Rosemary Infused Mashed Potatoes

Rich and velvety smooth, rosemary infused mashed potatoes is THE solution to a terrible day in which you cry buckets of tears for no explicable reason. Also there’s Thanksgiving.

There’s nothing, in my opinion, more comforting than a big ol’ bowl of mashed potatoes. Here are the list of times I have maybe ate too many mashed potatoes or ate mashed potatoes at all:

• After break-ups

• When I’m sick but not stomach sick

• Following a medical procedure, especially wisdom teeth removal

• After a long period of crying

• Thanksgiving

It does the trick every time.

These particular rosemary infused mashed potatoes are exorbitantly comforting because I put a lot of thought into making them extra creamy, extra, fluffy, and extra flavorful. The secret here is a rosemary, garlic, and milk infusion(don’t worry, I even added a vegan option too).

Becoming Rosemary infused mashed potatoes

Mashed potatoes are fairly simple and everyone has their “way” of doing it. But listen, I’ve had some “who cares” mashed potatoes and some “oh my gawd, yes!” mashed potatoes. If you are needing to make “oh my gawd, yes!” mashed potatoes than this is the recipe for you.

You’ll notice that I didn’t include the adjectives bland, lumpy, or dry anywhere above, right? Here are some tricks to making perfectly prodigious mashed potatoes

• Yukon Gold Potatoes: If you want to get into a fight about russets over yukon golds for your mashed potatoes, I am going to win. While, I’ll give you this, yukon golds are a little more work to peel as they are typically smaller and rounder, the flavor difference cannot compare. Yukons yield a creamy, rich mash. They are in themselves more buttery before you even slather the butter on. Russet potatoes will of course get insanely fluffy but, when you match fluffiness against flavor, flavor is the Mike Tyson of that match.

Yukon Gold Potatoes:

If you want to get into a fight about russets over yukon golds for your mashed potatoes, I am going to win. While, I’ll give you this, yukon golds are a little more work to peel as they are typically smaller and rounder, the flavor difference cannot compare. Yukons yield a creamy, rich mash. They are in themselves more buttery before you even slather the butter on. Russet potatoes will of course get insanely fluffy but, when you match fluffiness against flavor, flavor is the Mike Tyson of that match.

• Mash into Oblivion: It is very important, especially if you are using yukon golds to really the mash the heck out of them. While using a ricer to mash your potatoes is the best method, most people (I) do not own a ricer. To get a super smooth mash with a potato masher, smash those babies and then smash them some more. You want them to look like potato paste before a mixer touches these babies.

Mash into Oblivion:

It is very important, especially if you are using yukon golds to really the mash the heck out of them. While using a ricer to mash your potatoes is the best method, most people (I) do not own a ricer. To get a super smooth mash with a potato masher, smash those babies and then smash them some more. You want them to look like potato paste before a mixer touches these babies.

• Warm Rosemary Milk: While the potatoes are cooking, heat a milk potion (rosemary infused mashed potatoes are magic, you know) of whole milk, half and half, butter, salt, a clove of garlic, and fresh rosemary (if you’re not into all the dairy I have a vegan version too). Let that clove of garlic get soft and sweet. Let the milk get royally infused with rosemary flavor. When you’re ready to whip the potatoes the insanely flavorsome milk will be warm (never use cold milk) and won’t greatly reduce the temperature of a food that’s difficult to reheat.

Warm Rosemary Milk:

While the potatoes are cooking, heat a milk potion (rosemary infused mashed potatoes are magic, you know) of whole milk, half and half, butter, salt, a clove of garlic, and fresh rosemary (if you’re not into all the dairy I have a vegan version too). Let that clove of garlic get soft and sweet. Let the milk get royally infused with rosemary flavor. When you’re ready to whip the potatoes the insanely flavorsome milk will be warm (never use cold milk) and won’t greatly reduce the temperature of a food that’s difficult to reheat.

• More Liquid Than You Think: A real key to these rosemary infused mashed potatoes is to use lots of milk. There have been so many times I have made mashed potatoes and they seemed really nice. But 10 minutes later they were dry and crumbly. And then I learned from my mistakes. Those starches can hold lots of liquids. Add a little at a time and don’t skimp on the milk until those babies are extra creamy and moist. Err on the side of “it needs more milk”.

