Prepare these easy garlic mashed potatoes with fresh rosemary, olive oil, and greek yogurt for a lightened up comforting side dish that’s perfect for every occasion from holiday gatherings to weeknight dinners!
Rosemary and Garlic Mashed Potatoes
These garlic and herb mashed potatoes are seriously the best mashed potatoes you’ll ever taste. Made with Yukon gold potatoes, they’re naturally soft and buttery. Then, I load them up with roasted garlic, fresh rosemary, and a little Greek yogurt to create a bold, savory flavor and a creamy texture that’s sure to leave all your guests coming back for more.
Plus, they come together with minimal prep work on the stove and have a total time of just around an hour. Serve them as is, or customize them with your favorite mix-ins and toppings, and you really can’t go wrong. Elevated enough for Thanksgiving or Christmas feasts yet easy enough for a simple family dinner, these mashed potatoes with rosemary and garlic are a side dish you’ll find yourself making again and again.
- Rosemary and Garlic Mashed Potatoes
- Garlic Rosemary Mashed Potatoes Ingredients & Notes
- What Potatoes Are Best for Mashed Potatoes?
- How to Make Mashed Potatoes with Yogurt and Garlic
- Garlic Mashed Potatoes Recipe Variations
- Garlic and Herb Mashed Potatoes Expert Tips
- How to Store and Reheat Mashed Potatoes with Rosemary and Garlic
- What to Serve with Rosemary Garlic Mashed Potatoes
- Frequently Asked Questions
- More Popular The Fit Peach Recipes
Garlic Rosemary Mashed Potatoes Ingredients & Notes
- Garlic - Use a whole bulb of garlic for roasting. Or, if you don’t want to roast it, you can use 2 tablespoons of minced garlic instead.
- Olive oil - I prefer the strong taste of olive oil, avocado oil works as well.
- Sea salt - Adjust to taste.
- Potatoes - I recommend using Yukon or gold potatoes, but Russet potatoes also work.
- Greek yogurt - This creates a creamy consistency while adding a tangy taste. Make sure it’s plain and unsweetened!
- Milk - Any milk or dairy-free milk will work as long as it is plain and unsweetened.
- Rosemary - Use fresh rosemary that is finely chopped.
What Potatoes Are Best for Mashed Potatoes?
A lot of this depends on personal preference. I prefer Yukon potatoes for their buttery flavor and creamy texture. They result in a dense rich mashed potato that honestly is good on its own. Yukon potatoes are a great “staple potato” and can be used in just about anything
If you prefer a light and soft mashed potato, a Russet potato is what you’re looking for. They have a higher starch content which makes them easy to whip.
If you can’t decide, you can always use a combination of Yukon and Russet for the best of both worlds.
How to Make Mashed Potatoes with Yogurt and Garlic
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1: Roast the garlic. Drizzle the oil over the garlic bulb, and season it with salt. Add a sprig of rosemary, and wrap the garlic loosely with aluminum foil before transferring it to a preheated oven.
Step 2: Boil the potatoes. While the garlic is roasting, skin the potatoes, if desired, and cut them into cubes. Then, add the potato pieces to a large pot, submerge them with water, and add a pinch of salt.
Bring the liquid to a boil. Then, reduce the heat to medium, and allow the potatoes to cook until they’re fork-tender. Drain the water, and transfer the cooked potatoes to a separate bowl or pot.
Step 3: Combine the ingredients. Once the garlic is roasted and has cold, squeeze the cloves from the bulb, and add them to the bowl of potatoes. Add the yogurt, and mash with a potato masher or fork.
Next, add the milk, oil, and rosemary, and continue to mash until you achieve your desired consistency.
Garlic Mashed Potatoes Recipe Variations
- Chive mashed potatoes : Chives and potatoes just go together. Sprinkle a few tablespoons of fresh chopped chives over the potatoes, and fold to mix them in.
- Cheesy garlic mashed potatoes : If the roasted garlic and rosemary aren’t enough, add ¼ cup - ¾ cup of grated cheese - gruyère is always nice, parmesan would be good too, and you can’t go wrong with cheddar.
- Goat cheese mashed potatoes : Even though we just talked about cheese above, goat cheese mashed potatoes deserves its own variation. Goat cheese is tangy and pairs well with the garlic and rosemary. Add ¼ cup goat cheese to the warm mashed potatoes, and let it melt a little. Then, fold gently to distribute.
