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Roasted Garlic and Rosemary Mashed Potatoes

A wonderful addition to a meal.

Mashed potatoes are delicious on their own but they’re even better when different flavors and textures are added.

These mashed potatoes are made with roasted garlic which adds a mild and sweet garlic taste.

And for more flavor, the potatoes are boiled in water with dried rosemary in it which adds a hint of rosemary flavor to the over all dish. 

There’s also a hearty texture to these mashed potatoes because the skin is left on the potatoes.

It’s really good that way and adds color contrast to the dish too.

Isn’t it interesting how random things can stick in your memory…..how things like certain food or perfumes can remind you of something or someone?

This happens to me every time I make mashed potatoes.

When I put the pan of cooked potatoes in the sink to mash them up, I always think of the time that my grandmother told me a scouring pad once fell in her mashed potatoes.

I can just picture that happening so I move the sponge and scrubber far away from my potatoes when I’m mashing them up.

These mashed potatoes make a wonderful side dish with these comfort food counterparts; “Simple Fried Chicken“, “Chicken Fried Pork Medallions with Homemade Gravy“, “Turkey Barbecued on a Grill” and “Turkey Gravy Made from Pan Drippings“.

Let’s check out the ingredients.

Mashed Potato Ingredients

Russet potatoes, dried rosemary, bulb of garlic, milk, half and half, salt, pepper, butter and chopped parsley for garnish

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

For the Roasted Garlic:

The garlic needs to be in the oven about 15 minutes before the potatoes start to cook.

Preheat oven to 375 degrees F.

Garlic in Foil

On a piece of foil that’s about the size of a dinner plate, lay a bulb of garlic.

Rosemary on Garlic Bulb

Drizzle olive oil over the garlic, and top with 3 pinches of dried rosemary.

Garlic Bulb in Foil Tent

Make a tent over the garlic and tightly wrap the edges of the foil.

Place on a baking sheet and roast in the oven for 30 minutes.

Roasted Garlic on Plate

After the garlic is roasted, use the flat part of a small knife, and press down on the end of each clove to squeeze out the roasted garlic.  Set aside.

For the Potatoes:

Russet Potatoes on Plate

Wash the potatoes and cut off any scars or bruises.

If some of the potatoes are larger than the others, cut the larger ones in half.

Potatoes in Water

TIP – Fill the pot with cold water and add dried rosemary, and the potatoes (they cook more evenly when added to cold water; if added to boiling water the outside of the potato cooks faster than the inside).

Heat the pan on medium heat and bring the water to a boil.

Let the potatoes cook until a cooking fork or paring knife can easily pierce the potato (about 20 minutes).

Be careful not to overcook the potatoes or they’ll be mushy and fall apart.

Butter and Potatoes

When the potatoes are done, using a fork or large spoon, remove just the potatoes from the water and put them in another medium size pan or large bowl for mashing.

To the bowl or pan add salt, pepper, butter…

Garlic and Potatoes

…roasted garlic,

Milk in Potatoes

…milk, and

Half and Half in Potatoes

half and half.

Whip Potatoes with Mixer

Whip with a hand mixer or use a potato masher.

Whip Potatoes with Mixer

Do a quick taste test and add more salt if needed.

Garlic Rosemary Mashed Potatoes

Serve right away while the mashed potatoes are warm.

Garlic Rosemary Mashed Potatoes

Top with butter and garnish with chopped parsley.

Time to eat.

Thank you so much for stopping by CCC!

More Potato Recipes You May Like:

Fried Potato, Egg and Cheese Scramble

Baked Herb and Parmesan Potato Slices

Easy Potato Salad with Egg

Scalloped Potatoes with Sage and Ham

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Garlic Rosemary Mashed Potatoes

Roasted Garlic and Rosemary Mashed Potatoes

A wonderful addition to a meal.
Print Pin
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course: Side Dish
Cuisine: American
Keyword: Garlic Mashed Potatoes, Garlic Potatoes, Mashed Potatoes
Servings: 3

Ingredients

For the Roasted Garlic:

  • 1 whole bulb garlic
  • 1 tablespoon olive oil
  • 3 pinches dried Rosemary leaves

For the Potatoes:

  • 5 medium size russet potatoes
  • 1 tablespoon dried rosemary leaves
  • 3 tablespoons butter
  • 1/3 cup milk
  • 1/4 cup half and half
  • 1/2 teaspoon salt or salt to taste
  • 1 tablespoon chopped parsley (curly parsley or Italian parsley) for garnish

Instructions

For the Roasted Garlic:

  • The garlic needs to be in the oven about 15 minutes before the potatoes start to cook.
  • Preheat oven to 375 degrees F. 
  • On a piece of foil that’s about the size of a dinner plate, lay the bulb of garlic. 
  • Drizzle olive oil over the garlic, and top with 3 pinches of dried rosemary. 
  • Make a tent over the garlic and tightly wrap the edges of the foil. Place on a baking sheet and roast in the oven for 30 minutes.
  • After the garlic is roasted, use the flat part of a small knife, and press down on the end of each clove to squeeze out the roasted garlic. Set aside.

