These rosemary mashed potatoes are creamy and bursting with flavor thanks to the addition of garlic, sour cream and rosemary-infused milk.
When it comes to side dishes, mashed potatoes are typically at the top of the list. Luckily for you the options are quite endless - from cream cheese mashed potatoes to purple mashed potatoes to truffle mashed potatoes.
But these rosemary mashed potatoes are unique in that the rosemary milk adds a piney or woody taste with hints of citrus and pepper.
Why This Recipe Works
- Flavorful - They have a rich, buttery flavor with a slight tang coming from the sour cream.
- Holiday friendly - While these mashed potatoes are versatile enough for everyday meals, they truly shine on special occasions like Thanksgiving and Christmas.
- Perfect for leftovers - You can repurpose leftovers into delectable dishes like potato pancakes, shepherd's pie, or creamy potato soup, minimizing food wastage.
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Ingredient Notes
- Potatoes - Choose starchy potatoes like Russet for the fluffiest and creamiest mashed potatoes. Avoid waxy potatoes like red or fingerling potatoes, as they can result in a gummier texture. They're also perfect for smoked baked potatoes if you want something different.
- Unsalted butter - Unsalted butter is a common choice, as it allows you to control the saltiness of the dish. Use high-quality butter for better flavor.
- Milk - Helps with the consistency but also is used to infuse the rosemary flavor by cooking it with fresh rosemary.
- Rosemary - Use fresh rosemary sprigs as they tend to have a more pronounced flavor and aroma.
- Garlic - Fresh garlic cloves adds flavor. Roasted garlic can also add a milder, sweeter flavor.
- Sour cream - Sour cream adds creaminess and a tangy flavor. You can use full-fat or low-fat sour cream, depending on your dietary preferences.
- Salt and pepper - Season to taste with salt and pepper. Remember that rosemary can be quite strong, so be cautious not to over-salt your dish.
Ingredient Swaps
As with any recipe, you can mix up some of the ingredients. Some variations include:
- While I typically opt for Russet potatoes in my mashed potato recipe, Yukon Golds are also a suitable choice.
- Instead of rosemary, you can use other fresh herbs like thyme, sage, or chives to infuse your mashed potatoes with different flavors.
- I prefer sour cream for its tangy flavor, but Greek yogurt makes for a great alternative.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Place the butter, milk, garlic, and rosemary in a medium saucepan. Bring it to a boil, then reduce the heat and let it simmer for 15 minutes. Don't forget to remove the rosemary sprigs afterward.
Incorporate the rosemary-infused milk, sour cream, salt, and black pepper into the potatoes, then begin mashing.
Once partially mashed, use an electric mixer on medium speed to whip the potatoes until they achieve a smooth and fluffy texture. Transfer to a serving dish and top with additional chopped rosemary.
FAQs
It's best to choose highly starchy potatoes such as Russets or Yukon Golds. Using waxier potatoes like Red Bliss won't result in the desired level of breakdown or absorption of the dairy.
Skin-on potatoes do have nutrients, but I personally prefer the creamy texture of mashed potatoes without the skins. However, if you choose to leave the skins on, they will still taste delicious.
To prevent the potatoes from becoming gummy or overly starchy, mash them when they are dry but still hot. Avoid using a food processor or blender, as they tend to overmash the potatoes.
However, if your mashed potatoes turn out gluey for any reason, you can transform them into a gratin. Simply spread the rosemary mashed potatoes thinly in a baking dish, then add butter, cheese, and breadcrumbs on top. Bake until a crispy crust forms.
Yes, you can prepare these mashed potatoes up to two days in advance. After mashing the potatoes and incorporating all the ingredients, transfer them to a heatproof bowl. Cover the bowl tightly with plastic wrap and refrigerate.
To reheat, poke about 10 holes in the plastic wrap, and microwave at medium-high (75 percent) power until the potatoes are hot, which should take approximately 14 minutes. Stir the potatoes halfway through the reheating process.
Taste and adjust the seasoning as needed. Once heated through, transfer the mashed potatoes to a serving dish. Top them with the remaining 2 tablespoons of butter and a sprinkle of parsley. Serve while hot.
You can store these mashed potatoes in an airtight container in the refrigerator for 3-5 days.
Alternatively, if you plan to freeze them, scoop out individual portions onto a baking sheet and freeze them first. After they're frozen, transfer the portions to a container or freezer bag for up to 3 months of storage.
Leftover Ideas
While it is hard to stop eating these mashed potatoes, you might have some leftovers at the end of the day. Some ideas to use them up include:
- Mashed Potato Fritters
- Leftover Mashed Potato Muffins
- Mashed Potato Waffles
- Fried Mashed Potato Balls
- Mashed Potato Gnocchi
Equipment
The equipment you use is important to how the mashed potatoes turn out. What is needed is the following:
- Stock pot - You want a pot large enough to boil the potatoes.
- Saucepan - Needed to heat the milk and butter and infuse the rosemary.
- Potato masher - Used to mash the potatoes.
- Electric hand mixer - Helps get the mashed potatoes extra creamy.
Pro Tips/Recipe Notes
- Start the potatoes in cold water, add salt, bring to boil and then reduce to simmer. If you start in hot water, the potatoes will cook unevenly.
- Drain the potatoes well to avoid a mushy, watery mess.
- Don't skip infusing the milk with rosemary by heating it gently with rosemary sprigs before adding it to the potatoes. This enhances the rosemary flavor.
- Mash the potatoes while they're still hot and dry. This helps prevent them from becoming gummy.
- Do not overwork the potatoes. You want to mash/whip until just light and fluffy.
Other Side Dish Recipes
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Rosemary Mashed Potatoes
Ingredients
- 5 lbs russet potatoes, peeled and cut into 1 inch cubes
- 12 tablespoon unsalted butter (1 ½ sticks)
- 1 cup whole milk, at room temperature
- 4 sprigs fresh rosemary + more for topping
- 6 garlic cloves, peeled and smashed
- ½ cup sour cream, at room temperature
- 2 teaspoon sea salt
- ⅛ teaspoon black pepper
Instructions
- Place the potatoes into a large stockpot and cover with salted cold water. Bring the potatoes to a gentle boil and cook for 15-20 minutes or until tender. Drain the potatoes and add back to pot or large mixing bowl.
- Meanwhile, add the butter, milk, garlic and rosemary to a medium saucepan. Bring to boil and then reduce to simmer for 15 minutes. Remove the rosemary sprigs.
- Add the rosemary infused milk, sour cream, salt and black pepper and mash the potatoes. After slightly mashed, beat with an electric mixer on medium speed until smooth and fluffy.
- Transfer the mashed potatoes to a serving dish. Top with some additional chopped rosemary.
Notes
- Start the potatoes in cold water, add salt, bring to boil and then reduce to simmer. If you start in hot water, the potatoes will cook unevenly.
- Drain the potatoes well to avoid a mushy, watery mess.
- Don't skip infusing the milk with rosemary by heating it gently with rosemary sprigs before adding it to the potatoes. This enhances the rosemary flavor.
- Mash the potatoes while they're still hot and dry. This helps prevent them from becoming gummy.
- Do not overwork the potatoes. You want to mash/whip until just light and fluffy.
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