Garlic and Rosemary Whipped Potatoes

Garlic and Rosemary Whipped Potatoes
  • Prep Time: 10
  • Total Time: 25
  • Servings: 8-10

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About this Recipe

A holiday classic, Garlic and Rosemary Whipped Potatoes are a tasty and wholesome side.


8 Large Potatoes, peeled and quartered
2 cups (500 mL) Milk or cream
½ cup (125 mL) Butter
½ tsp (2 mL) Salt
1 Sprig fresh rosemary or 1 tsp (5 mL) dried
3 Cloves garlic, minced


PLACE potatoes in a large pot, cover with salted water and bring to a boil. Reduce heat and simmer until potatoes are fork tender, about 15-20 minutes.

PLACE milk (or cream), butter, rosemary and garlic in a small saucepan. Place over medium heat until butter is melted and milk/cream is hot but not boiling. Turn heat to low and steep for 15 minutes. Remove rosemary.

MASH potatoes using a potato masher then using a hand mixer slowly combine the hot liquid with the mashed potatoes. Gradually increase the speed from low to medium-high as potatoes begin to whip. Continue until the potatoes are light and fluffy. Season to taste with salt and serve hot.


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