Rosemary Mashed Potatoes Recipe - Foolproof Living (2024)

Substitutions

Our fridges and pantries seem to be extra full this time of year, so feel free to make ingredient substitutions to use what you have on hand or to accommodate dietary restrictions. After all, potatoes mixed with lots of butter and rosemary are bound to be good no matter how you make them!

• Potatoes: I prefer Yukon Gold potatoes for this recipe because they’re buttery and easy to cook, but red potatoes would also work if you can’t find Yukon Golds. You can also substitute russet potatoes in a pinch.
• Milk: The whole milk in this recipe yields a smooth texture and lots of creamy goodness, but you can also substitute half and half or even heavy cream for a rich flavor and extra creaminess. Non-dairy milks like almond milk or oat milk would also do the trick.
• Butter: While this recipe requires a lot of dairy, don’t stray away if you’re a vegan or lactose-intolerant! Simply substitute your favorite brand of vegan butter for a non-dairy alternative.
• Garlic: If you love a kick of garlic flavor and want to take these mashed potatoes to the next level, you can use roasted garlic in this recipe. Simply follow my recipe for Roasted Garlic (using heads of garlic), or make Air Fryer Roasted Garlic if you’re in a rush. In a pinch, you can also use garlic powder instead.
• No fresh rosemary, no problem: To me, the addition of fresh rosemary makes it taste and smell like Christmas, but if you cannot get your hands on fresh rosemary, you can use dried rosemary (1 teaspoon should be sufficient). However, please be aware that the rosemary flavor will be less potent.

How to Make Ahead, Store, & Freeze?

If your holiday schedule (or schedule in general) is a bit hectic, you can make this dish ahead of time to relieve some stress on busy days. Simply store it in the fridge until you’re ready to serve, and pop it in the oven to reheat. Here are some tips:

• Make ahead & reheat: I recommend making these potatoes no more than a day in advance. To store, let the potatoes cool to room temperature, place them in an oven-safe dish (to make for easy reheating), cover it with stretch film, and place it in the fridge. Reheat in a low-heat oven for about 15 minutes, making sure to stir a few times for even reheating. If you’re making this recipe for a holiday dinner, pop them in the oven after your turkey or ham comes out to take advantage of an already-warm oven.
• Store: The best way to store your garlic and rosemary mashed potatoes is in an airtight container in the fridge for up to 2-3 days.
• Freeze: If you made too much or want your potatoes to last longer than a few days, you can store them in the freezer. Make the potatoes, let them cool completely, and store them in an airtight freezer bag or a freezer-safe container for up to one month.

Expert Tips

Do you want to know how to make your mashed potatoes taste as if they came from a 5-star restaurant? Below, I compiled a few expert tips that make all the difference when it comes to elevating the flavor and texture of your recipe.

• Fresh rosemary: The fresh, earthy flavor notes of the rosemary blend so well with the garlic and butter in this recipe. Just keep in mind that the longer the rosemary “steeps” in the butter and milk, the stronger the flavor. Because of this, I don’t recommend letting the rosemary steep overnight. I found that the sweet spot is only 10-15 minutes.
• Salted water: Always make sure to salt your water when boiling potatoes, as it seasons the potatoes and contributes to a creamy texture. I recommend adding 1-2 tablespoons of salt to the water when boiling.
• Consistency/texture: My favorite tool to use for mashed potatoes is a potato masher, but a food mill, potato ricer, or hand mixer would also work well to achieve a creamy, smooth texture. I recommend sticking to handheld tools and avoiding tools like food processors or blenders, as they result in a gummy texture.
• Double the recipe: If you’re serving this recipe for a holiday dinner or a large crowd, feel free to double the recipe as many times as you need. You can even make a little extra for those who may want a second helping (who wouldn’t?).
• Taste for seasoning: Mashed potatoes aren’t nearly as good when they’re bland, so make sure to taste for seasoning before serving. Feel free to add in some extra salt or ground pepper to enhance the flavors of the dish.

Does rosemary go with mashed potatoes?

