Garlic rosemary mashed potatoes are one of my favorite side dishes because they are easy to make and full of flavor. If you’re a fan of garlic and rosemary, give this recipe a try. I promise you’ll love it!
Garlic Rosemary Mashed Potatoes Ingredients
2 pounds yukon gold potatoes, peeled and quartered
5 tbsp butter (unsalted)
3/4 cup whole milk
4 cloves of garlic (minced)
1 tsp fresh rosemary leaves (chopped)
salt and pepper
How to make Garlic Rosemary Mashed Potatoes
Step 1. Boil Potatoes
Place the cut quartered potatoes into a large pot and fill with water until it covers the potatoes by about an inch. Boil the potatoes for about 15 minutes until they are soft. You can check them with a fork to see if they are done. If you pierce them with a fork and the potato falls off they are finished cooking. Once they are finished cooking drain the potatoes and set them aside.
Step 2. Melt Butter
On medium heat, melt the butter in the same pot that you cooked the potatoes in.
Step 3. Add Garlic and Rosemary
After the butter has fully melted, add the minced garlic and chopped rosemary to the butter and continue to cook for about 3 minutes. Pour the butter mixture into a separate dish and set aside.
Step 4. Mash Potatoes
Remove the pot from heat. Add the cooked potatoes back into the pan and then use a potato masher to mash the potatoes. Add in the milk slowly while you are mashing until you’ve reached the desired consistency. If you like your mashed potatoes creamier, you can use a blender to achieve a creamier consistency.
Step 5. Add Butter Mixture
Pour the butter mixture into the mashed potatoes and stir until well combined. Add salt and pepper to taste. That’s it, the garlic rosemary mashed potatoes are done! You can either serve them right out of the pot or transfer them into a serving dish.
Garlic Rosemary Mashed Potatoes
- 2 lbs yukon gold potatoes (peeled and quartered)
- 5 tbsp unsalted butter
- 3/4 cup whole milk
- 4 cloves garlic (minced)
- 1 tsp fresh rosemary (chopped)
- salt and pepper
Boil the potatoes in a large pot for about 15 minutes or until they are soft. Once they are fully cooked, drain the potatoes and set them aside.
On medium heat, melt the butter.
Once the butter is fully melted, add the minced garlic and chopped rosemary to the melted butter and continue to cook on medium heat for about 3 minutes. Then pour the butter mixture into a separate dish and set aside.
Add the drained potatoes back into the pot and mash them while slowly adding milk.
Pour the butter, garlic and rosemary mixture into the mashed potatoes and stir until well combined. Add salt and pepper to taste.
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