Rosemary Garlic Olive Oil Mashed Potatoes

By Irvin Lin
Mashed Potatoes are probably one of the standard side dishes at Thanksgiving for good reason. Easy to make ahead of time and warmed up in the oven or microwave, mashed potatoes are one of the ultimate comfort foods. The addition of rosemary and garlic along with a top notch extra virgin olive oil bring the traditional mashed potatoes to a shining star dish all by itself. The fact that it’s super easy to make is just a bonus.
  • Course: Side Dish


  • Extra Virgin Olive Oil
  • fresh chopped rosemary
  • garlic cloves
  • heavy cream
  • Salt and pepper to taste
  • Yukon Gold potatoes


  1. Fill a 7 1/2 quart stockpot up halfway with cold water. Bring to a boil. Add the potatoes and cook for 20 to 30 minutes, or until a fork inserts into a potato chunk easily.
  2. Drain the potatoes and place back in the stockpot to dry out from the residual heat of the pan.
  3. While the potatoes are drying, place the olive oil and garlic in a 1 1/2 quart saucepan. Heat the olive oil on medium high heat, until the garlic starts to sizzle and smell fragrant, about a minute. Before the garlic turns brown stir in the rosemary leaves and cook for 15 seconds more.
  4. Stir in 2 cups of the cream to the oil and heat until small bubbles form on the side of the pan. Do not let boil. Remove from heat and cover the pan to keep warm.
  5. Take the potatoes and force them through a ricer or use a manual potato masher or fork to mash the potatoes. Add the garlic rosemary cream and stir in. If you prefer your potatoes more creamy, warm up the additional 1/2 cup of cream and add it as well. Taste and season with salt and pepper.