Description
Creamy and flavorful mashed potatoes infused with rosemary and garlic, perfect as a comforting side dish.
Ingredients
- 2 pounds Yukon gold potatoes, cut into 1-inch cubes
- 1 tablespoon kosher salt (for cooking potatoes)
- 2 cloves garlic, minced
- 2 sprigs fresh rosemary
- 4 tablespoons unsalted butter, softened
- ½ cup heavy cream
- ½ teaspoon kosher salt (for seasoning)
- ¼ teaspoon black pepper
Instructions
- Place potatoes in a large pot, cover with cold water, add 1 tablespoon salt, and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until fork-tender.
- While potatoes cook, warm cream and butter in a small saucepan over medium heat until butter melts.
- Add minced garlic and rosemary sprigs to the warm cream mixture. Let steep for 10 minutes to infuse flavors. Remove and discard rosemary sprigs and garlic cloves (or mash garlic for stronger flavor).
- Drain potatoes well and return them to the pot. Mash until smooth and creamy using a potato masher or ricer.
- Gradually add the warm cream mixture to the mashed potatoes, mixing until well combined.
- Season with salt and pepper to taste.
- Serve hot, optionally garnished with extra rosemary and butter.
Notes
- For a stronger garlic flavor, mash the steeped garlic cloves into the potatoes.
- Garnish with fresh rosemary sprigs and extra butter if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling and Mashing
- Cuisine: American