Rosemary Garlic Mashed Potatoes (Thanksgiving Sides Potatoes)

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 Recipes and effortless Recipes 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.

Ingredients (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

1. 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.
2. 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).
3. Drain & dry: Drain potatoes thoroughly; return to the hot pot over low heat 1–2 min to steam off moisture.
4. Mash/ricer: Pass potatoes through a ricer or mash by hand until smooth.
5. Add warm infusion: Strain out rosemary sprigs; mash in the warm butter-garlic-cream, a bit at a time, until silky.
6. Finish: Stir in 2–3 Tbsp sour cream (optional). Season with salt and pepper.
7. Garnish: Fold in 1 tsp finely minced rosemary (optional) and a drizzle of melted butter or olive oil.
8. 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 recipe. (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 Nutrition Table (estimate per ½-cup serving)

Calories: ~280 | Fat: 16g | Carbs: 30g | Protein: 4g | Sodium: varies by salt
Nutrition is an estimate; adjust for swaps/portion size.