These mashed potatoes are made super creamy with heavy cream, simmered down with roasted garlic and fresh rosemary, and potatoes boiled in chicken stock for the ultimate flavor profile. You’re gonna wanna share ’em, but you don’t have to.
I got the cure for what ails you – potatoes.
I am a huge fan of Impractical Jokers. The show is on constantly in my house and my parents house – I’ve seen every episode more than once and cry with laughter every time. Impractical Jokers in a dependable laugh. A guaranteed good mood. I like to describe this show as an anti-depressant. I CANNOT be sad while I watch Impractical Jokers.
My biggest laughs are usually from Sal, but a one of my favorite bits is Scoopski Potatoes. If you have never seen Scoopski Potatoes, even if you have never seen Impractical Jokers and couldn’t care less about any of this and just want a potato recipe, watch this video and make your day just a little bit better.
Anyway, I’m quite certain that the potatoes the Jokers were scoopin’ weren’t Garlic Rosemary Mashed Potatoes. I believe an Inside Jokes episode confirmed they were instant boxed potatoes- but today I want to celebrate the Impractical Jokers, so I made this recipe with Scoopski Potatoes on the mind.
What do I need to make Garlic Rosemary Mashed Potatoes?
- Potatoes. I use a mix of Russet and Yukon Gold.
- Chicken Stock. When I cook potatoes, I always do it in chicken stock, so they soak in all that extra flavor. This is not necessary, you can use salted water as well, but the chicken stock adds something special.
- Heavy cream.
- Fresh rosemary.
- Whole garlic cloves.
- Salt and pepper. I usually use ground white pepper.
- An optional topping: fresh parsley.
How do I make Garlic Rosemary Mashed Potatoes?
What I start off with in this recipe is the heavy cream. You will want to put the heavy cream in a small saucepan with whole peeled garlic cloves and your sprigs of fresh rosemary. Bring to a boil, then reduce heat down to LOW. The cream should cook low and slow – about an hour on a very low simmer. By the time the hour is up, the garlic will be soft enough to mash.
About 40 minutes into the heavy cream simmering, get started on your potatoes. Put your peeled potatoes in a large pot and cover with water or chicken stock (this recipe uses chicken stock) and put that over a medium high heat. Bring it to a boil and cook for about 15-20 minutes, or until potatoes are easily pierced with a fork. It will vary from oven to oven – mine took exactly 15 minutes from boiling.
By the time the potatoes are finished, the heavy cream should be ready. Remove the rosemary sprigs, and add the heavy cream and butter to the cooked potatoes and mash them all together with a potato masher. Do this until the lumps are gone, then transfer to a large bowl and whip for another minute or so.
Season with salt and pepper and serve with a pat of butter on top and some fresh parsley.
Tips and Tricks
- Be very careful not to over-whip. Over-whipped mashed potatoes come out waxy. After mashing with a potato masher, one minute with an electric mixer is more than enough.
- You can boil in half chicken stock / half water, all chicken stock, or all heavily salted water. You can also just take a large amount of water and mix in Better Than Bouillon paste. This is how I did it.
- Rosemary is a very strong flavor and can be overpowering. I do not recommend mixing in anymore rosemary after removing it from the heavy cream.
So, do yourself a favor tonight, and make yourself a big bowl of Garlic Rosemary Mashed Potatoes (mashed potatoes don’t have to only be a side dish!), turn on Impractical Jokers, and forget all your worries.
- 3 lbs peeled potates (Russet and Yukon Gold)
- 4 cups chicken stock
- 1 cup heavy cream
- 2 sprigs fresh rosemary
- 4-5 cloves garlic, peeled
- 10 tbsp salted butter, melted
- Salt and ground white pepper, to taste
- Place heavy cream, whole peeled garlic cloves, and whole rosemary sprigs into a small saucepan over low-medium heat. Bring to a simmer, and once it's simmering, turn the heat down to LOW. Keep at a low simmer for about an hour, or until the garlic is soft enough to easily mash.
- Put potatoes in a large pot along with chicken stock. If the 4 cups of chicken stock is not enough to cover potatoes, add water until potatoes are completely covered. Bring to a boil over medium heat. Boil until the potatoes are easily pierced with a fork - this will take about 15 minutes of boiling.
- Once potatoes are soft, drain them well and then return to the large pot and keep it over medium heat.
- Take the heavy cream off the heat, remove the sprigs of rosemary, and add heavy cream to the potatoes, along with melted butter. Mash it all together with a potato masher until large chunks of potato are gone.
- Remove potatoes to a stand mixer and mix on a medium speed for about 1 minute.
- Add salt and ground white pepper to taste. Top with fresh parsley and a bit of butter.