Try these rosemary garlic mashed potatoes, for a delicious twist on plain old mash that won't break the bank.
Creamy and mild cooked garlic is mixed with cooked potatoes and fresh rosemary, for an aromatic and tasty dish that goes particularly well with lamb and beef dishes, along with everything else!
Perfect for a budget friendly family meal or entertaining friends, this is an easy dish that you'll want to make again and again.
Mashed potatoes are a staple in our house. Whether they are served with a hearty stew, fish or simply bangers and mash, they always go down well.
Normally, I just add some butter, milk and lots of seasoning, or sometimes a naughty amount of grated cheese, but this recipe is a little more elegant.
It still uses basic ingredients, but rather than using raw garlic, I am cooking it. Simmering the garlic in oil means that the harsh bitterness of garlic is removed, and you are left with a soft, creamy and sweet garlic flavour.
The by product of this recipes is that it creates the best garlic infused oil, that is perfect for using in other dishes too.
This pairs perfectly with the aromatic rosemary, where a little goes a long way.
It's a great herb to buy in a pot and keep indoors or plant in a pot or in the ground in the garden. It's ready to use all year round, so if you buy just one herb, this is it.
If you do buy it fresh from the supermarket, it will keep for several weeks in an airtight container or closed bag in the fridge.
Great for weeknights or make ahead entertaining, these rosemary garlic mashed potatoes are packed with flavour and go with everything.
❤️ Why you will love this recipe
- Easy to make in just 25 minutes.
- No special ingredients required.
- Budget and family friendly.
- Great for entertaining.
- Easy to make in advance.
- Delicious with any main course.
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- Potatoes - in winter I always use Maris Piper variety. They are a floury potato that make great chips, roast potatoes and mash. It is very similar to Russet potato.
- Oil - olive oil. There's no need to use virgin or extra virgin as the oil will be heated. This will make the best garlic infused oil.
- Butter - salted or unsalted. If you use salted then add the extra salt to taste.
- Milk - whole or semi skimmed. I always use semi skimmed and the taste is still creamy.
- Rosemary - fresh rosemary needles.
- Garlic - garlic cloves.
- Salt - cooking or kosher salt.
- Pepper - freshly ground black pepper. If you prefer not to see black flecks of pepper in the mash, feel free to use ground white pepper.
- Nutmeg - a few fresh grates of nutmeg really enhance the potato flavour, but leave it out if you prefer.
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post.
- sharp knife
- chopping board
- large saucepan with lid
- small saucepan
- potato masher
- nutmeg grater, (or use side of box grater) - optional
Peel the garlic cloves and place in a small saucepan with the oil.
💭 Top Tip
- It's a good idea to do a whole head of garlic confit if you have time.
- The leftover garlic can be cooled and covered with the oil. Keep it in a container in the fridge for up to 2 weeks.
⏲️ Cooking Time
Bring the oil to a simmer over a medium heat then lower the heat and cook the garlic for 15 minutes.
Leave to cool.
It should be golden and very soft at this stage.
Peel the potatoes and cut them into cubes around 1 centimetre or half an inch.
This will help them to cook quickly.
Place the potatoes in a large saucepan and cover with water. Add the lid and
cook over a medium high heat for 10 to 15 minutes until the potatoes are
Drain the potatoes in a colander then return to the saucepan to keep warm.
Take the rosemary needles off the stem and chop finely.
Mash the garlic with a knife.
Add the garlic confit, butter, rosemary to the potatoes.
Mash the potatoes thoroughly, adding the milk as needed.
Season the potatoes to taste and grate in some nutmeg for extra flavour.
🥗 Side Dishes
Although these rosemary garlic mashed potatoes go with anything, they go particularly well with lamb, beef and venison dishes.
- Beef Olives
- Slow Cooker Beef Cheeks
- Roast Lamb Shanks
- Slow Cooker Brisket
- Barnsley Chops
- Simple Roast Gammon
- Slow Cooker Sausage Casserole
- Devilled Chicken
- Jacob's Ladder Beef
- Pheasant and Venison Casserole
- Turkey and Ham Pie
- Spider Steak with Tarragon Butter
- Savoury Mince
- Roast Pigeon
- Spatchcock Duck
- Roast Saddle of Lamb
- Pheasant Breast with Wild Mushroom Sauce
- Rosemary - use quarter of a teaspoon of dried rosemary if you don't have fresh.
- Cheesy - add grated cheese to taste such as Cheddar.
- Herby - swap the rosemary for fresh parsley, thyme or oregano.
- Refrigerator - cool, cover and refrigerate for up to 3 days.
- Freezer - place in containers and freeze for up to 1 month. Defrost overnight in the refrigerator.
- To reheat - reheat covered in the oven at 180 C / 350 F / 160 FAN / Gas 4 for 30 minutes .
🍱 Prepare in Advance
- Peel and cut the potatoes. Leave in water in the fridge for up to 2 days. Change the water daily.
- Cook the mashed potatoes and transfer to a serving dish. Cover with foil or a lid and reheat at 180 C / 350 F / 160 FAN / Gas 4 for 30 minutes to reheat.
Add a little balsamic oil and the oil make a great dip for crusty bread.
Use in stir fries and curries.
Perfect for roast potatoes or fried potatoes.
Drizzle over bread then bake in the oven.
Use in salad dressings.
More potato recipes
- Pan Haggerty
- Roast Potatoes
- Scalloped Potatoes
- Stuffed Jacket Potatoes
- Cheesy Mashed Potatoes
- Crispy Smashed Potatoes
Rosemary Garlic Mashed Potatoes
- Sharp knife
- Chopping board
- Large Saucepan with lid
- Small saucepan
- Potato masher
- 800 g potatoes 4 medium
- 200 ml olive oil
- 1 tablespoon butter
- 100 ml semi skimmed milk
- 1 teaspoon rosemary fresh, chopped
- 2 cloves garlic
- ½ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon nutmeg
- Peel the garlic cloves and place in a small saucepan with the oil.
- Bring the oil to a simmer over a medium heat then lower the heat and cook the garlic for 15 minutes.
- Peel the potatoes and cut them into cubes around 1 centimetre or half an inch.
- Place the potatoes in a large saucepan and cover with water. Add the lid and cook over a medium high heat for 10 to 15 minutes until the potatoes are tender.
- Drain the potatoes in a colander then return to the saucepan to keep warm.
- Take the rosemary needles off the stem and chop finely. Mash the garlic with a knife.
- Add the garlic confit, butter, rosemary to the potatoes.
- Mash the potatoes thoroughly, adding the milk as needed.
- Season the potatoes to taste and grate in some nutmeg for extra flavour.
- Serve immediately.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article
More side dishes
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.