Rosemary Mashed Potatoes

  • Servings: 6-8
  • Prep time: ~ 15 minutes
  • Cook time: ~ 25-30 minutes


  • 1 bag of Idaho or Russet potatoes
  • 1/2 cup (1 stick) pasture or unsalted butter
  • 1 carton of sour cream
  • 2 tablespoons Rosemary Sea Salt with a Hint of Lavender
  • or 1 tablespoon sea salt
  • 1 teaspoon fresh parsley, 1/2 teaspoon dried
  • 1 teaspoon fresh rosemary, 1/2 teaspoon dried
  • 1/4 cup of whole milk
  • Potato Skins:
  • Skins
  • 1 tablespoon olive oil
  • 1 tablespoon Rosemary Sea Salt with a Hint of Lavender

My mother is known for her creamy mashed potatoes. I have not found a better mashed potato even at some of the best restaurants. She always brings them to holiday dinners and family get togethers.

The trick to removing the lumps is to mash them when they are hot and use a mixer to whip them with the butter and sour cream. You have to boil the potatoes until you can easily stick a fork all the way through them or you will have a difficult time getting a smooth consistency.

My mother always uses Nature’s seasoning but we are going to use my healthier herb salt. French grey sea salt has a lower sodium content due to the amount of minerals in the salt. The Rosemary is rich in antioxidants and can stimulate your immune system as well as improve your circulation and digestion.

If you do not have my Rosemary French Grey or Mediterranean Sea Salt or Nature’s seasoning, use your best salt and pepper. I also recommend adding a pinch of onion powder, dried parsley and rosemary if you have them. If not, salt and pepper will work fine.


1) Wash and peel the Idaho or Russet potatoes. Quarter the potatoes and gently drop them into boiling water. Boil until you can easily stick a fork in the middle of the potato. Strain the potatoes when done.

Note: Save the skins since they contain so many vitamins. Bake them along with the mashed potatoes for some crispy potato skins. Toss the skins in 1 tablespoon of olive oil and coat. Then sprinkle some Rosemary Salt and you are ready to bake.

2) In a large bowl, add one stick of pasture or unsalted butter, one carton of full fat sour cream, two generous pinches (2 tablespoons) of Rosemary French Grey Sea Salt and add the hot potatoes on top. Use your fork or spoon to mash the potatoes. Then whip them with your hand held or free standing mixer. It will take a minute or two to remove the lumps. Add about a 1/4 cup of whole milk and whip again. Now taste to see if you would like pepper or more Rosemary Salt.

4) Spoon the mashed potatoes into a oven safe dish. Sprinkle 3/4 of the bag of cheddar cheese on top and bake for 30 minutes at 350 degrees. The potatoes are done when they are bubbling on the sides.

Serve warm with Rosemary chicken, roasted turkey, steak, or even burgers. You will love the left overs the next day! Make Shepherd’s Pie for another meal.

My kids love making faces in the mashed potatoes with the crispy potato skins. This one was our favorite Mr. Potato Head.


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Recipe by Back To Organic at