Potatoes are a classic, crowd-pleasing side dish that everyone looks forward to enjoying during the holidays and throughout the year. Plus, they’re super versatile and are guaranteed to be delicious in all forms. Some of my favorite potato recipes for the holidays include my Layered Mashed Potato Casserole, these Mashed Sweet Potatoes, and my Muffin Tin Potatoes.
Ingredients
There’s nothing better during the holiday season than a no-fuss, yet delicious, side dish that requires a few simple ingredients. In fact, you likely already have the ingredients on hand.
To make these garlic rosemary mashed potatoes, gather Yukon Gold potatoes, salt, whole milk (or your milk of choice), unsalted butter, fresh rosemary, fresh garlic cloves, kosher salt, and ground white pepper or black pepper.
Substitutions
Our fridges and pantries seem to be extra full this time of year, so feel free to make ingredient substitutions to use what you have on hand or to accommodate dietary restrictions. After all, potatoes mixed with lots of butter and rosemary are bound to be good no matter how you make them!
- Potatoes: I prefer Yukon Gold potatoes for this recipe because they’re buttery and easy to cook, but red potatoes would also work if you can’t find Yukon Golds. You can also substitute russet potatoes in a pinch.
- Milk: The whole milk in this recipe yields a smooth texture and lots of creamy goodness, but you can also substitute half and half or even heavy cream for a rich flavor and extra creaminess. Non-dairy milks like almond milk or oat milk would also do the trick.
- Butter: While this recipe requires a lot of dairy, don’t stray away if you’re a vegan or lactose-intolerant! Simply substitute your favorite brand of vegan butter for a non-dairy alternative.
- Garlic: If you love a kick of garlic flavor and want to take these mashed potatoes to the next level, you can use roasted garlic in this recipe. Simply follow my recipe for Roasted Garlic (using heads of garlic), or make Air Fryer Roasted Garlic if you’re in a rush. In a pinch, you can also use garlic powder instead.
- No fresh rosemary, no problem: To me, the addition of fresh rosemary makes it taste and smell like Christmas, but if you cannot get your hands on fresh rosemary, you can use dried rosemary (1 teaspoon should be sufficient). However, please be aware that the rosemary flavor will be less potent.
How to Make This Recipe?
These rosemary garlic mashed potatoes are a life-saving side dish, especially during the holidays, because you can whip them up in no time. They require little effort for a big reward! Here’s how to make them:
- Boil the potatoes: Add the cubed and peeled potatoes to a medium saucepan and cover with cold water. Bring to a boil over medium-high heat and add the salt. Cook potatoes for about 15-20 minutes or until fork tender. Drain and place potatoes back in the pot. Set aside.
- Melt the butter: Add the milk and butter to a small saucepan. Cook over medium heat until the butter is melted (no need to bring it to a boil). Turn off the heat, add the rosemary sprigs and garlic, and let it sit for about 10-15 minutes. Keep in mind that the rosemary flavor gets stronger as it steeps.
- Mash the potatoes: While the rosemary is steeping, use a potato masher or a food mill to mash the potatoes until creamy and smooth (or your desired consistency).
- Add the milk mixture: Remove the sprigs of rosemary from the milk and melted butter mixture and pour it over the mashed potatoes. Stir until well combined.
- Season: Season the potatoes with salt and pepper, taste, and add another pinch of salt or more ground pepper if needed.
- Serve: Transfer the potatoes to a large bowl, top with chopped rosemary, and serve.
How to Make Ahead, Store, & Freeze?
If your holiday schedule (or schedule in general) is a bit hectic, you can make this dish ahead of time to relieve some stress on busy days. Simply store it in the fridge until you’re ready to serve, and pop it in the oven to reheat. Here are some tips:
- Make ahead & reheat: I recommend making these potatoes no more than a day in advance. To store, let the potatoes cool to room temperature, place them in an oven-safe dish (to make for easy reheating), cover it with stretch film, and place it in the fridge. Reheat in a low-heat oven for about 15 minutes, making sure to stir a few times for even reheating. If you’re making this recipe for a holiday dinner, pop them in the oven after your turkey or ham comes out to take advantage of an already-warm oven.
