Rosemary Mashed Potatoes

Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

It is rare that I serve any braised meat without this side. Mashed potatoes, when done well, are hard to beat. I used to make these with rosemary sprigs, but they are really unpalatable. Instead, infusing the cream with rosemary keeps the smooth potato texture intact. I also often add roasted garlic to the mix, but that is totally optional. The real key here is to use far more butter than you might have ever considered before.


  • 7 large Idaho potatoes (about pounds/1.5 kg), scrubbed
  • 2 cups (480 ml) heavy cream
  • 5 sprigs fresh rosemary
  • 2 cups (455 g) unsalted butter, cut into small cubes
  • Kosher salt and freshly ground black pepper


Preheat the oven to 425°F (220°C). Using a fork, prick the entire surface of the potatoes, then put them on a baking sheet a few inches apart. Bake until a skewer inserted into the center of a potato meets with no resistance, about 1 hour. Let cool for 10 minutes.

While the potatoes are baking, combine the cream and rosemary in a medium pot. Bring to a boil, remove from the heat, cover, and let sit until the potatoes are done, about 1 hour.

Reheat the cream over low heat until just warm, about 5 minutes. Remove the rosemary stems and discard. Halve the potatoes lengthwise and scoop out the flesh; discard the peels. Pass the potatoes through a ricer (in batches) or a food mill set over a large bowl. Add the warm cream, and mix with a whisk until the cream is incorporated. Begin adding the butter a handful of pieces at a time, whisking until fully incorporated. Season with salt and pepper. Serve immediately, or place the bowl over a large pot filled with a few inches of simmering water to keep warm until ready to serve.