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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.
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.