- Store: The best way to store your garlic and rosemary mashed potatoes is in an airtight container in the fridge for up to 2-3 days.
- Freeze: If you made too much or want your potatoes to last longer than a few days, you can store them in the freezer. Make the potatoes, let them cool completely, and store them in an airtight freezer bag or a freezer-safe container for up to one month.
What to Serve It With
Mashed potatoes provide a buttery flavor and richness that pairs beautifully with a variety of main dishes. Serve them with your favorite protein for a hearty, satisfying meal, or pair them with a vegetarian main for a touch of comfort and creaminess. Here are some suggestions:
- Chicken: Elevate a simple chicken dish by adding mashed potatoes with rosemary for a restaurant-quality meal. The creaminess of the potatoes pairs so well with my Greek Yogurt Chicken recipe, Chicken Breast Fricassee, and Cornish Game Hens (which is why it is one of my favorite Cornish Hen Side Dishes).
- Beef: Potatoes and beef are a classic combo! Make my Brown Gravy Recipe and drizzle it over mashed potatoes for a next-level side dish. Or, serve it with a good old steak dinner, Pressure Cooker Roast, Beer Braised Beef Short Ribs, or for an international flair, try serving my Kofte Recipe over a generous bed of mashed potatoes.
- Turkey: Would a Thanksgiving table be complete without turkey and mashed potatoes? I think not. Serve this rosemary mashed potato recipe with my Healthy Turkey Meatloaf for a year-round dinner, or serve them during the holidays alongside Turkey Tenderloin, Turkey Legs, or Air Fried Turkey Drumsticks.
- Vegetarian: If you’d like your vegetarian meal to be a bit more hearty and filling, don’t be afraid to throw some potatoes on the plate. Some of my favorite vegetarian recipes are Vegan Stuffed Eggplant and Cauliflower Coconut Curry.
Expert Tips
Do you want to know how to make your mashed potatoes taste as if they came from a 5-star restaurant? Below, I compiled a few expert tips that make all the difference when it comes to elevating the flavor and texture of your recipe.
- Fresh rosemary: The fresh, earthy flavor notes of the rosemary blend so well with the garlic and butter in this recipe. Just keep in mind that the longer the rosemary “steeps” in the butter and milk, the stronger the flavor. Because of this, I don’t recommend letting the rosemary steep overnight. I found that the sweet spot is only 10-15 minutes.
- Salted water: Always make sure to salt your water when boiling potatoes, as it seasons the potatoes and contributes to a creamy texture. I recommend adding 1-2 tablespoons of salt to the water when boiling.
- Consistency/texture: My favorite tool to use for mashed potatoes is a potato masher, but a food mill, potato ricer, or hand mixer would also work well to achieve a creamy, smooth texture. I recommend sticking to handheld tools and avoiding tools like food processors or blenders, as they result in a gummy texture.
- Double the recipe: If you’re serving this recipe for a holiday dinner or a large crowd, feel free to double the recipe as many times as you need. You can even make a little extra for those who may want a second helping (who wouldn’t?).
- Taste for seasoning: Mashed potatoes aren’t nearly as good when they’re bland, so make sure to taste for seasoning before serving. Feel free to add in some extra salt or ground pepper to enhance the flavors of the dish.
FAQs
Rosemary is a great pairing with mashed potatoes, especially with the addition of lots of butter and garlic for a ton of flavor. Let the rosemary steep for a few minutes on the stove in a mixture of butter, milk, and garlic to let its earthy flavors infuse into the mixture.
As a rule of thumb, use half a pound of potatoes per person, which is equivalent to one medium potato.
Peeling potatoes is optional, especially if you are using Yukon Gold potatoes, as their skin is very thin. However, if you decide not to peel, be sure to scrub it very well using a vegetable brush.
