These Garlic and Rosemary Mashed Potatoes take a comforting classic and elevate it with the warm, aromatic flavors of roasted garlic and fresh rosemary. Perfect for any occasion, they add a gourmet touch to your dinner table.
Russet potatoes are ideal for mashing due to their high starch content, yielding a fluffy, smooth result. Butter adds richness and a silky texture. Heavy cream further enhances the creaminess, making the mash irresistibly smooth. A whole bulb of garlic is roasted to mellow its flavor, turning it sweet and buttery. Fresh rosemary provides an aromatic, savory depth that pairs beautifully with garlic. Seasonings like salt and pepper are essential to bring out all the flavors. A drizzle of olive oil is used for roasting the garlic, preventing it from drying out.
These mashed potatoes are a perfect companion to a roast chicken or beef tenderloin. They also pair well with grilled vegetables or a fresh, crisp salad to balance the richness.
Begin by preheating your oven to 400°F (200°C). Take your bulb of garlic and slice the top off to expose the cloves. Drizzle it lightly with olive oil, wrap it snugly in foil, and pop it in the oven for about 30-35 minutes. You’ll know it’s done when the cloves are soft and golden.
While the garlic is roasting, peel and cube about 2 pounds of russet potatoes. Toss them into a large pot of salted water and bring to a boil. Cook them for roughly 15 minutes, or until they’re tender enough to be pierced easily with a fork.
Once the potatoes are tender, drain them and return them to the pot. By now, your garlic should be roasted and ready. Carefully squeeze the soft, sweet garlic cloves out of their skins and add them to the potatoes.
Next, add the butter and heavy cream to the pot. Strip the leaves from two sprigs of rosemary and add those in as well. Now, mash everything together until the mixture is smooth and creamy. Season generously with salt and pepper to suit your taste.
Finally, serve your mashed potatoes warm, and watch them disappear off the plates!
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