Creamy Instant Pot Garlic Mashed Potatoes

One of my absolute favorite things to make in my Instant Pot is mashed potatoes. Mashed potatoes are a comfort food to me. So, every time I make them, it takes me back for a bit. That nostalgia is why we have comfort foods. You just smell them and it brings you back to a different time and place for a minute.

They're also a go to when I'm making family recipes. I can't remember many family meals, when I was little, that we didn't have mashed potatoes on the table.

We're a meat and potatoes kind of family still and mashed is definitely the favorite of Damien‘s. He doesn't like the skins of potatoes. It's a texture thing, associated with his sensory issues. He'll fill his plate half full of mashed potatoes, though, as long as mom makes them creamy and not lumpy (LOL)!

The Instant Pot® is a great addition to my kitchen. I actually have three of them! I use them almost daily to make everything from hard boiled eggs to meatloaf and potatoes. They allow me to utilize the time they cook our food to get other tasks done. Freeing up time is great with the busy lives we all tend to lead.

This recipe is simple and easy to follow. I use a hand mixer to mash/blend them when completed. Damien doesn't like lumps in his mashed potatoes. Use a potato masher to achieve the lumpy, homemade mashed potatoes like grandma used to make.

The best part about mashed potatoes is the versatility of flavoring them. This recipe uses garlic and rosemary, but you can definitely use different spices in them. Sometimes, I'll toss in cheese and chopped up bacon. Others, I might do garlic and thyme (perfect with roast turkey). Mix it up a little and enjoy your creations!

Instant Pot® Rosemary Garlic Mashed Potatoes

Prep time: 15 minutes
Cook time: 8 minutes
Natural Release: 10 minutes
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:

  1. 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” (or ‘Pressure Cook”) setting to 8 minutes.

  2. When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.

  3. Carefully remove lid and add heavy cream. Mash the potatoes with a potato masher, hand mixer or immersion blender until almost smooth, but still slightly chunky. Taste and season with additional salt and black pepper, if desired.

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