Description
Creamy, flavorful mashed potatoes infused with fresh rosemary and garlic. A perfect side dish for any occasion.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, peeled and quartered
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- Place the potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook for 15-20 minutes, or until fork-tender.
- Drain the potatoes well. Return them to the hot pot to dry for about 1 minute.
- While the potatoes are drying, warm the heavy cream, butter, minced garlic, and chopped rosemary in a small saucepan over low heat until the butter is melted and the mixture is warm. Do not boil.
- Mash the potatoes using a potato masher or ricer until smooth.
- Gradually add the warm cream mixture to the mashed potatoes, stirring until well combined and creamy.
- Season with salt and black pepper to taste.
- Serve hot.
Notes
- For extra smooth mashed potatoes, use a potato ricer.
- You can add a splash of milk if you prefer a thinner consistency.
- Garnish with additional fresh rosemary before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling and Mashing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg