Garlic and Rosemary Instant Pot Mashed Potatoes are silky smooth mashed potatoes that are loaded with flavor. Serve this next to any main dish and watch it be the star of the night.
Homemade garlic and rosemary potatoes are one of my favorite side dishes. Instant Pot Garlic and Rosemary Mashed Potatoes turn out creamy and no lumps at all every single time in the Instant Pot.
Garlic Rosemary Instant Pot Mashed Potatoes
Making side dishes is the main reason I bought a second Instant Pot. Now my whole meal is all done in the Instant Pot what a time saver. I will be sharing many of my fall favorite foods all cooked in the instant pot.
Instant Pot Potatoes is one reason I can never give up my Instant Pot. The Instant Pot makes every meal a Quick and Easy meal. Everything is done in one pot Like my One Pot Instant Pot Cheeseburger Meatloaf and Mashed Potatoes. Check out my 20 MUST HAVE Instant Pot Recipes.
How To Make Garlic and Rosemary Instant Pot Mashed Potatoes
The easiest dish you can make in your Instant Pot is Mashed Potatoes. Put all ingredients except the dairy right in the pot cook with a quick release and simply mash and add your milk or cream. How much easier can that be?
Can I Make Extra Garlic and Rosemary Instant Pot Mashed Potatoes
Yes, you can. Just don’t go over the max line in the pot. But you can add more or less just keep the cooking time the same.
If you add more potatoes if just could take the Instant Pot longer to come to pressure is all.
More Instant Pot Side Dishes:
Loaded Mashed Potatoes, Cranberry Sauce, Syracuse Salt Potatoes, Or Copy Cat Rice a Roni.
A great drink to have on your Holiday Cherry Pie Moonshine done right in the instant pot
What Are The Best Potatoes for Mashed Potatoes
You want to reach for a potato that is high in starch. The top two potatoes are the Yukon Gold of russet potato.
These two varieties will give you a smooth and creamy texture you want. Red potatoes, for instance, are overly wavy and can break down quickly leaving a less appealing texture.
Why Do Mashed Potatoes Get Gummy
This is something I see people complain of often. Gummy potatoes are a result of over mashing your potatoes. Each time you mash potatoes it releases the natural starches in the potatoes.
If you over mash it begins to gum up. So aim to not overmix your potatoes.
How to Store Leftover Mashed Potatoes
Place any potatoes in an airtight container and tuck into the fridge. You can store potatoes for 3-5 days in the fridge.
Warm them up by the plate in the microwave or warm on the stovetop. If you do stovetop consider adding a splash of chicken stock to help potatoes not be overly thick. Stir often or they will burn.
The easiest dish you can make in your Instant Pot is Mashed Potatoes. Put all ingredients except the dairy right in the pot cook with a quick release and simply mash and add your milk or cream. How much easier can that be?
Garlic and Rosemary Instant Pot Mashed Potatoes
Garlic and Rosemary Instant Pot Mashed Potatoes are silky smooth mashed potatoes that are loaded with flavor. Serve this next to any main dish and watch it be the star of the night.
Ingredients
- 5 pounds Red potatoes
- 1 cup chicken broth
- 3 cloves garlic
- 1 sprig rosemary
- 2 tbs butter
- 1/4 cup milk
Instructions
- Directions:
- Place cubed potatoes in the Instant pot with chicken broth whole cloves of garlic, rosemary sprig, and butter.
- Place IP on manual high pressure for 10 minutes.
- Do a quick release.
- Drain Potatoes if needed and add milk and butter
- Mash until creamy and smooth. I use my kitchen aid mixer or a handheld masher.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 381Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 235mgCarbohydrates: 75gFiber: 7gSugar: 6gProtein: 9g
Mary commented
This looks so good. I will add chives and black pepper to mine. Simple but smart recipe.
Amy C commented
Quick question – are you supposed to take the rosemary out before you mash the potatoes? These look fabulous though!
Adventures of a Nurse commented
yes 🙂
Teresa commented
Hi,
These look fabulous. I have one question though. Does the recipe say to add butter twice? Or am I reading that wrong?
Thanks!
Susan G commented
Made these for Easter, so yummy!
Amy commented
Do I add butter while cooking in the instant pot AND again after draining? Looks like you add butter twice. Am I reading that right?
Jenna commented
Since this question was asked twice without response, I just decided to not put the butter in while cooking the potatoes and added it after they were cooked as I was whipping them. Turned out great!
Bailey commented
I’m having a little trouble here as I don’t have a manual or pressure cooker button on my rosewill pressure cooker are you able to tell me which button I should use instead ?
Corina commented
What type of potato do you use and using your kitchenaid mixer doesn’t cause them to become gummy? Thank you, they look delicious.
Tiffany commented
Can the recipe be doubled?
Ang R commented
Click on the number of servings and it will change the ingredients as you increase the number.
Cathy commented
You say Yukon Gold or Russet are best for mashed potatoes but the ingredients you list say 5lbs red potatoes. Hmmmm. I have Russet potatoes to use.
Concerned person commented
I don’t see a place to click on any numbers…