How far in advance can I make rosemary garlic mashed potatoes?

You can prepare these mashed potatoes up to 2 days ahead . Simply store them in an airtight container in the refrigerator. When reheating, add a splash of milk or cream to revive the creamy texture and warm over low heat, stirring occasionally. This makes them perfect for holiday prep or busy weeknight dinners.

Can I freeze rosemary garlic mashed potatoes?

Yes, you can freeze rosemary garlic mashed potatoes for up to one month. Allow them to cool completely, then store in freezer-safe containers or zip-top bags. For best results, thaw overnight in the fridge and reheat gently with added cream or butter to restore creaminess.

What’s the best way to roast garlic for this recipe?

To get that buttery, sweet roasted garlic flavor, slice off the top of a garlic bulb, drizzle it with olive oil, wrap in foil, and roast in a 400°F oven for 40–45 minutes. The cloves should be soft and caramelized. Let it cool slightly before squeezing the cloves into your mashed potatoes.

Rosemary Garlic Mashed Potatoes – Best Flavor Twist Ever

Name: Rosemary Garlic Mashed Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 pounds Yukon Gold potatoes: for a buttery flavor and creamy texture; 1 head garlic: roasted to bring out sweet, mellow flavor; 2 tablespoons olive oil: to drizzle over garlic before roasting; 4 tablespoons unsalted butter: adds richness and smooth texture; 1/2 cup heavy cream: creates a silky, indulgent mash; 1 tablespoon fresh rosemary (finely chopped): infuses earthy aroma; 1 1/2 teaspoons kosher salt: enhances overall flavor; 1/2 teaspoon freshly ground black pepper: adds mild heat and depth

Description

Creamy, rich, and aromatic, these Rosemary Garlic Mashed Potatoes feature roasted garlic and fresh rosemary for an elevated twist on a classic comfort food side dish. Perfect for holiday feasts or weeknight dinners.

Ingredients

Scale

2 pounds Yukon Gold potatoes: for a buttery flavor and creamy texture
1 head garlic: roasted to bring out sweet, mellow flavor
2 tablespoons olive oil: to drizzle over garlic before roasting
4 tablespoons unsalted butter: adds richness and smooth texture
1/2 cup heavy cream: creates a silky, indulgent mash
1 tablespoon fresh rosemary (finely chopped): infuses earthy aroma
1 1/2 teaspoons kosher salt: enhances overall flavor
1/2 teaspoon freshly ground black pepper: adds mild heat and depth

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Instructions

Preheat oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 40–45 minutes until soft and golden.
Peel and cut the potatoes into 2-inch chunks. Place them in a large pot with salted water. Bring to a boil, then reduce heat and simmer for 15–20 minutes until fork-tender.
Drain the potatoes and return them to the pot. Let them sit uncovered for 2–3 minutes to release excess moisture.
Squeeze the roasted garlic cloves from the bulb and mash them with a fork.
Add the mashed garlic, butter, chopped rosemary, salt, and pepper to the potatoes.
Warm the heavy cream slightly, then gradually add to the potatoes while mashing until smooth and creamy.
Taste and adjust seasoning if needed. Serve warm, optionally garnished with a sprig of rosemary or a drizzle of melted butter.

Notes

Use Yukon Gold potatoes for the best creamy consistency.
Warm the cream before adding to avoid cooling the mash.
Don’t over-mix or potatoes can become gluey.
Make ahead and reheat with a splash of milk for convenience.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Side Dish
Method: Boiled & Mashed
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 1g
Sodium: 460mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 4g
Cholesterol: 40mg