The Bluster and the Burrow
Rosemary Garlic Mashed Potatoes
These creamy rosemary garlic mashed potatoes are made with infused cream and soft garlic confit for a rich, flavorful twist on a classic side. They're easy to prep ahead and come together in the same amount of time as traditional mashed potatoes.
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Equipment
- Sieve straining cream and potatoes
- Potato Masher, Ricer, or Food Mill
Ingredients
- 2.5 lbs russet potatoes
- 2 rosemary sprigs
- 1 ¾ cup heavy cream
- 10 cloves garlic confit
- 2 tablespoons butter
- 1 tablespoon salt
- 1 tablespoon garlic powder
- ¼ teaspoon cayenne pepper
Instructions
Garlic Confit
- Preheat oven to 250°F.
- Place 10 peeled garlic cloves in a small ovenproof ramekin or dish.
- Pour in avocado oil until cloves are just submerged.
- Add a pinch of salt.
- Bake for 2 hours, until soft and golden.
Infuse Cream
- Add 1 ¾ cup heavy cream and 2 rosemary sprigs to a small saucepan.
- Bring to a gentle simmer and set timer
- Steep for 10–20 minutes (I like 15 for balanced flavor).
- Strain through a fine mesh sieve and set aside.
Make Potatoes
- Boil 2.5 lbs russet potatoes in salted water until fork-tender (15–20 min).
- Drain and mash using a masher, ricer, or food mill.
- Stir in infused cream, 10 cloves garlic confit (or boiled garlic), and confit oil or 2 tablespoons butter.
- Season with 1 tablespoon salt, 1 tablespoon garlic powder, and ¼ teaspoon cayenne pepper. Serve hot.
Notes
The amount of cream may seem like a lot, but it will absorb into the mashed potatoes. If you want to use less cream, substitute whole milk.
For fluffier whipped potatoes, use a ricer or food mill. For chunkier mashed potatoes, a hand masher works just fine. Avoid using a food processor; it can turn your potatoes gluey.
Don’t overmix your potatoes. Overworking with a mixer can make them gluey as well.
Nutrition
Calories: 647kcal | Carbohydrates: 58g | Protein: 10g | Fat: 44g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 133mg | Sodium: 1834mg | Potassium: 1343mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1776IU | Vitamin C: 19mg | Calcium: 125mg | Iron: 3mg
