These creamy, fluffy Rosemary Mashed Potatoes are easy to make with hardly any hands-on time. Great as an everyday side dish or the perfect addition to any holiday table. Plus I give you tasty variations and make-ahead instructions.
If you're looking for crowd-pleasing side dishes I have loads, and fluffy mashed potatoes are always some of the most loved. They are a classic year-round side that pair with almost anything, even if they are cheesy Boursin mashed potatoes, or tangy Greek yogurt mashed potatoes.
You'll be making these rosemary mashers for all the same reasons.
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Why you'll love this recipe
Rosemary mashed potatoes are a delightful twist on the classic comfort food, infusing the creamy texture of mashed potatoes with aromatic fresh rosemary.
They can be made ahead, even frozen, and served anytime. Plus they lend themselves to a myriad of tasty variations. I like to add garlic or roasted garlic, use different potatoes, or include other herbs like oregano and thyme.
Ingredients
If you look at my collection of side dish recipes, you'll know I am an expert on mashed potatoes and potato side dishes! This recipe is no exception and I'll tell you why each ingredient in the recipe plays a crucial part in making this recipe stand out.
- Russet potatoes: These starchy potatoes provide the base for this side and help create the fluffy texture. Mixed with the other ingredients they become super creamy and luxurious. While you can use a waxy potato like Yukon Gold in a straight swap, Russets are my favorite here.
- Kosher salt: Don't forget to add plenty of salt to you potato water while cooking! I also give you the right amount to add while whipping the potatoes with the other ingredients to really bring out the flavors and boost the rosemary hit. Salt seasons and enhances the dish.
- Whole milk: Yes you can use 2% or 1% milk, but I'm a huge fan of whole milk here. This is what creates the creaminess and great texture. It is also the base for infusing the rosemary flavor into the potatoes. See the instructions!
- Butter: The silky, rich mouthfeel you get in mashed potatoes is enhanced by butter. I also add the butter to my milk and rosemary mixture so it gets infused with flavor.
- Rosemary: Fresh rosemary is preferred here. It's a game-changer with these infused potatoes. If you need to use dried rosemary, double or triple the amount in the milk mixture, and strain the pieces out before mixing the milk into the potatoes.
- Black Pepper: The classic savory seasoning boosts the sophisticated flavor of these potatoes.
How to make Rosemary Mashed Potatoes
I've spent my career creating and sharing recipes that are easy enough to make on a weeknight, but impressive and delicious. This recipe is no exception and here are the simple steps.
- After peeling and cutting the potatoes into equal sized pieces, place them in a large pot, cover with cold water by 2 inches and add a teaspoon or so of kosher salt. Salting the water is super necessary as the potatoes absorb some of the salty flavor.
- Bring to a boil, then reduce to a simmer. Simmer until fork-tender but not falling apart. This will take anywhere between 20 and 30 minutes depending on your stove. Then drain the potatoes.
- While the potatoes are cooking, heat milk (on the stove or in the microwave) with the butter and rosemary. Remove from heat once the butter is melted and let the rosemary steep in the milk. This mixture will sit 10 to 15 minutes and that gives the rosemary a chance to flavor the milk and butter.
- Transfer potatoes to a large mixing bowl or mixer with the whisk attachment. Mash, then beat (with a hand mixer, or stand mixer) on medium speed until finely crumbled. I like using a mixer here because it gets the potatoes extra smooth and fluffy.
- Remove the rosemary from the milk and add the milk mixture to the potatoes. Beat until very smooth. Serve hot, garnished with fresh herbs and cracked black pepper, if desired.
Storage and Freezing
Mashed potatoes store well in the fridge for a few days, as well as freeze nicely, making them an ideal make-ahead side dish. Here are some expert tips on how to reheat your potatoes.
Storing mashed potatoes:
Refrigerate the mashed potatoes once they are completely cool. Transfer them to an airtight container. Store them in the fridge for 3 to 5 days.
Reheating from the refrigerator by gently warming the potatoes in a pot over low heat, stirring occasionally. You may need to add a splash of milk or cream to restore the smooth texture. You can also heat them in the microwave in 1 to 2 minute bursts until hot.
Freezing mashed potatoes:
Freezing tip: Allow the mashed potatoes to cool completely before freezing. This helps prevent ice crystals from forming and ensures better texture upon reheating. The potatoes can be frozen for 2 to 3 months.
Portioning tip: Divide the mashed potatoes into individual portions or use an ice cube tray for smaller servings. This makes it easier to thaw only the amount you need.
Packaging options: Transfer the mashed potatoes into airtight containers or freezer bags, squeezing out as much air as possible to prevent freezer burn.
