Prep time: 15 minutes
Cook time: 8 minutes + time to come to pressure
Natural release: 10 minutes
Serves: 4-6
Ingredients for Instant Pot Rosemary-Garlic Mashed Potatoes:
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
¼ c. heavy cream
3 T. unsalted butter, cut into chunks
Salt and black pepper
Directions:
1. Combine potatoes, garlic, rosemary leaves, and broth in Instant Pot. Season with salt and black pepper, to taste, and stir to combine. Lock the Instant Pot lid 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; release the remaining pressure manually.
3. Carefully remove lid and add heavy cream. Mash the potatoes with a potato masher or immersion blender until smooth but slightly chunky. Or mash the potatoes until you achieve the consistency you prefer. Taste and season with additional salt and black pepper, if desired.
4. Transfer to a serving bowl and top with butter and serve immediately.
You can serve Instant Pot Rosemary-Garlic Mashed Potatoes with any beef, chicken, or pork entrée of your choice. It’s not only a tasty side dish, it’s quick and easy to prepare.
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