Elevate your mashed potatoes by adding rosemary and garlic to them. Simmering the garlic in melted butter really amps up the flavor of this creamy side dish. The perfect accompaniment to chicken, steak, lamb, or pork.
Peel the potatoes and rinse thoroughly. Cut them into 1-inch pieces.
Place the potatoes into a medium-sized pot. Add cool water to the same level as the potatoes. Bring to a rolling boil on high heat. Boil the potatoes until they are fork-tender. About 15-20 minutes.
While the potatoes boil, melt the butter in a skillet on medium heat. Add the minced garlic and minced rosemary and stir for about 30 seconds to one minute until the flavors bloom. Remove from heat.
When the potatoes are fork-tender, drain them and place them in a large mixing bowl. Mash them immediately with a potato masher until they are all broken down. Immediately beat them using an electric beater at medium speed for 2 minutes until smooth. Add the milk in 3 batches beating to combine each time. If the mashed potatoes turn too runny, reserve the rest of the milk.
Add the garlic rosemary butter and beat to combine.
Add salt and ground black pepper or white pepper then beat to combine. Taste to adjust the seasoning.
To serve, top with extra butter if desired, garnish with chopped parsley or chives, and serve warm.
Notes
Potatoes: I used Russet potatoes but you could use any starchy or waxy potatoes you like. Yukon gold potatoes would work well here.Heavy cream: Feel free to substitute the milk with heavy cream for more richness and creaminess.Make ahead: Make these mashed potatoes a day ahead and let them heat up covered in the oven at 350 degrees Fahrenheit (180 degrees Celsius) before serving. Please read the recipe blog post for lots of great tips!