Garlic Rosemary Mashed Potatoes

Hello! It’s Amy again from My Name Is Snickeroodle and can you believe we are just days away from Thanksgiving?! It’s my second favorite holiday because my favorite meal of all time is a classic Thanksgiving feast!

Even as a young girl, I absolutely loved everything about it. From helping my mom in the kitchen to watching out the window to see when extended family would come. I think my favorite part of the whole day was the aromas that would fill the house with all of the wonderful food that was baking and simmering away.

Garlic Rosemary Mashed Potatoes | Side Dish Recipes

Since I started making my own meals as an adult, I’ve tried putting a different twist on the turkey and side dishes each year. Nothing too crazy, but just enough to add a little something to make it extra special.

This year the mashed potatoes are getting a “makeover” and I’m super pleased with the outcome! They are made with roasted garlic and rosemary infused milk. And of course plenty of butter! They are super creamy with a hint of garlic and rosemary flavor.

Thanksgiving is the perfect time to go a little above and beyond in the kitchen. And I’m here to tell you that these potatoes will wow your family and friends. They aren’t super difficult to make and come together in under 30 minutes.

Once you’ve made them, I’m sure they will be made throughout the whole year!

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Roasted Garlic and Rosemary Mashed Potatoes

Author: Amy from My Name Is Snickerdoodle

Recipe type: side dish

Ingredients

6-8 medium Russet potatoes, peeled and cubed
1 stick butter, cubed
1 cup milk
3 sprigs fresh rosemary
6 roasted garlic cloves, chopped
1 tsp salt
¼ tsp pepper

Instructions

In a large pot place cubed potatoes and fill with water to about 2 inches above potatoes.
Bring to a boil over medium high heat and cook for about 15-18 minutes or until potatoes are just tender.
While the potatoes are boiling, pour the milk into a small pot and add rosemary twigs.
Over medium heat bring the milk to a low boil (to avoid scalding) and reduce heat to a simmer. As it simmers, the rosemary will infuse the milk.
Drain potatoes and place into a mixing bowl.
Add in cubed butter, chopped roasted garlic, salt and pepper.
Start mixing on medium speed and slowly add in milk until you reach desired consistency. You may not need to use all of the milk until the potatoes are smooth and creamy.
Serve.