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A bowl of mashed potatoes on a lace tablecloth with goldenrod flowers.
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5 from 2 votes

Mashed Potatoes with Rosemary and Chives

These easy, creamy rosemary and chive mashed potatoes 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 creamy, herbal flavor. 
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Side Dish
Cuisine: International
Diet: Gluten Free
Servings: 5 servings
Calories: 800kcal
Author: Genevieve Morrison

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.

Notes

To reheat, 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.

Nutrition

Serving: 6oz. | Calories: 800kcal | Carbohydrates: 106g | Protein: 29g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 82mg | Sodium: 923mg | Potassium: 3023mg | Fiber: 12g | Sugar: 9g | Vitamin A: 1382IU | Vitamin C: 61mg | Calcium: 664mg | Iron: 6mg