For the Potatoes:

  • Make the potatoes while the garlic is roasting.
  • Wash the potatoes and cut off any scars or bruises. If some of the potatoes are larger than the others, cut the larger ones in half. 
  • Fill the pot with cold water and add dried rosemary, and the potatoes (they cook more evenly when added to cold water; if added to boiling water the outside of the potato cooks faster than the inside).
  • Heat the pan on medium heat and bring to a boil. Cook until fork tender (about 20 minutes).
  • When the potatoes are done, using a fork or large spoon, transfer just the potatoes to a large pan or mixing bowl for mashing.
  • Add the salt, pepper, butter, roasted garlic, milk, and half and half. 
  • Whip with a hand mixer or use a potato masher.
  • Do a quick taste test and add more salt if needed.
  • Serve while hot. Top with butter and garnish with chopped parsley.

Video

Notes

TIP

  1. Fill the pot with cold water and add dried rosemary, and the potatoes (they cook more evenly when added to cold water; if added to boiling water the outside of the potato cooks faster than the inside).
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16 Comments

  1. Can I substitute fresh rosemary?  

    • Hi Sheila, yes you sure can. An option when using fresh rosemary is to keep the leaves on the stem so that the entire sprig (rather than a bunch of leaves) can be easily removed from the water that the potatoes are boiled in. Dried herbs generally have about 3 times the potency as fresh herbs do. So I would add about 8 to 9 small sprigs of rosemary to the pan of water (for cooking the potatoes) if substituting fresh for dried rosemary (assumes that 1 small sprig equals about 1 teaspoon of fresh rosemary leaves).

  2. I seem to have acquired a sensitivity to dairy .. I have been using Earth Balace for butter, but was wondering what you would use for the half and half. I think coconut milk is to thin. Almond milk might work. My soy creamer has a bit of sugar in it and I don’t think I want that… Please help

    • Hi Terri, I think the almond milk would be a great idea. It’s certainly thick enough because sometimes I use nonfat milk and it works well; and almond milk is even thicker. Also, if you like garlic, put an extra bulb of it in the foil and roast 2 at the same time. Just in case you prefer to have more garlic flavor in the mashed potatoes. Use just one of the bulbs first, then do a taste test, and if you think more garlic would taste good, then you’ll have extra to add. And if not, you’ll have an extra bulb to make garlic bread with or even put in the cavity of your turkey. Thank you very much for stopping by and Happy Holidays!

  3. I am allergic to raw potato peel (if i try to peel them my eyes go red and my throat is itchy..not a pretty sight) so I do keep the peel on my mashed potato. This recipe is definitely something I will be trying in the near future 🙂

    • Hi There, my goodness, I can see why you wouldn’t want to peel potatoes with that kind of reaction to the raw potato peel. Sounds like it’s okay for you to eat them though. So glad you stopped by. Have a great rest of the week!

  4. I love anything with rosemary and mashed potatoes are a definite comfort food for me. Yum.
    Ha My sister and I were just talking about what things really stick in our minds from when we were young. Random…definitely. 🙂

  5. Oh I can just tell how creamy and flavorful these potatoes are!

  6. No one has made mashed potatoes look so pretty! The shot of the cream being poured, the knob of butter melting – Mmmm. Just wonderful, Nancy!

    • Hi There, thank you very much! I was lucky that some of the rosemary I grow had flowers on it. Have a great day!

  7. Oh my goodness.. how I love mashed potatoes.. in any form. But my favorite way is skin on! I usually get outvoted in my house, but these just might work. Gorgeous. I could eat these right now.

    • Hi Elizabeth, maybe you can sneak a potato or two in your mashed potatoes with some of the skin on and no one will notice. Thank you for stopping by!

  8. These sound so so good. Mashed potatoes are one of my favorites – but I usually just make them plain. I love the addition of rosemary!

    • Hi Ashley, so glad you like this. The rosemary adds a nice touch of flavor. Thank you for stopping by!