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Mashed potatoes with fresh rosemary and melted butter in a black bowl with a gold spoon on the right side.

Rosemary Mashed Potatoes

  • Author: Veronika | thehealthfulideas
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 3-4 1x
  • Category: Sides
  • Method: Cooking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Rosemary Mashed Potatoes are made with fresh rosemary and make the perfect holiday side! Really easy, simple, and so creamy!


Ingredients

Scale
  • 1000g russet potatoes, peeled and chopped into even pieces
  • 1 tsp sea salt, divided
  • 2 tbsp butter
  • 1 tsp avocado oil (or other cooking oil)
  • 1 medium yellow onion, finely chopped (½-¾ cup chopped)
  • 3-4 strings of fresh rosemary, stems removed, finely chopped (2-3 tbsp)
  • 2-3 cloves garlic, minced or pressed
  • 1 cup cashew milk plus more as needed
  • Black pepper to taste (optional)
  • More melted butter and fresh rosemary for serving (optional)

Instructions

  1. Add the potatoes to a large pot and cover with water. Add ½ tsp sea salt. The smaller you chop the potatoes, the quicker they will cook but once they start boiling they will take 15-20 minutes to cook. Use a fork to see when they’re done. They should be very soft.
  2. While the potatoes are cooking, cook the onion.
  3. Set a large skillet over medium-high heat. Add butter, avocado oil, finely chopped onion, and the remaining ½ tsp sea salt.
  4. Cook for 2-3 minutes until glossy. Stir often. Add more oil or butter if needed.
  5. Add the rosemary and cook for 3 more minutes. Stir often.
  6. Lastly, add the minced garlic and cook for another minute.
  7. Take the pan off the heat and set it aside.
  8. Once the potatoes are soft, drain them and add them back to the pot.
  9. Add 1 cup of cashew milk and the cooked onion, rosemary, and garlic mixture.
  10. Use a potato masher or a hand mixer to mash the potatoes. I like mine very smooth so I use a potato mixer. Just be careful and start slow so the milk and potatoes don’t splash.
  11. Add more milk as needed to achieve desired consistency. Add more salt and pepper to taste if desired.
  12. Serve topped with more melted butter and fresh rosemary for garnish. Enjoy!

Notes

Butter and oil: The recipe calls for both butter and oil for cooking the onion, rosemary, and garlic. Butter adds flavor and oil prevents the butter from burning too quickly because it has a higher smoke point. You can use either or both.

Storing: Once cool, store the potatoes in an airtight container in the refrigerator for up to 2-3 days.

Keywords: rosemary mashed potatoes

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