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Garlic Rosemary Mashed Potatoes

Garlic rosemary mashed potatoes are made by simmering Yukon gold potatoes and mashing them with warm milk infused with garlic and fresh rosemary. They turn out creamy and mostly smooth, with buttery flavor and a fragrant herbal finish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb Yukon gold potatoes peeled and cut into 1 1/2-inch pieces
  • 5 qt water cold
  • 1 tbsp kosher salt divided
  • 1 tsp kosher salt divided
  • 1 cup whole milk
  • 6 tbsp unsalted butter
  • 4 cloves garlic peeled and thinly sliced
  • 2 rosemary fresh, sprigs
  • 0.5 tsp black pepper freshly ground

Equipment

  • 1 8-quart pot
  • 1 2-quart saucepan

Method
 

  1. Put the potatoes in an 8-quart pot, then add the cold water and 1 tablespoon of the salt.
  2. Bring to a boil over high heat, then reduce the heat to maintain a steady simmer and cook for 15–20 minutes, until the potatoes are easily pierced with a fork.
  3. Meanwhile, combine the milk, butter, garlic, and rosemary in a 2-quart saucepan.
  4. Heat over medium-low until steaming, then maintain a gentle simmer for 10–12 minutes, until the garlic is very soft.
  5. Remove the rosemary sprigs from the milk mixture.
  6. Drain the potatoes well and return them to the pot.
  7. Add the warm milk mixture, including the garlic, and mash until mostly smooth.
  8. Stir in the remaining 1 teaspoon salt and the pepper, then serve hot.

Notes

For the smoothest texture, make sure the potatoes are drained well before mashing. Refrigerate leftovers for 3–4 days; freezer-friendly, though the texture may change slightly after thawing. For a dairy-free version, use unsweetened plant milk and a dairy-free butter substitute.