Other Potato Recipes You Might Like
Potatoes are a perfect side dish for a simple, easy, and delicious pairing to virtually any recipe. Browse the links below for some inspiration:
If you try this Rosemary Mashed Potatoes recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
Rosemary Mashed Potatoes Recipe
Ingredients
- 2 pounds Yukon gold potatoes, peeled and cut into chunks
- 1 tablespoon salt
- ½ cup whole milk, or almond milk
- 6 tablespoons unsalted butter, plus more as garnish if preferred
- 2 sprigs fresh rosemary, plus more as garnish
- 3 cloves garlic*, peeled and minced
- ½ teaspoon Kosher salt
- ¼ teaspoon ground white pepper or black pepper
Instructions
- Boil the potatoes: Fill a medium saucepan with cold water and add the cubed potatoes making sure that they are fully submerged. Stir in the salt and bring it to a boil on medium-high heat. Cover and cook the potatoes until tender, 15-20 minutes. You can check doneness by inserting a sharp knife into a potato. If it comes in and out easily, it is ready to go. Drain potatoes, return to pot, and set them aside.
- Infuse the rosemary: Meanwhile, place milk and butter in a small saucepan over medium heat. Cook until butter is fully melted. You do not need to bring it to a boil. Turn the heat off, add in sprigs of rosemary and minced garlic and let it steep while you are mashing the potatoes. I recommend letting it sit for 10-15 minutes. However, you can let it steep longer. Be aware that the longer it steeps, the stronger the flavors of rosemary will be.
- Mash the potatoes: Using a potato masher or a food mill (if you have one), mash the potatoes until they reach your desired consistency.
- Add the milk mixture: Remove the sprigs of rosemary from the milk mixture and pour the mixture over the mashed potatoes and mix until completely combined. At first, it will look like it has too much liquid, but it will thicken as it sits.
- Season: Season with salt and pepper. Taste for seasoning and add in if needed.
- Serve: Transfer onto a serving bowl, garnish with chopped rosemary and more butter if preferred. Serve.
Notes
- Garlic: If you love a kick of garlic flavor and want to take these mashed potatoes to the next level, you can use roasted garlic in this recipe. Simply follow my recipe for Roasted Garlic (using heads of garlic), or make Air Fryer Roasted Garlic if you’re in a rush. In a pinch, you can also use garlic powder instead.
- Make ahead & reheat: I recommend making these potatoes no more than a day in advance. To store, let the mashed potatoes cool to room temperature, place them in an oven-safe baking dish (to make for easy reheating), cover it with stretch film, and place it in the fridge. Reheat in a low-heat oven for about 15 minutes, making sure to stir a few times for even reheating. If you’re making this recipe for a holiday dinner, pop them in the oven after your turkey or ham comes out to take advantage of an already-warm oven.
- Store: The best way to store this dish is in an airtight container in the fridge for up to 2-3 days. You can reheat it in a low-heat (300 degrees F) oven for 10-15 minutes or until warmed thoroughly.
- Freeze: To freeze leftovers, let them cool completely and store them in an airtight freezer bag or a freezer-safe container for up to one month. Thaw it in the fridge overnight.
- Consistency/texture: My favorite tool to use for mashed potatoes is a potato masher, but a food mill, potato ricer, or hand mixer would also work well to achieve a creamy, smooth texture. I recommend sticking to handheld tools and avoiding tools like food processors or blenders, as they result in a gummy texture.
- Double the recipe: If you’re serving this recipe for a holiday dinner or a large crowd, feel free to double the recipe as many times as you need.
- Taste for seasoning: Mashed potatoes aren’t nearly as good when they’re bland, so make sure to taste for seasoning before serving. Feel free to add in some extra salt or ground pepper to enhance the flavors of the dish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Good idea to cure the rosemary in the butter sauce I usually just add that strait in with garlic or some herbs.
I am happy to hear that you like the idea Michael. To me, this is the best mashed potatoes recipe out there for that very reason. Rosemary and garlic combo is fantastic for mashed potatoes.
Thanks for coming by and taking the time to leave a review.
Aysegul
I have made this recipe 3 times now. Everyone loves them and they are now requested frequently. These are simply the best mashed potatoes with a wonderful flavor!! I look forward to trying more of your recipes.
I am happy to hear that you liked this recipe Jeana. Thanks for coming by and taking the time to leave an honest review.
Great recipe. The instructions are well-written and precise. The notes are very helpful (The air fryer roasted garlic recipe made the best roasted garlic I’ve ever achieved.). Last, but not least, the mashed potatoes were to die for! I will be trying your other recipes. Thanks.
Hello Janice,
I truly appreciate your sweet words. Thanks for coming by and leaving a review.