Ingredients
Scale
- 5–8 large russet potatoes
- 1/3 cup sour cream
- 1/4 cup heavy whipping cream
- 1 stick of butter divided in half
- 2–3 rosemary sprigs
- 10–15 garlic cloves – thinly sliced
- 1/4 cup olive oil
- salt and pepper to taste
- 1/3 cup scallions or chives – thinly slices
Instructions
- Wash and peel the potatoes and place in the instant pot to cook on high pressure for 15 mins. Natural release.
- In a small sauce pan, add the 4 tbsp 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. You can use a ricer to get really fine, textured consistency.
- 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