Rosemary Mashed Potatoes

Rosemary Mashed Potatoes
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rosemary mashed potatoes
A light dinner of rosemary mashed potatoes and greens.

We’ll admit that this is nothing but homemade mashed potatoes, with fresh rosemary added for flavor. If you already know how to make mashed potatoes, you can probably just move on to another website and make them up tonight. We will suggest that you make enough to have leftover mashed potatoes, because we have something delicious planned for Thursday’s post that will need a couple of cups of spuds, and it’s so good you won’t want to miss out.

We really made mashed potatoes to use up half a bag that had begun to sprout, but we figured that we could change them from ordinary mashed potatoes into something more delicious by adding some herbs. We choose rosemary, but, obviously, you can use any herb that you like. You just might have to change the amount you use.

Rosemary Mashed Potatoes

Yield: 4-5 cups

Rosemary Mashed Potatoes


  • 10 medium potatoes, peeled
  • Salt
  • 4 Tbs butter
  • About 1/2 cup milk
  • 1 Tbs fresh rosemary, minced
  • Kosher salt
  • Freshly ground black pepper

Abbreviated Instructions

Cut potatoes into pieces about 1 1/2 inches on a side. Place in a saucepan and cover with cold salted water. Bring to a simmer over medium heat and cook until potatoes are tender, about 30 minutes. Drain completely and return to pan.

Add butter, rosemary, and 1/4 cup milk, and mash until desired consistency. If needed, add more milk and mash in to make potatoes less stiff.

Season with salt and pepper to taste, and stir in. Serve immediately.

Ingredient discussion:

Our favorite potatoes for mashing are Yukon Golds, but any potato will work just fine. This time we used Russets. Other times, we’ve used red potatoes. It’s all good. If you don’t have fresh rosemary and want to use dried, make sure to chop the rosemary finely, or even use a spice grinder to turn it into a powder. From experience, we’ve learned that dried rosemary leaves are sharp! And, of course, you can use any dairy in place of milk: cream, sour cream, half-and-half, etc.

Procedure in detail:

boiling potatoes
Equal-size chunks of potatoes will finish cooking at the same time. That way, you don’t have some potatoes  that are overcooked, while others are underdone.

Boil potatoes. Cut the potatoes into roughly equal-sized pieces. We try for pieces about 1 1/2 inches in size. Place them in a saucepan and cover with salted water. Heat over medium until the potatoes are simmering, then cook until the potatoes are easily pierced with a sharp knife, about 20 minutes. Drain completely and return the potato pieces to the pan.

mashing potatoes
Start with about 1/4 cup of milk; you can always add more later, but it’s hard to remove if your potatoes turn out runny.

Mash. Add the butter, rosemary, and about 1/4 cup of milk. Break out a potato masher and start mashing. Keep mashing until the potatoes have the texture you like. We like ours with a few chunks of potatoes left — you know they’re real mashed potatoes when they have bits of unmashed potatoes. If needed, or desired, add more milk and mash in to make the potatoes less stiff.

seasoning mashed potatoes
Finish up with salt and pepper;  just add the amount that tastes good to you.

Season. Sprinkle with kosher salt and pepper — you know how much you like — and stir it in. Naturally, serve immediately while the potatoes are still hot.

That’s it. These potatoes have a nice rosemary flavor, making them seem a bit more special than plain mashed potatoes. Sometimes it’s just that little bit of extra effort that changes your dinner from ordinary to something special, so keep these herbed mashed potatoes in mind for the next time you make mashed potatoes as part of a dinner. Easy five stars.

Worth the trouble?

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