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Overhead shot of Garlic Rosemary Mashed Potatoes in a white bowl.

Garlic Rosemary Mashed Potatoes

Katerina | Diethood
Buttery and creamy Mashed Potatoes loaded with cheesy goodness, a hint of garlic and fresh herbs, and that perfect dollop of sour cream.
Servings : 8 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients
  

  • 6 large Russet potatoes, washed, peeled, and cut in 4 wedges
  • 8 tablespoons butter
  • 6 cloves garlic, minced
  • 3 sprigs rosemary
  • ½ cup shredded parmesan cheese
  • 1 cup sour cream
  • salt and fresh ground black pepper, to taste

Instructions
 

  • Add the potatoes to a large pot and cover them with cold water. Cook over medium heat and simmer the potatoes for 15 to 20 minutes or until fork tender. Drain when done.
  • In a deep pot (you can use the one you used for the potatoes), add butter, garlic, and rosemary sprigs. Cook over medium-low heat until the butter starts to brown. Remove from heat; then, remove the rosemary sprigs and discard.
  • Add the potatoes to the prepared butter and season with salt and pepper. Depending on the saltiness of the parmesan cheese you are using, you may want to wait to salt the potatoes until the end.
  • Add the parmesan cheese and sour cream to the potatoes; mash the mixture using a potato masher until smooth and creamy. Taste for salt and pepper and adjust accordingly. If you like the potatoes creamier, add more sour cream.
  • Serve.

Notes

  • Potatoes: Different types of potatoes yield different textures and flavors, but the best potatoes for traditional fluffy mashed potatoes are Russet or Yukon gold potatoes.
  • Salting: Given the parmesan's saltiness, consider seasoning with salt once the cheese is incorporated.
  • Taste As You Go: Before serving the mashed potatoes, have a taste and adjust as needed.
  • Creaminess: Feel free to tweak the amount of sour cream to get your desired consistency.
  • Mashing: Aim for creaminess with your mashing, but remember that less is more. If you over-mash, it can make the mashed potatoes sticky and gluey.
  • Leftovers: Store them in a sealed container in the fridge for 2 days. When warming them up, add a splash of milk to get some of that creaminess.

Nutrition

Calories: 168 kcal | Carbohydrates: 21 g | Protein: 6 g | Fat: 7 g | Saturated Fat: 4 g | Cholesterol: 20 mg | Sodium: 135 mg | Potassium: 717 mg | Fiber: 4 g | Sugar: 0 g | Vitamin A: 215 IU | Vitamin C: 19.1 mg | Calcium: 153 mg | Iron: 5.3 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Side Dish/Dinner
Cuisine: American
Keyword: garlic mashed potatoes, homemade mashed potatoes, thanksgiving side dishes