These rosemary mashed potatoes are creamy and full of savory flavor thanks to garlic, sour cream, and milk infused with fresh rosemary. They make a comforting side for roasts, chicken, or holiday meals and come together in under 40 minutes for an easy, crowd-pleasing dish.
Mashed potatoes are a classic side with many variations—from cream cheese and purple mashed potatoes to truffle-infused versions. This rosemary variation stands out because the rosemary-infused milk lends a subtle piney, woody note with hints of citrus and pepper that complement the garlic and sour cream.
Why You Will Love These Mashed Potatoes
- Flavorful – Rich and buttery with a pleasant tang from sour cream and aromatic rosemary.
- Holiday friendly – Versatile for everyday meals but elegant enough for Thanksgiving, Christmas, or special gatherings.
- Great for leftovers – Leftovers can be transformed into potato pancakes, shepherd’s pie, gnocchi, or creamy soup.
Ingredient Notes
- Potatoes – Use starchy potatoes like Russets for the lightest, fluffiest mashed potatoes. Waxy varieties can become gummy.
- Unsalted butter – Lets you control salt; choose a good-quality butter for best flavor.
- Milk – Whole milk works well and is used to extract rosemary flavor by simmering with the herb.
- Fresh rosemary – Fresh sprigs provide a brighter, more fragrant infusion than dried.
- Garlic – Fresh garlic adds savory depth; roasted garlic is an option for a sweeter, milder note.
- Sour cream – Adds creaminess and tang; Greek yogurt can substitute if desired.
- Salt and pepper – Season to taste; rosemary is aromatic, so balance salt accordingly.
Ingredient Swaps
Simple swaps let you adapt the recipe:
- Russets are ideal, but Yukon Golds are a good alternative for a naturally creamier texture.
- Replace rosemary with thyme, sage, or chives for a different herb profile.
- Use Greek yogurt instead of sour cream for a lighter tang and higher protein.
How to Make Rosemary Mashed Potatoes
Full ingredient amounts and exact instructions are in the recipe card below.
Step 1: Place peeled, cubed potatoes in a large pot, cover with cold salted water, and bring to a gentle boil. Cook 15–20 minutes until tender, then drain and return the potatoes to the pot or a large bowl.
Step 2: In a saucepan, combine butter, milk, garlic, and rosemary. Bring just to a boil, then reduce heat and simmer for about 15 minutes to infuse the milk. Remove and discard the rosemary sprigs.
Step 3: Add the rosemary-infused milk, sour cream, salt, and pepper to the potatoes and begin mashing until mostly smooth.
Step 4: Finish with an electric mixer on medium speed until the potatoes are light and fluffy. Transfer to a serving dish and garnish with additional chopped rosemary.
Recipe FAQs
Choose starchy potatoes like Russets or Yukon Golds. Waxy potatoes (e.g., Red Bliss) are less ideal because they don’t break down or absorb dairy the same way.
You can leave the skins on for added nutrients and texture, but peeling yields a smoother, creamier mash. Both approaches taste great.
Gluey potatoes usually result from overworking or using the wrong potato. Mash while the potatoes are hot and dry, and avoid food processors. If they do become gummy, you can repurpose them as a gratin—spread thin in a baking dish, top with butter, cheese, and breadcrumbs, and bake until golden.
Yes. Make up to two days ahead, store in an airtight container, and refrigerate. Reheat gently—microwave in intervals or rewarm on the stovetop with a little milk or butter, stirring until smooth. Adjust seasoning after reheating and finish with a pat of butter.
Store in an airtight container in the fridge for 3–5 days. For freezing, portion onto a baking sheet and freeze until solid, then transfer to a freezer bag for up to 3 months.
Leftover Ideas for Mashed Potatoes
If you have leftovers, try turning them into:
- Mashed potato fritters
- Potato muffins or savory cupcakes
- Mashed potato waffles
- Fried mashed potato balls
- Mashed potato gnocchi
Pro Tips / Recipe Notes
- Start potatoes in cold water with salt and bring to a simmer so they cook evenly.
- Drain thoroughly so the mash isn’t watery.
- Infuse the milk by gently simmering it with rosemary to deepen the herb flavor.
- Mash while hot and dry to avoid gummy texture.
- Don’t overwork the potatoes—stop once they’re light and fluffy.
Other Recommended Mashed Potato Recipes
-
Smoked Mashed Potatoes
-
Brown Butter Mashed Potatoes
-
Slow Cooker Mashed Sweet Potatoes
-
Garlic Mashed Cauliflower
If you try this rosemary mashed potatoes recipe, please share how it turned out in the comments below or tag photos on social media with your own notes.
Rosemary Mashed Potatoes
Ryan Beck
Pin Recipe
Ingredients
- 5 lbs russet potatoes, peeled and cut into 1-inch cubes
- 12 tablespoon unsalted butter (1½ sticks)
- 1 cup whole milk, at room temperature
- 4 sprigs fresh rosemary, plus more for topping
- 6 garlic cloves, peeled and smashed
- ½ cup sour cream, at room temperature
- 2 teaspoon sea salt
- ⅛ teaspoon black pepper
Instructions
- Place the potatoes in a large pot and cover with salted cold water. Bring to a gentle boil and cook 15–20 minutes, or until tender. Drain and return to the pot or a large bowl.
- Meanwhile, combine butter, milk, garlic, and rosemary in a medium saucepan. Bring to a boil, then reduce to a simmer and cook about 15 minutes to infuse. Remove rosemary sprigs.
- Add the rosemary-infused milk, sour cream, salt, and pepper to the potatoes and mash until mostly smooth. Then beat with an electric mixer on medium speed until light and fluffy.
- Transfer to a serving dish and top with additional chopped rosemary.
Notes
- Start potatoes in cold water and simmer for even cooking.
- Drain well to avoid watery mashed potatoes.
- Infuse the milk with rosemary for better herb flavor.
- Mash while potatoes are still hot and dry to prevent a gummy texture.
- Do not overwork—stop when potatoes are light and fluffy.
Nutrition
Leave a comment to share your results or any tweaks you made.