- Garlic sweet potatoes : Swap the yellow potatoes for sweet potatoes, and follow the instructions as directed.
- Caramelized onion garlic mashed potatoes : If you really want to lean into a savory mashed potato, add some caramelized onions to the mash, and gently fold to distribute.
- Bacon mashed potatoes : For a little crunch, chop up your favorite cooked bacon, and fold it into the mashed potatoes.
Garlic and Herb Mashed Potatoes Expert Tips
- Don’t over-boil the potatoes. Potatoes can easily get “waterlogged” when over-boiled, which results in gummy goopy mashed potatoes and not what we want! Watch the potatoes as they boil. Once they can easily be pierced with a fork, they’re done and ready to be drained.
- Mash the potatoes while warm. Not only are the potatoes easiest to mash when they’re hot, but this also prevents them from turning gummy.
- Don’t over-mash. Lumpy mashed potatoes are what we’re going for. Over-mashing can also result in a gummy consistency.
- Also, be careful not to over-mix the liquids. Gently fold the liquids into the mashed potatoes, and try not to stir too much.
- Taste test! If you want a bigger savory hit, add another drizzle of olive oil. If you want a richer flavor, add a dollop of Greek yogurt. Add a splash of milk for a thinner consistency. And of course, add more salt if needed.
How to Store and Reheat Mashed Potatoes with Rosemary and Garlic
If you’re enjoying mashed potatoes later that day, keep them in a pot with a lid in the oven at 250 F for up to 2 hours to keep warm.
To store for longer, transfer them to an airtight container, and store them in the fridge for up to 5 days. When ready to enjoy, heat your garlic and herb mashed potatoes in the microwave with a damp paper towel on top in 30-second increments until warm. If the mashed potatoes seem dry, add a splash of milk to help loosen them up.
You can also warm up a larger serving of garlic mashed potatoes in an oven-safe dish at 300 F. Add a splash of milk and let the potatoes warm up in the oven for 10 - 15 minutes.
What to Serve with Rosemary Garlic Mashed Potatoes
Garlic mashed potatoes are a great hearty side perfect for holiday meals or when you’re craving something cozy. Some great dishes to pair with these mashed potatoes are turkey meatballs, air fryer salmon, or beef stew.
Frequently Asked Questions
Use a Yukon or Russet potato, and make sure you don’t over-boil the potatoes or over-mash them.
Leftover garlic and herb mashed potatoes will stay fresh for up to 5 days when stored in an airtight container.
Yes, you can reheat garlic mashed potatoes in the microwave with a damp paper towel over top in 30-second increments.
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Mashed Potatoes with Rosemary and Garlic
- ¼ cup olive oil - plus more to roast garlic
- 1 bulb garlic
- 3 lbs potatoes - yukon or gold potatoes
- 2 teaspoon sea salt - plus more to taste
- ½ cup greek yogurt - plain and unsweetened
- ½ cup milk - any milk will work just make sure it’s plain and unsweetened
- 2 teaspoon rosemary - finely chopped
- Drizzle olive oil over a garlic bulb and season with sea salt. Wrap the garlic bulb with aluminum foil loosely with a sprig of rosemary.¼ cup olive oil, 1 bulb garlic
- Roast the garlic in the oven at 400 for 35 - 45 mins.
- While the garlic is roasting, skin the potatoes (if desired) and cut into 2 inch cubes.3 lbs potatoes
- Add the potatoes to a large pot and cover with water and 2 teaspoons of salt. Bring the water to a boil and then reduce the heat to medium and let the potatoes cook for about 10 minutes until they’re fork tender. Drain the potatoes and transfer to a separate bowl or pot.2 teaspoon sea salt
- Once the garlic is roasted and has cooled for at least 10 minutes, squeeze the garlic bulb so the inside cloves are easily removed into the bowl with the potatoes. Add the greek yogurt to the bowl and mash with a potato masher or fork until into the potatoes.½ cup greek yogurt
- Add the milk, ¼ cup olive oil, and rosemary to the pot and mash again until you reach your desired consistency. Don’t over-mash though as the potatoes will get goopy.½ cup milk, 2 teaspoon rosemary
- Serve while warm, garnish with an extra drizzle of olive oil if desired, and enjoy!