Instant Pot Rosemary Garlic Mashed Potatoes

Prep Time15 mins
Cook Time8 mins
Natural Release10 mins
Total Time33 mins
Course: Side Dish
Servings: 5


  • 3 lbs. Russet potatoes peeled and cut into small chunks
  • 4-5 large garlic cloves peeled and smashed
  • 1 Tbsp fresh rosemary leaves finely minced (or 1 tsp dried)
  • ½ cup chicken or vegetable broth preferably organic
  • Salt and black pepper to taste
  • ¼ cup heavy cream
  • 3 Tbsp unsalted butter cut into chunks


  • 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.
  • When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.
  • Carefully remove the 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.
  • Transfer to a serving bowl and top with butter and serve immediately. Enjoy!

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