Rosemary Mashed Potatoes
The milk is infused with fresh herbs in this rosemary mashed potatoes recipes. The result is fluffy mashed potatoes with a delicious rosemary essence, perfect paired with any main dish.
Servings: 6 to 8 people
Calories: 347kcal
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
Expert Tips:
- 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
Calories: 347kcal | Carbohydrates: 57g | Protein: 8g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 30mg | Sodium: 687mg | Potassium: 1326mg | Fiber: 4g | Sugar: 4g | Vitamin A: 363IU | Vitamin C: 17mg | Calcium: 93mg | Iron: 3mg
