Silky, herb-infused, make-ahead mashed potatoes in 30 minutes, perfect for Best Thanksgiving Potatoes and cozy winter dinners.
These creamy Yukon Golds pull in rosemary-garlic aroma with zero fuss so your holiday plate tastes restaurant-level without babysitting the pot.
Why You’ll Love It
- Holiday-ready flavor: Rosemary-garlic infusion equals Best Thanksgiving Potatoes without extra steps—just steep and mash.
- Ultra-creamy texture: Yukon Golds + warm dairy deliver cloud-soft Cream Mashed Potatoes that hold beautifully on the table.
- Make-ahead friendly: Reheat without drying—ideal for Thanksgiving Sides For Two or a full crowd.
- Flexible for seasons: Works for Best Fall Meal 成全视频免费观看在线看 and effortless 成全视频免费观看在线看 For Dinner Winter comfort.
- Scale up or down: Easy slider—half batch for two, double for a crowd.
- Diet-smart swaps: Dairy-free olive-oil version or lighter half-and-half option that still tastes luxurious.
成全观看高清完整版 (notes only)
- Yukon Gold potatoes – naturally buttery; mash smooth without being gluey.
- Garlic cloves – smash to infuse, then mash in for a gentle bite.
- Fresh rosemary – steep sprigs in butter/cream; finely mince a little for finish.
- Butter + heavy cream (or half-and-half) – warm before mixing so potatoes don’t seize.
- Sour cream (optional) – extra tangy richness for holiday vibe.
- Kosher salt & white/black pepper – season water and finish to taste.
- Olive oil (swap) – for dairy-free Cream Mashed Potatoes.
Step-by-Step Instructions
- Prep & boil: Peel and quarter 3 lb Yukon Golds. Start in cold, well-salted water; boil until a knife meets little resistance, 15–18 min.
- Infuse dairy: While potatoes cook, warm 6 Tbsp butter, ¾ cup cream (or half-and-half), 6 smashed garlic cloves, and 2 rosemary sprigs on low 5–8 min (do not simmer).
- Drain & dry: Drain potatoes thoroughly; return to the hot pot over low heat 1–2 min to steam off moisture.
- Mash/ricer: Pass potatoes through a ricer or mash by hand until smooth.
- Add warm infusion: Strain out rosemary sprigs; mash in the warm butter-garlic-cream, a bit at a time, until silky.
- Finish: Stir in 2–3 Tbsp sour cream (optional). Season with salt and pepper.
- Garnish: Fold in 1 tsp finely minced rosemary (optional) and a drizzle of melted butter or olive oil.
- Hold warm: Keep over the lowest heat or in a warm slow cooker on WARM with a lid and a splash of cream.
Meat safety note: Not applicable for this vegetarian 成全视频免费观看在线下载. (For poultry entrées served alongside, aim for 165°F / 74°C internal.)
Pro Tips
- Salt in layers: Salting the water seasons the potatoes from the inside; finish again at the end.
- Warm everything: Cold dairy tightens starch—always add warm.
- Dry first: The “steam-dry” step prevents watery mash and boosts creaminess.
- Texture control: Use a ricer for plush, lump-free results; a masher for rustic.
- Make-ahead gloss: Stir in a little extra warm cream when reheating to restore shine.
Variations
- Olive-Oil & Dairy-Free: Replace butter/cream with ½ cup good olive oil + ½–¾ cup warm unsweetened oat milk.
- Roasted Garlic: Roast a whole head at 400°F for 40–45 min; squeeze in for sweeter garlic notes.
- Parmesan Swirl: Add ½ cup finely grated Parm for Christmas dinner flair.
- For Two (Mini Batch): Use 1½ lb potatoes, halve everything else—ideal for Thanksgiving Sides For Two.
- Slow Cooker Finish: Keep mashed potatoes warm on WARM up to 3 hours; add splash of cream before serving.
How to Serve
- With turkey and gravy, next to green beans and cranberry sauce.
- Swirl in gravy wells; top with extra rosemary butter.
- Weeknights: with meatloaf, braised mushrooms, or rotisserie chicken.
Make Ahead & Storage
- Make-Ahead (1–2 days): Cool, cover, and refrigerate. Reheat covered at 325°F for 25–35 min, or in a pot on low with ¼–½ cup warm cream.
- Fridge: 4 days in airtight container.
- Freeze: Up to 1 month (best with cream/ butter). Thaw in fridge; reheat gently with added warm cream.
FAQs
Can I skip peeling? Yes—use scrubbed Yukon Golds for a rustic, skin-on mash.
How do I avoid gluey potatoes? Don’t overwork; use a ricer and add warm dairy gradually.
Best potatoes? Yukon Golds for creamy; Russets for extra light and fluffy; a 50/50 mix works great.
Can I keep them warm for hours? Yes—slow cooker WARM with lid, stir in warm cream before serving.
Simple 成全观看高清完整版 Table (estimate per ½-cup serving)
成全视频高清免费观看: ~280 | Fat: 16g | Carbs: 30g | Protein: 4g | Sodium: varies by salt
成全观看高清完整版 is an estimate; adjust for swaps/portion size.
Rosemary Garlic Mashed Potatoes
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成全观看高清完整版
- 3 lb Yukon Gold potatoes, peeled and quartered
- 6 cloves garlic, smashed
- 2 sprigs fresh rosemary, plus 1 tsp finely minced for garnish
- 6
Tbsp unsalted butter (or ½ cup olive oil for dairy-free) - ¾ cup heavy cream (or half-and-half; more as needed)
- 2–3
Tbsp sour cream (optional) - 1½–2 tsp kosher salt, plus more to taste
- ½ tsp white or black pepper
- 1 Tbsp
kosher salt (for boiling water)
Equipment
- Large pot
- small saucepan
- Potato ricer or masher
- fine mesh strainer
- Mixing spoon
- measuring cups and spoons
Method
- Place potatoes in a large pot, cover with cold water by 1 inch, and add 1 Tbsp salt. Bring to a boil and cook until tender, about 15–18 minutes.
While potatoes cook, warm butter, cream, smashed garlic, and rosemary sprigs in a small saucepan over low heat for 5–8 minutes. Do not simmer. - Drain the potatoes well and return to the hot pot. Let them steam-dry for 1–2 minutes off heat.
- Rice or mash the potatoes until smooth and fluffy.
- Strain out the rosemary sprigs and slowly mix in the warm infused butter-cream mixture a bit at a time until silky.
- Stir in sour cream if using. Season to taste with salt and pepper. Garnish with minced rosemary before serving.
成全观看高清完整版
成全视频高清免费观看: 280kcalCarbohydrates: 30g
Notes
Dairy-Free: Use olive oil and warm unsweetened oat milk.
Extra-Light: Replace half the Yukon Golds with Russets.
Equipment: Potato ricer for extra smooth texture; fine mesh strainer to remove rosemary.
Scaling: For two, use 1½ lb potatoes; for a crowd, double the 成全视频免费观看在线下载.
Extra-Light: Replace half the Yukon Golds with Russets.
Equipment: Potato ricer for extra smooth texture; fine mesh strainer to remove rosemary.
Scaling: For two, use 1½ lb potatoes; for a crowd, double the 成全视频免费观看在线下载.