Instant Pot Garlic Mashed Potatoes
Instant Pot Garlic Mashed Potatoes with Rosemary & Garlic come together for a quick and flavourful side dish.
Rosemary mashed potatoes in the instant pot
These rosemary mashed potatoes made in the instant pot are so unbelievably creamy and full of flavour.
I love them with a pat of butter or smothered in gravy and they work well with just about any protein.
They are so fluffy and flavourful. A perfect side to any protein.
Looking for more tasty side dishes?
Check out some of my favourite side dish recipes:
Portobello & Sage Stuffed Acorn Squash
Instant Pot Garlic Mashed Potatoes
Prep time: 15 mins | Cook time: 8 mins | Serves: 4-6
Ingredients:
3 lbs. Russet potatoes, peeled and cut into small chunks
4-5 large garlic cloves, peeled and smashed
1 T. fresh rosemary leaves, finely minced (or 1 t. dried)
½ c. chicken or vegetable broth, preferably organic
Salt and black pepper, to taste
¼ c. heavy cream
3 T. unsalted butter, cut into chunks
Directions:
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 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!
Instant Pot Garlic Mashed Potatoes
Ingredients
- 3 lbs. Russet potatoes, peeled and cut into small chunks
- 4-5 large garlic cloves, peeled and smashed
- 1 T. fresh rosemary leaves, finely minced (or 1 t. dried)
- ½ c. chicken or vegetable broth, preferably organic
- Salt and black pepper, to taste
- ¼ c. heavy cream
- 3 T. 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 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!
Nutrition Information:
Yield:
6Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.
