Rosemary Mashed Potatoes
These super simple and incredibly delicious Rosemary Mashed Potatoes are sure to become a family staple. The texture is creamy and the flavor of the garlic, rosemary, and butter really comes through beautifully.
Ingredients
- 4 baking potatoes large white/yellow
- ⅓ cup butter unsalted
- 2 cloves garlic crushed
- 1 tsp rosemary fresh finely chopped
- ⅔ cup milk whole milk, or dairy-free milk
- ½ tsp salt or to taste
- Optional: Fresh parsley diced and more butter
Instructions
- Peel and chop the potatoes into roughly 2-inch chunks.
- Add the potatoes to a large saucepan of boiling water and cook for 20-25 minutes or until fork tender.
- While cooking potatoes, heat the butter, milk, garlic, and rosemary in another pan. Stir until the butter has melted, then let it simmer for about another 5 minutes.
- Drain the potatoes and return them to the pan. Pour in half of the milk mixture and mash to combine, then pour in the other half and mash until completely smooth.
- Serve with a sprinkle of fresh chopped parsley and some extra butter if desired.
Notes
- For perfectly smooth mashed potatoes, you can use a potato ricer with finer holes. But a standard masher works great too!
- Dairy free or vegan? Just sub in your favorite dairy-free butter and non-dairy milk alternative! Easy peasy!
- Need more fluff in your potatoes? Gently mash over low heat for fluffy mashed potatoes!
- Not moist enough? We have all different preferences, if this mixture is too dry for you, simply add 1-2 tbsp of milk at a time until you reach your desired consistency!