Making mashed potatoes at home is easy, yet with some subtle tweaks, they can go from good to extraordinary! My rosemary and garlic mashed potatoes are creamy and cheesy and are the fluffiest and most delicious mashed potatoes.

Pair them with rich and saucy mains like my chicken marsala for a comforting meal. They’re also perfect alongside pork roast or a hearty stew, like beef bourguignon.

 

Mashed potatoes are the quintessential comfort food and hold a special place in many hearts. For something as straightforward as mashed potatoes, I’ve had my fair share of some real duds – bland and pasty and gluey. We deserve better! So, I just had to hit you up with this fantastic recipe packed with buttery richness, tangy sour cream, hints of garlic and herbs, and parmesan cheese.

We love to serve these garlicky mashed potatoes with baked chicken breast or bone in pork chops for easy dinners, creating a perfect pairing that’s comforting and delicious.

Why I Love This Garlic Mashed Potatoes Recipe

• Creamy textured mashed potatoes. Thanks to the sour cream, this mashed potatoes recipe results in a smooth consistency. If you have buttermilk, stir it in there to make my easy buttermilk mashed potatoes recipe!
• Rich and flavorful. Deliciousness is what you get when you add butter, garlic, and herbs to infuse the potatoes.
• Cheesy goodness. The parmesan cheese adds a hint of salty and nutty flavor, complementing the bland potato.
• Easy prep. With common ingredients and super easy steps, this side dish of garlic mashed potatoes is within everyone’s reach.

Ingredients You’ll Need

For this easy garlic mashed potatoes recipe, grab some butter, potatoes, fresh garlic, and rosemary, and you’re ready to make a cheesy mash. Check the notes below for substitutes, and scroll down to the recipe card for full amounts and thorough instructions.

• Russet Potatoes. The potatoes should be peeled and cut into wedges. If you don’t have russet, Yukon golds are a great substitute! They have a creamy texture, hold their shape well, and mash smoothly.
• Butter. To add that much needed creamy richness, I suggest using salted or unsalted butter. Olive oil can also be used.
• Fresh Garlic. Using fresh garlic cloves will inject a punch of flavor, but 1 to 1.5 teaspoons of garlic powder can also be used.
• Fresh Rosemary. I like using fresh herbs, but if dried is all you have, add 1 teaspoon of dried rosemary. Also, any fresh or dried herbs will work here.
• Shredded Parmesan cheese. The cheese gives a salty, nutty layer to the potatoes, but you could also use pecorino romano or asiago.
• Sour cream. For that creamy and tangy texture, I almost always add sour cream, plain yogurt, or Greek yogurt. Heavy cream is also a good alternative.
• Salt and freshly ground black pepper. Kosher salt or table salt can be used here to season the potatoes and enhance the overall taste.

How To Make Mashed Potatoes

1. Boil the potatoes. Place the potato wedges in a large pot, covering them with cold water. Simmer over medium heat for 15 to 20 minutes or until they’re fork-tender. Drain the potatoes and set aside.
2. Melt and infuse the butter. In the same pot, melt the butter and add garlic and rosemary. Cook over medium-low heat until the butter starts to brown. Discard the rosemary sprigs.
3. Combine the potatoes with the melted butter mixture. Transfer the russet potatoes to the butter mixture and season them with salt and pepper. With a wooden spoon, mix in the parmesan cheese and sour cream. Using a potato masher or a potato ricer, mash the mixture until creamy.
4. Taste and adjust with salt and pepper. For added creaminess, add a little more sour cream to the creamy garlic mashed potatoes.

Serving Suggestions

When considering what to pair with mashed potatoes, this rosemary lemon roasted turkey is the star of any feast. Add a serving of apple stuffing or this sweet potato cranberry stuffing and this delicious Brussels sprouts salad, too.

Also, my sweet potato shepherd’s pie is an undeniable choice. And let’s not forget the sips of a refreshing spiked apple cider and maybe a few glasses of white sangria.

Make sure to finally indulge in pumpkin pie cinnamon rolls as a sweet side at a Thanksgiving table, and warm up with this spicy hot chocolate mocha.

How To Store Leftovers

• Fridge. To store leftover mashed potatoes, transfer them to an airtight container and refrigerate for 3-4 days. You can use the leftovers to make these delicious mashed potato pancakes or potato croquettes.
• Freezer. For longer storage, you can freeze mashed potatoes! Spoon them into a freezer-safe container and freeze for up to 2 months. For more details, refer to my freezer mashed potatoes recipe for tips on portioning and reheating.
• Reheat. To reheat, transfer them to a saucepan over low heat, stirring frequently, and add a splash of whole milk or cream to restore their creamy texture.

Easy Potatoes Recipes

• Vesuvio Potatoes
• Garlic Parmesan Roasted Potatoes
• Air Fryer Potato Chips
• Grilled Potatoes in Foil
• Crispy Smashed Potatoes