Rosemary Garlic Mashed Potatoes

Total Time
1hr 5mins
Prep 10 mins
Cook 55 mins

This is one of our favorite mashed potato recipes during the Holiday season! Cooking time Includes roasting time for garlic

Ingredients Nutrition


  1. Prepare Roasted Garlic.
  2. Place potato pieces in medium saucepan; add water to cover and 1 teaspoon salt.
  3. Bring to a boil.
  4. Reduce heat; simmer, uncovered, 12 to 15 minutes or until potatoes are tender.
  5. Drain potatoes; set aside.
  6. Place cream, milk, butter and rosemary in small saucepan; heat over medium-high heat about 3 minutes or until butter melts and mixture simmers, stirring often.
  7. Mash potatoes with potato masher until smooth.
  8. Add roasted garlic and milk mixture; beat with electric mixer until smooth.
  9. Beat in remaining 1/2 teaspoon salt and pepper.
  10. Serve hot.
  11. Roasted Garlic: Cut off top third of 1 large garlic head to expose cloves; discard top.
  12. Place head of garlic, trimmed end up, on 10-inch square of foil.
  13. Rub garlic generously with olive oil and sprinkle with salt.
  14. Gather foil ends together and close tightly.
  15. Roast in preheated 350 degree oven 45 minutes or until cloves are golden and soft.
  16. When cool enough to handle, squeeze roasted garlic cloves from skins; discard skins.
Most Helpful

Very good. I used a little less fresh rosemary and a little less roasted garlic than called for. Also, I used red potatoes and didn't peel them. Even with these changes the mashed potatoes were a hit!

Lt. Amy October 29, 2007

Very yummy! Roasting the garlic really gives these tremendous flavour. I didn't have yukons either, and had to rub my garlic with canola oil as I was out of olive. They were delicious, and I will certainly be making them again. Thanks RecipeNut!

Rhonda *J* September 02, 2004

This was delicious! It made a wonderful side dish. I used Idaho potatoes, but will use yukon next time! Thanks Recipenut!

Sharon123 March 01, 2004