Garlic and Rosemary Instant Pot Mashed Potatoes are silky smooth mashed potatoes that are Cooked in the pressure cooker and loaded with flavor. Serve this next to any main dish and watch it be the star of the night.
I can eat potatoes every day of the week they are my favorite Potato recipes like Cheesy Crockpot Potatoes, Syracuse Salt Potatoes, Melting Potatoes, or even Crispy potatoes like Parmesan Crusted.
Pressure Cooking Potatoes is one reason I can never give up my Instant Pot since they make every meal much easier. Slow Cooker Mashed Potatoes is also another easy way to make potatoes.
Ingredients for Instant Pot Mashed Potatoes
- Potatoes: Peeled, You can use your favorite potatoes like Yukon gold or baby potatoes; I used russet potatoes.
- Milk: I used regular whole milk, but you can also use heavy cream or half and half.
- Garlic Cloves: Whole Peeled Garlic cloves, minced garlic, or even garlic powder.
- Rosemary: One sprig of fresh rosemary, or you can use dried.
- Salt and Pepper: Salt and Pepper to taste.
- Chicken Broth: I used better than bullion for a rich flavor. This can be substituted with water.
How To Make Garlic and Rosemary Instant Pot Mashed Potatoes
Step 1:
Peel and Cube Potatoes into 1″ cubes.
Place cubed potatoes in the instant pot.
Step 2:
Add chicken broth, whole cloves of garlic, rosemary sprig, and butter.
Step 2:
- Place Instant Pot or Pressure Cooker on manual high pressure for 10 minutes.
- Do a quick release.
Step 3:
- Drain Potatoes if needed and add milk and butter. Salt and Pepper to taste.
- Mash with a potato masher until creamy and smooth. ( I use my kitchen aid mixer or a handheld masher.
Tips and Tricks for Instant Pot Mashed Potatoes
- You can use Red Potatoes without peeling them you clean the potatoes and cube them before adding them to the pot.
- Drain Potatoes if you have extra liquid after pressure cooking.
- Use real butter and heavy cream for a richer flavor.
- Add sour cream or cream cheese for added flavor.
Frequently Asked Questions
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, It will just Instant Pot longer to come to pressure.
You can use any potato of your liking, but I love russet or white. If you use red potatoes, you can leave the skins right on.
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 not to overmix your potatoes.
Place any potatoes in an airtight container and tuck them into the fridge. You can store potatoes for 3-5 days in the fridge.
Warm them up by the microwave plate or them 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.
Meals that go with Mashed Potatoes
A great drink to have on your Holiday Cherry Pie Moonshine.
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
- Place cubed potatoes in the instant pot.
- Add 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
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