Rosemary Mashed Potatoes



  • 3 Lbs Russett or Yukon Gold Potatoes
  • 3 1/2 cups of Half n Half (could use whole milk or skim milk, we only had 1/2 + 1/2)
  • 5 cloves of garlic
  • 6 tablespoons of butter
  • 6 sprigs of fresh rosemary
  • 2 teaspoons of salt
  • 1 teaspoon of pepper


  1. Peel and dice the potatoes 
  2. Combine potatoes and the half n half in a pot and simmer on medium high heat.
  3. Chop the rosemary to fill about 3 tablespoons
  4. Mince the fresh garlic
  5. In a sauce pan, melt the butter, add the garlic and rosemary. Simmer for a couple of minutes and remove from the heat.
  6. Once the potatoes are tender, mash. Then add the herb butter mixture.
  7. Keep on medium heat until the milk has been absorbed into the potatoes and you reach your desired consistency.
  8. Salt + Pepper to taste
  9. Garnish with rosemary sprigs and enjoy!


kailey dickersonComment