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Instant Pot Rosemary Garlic Mashed Potatoes

Instant Pot Rosemary Garlic Mashed Potatoes

Prep Time15 mins
Cook Time8 mins
Natural Release10 mins
Total Time33 mins
Course: Side Dish
Servings: 5

Ingredients

  • 3 lbs. Russet potatoes peeled and cut into small chunks
  • 4-5 large garlic cloves peeled and smashed
  • 1 Tbsp fresh rosemary leaves finely minced (or 1 tsp dried)
  • ½ cup chicken or vegetable broth preferably organic
  • Salt and black pepper to taste
  • ¼ cup heavy cream
  • 3 Tbsp unsalted butter cut into chunks

Instructions

  • Combine potatoes, garlic, rosemary leaves, and broth in Instant Pot®. Season with salt and black pepper, to taste, and stir to combine. Add lid and lock into place. Switch the vent to “Sealing” and set the “Manual” setting to 8 minutes.
  • When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.
  • Carefully remove the lid and add heavy cream. Mash the potatoes with a potato masher or immersion blender until almost smooth, but still slightly chunky. Taste and season with additional salt and black pepper, if desired.
  • Transfer to a serving bowl and top with butter and serve immediately. Enjoy!

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