Herb & Garlic Mashed Potatoes
You can prep them ahead and keep them warm in the Instant Pot
Why we love this recipe
"Sent this recipe to my grandpa and he loves it! He has been making it a lot since."
• russet potatoes • garlic • sprig rosemary • sprigs thyme • water • butter • cream • salt
What You Need:
Combine the potatoes, peeled garlic, rosemary, thyme, and water until just covered - around 3 ½ to 4 cups water.
Pressure cook for 10 minutes. When the Instant Pot beeps, release the pressure immediately using quick pressure release.
Remove the woody stems of the rosemary and thyme, and carefully drain off the water.
Add the butter, then mash the potatoes. Stir in salt and cream. Add more cream or milk to your liking. Taste and adjust salt.
Serve immediately or keep the potatoes warm on the 'keep warm' setting on your Instant Pot.
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