Yukon Gold Garlic Rosemary Mash

Let’s start our weekend with a fun and tasty Passover-friendly side dish. This simple Yukon Gold mash is mildly scented with rosemary and garlic, making it a perfect accompaniment to my Savory Herb Braised Brisket. The dish can easily be made dairy-free by subbing unsweetened almond milk and margarine for milk and butter (see Pareve Modification, below). It’s a terrific side dish option for your Passover Seder, and it’s really simple to make. Boiling the garlic cloves with the potatoes makes them soft and mellow, so they are easily mashed along with the cooked potatoes. My friend taught me the trick of steeping the rosemary in milk a few years ago, and I love it! Steeping the herb gives a mild rosemary flavor that brings these potatoes to another level of yumminess.

Shabbat Shalom! Have a fabulous weekend.  :)

Recommended Products:

Large Pot

Mesh Strainer

Potato Masher

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Yukon Gold Mash with Rosemary and Garlic


  • 1 1/2 cups milk (or more to taste)
  • 2 small sprigs rosemary
  • 1 stick (1/2 cup) unsalted butter
  • 5 lbs. yukon gold potatoes, peeled
  • 2 cloves garlic, peeled
  • Salt and black pepper
  • 1/4 cup finely chopped fresh parsley (optional)

You will also need

  • Potato masher, mesh strainer

Pareve Modification

  • Substitute unsweetened almond milk (or your favorite unsweetened milk substitute) and unsalted margarine for milk and butter.

Gluten Free Note

  • If using almond milk or margarine, make sure they're certified GF.
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour
Servings: 6-8 servings
Kosher Key: Dairy or Pareve
  • Pour milk into a small saucepan along with the rosemary sprigs. Slowly bring to a boil over medium heat. Remove from heat and let the rosemary steep for 1/2 hour.
  • Meanwhile, boil a large pot filled with generously salted water. Cut the potatoes into large chunks and add them to the pot along with the garlic cloves. Boil for 20-25 minutes until potatoes are very tender. Drain and return to pot along with the softened garlic cloves.
  • Add butter to the hot potatoes and stir till melted.
  • Strain the rosemary scented milk into the potato pot and discard the rosemary sprigs.
  • Mash potatoes with a potato masher, including the softened garlic cloves, till smooth.
  • Season with salt and pepper to taste. If the potatoes need moisture, add more milk as you mash. For a smoother potato puree, use a potato ricer. Serve garnished with minced fresh parsley, if desired.

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