Rosemary Garlic Mashed Potatoes

Creamy and rich mashed potatoes are made with a rosemary and garlic infused cream for a delicious and easy steakhouse potato side dish.

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Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 511kcal

Mince (chop) the garlic and rosemary leaves as finely as you can.
Add the oil to a pot or large skillet and put on a medium heat. Once warm, add the chopped garlic and rosemary.
Cook for 5 minutes, stirring occasionally, til the garlic and rosemary softens, but not browned.
Add the cream and butter to the garlic and rosemary, along with a few pinches of black pepper and about ¼ teaspoon of salt.
Bring the cream mixture to a boil, then take off of the heat and let the flavors infuse.
While the cream sits, peel the potatoes and chop into chunks. Place in a large pot of cold salted water. Bring to a boil and cook (for about 15-20 minutes)til fork tender.
Drain the potatoes and place back in the pot. Pour the infused cream over the potatoes and mash together.
Taste and adjust seasoning if needed.

Chop (mince) the garlic and rosemary as finely as you can. The smaller the garlic is chopped, the more flavorful it will be. Fresh rosemary leaves can be a little tough to eat, so chop them fine so that you don't get chewy bits.
You just want to soften the garlic and rosemary before adding the cream, don't brown or burn them.
Don’t cut the potatoes too small as they will absorb to much liquid which can lead to watery mash.
Place the potatoes in a large pot of cold water to cook them, then bring them up to boiling. If you place the potatoes straight into boiling water, they won’t cook through evenly.
Salt the water that you are boiling the potatoes in. As they cook, the potatoes will absorb the flavor.
Don't overcook the potatoes. They are ready to be drained when they are fork tender, but not falling apart.
Mash the potatoes while they are still hot, it’s best not to boil them until you are ready to make the whole recipe.
If making ahead of time, let the potatoes cool fully before storing them.