Smooth and creamy mashed potatoes. Once upon a time, I assumed they were universally loved. That is until I met my potato-loathing husband. (Freak.) Last night, as I slapped these glorious roasted garlic mashed potatoes with rosemary onto my plate—next to my garlicky green beans and surf’n turf—I thought back on the days where I’d dejectedly pass by the potatoes at the market. I’m so glad I eventually decided that hey, I can make mashed potatoes FOR MYSELF.
I can’t imagine a comforting holiday meal without a pile of buttery, gravy-soaked mashed potatoes. And with Thanksgiving just around the corner, visions of fluffy gravy volcanos danced in my head.
Roasted Garlic Mashed Potatoes With Rosemary.
Growing up, mashed potatoes were pretty basic—but deliciously basic. My mum always had a healthy balance of protein, veg, and carbs for our plates. Those carbs were usually in the form of mashed potatoes. She’d smash butter, milk, salt, and pepper into those taters and call it a day. And I don’t blame her. It was quick, easy, and delicious.
But after a few meals at bougie steak houses, I’ve grown to fall head over heels for the rich flavor of roasted garlic mashed potatoes. Add to it some warming and herbaceous rosemary, and you have mashed potatoes that taste like they’re meant for the cooler months.
I find that whisking the freshly chopped rosemary into the melted butter and bringing it to a simmer does wonders for flavor. Plus, who wants to bite into a raw rosemary sprig? (Nobody.)
For a healthier dose of creaminess, I skip the cream cheese and sour cream and opt for plain Greek yogurt. But you can use any of the three. I always have a tub of plain Greek yogurt on hand for things like this. The texture and tanginess is perfect for mashed potatoes.
If you have a food mill you could always run your boiled potatoes through it and then add your other ingredients prior to mixing. Or, add everything to your boiled potatoes and mash away until you get to your desired consistency. I do have a food mill, but I base my decision on whether or not I have the energy to clean an extra kitchen gadget after dinner ;)
If you make this dish, snap a photo and tag me on the Insta @killing__thyme! I love seeing your creations, and you could be featured in my monthly newsletter <3
Roasted Garlic Mashed Potatoes With Rosemary
- 1 small bulb of garlic
- 1 tsp olive oil
- 6 yukon gold potatoes, peeled and quartered
- 1/2 tsp kosher salt
- Cracked black pepper
- 3 TBSP butter
- 1 TBSP freshly minced rosemary
- 1/3 cup half and half or milk
- 2 TBSP plain Greek yogurt
- Chopped fresh parsley or chives and extra butter, to garnish and finish
- You'll want to start roasting the garlic 25 minutes before boiling your potatoes.Heat oven to 375ºF. Peel any extra skin off of the garlic bulb leaving only the last outer later of skin (you want to keep the bulb intact). Place the bulb onto a sheet of tin foil (about the size of a dinner plate), and drizzle a bit of olive oil over it. Bring bring the foil together over the garlic bulb to create a tent. Pinch a few edges to secure the tent, and bake for 40 minutes or until the garlic cloves are golden brown and nicely roasted. (Check on it at 25-30 minutes.) When done, remove the bulb from the oven and set aside to cool.
- Place your peeled and quartered potatoes into a large pot and cover them with cold water. Add a pinch of salt. Place the pot over medium-high heat and bring the potatoes to a boil. Once boiling, bring the heat down to medium-low, cover, and simmer for 15-20 minutes or until the potatoes are fork tender.
- When the potatoes are ready, drain them, and place them over medium-low heat. Let them sizzle for a few moments to remove any excess moisture. Then, remove from heat.
- In a separate saucepan, melt 3 TBSP of butter. Add the chopped rosemary, bring the butter to a low simmer, and whisk for about 30-40 seconds to let the rosemary soften up and infuse the butter with some flavor. Remove from heat.
- Squeeze all of the roasted garlic from their bulb into the pot with the potatoes. Then add the salt, pepper, rosemary butter, half and half, and Greek yogurt. Mash with a potato masher until you get the consistency that you desire. Add extra splashes of half and half or some extra Greek yogurt as needed.
- Transfer the mashed potatoes to a serving dish, top with fresh chopped parsley or chives, and a few knobs of butter for extra buttery goodness.