Garlic Rosemary Mashed Potatoes
Indulge in these creamy Garlic Rosemary Mashed Potatoes, infused with the rich flavors of roasted garlic and fresh herbs. Perfectly paired with your favorite proteins, this dish elevates any dinner into a memorable feast.
- Author
- Gabriella McMurtrie
- Prep Time
- 15 minutes
- Cook Time
- 40 minutes
- Servings
- 6
- Cuisine
American
Ingredients
- 1 head garlic, roasted
- 2 Tbsp olive oil
- 6 cups gold potatoes, peeled and cubed
- 1/2 cup butter, room temperature
- 1 cup heavy cream, warmed
- 2 bay leaves
- 1 sprig fresh rosemary, tied together
- 1 bunch fresh chives, chopped
- to taste salt
- to taste pepper
Directions
- Preheat your oven to 400°F (200°C).
- Slice the top off the head of garlic to expose the cloves. Drizzle the olive oil over the exposed cloves, and season with salt and pepper. Wrap the garlic in aluminum foil and roast in the preheated oven for 30-35 minutes, or until the cloves are soft and fragrant. Allow to cool slightly before squeezing the roasted garlic out of the skins into a bowl.
- In a large pot, add the peeled and cubed gold potatoes, bay leaves, and the tied sprig of rosemary. Cover with cold water and season with salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for 15-20 minutes, or until fork-tender. Drain the potatoes and remove the bay leaves and rosemary sprig.
- In the same pot, add the drained potatoes, butter, and roasted garlic. Begin mashing with a potato masher until smooth and creamy.
- Gradually stir in the warmed heavy cream until desired consistency is reached. Season with additional salt and pepper to taste. If you prefer a fluffier texture, you can use a hand mixer for a few seconds.
- Fold in the chopped chives gently, reserving a few for garnish. Serve warm, topped with a sprinkle of chives.