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Roasted Garlic Rosemary Mashed Potatoes
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Roasted Garlic Rosemary Mashed Potatoes
The perfect Thanksgiving side. Roasted garlic brings new life to the traditional mashed potato side dish.
Servings: 4 people
Calories: 225kcal
Ingredients
- 2 lbs Yukon potatoes scrubbed clean
- 1 cup Heavy cream
- 2 tbsp Unsalted butter
- 1 tsp Salt less if serving with gravy or other salty toppings
- 2 sprigs Rosemary
- 1 head Garlic
Instructions
- Slice off top 1/2" of garlic head and wrap in tin foil.
- Place potatoes and garlic directly on the middle rack, or baking sheet, for 30-40 minutes or until soft; a fork should go in with almost no resistance. (It is better to overcook than to undercook.)
- While potatoes are cooking heat heavy cream and butter in a sauce pan. Keep below a simmer.
- Using kitchen twine tie together sprigs of rosemary and add to sauce pan.
- Once butter and cream are combined and just under a simmer, turn off heat and steep rosemary for 5 minutes.
- Remove potatoes and garlic from oven and while still hot, with an oven mitt or tongs, cut potatoes in half and scoop out the potato from the skins.
- Mash the potato with a hand masher or a ricer. Stand/hand mixer options are not required.
- Pour hot butter and cream mixture into mashed potatoes and fold in mixture with a spatula until combined. No chunks should remain.
- Add the salt. Taste and adjust as needed.
- Garish with chives and freshly cracked black pepper.
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Other Thanksgiving Articles
Looking for more recipes and articles for the perfect Thanksgiving meal?
Check out…
- Apple Cinnamon Manhattan
- Old Fashioned Cocktail
- Thanksgiving Wine Guide
- The Creamiest Mashed Potatoes
- Thanksgiving Leftovers – Perogies
Have you tried this using your leftover mashed potatoes to make pierogies? Let us know how it went in the comments below!
Tools Needed
You’ll need just a few simple tools for this recipe. You probably already have most of them in your kitchen:
- Potato Masher
- Potato Ricer
- Spatula
- Mixing Bowl
- Saucepan
Thanksgiving is not truly complete without mashed potatoes. In our article The Internet’s Best Mashed Potatoes, we tested out the highest-rated recipes we could find – then beat them. The result was our Creamiest Mashed Potato Recipe.
Now we’re back with a special spin on a Thanksgiving mashed potato as we introduce beautiful rosemary and roasted garlic to the dish. We even have a way of using your leftovers, although we seriously doubt you’ll have any. You may just want to make a double batch so you have some left for our Thanksgiving Leftover Pierogies.
Are these vegan/vegetarian/gluten-free?
This recipe is vegetarian and gluten-free, however, it is not vegan. You may be able to substitute the dairy ingredients for plant-based alternatives, but it will likely affect the final dish. We have not tested this substitution yet.
Can I use dried rosemary instead of fresh rosemary?
Yes! There are a couple of ways to do this. You can put 1.5 tablespoons of dried rosemary in a tea ball strainer and steep it in the butter and cream mixture for 5 minutes. If you don’t have a tea ball strainer, you can just add 1.5 tbsp of dried rosemary to the mixture. After 5 minutes, pass the mixture through a fine-mesh strainer to remove the rosemary.
What's the best kind of garlic?
You may not realize it, but there are actually different types of garlic. The type you get at the grocery store is usually “softneck” garlic. Hardneck garlic is a more flavorful option that can help elevate this mashed potato recipe. We like to get our hardneck garlic from Midwest Heirloom Garlic, which offers Purple Pehoski, German Extra Hardy, and Chesnok Red varieties.
Can I use other herbs?
Absolutely – we love to make this recipe with sage, thyme, or any combination of these herbs. They all pair well with the roasted garlic to make a great mashed potato.