Roasted Garlic and Rosemary Mashed Potatoes

Thanksgiving and mashed potatoes. It’s meant to be.

My sister is historically the Mashed Potato Queen (MPQ), her recipe heralded by the potato lovers in our family (that would be all of us). When I started making my own mashed potatoes, I used hers as a benchmark: smooth and creamy, but still honoring the potato with a bit of texture. Buttery, but never too much so. Perfect spread on each bite of turkey, with a bit of cranberry on top. Yes.
Two Thanksgivings ago in Holland, she mentioned using chicken stock for flavor and silkiness. What sounds like a small addition adds immense depth of flavor, especially if you use a rich, good-quality broth. Plus, it lessens the need for extra butter, which means you can have an extra generous serving.
This year, I built on my sister’s classic by adding two things that unavoidably say Thanksgiving to me: rosemary and roasted garlic. Our rosemary plant is off its head growing healthily and begging to be used. Sweet roasted garlic, golden brown and soft from the oven, adds a whole new dimension.
If you have never had roasted garlic, you’re in for a treat. I won’t say too much and spoil the surprise. Just allow an additional 40 minutes of cooking time and bask in the amazing aroma that will fill your kitchen. Or, roast the garlic the night before and add it to the fresh potatoes the next day. Might as well make two, and have a loaf of crusty bread on hand, just in case you can’t curb temptation.
Serves 4; recipe easily doubled (tripled) for Thanksgiving day
5 medium-sized potatoes (‘floury’ or non-waxy are best – like Dutch Creams)
1/3 cup chicken or vegetable stock
1/4 milk
2 1/2 tbsp butter 
1 small head garlic
1 stalk rosemary, finely chopped
Salt and freshly ground black pepper, to taste
Preheat oven to 200C / 400F. Remove the outermost skin from the whole head of garlic, maintaining the skin on the individual cloves. Slice through the top of the garlic to expose the tops of the cloves. Sprinkle with sea salt and a small amount of rosemary, and drizzle with olive oil. Wrap snugly in aluminum foil and bake 35-45 minutes until it feels tender when squeezed (with gloves on). Once cooled, squeeze the garlic cloves out and roughly break them up with a fork.
Wash the potatoes and pat dry (if using a tender-skinned potato, no need to peel). Slice in bite-sized bits, and place in a pot of cold water. Cover and bring to a boil, cooking 7-8 minutes until the potatoes are fork-tender. Drain.
Add the chicken stock, milk and butter to the potatoes, and mash together until halfway smooth. Mash in the rosemary and roasted garlic. Season with salt and pepper, to taste. 
Audio pairing: Mr Scruff “Jazz Potato”
I love when puns work out
  • Teuvo Vehkalahti

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  • msihua

    I love mash potatoes.. I grew up refusing to eat rice or bread on certain days and would only eat mash potatoes.. MmMmm

  • Rosa’s Yummy Yums

    Those look really mouthwatering! I particularly like the addition of roasted garlic and fresh rosemary.



  • Tina

    These are something that should grace my dinner table. Just that close up of the garlic and knowing it is in there is enough to make my mouth water. Delicious.

  • Hannah

    In my family, we love sneaking horseradish into our mashed potatoes. But considering how often rosemary and roasted garlic show up with our baked potatoes, I know I’d love this too!

  • leaf (the indolent cook)

    Mashed potato is one of the first Western foods I learnt to make and it’ll always be a favourite! Love your version.

  • Winston

    Same for me, Leaf. High-5!

    Anyway, Yas. Reading about the roasted garlic literally struck my stomach with hunger pangs! I loooove garlic and this sounds like one of the most beautiful way to prepare them. I’m going to use this in my next mash too and hopefully many other dishes after! I can’t get enough of your roasted garlic, I’m sure it’ll be a huge hit with anyone! YUM!!!

  • Sue/the view from great island

    I just want to sit and stare at that roasted garlic all day…I’m not usually a mashed potato fan because they’re so bland most of the time. I will have to try this, what a great mix of flavors.

  • Nuha

    how did you know that i have been craving mashed potatoes ( for like months!) ….you are my fairy food mother :)

  • Sam {}

    mmm, these pictures have me drooling!! i must try soon :)

  • Candace

    This is a fantastic version of mashed potatoes. Nothing goes better with potatoes than rosemary and roasted garlic. I love the idea of using chicken broth too. Thanks!

  • Jennifer (Delicieux)

    Yum!!! Coming from an Irish background I absolutely adore mashed potatoes….and with roasted garlic and rosemary yum!!!

  • Joanne

    Making good mashed potatoes really is harder than it seems! The roasted garlic and rosemary are perfect flavorings!

  • Amalia

    This look amazing, the picture of the roasted garlic is fabulous! It’s nice to dress up the usual mashed potatoes with different flavors and spices, perfect for Thanksgiving dinner :)

  • Anna @ The Littlest Anchovy

    The ultimate comfort food, made so much better with that sticky roasted garlic! Awesome

  • Soma

    roasted garlic and rosemary YES! 2 of my very favorites. Its an elegantly dressed mashed potatoes.

  • A Bitchin’ Kitchen

    I loooove mashed potatoes, and love roasted garlic even more. Recently I roasted a whole head of garlic, mashed it up with a little olive oil and salt, and spread it on baguette slices. I ended up eating the entire head of garlic, and literally smelled like garlic for about 3 days, even after multiple showers.

    I think reeking of garlic again would be worth it for these potatoes. They look awesome!!

    – Maggie

  • kankana

    I can eat just plain mashed potatoes for days .. and when you have roasted garlic and rosemary .. that’s like double yummy !

  • Reem | Simply Reem

    I can eat this by it self, such a flavorful mash…

  • Anh

    I want to eat spoonfuls of this!!

  • Heidi – Apples Under My Bed

    Roasted Garlic is the best thing in the world. I’m sure of it :)
    Heidi xo

  • Fresh Local and Best

    This is quite a special mashed potato dish. I love the combination of rosemary and garlic, and it does well to be added to mashed potatoes.

  • Cass @foodmyfriend

    Don’t judge me, but I would eat that head of garlic. Right. Now.

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