Rosemary is a great pairing with mashed potatoes, especially with the addition of lots of butter and garlic for a ton of flavor. Let the rosemary steep for a few minutes on the stove in a mixture of butter, milk, and garlic to let its earthy flavors infuse into the mixture.

How many potatoes should you make per person for mashed potatoes?

As a rule of thumb, use half a pound of potatoes per person, which is equivalent to one medium potato.

Should I peel potatoes to make mashed potatoes?

Peeling potatoes is optional, especially if you are using Yukon Gold potatoes, as their skin is very thin. However, if you decide not to peel, be sure to scrub it very well using a vegetable brush.

5 from 8 votes

• ▢ 2 pounds Yukon gold potatoes peeled and cut into chunks
• ▢ 1 tablespoon salt
• ▢ ½ cup whole milk or almond milk
• ▢ 6 tablespoons unsalted butter plus more as garnish if preferred
• ▢ 2 sprigs fresh rosemary plus more as garnish
• ▢ 3 cloves garlic* peeled and minced
• ▢ ½ teaspoon Kosher salt
• ▢ ¼ teaspoon ground white pepper or black pepper

Metric – US Customary

• Boil the potatoes: Fill a medium saucepan with cold water and add the cubed potatoes making sure that they are fully submerged. Stir in the salt and bring it to a boil on medium-high heat. Cover and cook the potatoes until tender, 15-20 minutes. You can check doneness by inserting a sharp knife into a potato. If it comes in and out easily, it is ready to go. Drain potatoes, return to pot, and set them aside.

• Infuse the rosemary: Meanwhile, place milk and butter in a small saucepan over medium heat. Cook until butter is fully melted. You do not need to bring it to a boil. Turn the heat off, add in sprigs of rosemary and minced garlic and let it steep while you are mashing the potatoes. I recommend letting it sit for 10-15 minutes. However, you can let it steep longer. Be aware that the longer it steeps, the stronger the flavors of rosemary will be.

• Mash the potatoes: Using a potato masher or a food mill (if you have one), mash the potatoes until they reach your desired consistency.

• Add the milk mixture: Remove the sprigs of rosemary from the milk mixture and pour the mixture over the mashed potatoes and mix until completely combined. At first, it will look like it has too much liquid, but it will thicken as it sits.

• Season: Season with salt and pepper. Taste for seasoning and add in if needed.

• Serve: Transfer onto a serving bowl, garnish with chopped rosemary and more butter if preferred. Serve.

• Garlic: If you love a kick of garlic flavor and want to take these mashed potatoes to the next level, you can use roasted garlic in this recipe. Simply follow my recipe for Roasted Garlic (using heads of garlic), or make Air Fryer Roasted Garlic if you’re in a rush. In a pinch, you can also use garlic powder instead.
• Make ahead & reheat: I recommend making these potatoes no more than a day in advance. To store, let the mashed potatoes cool to room temperature, place them in an oven-safe baking dish (to make for easy reheating), cover it with stretch film, and place it in the fridge. Reheat in a low-heat oven for about 15 minutes, making sure to stir a few times for even reheating. If you’re making this recipe for a holiday dinner, pop them in the oven after your turkey or ham comes out to take advantage of an already-warm oven.
• Store: The best way to store this dish is in an airtight container in the fridge for up to 2-3 days. You can reheat it in a low-heat (300 degrees F) oven for 10-15 minutes or until warmed thoroughly.
• Freeze: To freeze leftovers, let them cool completely and store them in an airtight freezer bag or a freezer-safe container for up to one month. Thaw it in the fridge overnight.
• Consistency/texture: My favorite tool to use for mashed potatoes is a potato masher, but a food mill, potato ricer, or hand mixer would also work well to achieve a creamy, smooth texture. I recommend sticking to handheld tools and avoiding tools like food processors or blenders, as they result in a gummy texture.
• Double the recipe: If you’re serving this recipe for a holiday dinner or a large crowd, feel free to double the recipe as many times as you need.
• Taste for seasoning: Mashed potatoes aren’t nearly as good when they’re bland, so make sure to taste for seasoning before serving. Feel free to add in some extra salt or ground pepper to enhance the flavors of the dish.