This Instant Pot Rosemary Garlic Herb Mashed Potatoes recipe is the easiest way to make elevated, homemade mashed potatoes without all the hassle.
Does the Internet really need another mashed potato recipe for Thanksgiving? Probably not, but it definitely needs an Instant Pot Mashed Potatoes recipe, so that’s what I’m giving you today.
As easy as boxed mashed potatoes are, I think adding a more homemade touch to such an easy recipe goes a long way. Not to mention, it’s probably best that no one eats that for dinner when it kind of tastes like cardboard and has next to no nutritional value.
Plus, this homemade recipe is so easy to make and takes just 30 minutes.
How to Make Instant Pot Mashed Potatoes
The key to my Garlic Herb Mashed Potatoes is to wash your potatoes and use the Instant Pot to cook them. You can peel your potatoes if you like or keep the skin on for texture.
All you have to do is put the Instant Pot on High Pressure for 25 minutes and let it evenly cook the potatoes to the perfect consistency.
Making the Rosemary-Infused Garlic Butter
While your potatoes are cooking, you can heat up some olive oil and butter in a pan and add your choice of herbs. In this recipe, I chose to use fresh rosemary and thinly sliced garlic.
Cooking this on medium-low heat infuses the fat with a beautiful, rich herbaceous flavor. I don’t wait for the oil or butter to get hot because adding the garlic and rosemary in when the butter and oil are cold really helps to adapt the flavor.
Once the heat starts to melt the butter and the oil starts to heat up, you’ll see the garlic and rosemary infusing into the oil. I usually make this garlic butter the night before to really let the flavors soak and infuse.
This Rosemary Garlic Butter is what makes this mashed potatoes recipe one hundred times better than all the others out there. You can even use it as a dipping oil for bread as well!
Then, the rest is easy. You simply throw your cooked potatoes with some heavy whipping cream and sour cream into a bowl and mash until you get the texture you desire. One of the other added benefits of going for a homemade mashed potato over a boxed mashed potato is that you can make everything according to your preferences.
For instance, some people prefer smooth mashed potatoes while others like it a little chunky for texture. Either way, do what works best for you, and then season it with some salt, pepper, and additional toppings like scallions or chives.
Lastly, drizzle the rosemary garlic butter on top and enjoy!
Wash and peel the potatoes and place in the instant pot to cook on high pressure for 25 mins. Natural release.
In a small sauce pan, add the 4 tbsps butter and olive oil to and heat on med/low. Next add the rosemary and thinly sliced garlic cloves to the pan. Cook for 3-5 mins on med low until garlic is slightly golden brown. Once it’s cooked take it off the heat and set aside.
Once the potatoes are done, transfer them to a large bowl and mash them down a little bit.
Next add the heavy whipping cream, sour cream and 4 tbsp of butter, chopped scallions or chives. Season with salt and pepper.
Once everything is mixed to your desired consistency, transfer the mashed potatoes to a nice baking dish or any large serving tray and drizzle on the rosemary garlic oil. Enjoy!
Notes
You can add 1 cup of sharp yellow cheddar cheese to these mashed potatoes if you like, add them in on step 4.
To re-heat or keep them warm I usually transfer into a baking dish and cover with foil and place in the oven at 200F for 15-20 mins so the potatoes keep warm without burning. You can also re heat in the microwave.
Prep Time:5
Cook Time:25
Category:Dinner
Keywords: Mashed Potatoes, garlic herb mashed potatoes, rosemary and garlic oil
Just an East/West coast girl living the southern life. I love sharing all my tested and perfected recipes here, along with some travel guides and a little bit of my lifestyle
One reply on “Rosemary Garlic Mashed Potatoes”
This was soo yummy!