Name: Rosemary Mashed Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 6 garlic cloves (peeled); 1/4 cup olive oil; 4 Tbsp. unsalted butter (divided); 1 medium yellow onion (thinly sliced); 2 tsp. salt (divided); 1-1/2 tsp. fresh rosemary (finely chopped); 2 lbs. medium russet potatoes (peeled and cut into chunks); 2.5 cups water; 6 garlic confit cloves (mashed); 2 Tbsp. garlic confit oil; 1/3-1/2 cup warm whole milk; Freshly ground black pepper to taste

Creamy, cozy and quietly impressive, these rosemary mashed potatoes are the kind of side dish that steals the spotlight. Russet potatoes are mashed until fluffy, then enriched with slow-cooked garlic confit, caramelized onions and just enough butter and warm milk for that classic, spoon-able texture. Fresh rosemary adds an earthy, aromatic note that makes every bite feel a little special without feeling fussy. Whether you’re serving them alongside a weeknight dinner or setting the table for a holiday spread, this is comfort food with a thoughtful, elevated twist that everyone will happily scoop up.

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Rosemary Mashed Potatoes

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4

Calories 495 kcal

Author Anushree Shetty

Ingredients

Garlic Confit

6 garlic cloves peeled
1/4 cup olive oil

Mashed Potatoes

4 Tbsp. unsalted butter divided
1 medium yellow onion thinly sliced
2 tsp. salt divided
1-1/2 tsp. fresh rosemary finely chopped
2 lbs. medium russet potatoes peeled and cut into chunks
2.5 cups water
6 garlic confit cloves mashed
2 Tbsp. garlic confit oil
1/3-1/2 cup warm whole milk
Freshly ground black pepper to taste

Instructions

Garlic Confit

Add garlic and olive oil to small saucepan, making sure the garlic is completely submerged, heating over medium-low until tiny bubbles appear.
Reduce heat to low and gently cook 15–20 minutes, stirring once or twice, until cloves are soft and golden-brown.
Remove from heat and let cool in oil.

Mashed Potatoes

In wide skillet, melt 3 tablespoons butter in over medium-low heat. Add onions and one teaspoon salt. Cook, stirring occasionally, until caramelized (will take around 20–25 minutes).
Stir in rosemary and cook 20–30 seconds until fragrant. Turn off heat.
Meanwhile, place potatoes in a pot, add a teaspoon of salt, and completely cover with cold water. Bring to a boil, reduce to gentle simmer, and cook until fork-tender, 15–18 minutes. Drain well.
Mash potatoes until mostly smooth. Mash in garlic confit cloves until incorporated.
Add remaining 1 tablespoon butter, 2 tablespoons garlic confit oil and ⅓ cup warm milk. Mix gently, adding more milk as needed until creamy.
Gently fold in caramelized onion mixture until combined. Season with salt and pepper to taste.