A wonderful addition to a meal.

Roasted Garlic and Rosemary Mashed Potatoes

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.

Leaving the skin on is optional.  

Feel free to peel the potatoes, or use organic potatoes if preferred.

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 Bulb on Foil

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

Rosemary on Garlic Bulb on foil

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.

Leaving the skin on is optional.  

Feel free to peel the potatoes, or use organic potatoes if preferred.

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

Potatoes and Water in pot

TIP – Fill the pot 2/3’s full 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 in bowl

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 in bowl

…roasted garlic,

Add Milk to potatoes in bowl

…milk, and

Add Half and Half to Potatoes in bowl

half and half.

Whipped Potatoes in bowl

Whip with a hand mixer or use a potato masher.

Whipped Potatoes in bowl

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

Roasted Garlic and Rosemary Mashed Potatoes

Serve right away while the mashed potatoes are warm.

Roasted Garlic and Rosemary Mashed Potatoes

Top with butter and garnish with chopped parsley.

Roasted Garlic and Rosemary Mashed Potatoes

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.
5 from 1 vote

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. Leaving the skin on is optional. Feel free to peel the potatoes, or use organic potatoes if preferred.
    If some of the potatoes are larger than the others, cut the larger ones in half. 
  • Fill the pot 2/3's full 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:

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).