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Mashed Potatoes

Mashed Potatoes with Rosemary-Garlic Butter

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Recipe Details


What meal doesn't call for mashed potatoes? This classic recipe from Chef Michelle will add a decadent touch to any dinner. She sautés garlic and rosemary in melted butter, then uses the mixture two different ways. Half is simmered with milk and heavy cream, then mashed with the tender potatoes until smooth and creamy. The remainder is drizzled right over the spuds, creating pools and swirls that add intensely rich flavor to each bite.


  • < 600 Calories
  • Stovetop Only
  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 580
  • Protein 12g
  • Total Carb 66g
  • Total Fat 31g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • chives
    1/8 ounce
  • russet potatoes
    russet potatoes
  • rosemary
    1/8 ounce
  • garlic
    3 cloves
  • unsalted butter
    4 packets
    unsalted butter
  • milk
    12 ounces
  • heavy cream
    2 ounces
    heavy cream

What You’ll Need

  • kosher salt
  • black pepper
  • 10" large pot
  • 8" medium pot
  • potato masher (optional)

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Rinse all produce. Cut chives into ½-inch pieces. Peel potatoes and cut into ½-inch cubes (you could skip the peeling, but this gives the mashed potatoes even smoother, creamier texture). Thinly slice garlic.

  2. Cook potatoes

    Cook potatoes

    Place potatoes in a large pot and cover with cold water by 1 inch. Season generously with salt and bring to a boil over high heat. Cook until tender when pierced with a knife tip, about 8 minutes (move on to Step 3, but don't forget to come back!). Then, drain potatoes and return to pot, off heat.

  3. Make rosemary-garlic butter

    Make rosemary-garlic butter

    While potatoes cook, heat butter in a medium pot over medium-high heat. When butter is foamy, add whole rosemary sprigs and garlic. Swirl pan occasionally until garlic is fragrant and butter turns light golden, 1-2 minutes. Remove pot from heat. Transfer half of garlic and butter to a small bowl and reserve for serving. Leave remaining butter, garlic, and whole rosemary sprigs behind in pot for the next step.

  4. Cook milk mixture

    Cook milk mixture

    To pot with remaining rosemary-garlic butter, add milk and heavy cream and place over medium heat. Cook, stirring, until mixture is warmed through and flavors have melded, 3-4 minutes. Remove pot from heat, then remove and discard whole rosemary sprigs.

  5. Mash potatoes

    Mash potatoes

    To pot with cooked and drained potatoes, still off heat, add milk mixture. Using a large fork or potato masher, mash to achieve your desired consistency—mash less for chunkier potatoes, and more for smoother, creamier potatoes. Taste mashed potatoes and add salt and pepper as desired.

  6. Serve mashed potatoes

    Serve mashed potatoes

    Transfer mashed potatoes to a serving dish, if desired—just be sure there's enough room in the dish to drizzle over the reserved melted butter! If you prefer to wash fewer dishes, you can also serve the potatoes straight from the pot. Drizzle over reserved rosemary-garlic butter and garnish with chives. Bring straight to the dinner table and serve family-style. Enjoy!

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