Creamy Instant Pot Rosemary Garlic Mashed Potatoes Recipe

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Spruce up boring mashed potatoes with this simple, yet effective Rosemary Garlic Mashed Potatoes recipe. Using an Instant Pot, this delicious side is ready to enjoy in just 30 minutes.

This dish would work so well for an Easter lunch! I’ve got a collection of Easter Recipes that you might like to try out – right-click and open them in a new tab to read next.

A bowl of mashed potatoes topped with a pat of butter and cracked black pepper, with sprigs of rosemary and garlic cloves as decoration on the side of the bowl. Text overlay says"Rosemary-Garlic Mashed Potatoes". Similar photos of the recipe from various angles are used throughout but with different text overlays unless otherwise described.

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Rosemary Garlic Mashed Potatoes

The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions and ensure that you have all the ingredients and equipment required and understand the steps and timings involved.

Mashed potatoes are one of the ultimate comfort foods in my mind, and pair well with so many types of entrées.

With the holiday season underway, these rosemary garlic mashed potatoes are a great side dish option for any festive or weeknight meal.

They take under 30 minutes from start to finish and can be made in your Instant Pot. This recipe is simple, easy to make, and tastes delicious!

Rosemary Garlic Mashed Potatoes (Instant Pot)

Ingredients & Equipment Used In This Recipe

While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been listed below and linked to Amazon or other stores if available online.

It may not include staple ingredients such as oil, salt, sugar, etc., as you’re likely to have those in your kitchen. The complete list of ingredients with measurements is found in the recipe card.

  • Fresh ProduceRusset or Maris Piper Potatoes, Garlic, Rosemary
  • DairyHeavy Cream (Double Cream), Unsalted Butter
  • Chicken Broth/Stockor vegetable broth/stock

Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).

Rosemary Garlic Mashed Potatoes Recipe

More Recipes Using Potatoes

One of the hero ingredients in this dish is potato, so here are some more recipes using the same:

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More Instant Pot Recipes

Looking for more dishes to make in your Instant Pot? Check these recipes out next:

Rosemary Garlic Mashed Potatoes - Instant Pot Recipe

How Do I Make Rosemary Garlic Mashed Potatoes?

Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.

Rosemary Garlic Mashed Potatoes (Instant Pot Recipe)

Instant Pot Rosemary Garlic Mashed Potatoes

Yield: 4-6
Prep Time: 15 minutes
Cook Time: 8 minutes
Additional Time: 10 minutes
Total Time: 33 minutes

Spruce up boring mashed potatoes with this simple, yet effective Rosemary Garlic Mashed Potatoes recipe.


  • 3 lbs (1.3kg) Russet or Maris Piper 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
  • Salt and black pepper, to taste
  • ¼ cup heavy cream (double cream)
  • 3 Tbsp unsalted butter, cut into chunks


  1. 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.
  2. .When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.
  3. 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.
  4. Transfer to a serving bowl and top with butter and serve immediately. Enjoy!

    Rosemary Garlic Mashed Potatoes (Instant Pot Recipe)

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