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Creamy Garlic Rosemary Mashed Potatoes

Creamy Garlic Rosemary Mashed Potatoes

Couldn’t get enough of last week’s garlic mashed potato recipe? Neither could we! So our chefs created a new rendition featuring rosemary that makes this fall favorite a summer stunner. (Serves 4)


  • 5 lbs Yukon Gold potatoes
  • 1 c. cream
  • 6 Tbsp unsalted butter
  • 2 Tbsp fresh rosemary, minced
  • 3 garlic cloves, crushed
  • 6 oz grated Parmesan
  • 2 Tbsp fresh chives, finely chopped
  • Kosher salt, to taste


  1. Peel and dice potatoes, making sure all the pieces are about the same size. 
  2. Place the diced potatoes into a large pot, cover with water and add salt to the water. 
  3. Set heat to high, then reduce to keep a rolling boil. 
  4. Cook potatoes until fork tender. 
  5. As potatoes are cooking, grab another medium-sized pot and heat the cream with the butter, rosemary, and garlic. 
  • Be sure to whisk to make sure it incorporates well. 
  1. You may start off at medium heat until simmering, then turn off the heat and set to the side.
  2. Once the potatoes are fork tender, remove from the heat, and using a colander, drain out all the water. 
  3. Add the rosemary cream mixture and parmesan cheese to the potatoes and use a potato masher and mash the potatoes to desired consistency. 
  4. Add chives and salt to taste. 
  5. Let stand for about 5 minutes so the potatoes can thicken and then serve.