Thawing tip: To thaw frozen mashed potatoes, transfer them to the refrigerator and allow them to thaw overnight. You can also thaw them in the microwave using the defrost setting, stirring occasionally to ensure even heating.
What to serve with these potatoes
A side dish that goes with almost any main dish? Sign me up! Whether serving them with just a pat of butter, or with a sauce or gravy, these rosemary mashed potatoes are a versatile and delicious side to any of these recipe options:
- Skip the whole potatoes in this recipe and serve mashed potatoes with my Rosemary Chicken in the slow cooker.
- They pair perfectly with Grilled Flank Steak as a complete meal.
- Porcupine Meatballs are a family favorite and love a mashed potato side.
- Serve on the side of Grilled Pork Tenderloin.
- As a classic side to Brown Sugar Glazed Ham.
Expert tips for recipe success
As a former magazine food editor, I have plenty of experience helping people cook with success. Here are a few tips to help you make mashed potatoes like a chef!
- Use fresh herbs: I love fresh rosemary here because it is very potent. Just a little goes a long way and the flavor is awesome. If you need to swap in dried rosemary use about 2 tablespoons. It is not a flavorful so you'll need that to steep in the milk a while.
- Double recipes: If the recipe stores well in the freezer, like these mashed potatoes, I like to double the recipe while I'm making them. It saves me loads of time with meal planning and prep down the road.
- Use your favorite potatoes: I love Russet potatoes for this recipe because I'm familiar with the texture and flavor of them in mashed potatoes. But some people love Red potatoes or yellow Yukon Gold potatoes as mashed potatoes. You'll be happiest with your favorite.
- Don't over cook: Potatoes can be overcooked! Simmer your potatoes JUST long enough to become fork tender. If they boil longer they will get waterlogged and fall apart.
FAQs
If you are using medium Russet potatoes I usually use 1 per person. For #1 potatoes (those are large Russet potatoes) I use one of these for every 2 people. And very small potatoes you'll want to use 2 potatoes per person. You may have a little leftover but mashed potatoes store well.
No. However my preference is to just include potato skins when using Yukon Gold or red potatoes as that skin is tender. The skin of Russet potatoes is a bit more thick and tough. Just make sure to scrub the potatoes well if you want to use the skins.
While the taste and texture may be slightly different, you can absolutely adjust these potatoes for dietary needs. I prefer Miyokos vegan butter to margarine but you can use either. And if you are using a non-dairy milk, you may just want to heat it rather than boil it as the texture can change.
More delicious side dish recipes:
As I've mentioned, I'm a bit of a side dish lover, and have loads of delicious recipe options you can make. You'll feel like a 5-star chef!
- Butternut Squash Salad
- Browned Butter Green Beans
- Rosemary Honey Roasted Carrots
- Asparagus Puff Pastry Tart
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📖 Recipe
Rosemary Mashed Potatoes
Ingredients
- 4 pounds russet potatoes (peeled and cut into 2-inch pieces)
- 1½ teaspoons kosher salt (plus more for cooking potatoes)
- 1 cup whole milk
- 5 tablespoons butter
- 4 sprigs rosemary (plus more for garnish)
- cracked black pepper
Instructions
- Place potatoes in a large pot, cover with cold water by 2 inches and add a teaspoon or so of kosher salt. Bring to a boil, then reduce to a simmer. Simmer until fork-tender but not falling apart, 20 to 30 minutes; drain.
- While the potatoes are cooking, heat milk (on the stove or in the microwave) with the butter and rosemary. Remove from heat once the butter is melted and let the rosemary steep in the milk.
- Transfer potatoes to a large mixing bowl or mixer with the whisk attachment. Mash, then beat (with a hand mixer, or stand mixer) on medium speed until finely crumbled.
- Remove the rosemary from the milk and add the milk mixture to the potatoes. Beat until very smooth. Serve hot, garnished with fresh herbs and cracked black pepper, if desired.
Notes
- Use fresh herbs: I love fresh rosemary here because it is very potent. Just a little goes a long way and the flavor is awesome. If you need to swap in dried rosemary use about 2 tablespoons. It is not a flavorful so you'll need that to steep in the milk a while.
- Double recipes: If the recipe stores well in the freezer, like these mashed potatoes, I like to double the recipe while I'm making them. It saves me loads of time with meal planning and prep down the road.
- Use your favorite potatoes: I love Russet potatoes for this recipe because I'm familiar with the texture and flavor of them in mashed potatoes. But some people love Red potatoes or yellow Yukon Gold potatoes as mashed potatoes. You'll be happiest with your favorite.
- Don't over cook: Potatoes can be overcooked! Simmer your potatoes JUST long enough to become fork tender. If they boil longer they will get waterlogged and fall apart.
Nutrition
Side Dish Recipes
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
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