Description
Creamy mashed potatoes infused with sautéed garlic and fresh rosemary for a savory, aromatic side dish.
Ingredients
Scale
- 2 lbs Yukon Gold or Russet potatoes, peeled and cubed
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1/2 cup whole milk or heavy cream, warmed
- 1 teaspoon salt, plus more for boiling water
- 1/2 teaspoon black pepper
Instructions
- Place cubed potatoes in a large pot of salted cold water and bring to a boil.
- Simmer for 15-20 minutes until potatoes are fork-tender.
- While potatoes boil, melt butter in a skillet over medium-low heat.
- Add minced garlic and chopped rosemary to the butter, sautéing for 2-3 minutes until fragrant but not brown.
- Drain the potatoes and return them to the pot over low heat for 1 minute to dry out excess moisture.
- Mash the potatoes using a ricer or potato masher until smooth.
- Stir in the garlic-rosemary butter and gradually fold in warmed milk or cream until creamy.
- Season with salt and black pepper to taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American