Mashed Potatoes

    Posted: Oct 7, 2022 Last Modified: Oct 6, 2022 by Carmy · This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Jump to Recipe - Print Recipe

    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:

    • Instant Pot Turkey and Gravy
    • Instant Pot Whole Chicken
    • Air Fryer Whole Chicken
    • Baked Turkey Thighs
    • Baked Chicken Quarters
    • Slow Cooker Whole Chicken
    • Slow Cooker Turkey Breast
    A bowl of rosemary mashed potatoes with a knob of butter, chives, and rosemary on top.

    Rosemary Mashed Potatoes

    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.
    5 from 1 vote
    Print Rate
    Prep Time: 20 mins
    Cook Time: 10 mins
    Total Time: 30 mins
    Servings: 5 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

    Calories: 413kcal | Carbohydrates: 49g | Protein: 7g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 64mg | Sodium: 27mg | Potassium: 1188mg | Fiber: 6g | Sugar: 3g | Vitamin A: 812IU | Vitamin C: 54mg | Calcium: 62mg | Iron: 2mg
    Author: Carmy
    Course: Side Dish
    Cuisine: American

    More Side Dishes to Try

    • Roasted Asparagus
    • Seasoned Spinach
    • Rosemary Roasted Potatoes
    • Sourdough, Sausage, and Sage Stuffing
    • Brioche Stuffing with Rosemary and Sausage
    • Maple Brussels Sprouts
    • Roasted Brussels Sprouts and Carrots
    • Instant Pot Baked Potatoes

    Other places to connect with me
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    Email: [email protected]

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    Carmy is a healthy-ish living blogger based in Ontario. Here, you can find healthy-ish meal prep recipes, Instant Pot recipes, and lightened up family favourites! Follow along as she shares what she learns along the way!

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