Rosemary Mashed Potatoes
These rosemary mashed potatoes are creamy and bursting with flavor thanks to the addition of garlic, sour cream and rosemary-infused milk.
Servings 12
Calories 274kcal
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.
Nutrition
Serving: 1serving | Calories: 274kcal | Carbohydrates: 35g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 40mg | Sodium: 416mg | Potassium: 835mg | Fiber: 3g | Sugar: 3g