Should you put rosemary in mashed potatoes?

Absolutely! Fresh or dried rosemary adds a fragrant, earthy flavor that elevates classic mashed potatoes. For best results, use 1 teaspoon of finely chopped fresh rosemary (or ½ teaspoon dried) per 2 pounds of potatoes. This herb complements creamy textures without overwhelming the dish.

Does rosemary go well with potato?

Yes! Rosemary’s pine-like, slightly peppery flavor pairs beautifully with potatoes. It works well in roasted, mashed, or baked dishes. For a balanced taste, pair it with garlic, thyme, or a sprinkle of Parmesan cheese.

What does Gordon Ramsay put in his mashed potatoes?

Gordon Ramsay’s famous mashed potatoes focus on rich ingredients: butter, heavy cream, salt, and pepper. While he doesn’t typically include rosemary, adding a teaspoon of finely chopped rosemary can add a gourmet twist to his simple, decadent recipe.

Can you boil potatoes with rosemary?

Definitely! Tossing a rosemary sprig into the boiling water infuses the potatoes with subtle herbal notes. Remove the sprig before mashing to keep the flavor balanced. For extra aroma, try boiling potatoes with garlic cloves or bay leaves too!

Rosemary Mashed Potatoes Red: A Creamy, Rustic Side Dish

Description

Creamy, buttery mashed red potatoes infused with fragrant rosemary, perfect for a comforting side dish to elevate any meal.

Ingredients

Scale

2 lbs red potatoes, washed and quartered (leave the skins on for texture)
4 tablespoons unsalted butter
1/2 cup heavy cream (or milk for a lighter version)
1/4 cup sour cream
1 tablespoon fresh rosemary, finely chopped (plus more for garnish)
2 garlic cloves, minced
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper

Instructions

Boil Potatoes: Place the red potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat. Cook for 15–20 minutes or until the potatoes are fork-tender.
Drain and Prep: Drain the potatoes and return them to the pot. Allow them to sit for a minute to let excess moisture evaporate.
Infuse Butter: In a small saucepan, melt the butter over low heat. Add the minced garlic and chopped rosemary, cooking gently for 1–2 minutes until fragrant.
Mash Potatoes: Using a potato masher or fork, mash the potatoes to your desired consistency. For a smoother texture, use a hand mixer.
Add Creamy Ingredients: Stir in the infused butter, heavy cream, sour cream, salt, and pepper. Mix until fully incorporated.
Taste and Serve: Adjust seasoning as needed. Garnish with additional rosemary and serve hot.

Notes

Make Ahead: You can prepare these mashed potatoes up to 2 days in advance. Reheat gently on the stovetop or in the microwave, adding a splash of cream or milk to maintain their creamy texture.

Variations: Add Parmesan cheese or roasted garlic for extra flavor.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner

Nutrition

Serving Size: per serving, based on 6 servings
Calories: 250 kcal
Sugar: 2g
Fat: 11g
Carbohydrates: 35g
Fiber: 3g
Protein: 4g

Keywords: Rosemary Mashed Potatoes Red