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Rosemary Garlic Mashed Potatoes


  • Author: Sweta Patel
  • Total Time: 30
  • Yield: 6-8 1x

Ingredients

Scale
  • 58 large russet potatoes
  • 1/3 cup sour cream
  • 1/4 cup heavy whipping cream
  • 1 stick of butter divided in half
  • 23 rosemary sprigs
  • 1015 garlic cloves – thinly sliced
  • 1/4 cup olive oil
  • salt and pepper to taste
  • 1/3 cup scallions or chives – thinly slices

Instructions

  1. Wash and peel the potatoes and place in the instant pot to cook on high pressure for 15 mins. Natural release.
  2. In a small sauce pan, add the 4 tbsp butter and olive oil to and heat on med/low. Next add the rosemary and thinly sliced garlic cloves to the pan. Cook for 3-5 mins on med low until garlic is slightly golden brown. Once it’s cooked take it off the heat and set aside.
  3. Once the potatoes are done, transfer them to a large bowl and mash them down. You can use a ricer to get really fine, textured consistency. 
  4. Next add the heavy whipping cream, sour cream and 4 tbsp of butter, chopped scallions or chives. Season with salt and pepper.
  5. Once everything is mixed to your desired consistency, transfer the mashed potatoes to a nice baking dish or any large serving tray and drizzle on the rosemary garlic oil. Enjoy!

Notes

  • You can add 1 cup of sharp yellow cheddar cheese to these mashed potatoes if you like, add them in on step 4.
  • To re-heat or keep them warm I usually transfer into a baking dish and cover with foil and place in the oven at 200F for 15-20 mins so the potatoes keep warm without burning. You can also re heat in the microwave.
  • Prep Time: 5
  • Cook Time: 25
  • Category: Dinner

Keywords: Mashed Potatoes, garlic herb mashed potatoes, rosemary and garlic oil