This is by far the quickest way to make a nice, big bowl of decadent mashed potatoes. Rosemary and garlic are my favorite flavor combination for mashed potatoes. I have a rosemary bush growing on my kitchen windowsill, and every time we pinch off some needles, we get to smell the amazing aroma of fresh rosemary throughout the kitchen. It's truly one of life's simple pleasures! 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 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! Vegetarian Instant Pot Rosemary Garlic Mashed Potatoes
(1 votes, average: 5.00 out of 5)
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