Instant Pot Rosemary Garlic Mashed Potatoes
Spruce up boring mashed potatoes with this simple, yet effective Rosemary Garlic Mashed Potatoes recipe.
Servings 4 -6
Equipment
Ingredients
- 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
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!
