Rosemary Garlic Mashed Potatoes

If you want to upgrade your mashed potato game while keeping it simple and absolutely delicious… I got you. These yellow potatoes cook with garlic and rosemary, so the flavors are cooked into the potatoes and not just added at the end with the milk. It is wonderful. These mashed potatoes are flavorful through and through, but it is not overpowering. It is the perfect side dish for any meal.

Are you ready? Let’s get started.

INGREDIENTS:

1 Lb. Yellow Potatoes
1 Sprig of Rosemary
4 Cloves Garlic – whole and peeled
Water
Salt and pepper
4 Tbsp. Butter – soft/room temperature
1/3 C. Heavy cream – room temperature

DIRECTIONS:

1. Wash the potatoes well and cut into cubes, about 1-inch thick. Place the potatoes in a large saucepan.
2. Add the peeled garlic, 1 tbsp salt, and rosemary sprig. Fill with water to cover the potatoes by about 1 to 2 inches.
3. Place on the stove and turn the heat to medium. Bring to a boil and cook for 10 to 12 minutes or until the potatoes are just tender. You can check with a fork or a knife. If you stick the fork or knife into the potato and it comes out smoothly, then it is done.
4. Drain the potatoes and place them back in the pot. Remove the rosemary, pull the leaves from the sprig, and place the leaves of the rosemary back into the potatoes. Discard the rosemary stem. Cover loosely with a lint-free towel. This absorbs some of the steam so the potatoes aren’t mushy and become fluffy. You can do the same with paper towels. Just place a few under the lid and let it sit for about 2 to 3 minutes.
5. Remove the towel or paper towels. Using a fork or potato masher, mash the potatoes until mostly smooth.
6. Add the butter and cream and continue to mash until desired consistency. These potatoes are thick, creamy, but also fluffy.
7. When you get the desired consistency, taste them and adjust the salt and pepper to taste. Spoon into a serving dish and top with fresh rosemary or parsley. This is optional, of course. I typically just add a pat of butter on top. It is simple but looks pretty.

NOTES:

• Do not cook the potatoes until they are falling apart and mushy. This creates watery mashed potatoes. We want fluffy and creamy mashed potatoes. When you check them with a fork or knife, and the fork or knife goes in and out smoothly, then the potatoes are done. Remove from the heat and drain immediately.
• You don’t have to place the lint-free towel or paper towels on top if you don’t want to. You can place it back on the hot eye of the stove and let it sit for 2 to 3 minutes for the steam to escape and not make the potatoes watery.
• I like to cook the potatoes with the garlic and rosemary instead of heating the milk and letting them steep in the milk for 10 minutes. This is easier, and it flavors the potatoes from the inside instead of just slightly flavoring them at the end.
• Removing the rosemary from the stem and placeing them back into the potatoes adds to the flavor. Plus, it looks pretty when serving. The pretty specks of the rosemary throughout are not only pretty but also add flavor.
• I keep this simple and homestyle by just adding a simple pat of butter on top after I spoon it into my serving platter. It is a simple statement but looks pretty on your dinner table.