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Rosemary Mashed Potatoes

Rosemary Mashed Potatoes

Adapted from Ina Garten's Foolproof.


  • 2 1/2 lbs. large Yukon Gold potatoes
  • 1/2 cup half-and-half
  • 2 tsp. finely chopped rosemary
  • ¾ stick unsalted butter
  • 3 tbsp. Stonehouse Rosemary Extra Virgin Olive Oil 
  • Kosher salt and freshly ground black pepper
  • 2 tsp. freshly grated Parmesan, optional


Peel the potatoes and cut them into 1-inch chunks. Place them in a large saucepan, cover with water, and bring to a boil. Lower the heat and simmer for 20 to 25 minutes, or until very tender.

When the potatoes are ready, drain and return them to the saucepan. Warm the half-and-half with the rosemary leaves in a small saucepan until steaming. Add olive oil and butter to the potatoes, and with a hand mixer, beat the hot potatoes in the pot until they are broken up. Slowly beat in ¼ to 1/2 cup of the hot half-and-half mixture to make it creamy and smooth, reserving any extra. Add 1 ½ tsp. salt, black pepper to taste, and the Parmesan if using. If the potatoes need to be reheated, set over a pot of boiling water to warm, and add in the reserved half-and-half if the potatoes have become too thick.

Works well with

Rosemary Oil 225ml
Rosemary Oil 225ml

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