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.
Course Side Dish
Cuisine American
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
Servings 5servings
Calories 413kcal
Author Carmy
Equipment
potato masher
Ingredients
3lbspotatoesmix of russets and Yukon golds, peeled and cut into even chunks
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.