Creamy garlic and rosemary mash

The perfect mash is a wonderful thing, and I think this might just be it!
Cook Time 15 minutes
Course Side Dish
Servings 6
Gluten Free, Kid Friendly


  • 1 bulb garlic
  • extra virgin olive oil for drizzling
  • ¾ cup milk
  • rosemary few sprigs
  • 1.2-1.5 kg Agria potatoes peeled, chopped evenly
  • 1 teaspoon salt
  • 50 g butter
  • ½ cup cream


  • Preheat oven to 180°C. Cut garlic bulb in half horizontally so you get a cross-section of the garlic. Drizzle each cut face with a little olive oil, season with salt and roast in a small dish (you can do this when you’re roasting the chicken) for 40 minutes or until caramelised and soft.
  • Meanwhile, place milk and rosemary in a small pot and bring to a gentle simmer (but do not let it boil). Turn off heat and leave rosemary to infuse milk.
  • Place potatoes and the 1 tsp salt in a pot and cover with cold water. Bring to the boil and simmer for about 15 minutes or until potatoes are soft. Drain well and return to the pot.
  • Squeeze roasted garlic out of its skin (if it is still hot, hold it in a folded-up paper towel so you don’t burn your fingers) and mash with potato using a potato masher. For an extra silky smooth mash, push mashed potato through a sieve or potato ricer.
  • Remove rosemary from warm milk and add milk and butter to potato. Continue mashing and stirring until potato is very smooth and creamy. Lastly, fold through the cream and season to taste with salt and pepper. Serve with a drizzle of extra virgin olive oil or melted butter.

Tatie tip:

  • You can make the mash in advance and reheat in the microwave or on the stove. You might need to add a bit more milk or cream to loosen the potato as it may have firmed up a little.


Agria potatoes are essential for the success of this mash. They’re nice and floury, and don’t contain much water. I’ve flavoured this recipe with garlic and rosemary which isn’t essential, but is pretty tasty!
I created this recipe for the NADIA magazine first birthday celebration, the menu for which we included in the October/November issue of the magazine. Serve alongside Wine-braised chicken, grapes, capers, lemon and parsley for a delicious dinner party. We also had this Chocolate & orange mousse with drunken prunes which was extra special!