Rosemary Mashed Potatoes

Many people claim to hold the secret to the perfect mashed potatoes. But the truth is, there is no secret! All you need is the right ingredients/method and you’ll get the perfect fluff every. single. time.

Rosemary Mashed Potatoes

Course: Side Dish
Author: The Mill Town Kitchen


  • 3 Russet Potatoes
  • 1 stick Butter
  • 1 tspn Salt
  • 1/2 tspn Black Pepper (I love black pepper, if you don't, use less or omit)
  • 1 tbsp Fresh Rosemary (finely chopped)


Preheat your oven to 400
  • Wash your potatoes and puncture several deep holes throughout using a fork
  • Coat your potatoes with olive oil
  • bake for around an hour, give or take, depending on the size of your potatoes.  
Cut up your stick of butter and put it in a large bowl
Once your potatoes are done, split them in half and scoop out the potato into a medium sized bowl.  Using a potato ricer, rice your potatoes on top of your butter.  Add salt/pepper and rosemary then fold to combine. 
The hot potatoes will melt the butter as you go and using a ricer makes for the perfect mash each and every time…you don’t even need to add cream, although I’ve never heard of someone saying no to cream.  Enjoy!

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