Description
Creamy and flavorful mashed potatoes infused with rosemary and garlic, perfect as a side dish.
Ingredients
Scale
- 2 pounds Yukon gold potatoes, cut into 1-inch cubes
- 3 cloves of garlic
- 2 sprigs fresh rosemary
- 4 tablespoons unsalted butter, softened
- ½ cup heavy cream
- ½ teaspoon kosher salt (plus 1 tablespoon for cooking potatoes)
- ¼ teaspoon black pepper
Instructions
- Peel the Yukon gold potatoes and cut them into 1-inch cubes. Place the cubes in a large pot and cover with cold water.
- Add 1 tablespoon of kosher salt to the water.
- Bring the pot to a boil over high heat. Once boiling, reduce heat to medium and simmer for about 15-20 minutes until fork-tender.
- In a small saucepan, heat the heavy cream and unsalted butter over medium heat until the butter melts.
- Add the garlic cloves and rosemary sprigs to the saucepan. Let steep for about 10 minutes.
- Remove and discard the rosemary sprigs. Mash the garlic into the cream mixture if desired.
- Drain the cooked potatoes well.
- Return the drained potatoes to the pot and mash them until smooth and creamy.
- Gradually pour the warm cream and butter mixture into the mashed potatoes, mixing well.
- Add salt and black pepper to taste.
- Serve hot, garnished with fresh rosemary and a little extra butter if desired.
Notes
For a different flavor, consider using other herbs or adding cheese to the mashed potatoes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling and Mashing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg
Keywords: mashed potatoes, rosemary, garlic, comfort food, side dish