These easy, creamy mashed potatoes with rosemary and chives also include roasted garlic, parmesan, and plenty of butter! With only 7 main ingredients, your guests will be delighted with its rustic texture, heavenly aroma, and herbal flavors.
Mashed Potatoes with Rosemary and Chives
Get ready for a premium mashed potato recipe! If you’ve been asked to bring a side to Thanksgiving, this is it. So simple, and yet good enough to eat entirely on its own for dinner! (or at least, I have). These are what I call “impress the in-laws” mashed potatoes.
I made this recipe for my Autumn New Moon dinner party, and the recipe was such a star! I served them with tender, herbed Cornish game hen, a grape salad with massaged kale, easy-roasted rainbow carrots, creamy white wine mushroom sauce, and the most exquisite blackberry cheesecake I’ve ever made! Such a perfect Autumn dinner party menu!
This recipe can be made as creamy as you want to make it, but I like a little bit of chunkiness myself. I don’t peel the red potatoes to give them a little more texture, but feel free to peel them and mash until perfectly creamy if you like!
The Simple Process
First, we’ll slice the potatoes to make them boil faster. We’ll boil them for about 30 minutes.
Next, we’ll place peeled cloves from an entire head of garlic in tin foil with a nice drizzle of olive oil, and roast for about 20 minutes.
Then, we’ll mince rosemary and chives and grate parmesan. We’ll strain our boiled potatoes, and remove our roasted garlic.
Finally, we’ll mash potatoes with garlic, butter, cream, parmesan, and herbs to our desired texture, season with salt and pepper, and serve.
Ingredient Notes
potatoes – I love red potatoes for this recipe, but you can also substitute with just about any kind of potato. Just keep in mind that you don’t have to peel red potatoes or Yukon gold potatoes, but you will need to peel russet potatoes.
butter – I used salted butter, but if you only have unsalted in the fridge, feel free to use it and just salt to taste later.
chives & rosemary – You don’t want to include the woody stems when you mince the rosemary, so remove the leaves first. Mince chives nice and tiny.
heavy cream – Also called “double cream” in Europe. You can substitute with half-and-half, it will just be a touch less creamy, but barely.
parmesan – Use freshly grated parmesan, not powdered. You can also substitute with gruyere, goat cheese, or even Boursin. If substituting with a creamy cheese, use only 2 ounces, not the full 8 ounces (as directed for un-packed grated parmesan in the recipe).
garlic – Don’t be shy! Use that entire head of garlic.
How to Make This Recipe Step-by-Step
1. Preheat oven to 400 F. (200 C.) Slice 15 small-medium red potatoes into quarters, this will make them boil faster. Place them in a pot and fill with water till just covering. Boil for 20-30 minutes, or until you can pierce through one easily with a fork.
2. Remove cloves from a head of garlic, peel each one, and place them in the center of a square of tinfoil. Drizzle with olive oil, and loosely close the foil over the garlic. Roast for 15-20 minutes while potatoes boil.
3. Mince 1 tbsp. fresh rosemary and 2 tbsp. chives.
4. Grate 8 oz. parmesan cheese (yes, a full cup!)
5. Once potatoes are done boiling, strain them in a colander and place them back in the pot.
6. Remove roasted garlic from the oven.
7. Add roasted garlic, grated parmesan, mixed herbs, 2 oz. salted butter, and ½ cup heavy cream to the pot with boiled potatoes.
8. Use a potato masher to mash everything together, season with salt and pepper to taste, and serve.
Common Questions
You can either reheat them in a pot on the stove over medium heat for 10 minutes, or even better, bake them! They’re actually even better when baked, making them a great make-ahead side dish! They become exquisitely crispy on top when you bake them in a greased baking dish on the top rack for 20 minutes at 450 F.
These mashed potatoes will last nicely in a covered, refrigerated container for 3-4 days.
If you’re adjusting the recipe for more or less than 5 people, assume you’ll require 3 small-medium red potatoes per person. Some folks eat more and some eat less, but this amount ensures no one goes potato-less at the dinner table.
Important Note
Don’t over-mash! You can mash potatoes so hard that they develop a glue-like texture. Mash just until the ingredients are nicely combined, but then let them be.
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More Tasty Potato Inspiration
Mashed Potatoes with Rosemary and Chives
Equipment
- 1 cutting board and sharp knife
- 1 cheese grater
- 1 colander
- 1 large pot – big enough for your potatoes
- 1 tinfoil
- 1 potato masher
Ingredients
- 15 red potatoes – medium/small sized
- 1 head of garlic
- 1 tbsp. rosemary
- 2 tbsp. chives
- 8 oz. parmesan cheese – grated (not packed)
- 2 oz. salted butter
- ½ cup heavy cream
- olive oil – for drizzling garlic
- salt and pepper – to taste
Instructions
- Preheat oven to 400 F. (200 C.) Slice 15 small-medium red potatoes into quarters, this will make them boil faster. Place them in a pot and fill with water till just covering. Boil for 20-30 minutes, or until you can pierce through one easily with a fork.
- Remove cloves from a head of garlic, peel each one, and place them in the center of a square of tinfoil. Drizzle with olive oil, and loosely close the foil over the garlic. Roast for 15-20 minutes while potatoes boil.
- Mince 1 tbsp. fresh rosemary and 2 tbsp. chives. Grate 8 oz. parmesan cheese (yes, a full cup!)
- Once potatoes are done boiling, strain them in a colander and place them back in the pot. Remove roasted garlic from the oven. Add roasted garlic, grated parmesan, mixed herbs, 2 oz. salted butter, and ½ cup heavy cream to the pot with boiled potatoes. Use a potato masher to mash everything together, season with salt and pepper to taste, and serve.
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