There’s nothing more comforting than a bowl of creamy mashed potatoes—especially when they’re packed with flavor like these Rosemary Garlic Mashed Potatoes. They’re buttery, smooth, and full of that cozy, herby garlic goodness. I make these every year for the holidays and honestly, they never last more than a few minutes. They’re simple, but feel a little fancy, too.
What You’ll Need
- 2 lbs Yukon Gold potatoes, peeled and cut into chunks
- 4 cloves garlic, peeled
- 4 tbsp unsalted butter, cubed
- ½ cup whole milk, warmed
- 1 tsp fresh rosemary, finely chopped
- 1 ½ tsp salt (plus more for water)
- ½ tsp black pepper
Why I Love This Recipe
This recipe is one of my go-to side dishes for special dinners or any time I want to make potatoes feel extra special. Here’s why I love it:
- The garlic gets boiled with the potatoes, so it softens and blends in perfectly—no harsh garlic flavor
- Rosemary adds an earthy, woodsy flavor that pairs great with roasted meats or veggies
- Yukon Golds make the creamiest mash without needing heavy cream
- It’s all done in one pot, so cleanup is easy
- It feels like a fancy side, but it’s so simple to make
Makes
Serves 4–6 people
Cook Time
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Macros (Per Serving, based on 6 servings)
- Calories: 220
- Carbs: 30g
- Fat: 10g
- Protein: 3g
Why This Recipe Works (Quick Science)
Boiling garlic with the potatoes lets it mellow out and soften so it blends right in without needing to sauté it first. Yukon Gold potatoes have a medium starch level—less starchy than russets but creamier than red potatoes. That balance means they mash up super smooth without being gluey. Warming the milk before mixing keeps everything hot and helps it absorb faster into the potatoes.
Common Mistakes
- Using cold milk or butter – This cools the mash and makes it harder to blend evenly
- Overmixing – This can make the potatoes gummy
- Not salting the water – Just like with pasta, seasoning the cooking water is key
- Chopping potatoes unevenly – Smaller pieces overcook, while big chunks undercook
- Skipping the rosemary – The flavor really ties everything together
What to Serve With
- Roasted chicken
- Herb-crusted pork loin
- Grilled sausages
- Garlic butter green beans
- Braised short ribs
FAQ
Can I use dried rosemary?
Yes, but use just ½ teaspoon. It’s stronger than fresh.
Can I use a different type of potato?
Russet potatoes work too, but they’ll be a bit fluffier and not as creamy.
Can I make it dairy-free?
Use olive oil instead of butter and unsweetened oat or almond milk.
Can I make it ahead?
Yes! Reheat gently on the stove with a splash of milk.
Tools You’ll Need
- Large pot
- Potato masher
- Measuring cups and spoons
- Wooden spoon
- Paring knife
Substitutions & Variations
- Swap rosemary with thyme or chives
- Add 2 tbsp sour cream for extra tang
- Stir in roasted garlic instead of boiled
- Make it vegan with olive oil and plant milk
- Add shredded Parmesan for a cheesy twist
Make Ahead Tips
Make the mashed potatoes up to 2 days ahead and store in an airtight container in the fridge. Reheat gently on the stove with a splash of milk and an extra pat of butter.
How to Make Rosemary Garlic Mashed Potatoes
Step 1: Boil the Potatoes and Garlic
Place 2 lbs peeled, chunked Yukon Gold potatoes and 4 whole garlic cloves into a large pot. Fill with cold water just to cover, and add 1 tbsp salt. Bring to a boil and cook for about 15 minutes, or until potatoes are fork tender.
Step 2: Drain and Let Steam
Drain the potatoes and garlic in a colander. Let them sit for 2–3 minutes so the steam escapes—this keeps them from getting watery.
Step 3: Mash with Butter
Return the potatoes and garlic to the warm pot. Add 4 tbsp cubed unsalted butter and mash until mostly smooth.
Step 4: Stir in Milk, Rosemary, Salt & Pepper
Pour in ½ cup warm milk, 1 tsp chopped fresh rosemary, ½ tsp black pepper, and ½ tsp salt. Stir with a wooden spoon until fully combined and creamy.
Step 5: Serve and Garnish
Scoop into a serving bowl. Top with an extra pat of butter, fresh rosemary sprigs, and more black pepper if you like.
Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave with a splash of milk. Stir well to bring back the creamy texture.
Conclusion
These Rosemary Garlic Mashed Potatoes are simple, cozy, and full of flavor. They go with just about anything and always impress without a lot of effort. Give them a try and let me know how they turn out! Drop a comment below if you made any tweaks or have any questions—I’d love to hear from you.
