Should I use fresh or dried rosemary?

Fresh rosemary is always best! It has a deeper, fresher flavor that just doesn't quite transfer with dried rosemary. It’s also much easier to infuse the browned butter with a whole rosemary sprig that you can easily remove.

Can I make mashed potatoes without half and half or milk?

Yes! If you want a lighter mashed potato recipe, swap some or all of the half and half for skim milk, chicken or turkey broth , vegetable stock, or parmesan broth . You can also simply swap in our vegan Cauliflower Cream Sauce .

Do I need to peel my potatoes?

Only if you want to! We peeled the potatoes in these photos because a peel-less mash makes these potatoes feel a bit more elegant. You can absolutely leave the peels on, though: Just scrub your potatoes to make sure they're clean and then peel or cut away any large eyes or brown spots.

What pairs well with rosemary mashed potatoes?

We love to add toppings to these potatoes! A previous version of this recipe suggested adding crumbled goat cheese and balsamic glaze, which is still a favorite flavor combo! The heat of the potatoes melts the goat cheese without really altering its crumbly shape and the balsamic pairs perfectly with earthy rosemary. You can also serve these mashed potatoes as a side dish for your favorite easy dinner recipes . We love serving these alongside our herb roasted turkey breast , dijon chicken , homemade crab cakes , or turkey meatballs .

How long do leftovers last?

You can store leftover rosemary mashed potatoes in the fridge for up to 5 days. When you’re ready to enjoy them again, reheat in a saucepan over low heat with a splash of half-and-half, stock, or butter to loosen things back up.

Can I freeze rosemary mashed potatoes?

Yes! These creamy mashed potatoes freeze quite well. Let them cool completely, then transfer to an airtight container and store in the freezer for 3-6 months. Let frozen potatoes defrost overnight in the fridge, then reheat them in a saucepan over low heat (we recommend adding a splash bit of milk, half and half, stock, or butter to bring them back to a smooth consistency).

What can I make out of leftover mashed potatoes?

If you’ve had enough of regular old mashed potatoes, try making them into leftover mashed potato gnocchi or use them to top a turkey and mashed potato pot pie .

Can I make these rosemary mashed potatoes ahead of time?

Yes! For make-ahead mashed potatoes, prepare the recipe as written and let it cool completely before transferring to an airtight container. You can then keep them in the refrigerator for up to 5 days. When you’re ready to use them, reheat the rosemary mashed potatoes on the stovetop or in the oven. Another option is to do all the prep work the same day you’ll be eating them so cooking is a breeze. Simply clean and chop the potatoes in the morning, then keep them in a pot of COLD water for up to 6 hours before turning on the heat and proceeding as usual.

Rosemary Browned Butter Mashed Potatoes

Description

These elegant mashed potatoes are perfect for a dinner party!

Ingredients

Scale

2 pounds yellow or Yukon Gold potatoes, peeled and quartered
kosher salt, to taste
6 Tablespoons unsalted butter
2 cloves garlic, peeled and lightly smashed
3 sprigs fresh rosemary
1/2 cup half and half
fresh cracked black pepper, to taste

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Instructions

Cook the Potatoes:

Add potatoes to a large pot and cover with cold water. Add a pinch of kosher salt, cover the pot with a lid, and bring to a boil over medium heat (this can take 15-25 minutes). Once the potatoes reach a boil, cook 10-15 minutes more until they are easily pierced with a fork. Drain and set aside. Return empty potato pot to the stove.

Brown the Butter:

Add butter, garlic cloves, and rosemary sprigs to the empty potato pot. Cook on low heat, stirring constantly, until butter has melted and just begun to brown, about 5-10 minutes.
Remove garlic and rosemary from browned butter; discard or compost. (You can save some of the crispy rosemary for a garnish if you'd like!)
Reserve a few spoonfuls of browned butter for topping the potatoes later.

Mash:

Add half and half to the browned butter; stir to combine. Bring mixture to a low simmer, then turn off the heat. Note: The butter and half and half may look a bit separated here - that's ok! They don't need to form a thick or smooth sauce: We're just warming up the liquids so the potatoes mash more easily.
Return potatoes to pot. Add a bit of salt and pepper, then mash until all of the browned butter is soaked up and potatoes are creamy.
Taste potatoes; add extra salt and pepper as needed to help the flavors pop.
Place mashed potatoes in a large serving dish or separate it into individual servings. Top with reserved brown butter. Serve immediately.

Notes

Additions and Substitutions. Add toppings (fresh chives or parsley, balsamic glaze, goat cheese, parmesan). Use red or russet potatoes in place of yellow potatoes if you prefer. Leave the potato peels on for extra texture if you like. Use sage or thyme in place of or in addition to the rosemary. Swap some or all of the half and half for milk, cauliflower cream sauce, or broth (chicken or turkey stock and parmesan broth are all tasty here).

Saving leftovers. Let leftover potatoes cool completely. Store in an airtight container in the fridge for up to 5 days or in the freezer for 3-6 months.