Creamy, buttery mashed potatoes with garlic and rosemary – the perfect Thanksgiving or fall side dish.

Scale

2 lbs Yukon Gold potatoes, peeled and cut into chunks

4 cloves garlic, peeled

1/2 cup unsalted butter

1/2 cup warm milk (or cream)

1 tbsp fresh rosemary, finely chopped

Salt and pepper to taste

1. Boil potatoes and garlic in salted water until tender.

2. Drain and let steam for 1 minute.

3. Mash with butter, warm milk, and rosemary until smooth.

4. Season to taste and serve warm with butter and herbs.

Make ahead up to 2 days. Reheat gently with milk. Substitute rosemary with thyme or sage if desired.

Keywords: thanksgiving food ideas, fall dinner recipes, mashed potatoes, easy side dishes