Liza’s Roasted Garlic and Rosemary Mashed Potatoes

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5 from 1 review

These mashed potatoes with the combination of roasted garlic and rosemary are sure to be a flavorful and comforting addition to your meal!

Units Scale

2 pounds of White potatoes, or Gold Yukon for the creamiest texture, peeled or unpeeled depending on taste.
1 bulb of garlic
2 tablespoons of olive oil
1 cup of heavy cream, or milk
1/2 cup of butter
1–2 sprigs of rosemary, finely chopped
pinch of salt, to taste
pinch of pepper, to taste

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Roast the garlic

Cut the top off the garlic bulb and place on aluminum foil. Drizzle with olive oil, and wrap the foil around the garlic. Roast in the oven at 400°F (200°C) for about 20-25 minutes or until the garlic is soft and golden. Allow it to cool while preparing the potatoes.
Chop the potatoes

into chunks, leave unpeeled for a bit of texture or peel for extra creaminess.
Boil

Place the potato chunks in a large pot of salted water. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes.
Drain

Drain the cooked potatoes and return them to the pot.
Add the roasted garlic

Squeeze the roasted garlic straight out of the bulb/skins into the pot of potatoes. (It’s very important the garlic has been allowed to cool before this step to avoid burned fingers!)
Mash

Use a potato masher to mash the potatoes and garlic until smooth.
Warm cream and Butter

In a small saucepan, slowly warm the cream and butter over low heat until the butter is melted. Be careful not to boil.
Combine

Gradually add the warm milk and butter mixture to the mashed potatoes, stirring until smooth and creamy.
Season with Rosemary

Stir in the finely chopped fresh rosemary. Season with salt and pepper to taste.
Serve

Transfer the mashed potatoes to a serving bowl. Garnish with additional fresh rosemary if desired.

It’s important to let the roasted garlic cool completely before adding to potatoes to avoid burnt fingers!

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