Rosemary Mashed Potatoes
Step up your potato game with these creamy rosemary mashed potatoes. Infused with garlic and fresh rosemary, these lightened-up potatoes are holiday-worthy.
Servings: 6 Servings
Calories: 148kcal
Ingredients
- 2 pounds gold or yellow potatoes (See Note 1)
- Kosher salt for the cooking water (I used 2 teaspoons - See Note 2)
- ⅔ cup reduced fat (2%) milk (See Note 3)
- 1 tablespoon unsalted butter
- 2 medium-sized garlic cloves peeled & grated on a zester
- 1 tablespoons minced fresh rosemary leaves
- ½ teaspoon kosher salt or more to taste
- ½ teaspoon ground black pepper
Instructions
- Peel the potatoes and cut into 1 ½- to 2-inch chunks. As you cut them, put them into a large saucepan filled with cold water. Stir the potatoes briefly to release excess starch, then pour out the water. Refill with fresh cold water, about 1 inch above the potatoes. Salt the water generously (I used 2 teaspoons kosher salt).
- Bring the water to a boil over high heat, then reduce the heat to medium-high to maintain a gentle boil. Stir the potatoes occasionally. Cook until the potatoes are tender when pierced with a fork, 15 to 20 minutes (or more if needed, depending on the heat of your stove).
- Drain the potatoes into a colander, then immediately return them to the saucepan. Set the saucepan over medium heat to dry the potatoes. Stir the potatoes constantly for about 1 minute to dry up any excess water. Remove from the heat and place on a heat-safe surface.
- While the potatoes are cooking: In a small saucepan, combine the milk, butter, minced fresh rosemary and garlic. Use a zester to grate the garlic. Heat the milk over medium heat. DO NOT let it boil. Once the milk is warm, turn the heat to the lowest setting and allow the mixture to steep for 15 to 20 minutes.
- Use a potato masher to mash the potatoes until very smooth. Alternatively, use a potato ricer or food mill. Add the milk mixture, along with salt and pepper, and continue to mash and stir until the potatoes are smooth and the milk is incorporated. Take care not to over-mash the potatoes. You don’t want gluey potatoes! Season to taste with additional salt and pepper, if needed.
Video
Notes
Note 1: Yukon gold or “yellow” potatoes can be substituted for “gold” potatoes. Russet potatoes can be used in a pinch, but the flavor and texture is distinctly different from gold potatoes. You may need to adjust the amount of milk and butter used in the recipe if you switch to russets.
Note 2: The salt used in the water is not reflected in the nutritional information.
Note 3: Either 1% or whole milk can be substituted. You can make these potatoes dairy-free by using plant-based milk and a dairy-free butter substitute. The texture of the final product and the fat content will vary depending on which milk you use.
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 0.67cup | Calories: 148kcal | Carbohydrates: 28.1g | Protein: 4g | Fat: 2.6g | Saturated Fat: 1.6g | Cholesterol: 7.3mg | Sodium: 106.5mg | Fiber: 3.4g | Sugar: 1.4g
