Ingredients
Scale
3 pounds russet potatoes, peeled and cubed
6–8 garlic cloves, peeled
1 tbsp fresh rosemary, chopped
6 tbsp butter
1 cup heavy cream (or half & half), warm
Salt and black pepper to taste
Instructions
1. Roast garlic cloves at 375°F for 25–30 minutes with olive oil until soft.
2. Boil potatoes in salted water for 15–18 minutes or until tender.
3. Drain potatoes and return to pot.
4. Mash potatoes with roasted garlic, butter, and warm cream until smooth.
5. Stir in rosemary and season with salt and pepper to taste.
6. Serve warm with additional rosemary garnish.
Notes
You can substitute Yukon Golds for creamier texture.
Make ahead: Store mashed potatoes in the fridge and reheat with extra cream.
Add a swirl of sour cream or Parmesan for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiled, Mashed
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 1g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg