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Rosemary and roasted garlic mashed potatoes are the best side dish for your Friendsgiving, Hannukah, Christmas dinner or for next Wednesday!
Dude. Can I just say one thing? These mashed potatoes are the t*ts. I hate to say it that way (no I don’t) but they totally are. I’ve made a few variations, ALL of which included garlic, and they always turn out SO delicious. And I’m the type that keeps my potato skins on, they’re so much better than that.
These are such a great side dish for the holidays, or for any dinner really. These garlic mashed potatoes are seriously good and SERIOUSLY easy to make.
The best thing about this mashed potato recipe is that it’s totally versatile. If i’m Whole30ing, I use ghee and olive oil to make these creamy and delicious. For a vegan variation, I use olive oil and vegan butter (Miyoko’s is the best), or for full fatty goodness, it’s cream cheese, sour cream, and butter – and all accompanied by a head of roasted garlic.
If you’re looking for an easy full dinner for your family, make this long with my roasted chicken with tarragon and some roasted Brussel sprouts with pomegranate glaze! And as always, a good glass of wine.
Now, every batch of mashed potatoes varies, some potatoes need more oil/butter/cream to whip them into perfection. So use this as a guide as far as flavor, but keep in mind that you may need a little more love to get the lumps out. Make these and enjoy!
- 2 1/2 lbs potatoes
- 1 head roasted garlic
- 1/2 cup cream cheese
- 3 tbsp butter
- 1/2 cup good chicken stock or 1/4 cup chicken drippings
- 2 tbsp chopped fresh rosemary
- 1/4 cup olive oil
- salt and pepper to taste
- Place a stock pot on the stove and heat over high to bring to a boil
- While the water is heating up, scrub the potatoes to remove excess dirt. Chop potatoes in half or quarters to cook more quickly
- Once the water comes to a boil, salt the water and stir. Put the potatoes in the water and cook until fork tender, approximately 15 minutes