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Rosemary Garlic Mashed Potatoes

Rosemary garlic mashed potatoes are simmered until fork-tender, then mashed with warm garlic butter, milk, and fresh rosemary. They turn out smooth and creamy with a fragrant hint of rosemary.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 3 lb Yukon Gold potatoes peeled and cut into 1 1/2-inch chunks
  • 8 cup cold water or enough to cover the potatoes by 1 inch
  • 1.5 tsp kosher salt divided
  • 6 tbsp unsalted butter
  • 4 cloves garlic finely minced
  • 1 cup whole milk
  • 2 rosemary fresh sprigs
  • 0.25 tsp black pepper

Method
 

  1. Put the potatoes, water, and 1 teaspoon of the salt in a 5-quart pot.
  2. Bring to a boil over high heat, then reduce the heat and simmer for 15 to 20 minutes, until the potatoes are easily pierced with a fork.
  3. While the potatoes cook, melt the butter in a small saucepan over low heat.
  4. Stir in the garlic and cook for 1 minute.
  5. Add the milk and rosemary and warm gently for 5 minutes without boiling.
  6. Remove the pan from the heat and discard the rosemary sprigs.
  7. Drain the potatoes and return them to the pot.
  8. Set the pot over low heat for about 1 minute, shaking it gently, until excess moisture evaporates.
  9. Mash the potatoes.
  10. Stir in the warm milk mixture, remaining 1/2 teaspoon salt, and pepper until smooth and creamy.

Notes

For the smoothest texture, mash the potatoes while hot and stir in the warm milk mixture. Refrigerate leftovers for up to 4 days; freezer storage is not recommended for the best texture. For a dairy-free swap, use plant-based butter and unsweetened, unflavored plant milk.