More Liquid Than You Think:

A real key to these rosemary infused mashed potatoes is to use lots of milk. There have been so many times I have made mashed potatoes and they seemed really nice. But 10 minutes later they were dry and crumbly. And then I learned from my mistakes. Those starches can hold lots of liquids. Add a little at a time and don’t skimp on the milk until those babies are extra creamy and moist. Err on the side of “it needs more milk”.

When Potatoes Feel Like Home

Whether your heart is broken or you need a delicious vessel to house your turkey gravy, rosemary infused mashed potatoes will be there for you. Until the very last bite. Rosemary scent and all. And they will be creamy and smooth, not letting you fall too far into a pool of regret. Because this stuff is worth it.

If you’re potatoes need friends, check out my other Thanksgiving/Fall/Comfort food inspired recipes !

POP KITCHEN DOES THANKSGIVING

It’s a little rude to invite yourself to dinner. I apologize. But if you’re stuck in a rut for what to make for Thanksgiving, especially if you have some people with special diets showing up, let POP KITCHEN be your guide. I will have my full Thanksgiving menu up several weeks before (American) Thanksgiving to give you loads of time to plan. I, Stacy, will be available for all of your last minute Thanksgiving woes and issues. Just send me an email at stacy@popkitchenblog.com with your questions or send me a direct message over on Instagram to get quick feedback on your holiday feast.

Anything in particular you want to see or are curious about? Let me know! I will work something out for you.

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When you make these rosemary infused mashed potatoes, at Thanksgiving or not, let me know! I absolutely love seeing your photos of POP KITCHEN recipes up on Instagram. Use the hashtag #popkitchen when you post photos of recipes you’ve made to your Instagram and tag @pop_kitch. I’ll share my favorite photos on POP KITCHEN’s account.

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Recipe

Rosemary Infused Mashed Potatoes

Ingredients

• 3 pounds/1.36 kg yukon gold potatoes, peeled and quartered
• 4 qt pot with lid
• 9 cups cold water
• 1 Tbsp sea salt
• 2 bay leaves
• 2 cups whole milk/ 2 cups vegetable stock for dairy free
• ½ cup half and half/ ½ cup cashew creamer for dairy free
• 4 Tbsp butter/ 4 Tbsp extra virgin olive oil for diary free
• 1 tsp sea salt
• 8 sprigs fresh rosemary
• 1 clove garlic (or more if you really like garlic)

Instructions

1. BOIL POTATOES PROPERLY: Add your peeled and quartered potatoes to your pot of cold water. Add 1 Tbsp of sea salt and the bay leaves, cover, and heat the water on high. Once boiling, remove the lid and reduce the heat to about medium so that the liquid maintains a consistent simmer. Cook until tender and the potatoes easily break when you mash them with a fork, about 15 minutes.
2. ROSEMARY MILK: After you’ve turned on the heat to your potatoes, place the whole milk, half and half, butter, sea salt, rosemary and garlic into a small sauce pan. Heat the milk mixture on medium until it comes to a gentle simmer. Turn the heat all the way down to low and let the rosemary steep in the milk while you finish the potatoes.
3. MASHING THE POTATOES: Once the potatoes are perfectly cooked, drain them and place them back in the pot. If you have a potato ricer, press the potatoes through the ricer. If you’re a normal person like me, take out your potato masher and mash the heck out of those potatoes. Keep mashing until you have a thick paste and very few pieces or lumps remain.
4. WHIPPING THE POTATOES: Strain your milk mixture to remove the rosemary sprigs. Throw your cooked clove(s) of garlic into the pot with the potatoes. Add half of the liquid to the potatoes. Using a electric beaters (or a whisk for some strength training), whip the potatoes on high until all of the liquid is incorporated. Keep adding liquid until the potatoes are ultra creamy. Add a little at a time to prevent over saturating your potatoes. Whip until ultra fluffy and smooth. You will most likely not need all of the liquid. If you do think you added too much liquid, let the potatoes rest for 5-10 minutes and whip again. Serve immediately and preferably with gravy.