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Instant Pot® Rosemary Garlic Mashed Potatoes

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Yield: 6

Instant Pot® Rosemary Garlic Mashed Potatoes

Instant Pot® Rosemary Garlic Mashed Potatoes
Prep Time 15 minutes
Cook Time 8 minutes
Additional Time 10 minutes
Total Time 33 minutes


  • 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


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” 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 or immersion blender until almost smooth, but still slightly chunky. Taste and season with additional salt and black pepper, if desired.

4. Transfer to a serving bowl and top with butter and serve immediately. Enjoy!

Nutrition Information:



Amount Per Serving: Calories: 253

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Instant Pot® Rosemary Garlic Mashed Potatoes

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Instant Pot® Rosemary Garlic Mashed Potatoes

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