Ingredients
- Potatoes: 6 large Russet or Yukon Gold potatoes (approx. 40 oz / 1134g), peeled and cubed
- Garlic: 3 large cloves (approx. 0.5 oz / 14g), peeled and smashed
- Rosemary: 1 fresh sprig (approx. 0.1 oz / 3g)
- Broth: 1 cup chicken broth (8 fl oz / 240g)
- Milk: 0.25 cups whole milk (2 fl oz / 60g)
- Butter: 2 tbsp. unsalted butter (1 oz / 28g)
- Salt: 1 tsp. kosher salt (0.2 oz / 6g), plus additional to taste
Step-by-Step Instructions
- In the Instant Pot, combine the 40 oz (1134g) of peeled and cubed potatoes, 3 cloves (0.5 oz / 14g) of garlic, 1 sprig (0.1 oz / 3g) of fresh rosemary, and 1 cup (8 fl oz / 240g) of chicken broth. Stir the ingredients thoroughly. Securely close and lock the lid. Select the MANUAL setting and cook at HIGH pressure for exactly 15 minutes.
- Once the cooking timer completes, immediately perform a Quick Release to vent the steam. Carefully unlock and remove the lid. Drain any remaining liquid from the pot. Using a potato masher or electric beater, begin mashing the potatoes while slowly blending in the 0.25 cups (2 fl oz / 60g) of milk and 2 tbsp. (1 oz / 28g) of butter until the texture becomes flawlessly smooth and creamy.
- Season the mixture with 1 tsp. (0.2 oz / 6g) of salt, or adjust to your personal taste preference. Serve warm immediately alongside your favorite main course.
Nutritional Information (Per Serving)
- Calories: 175 kcal
- Carbohydrates: 31g
- Protein: 3g
- Fat: 4g
Chef's Pro Tips for the Best Garlic Rosemary Mashed Potatoes
- Choose the Right Potatoes: Stick to high-starch or all-purpose varieties like Russets or Yukon Golds. They break down easily and absorb dairy beautifully, ensuring your mashed potatoes are fluffy and never watery.
- Warm Your Dairy: Before blending, gently warm your milk and butter. Adding cold dairy drops the temperature of the hot potatoes, forcing you to mix longer. Overmixing activates starches and leads to a gummy, glue-like texture.
- Do Not Overwork the Mash: Whether you are using a potato masher or an electric beater, stop mixing the second your potatoes reach a smooth consistency. Overworking is the number one cause of a dense, pasty side dish.
- Double Down on Aromatics: For a deeper flavor profile, let your milk and butter simmer gently on the stove with an extra sprig of rosemary and a smashed garlic clove while the Instant Pot is running. Strain the infused dairy before blending it into the drained potatoes!
Frequently Asked Questions (FAQ)
Can I make Garlic Rosemary Mashed Potatoes ahead of time? Yes! You can prepare these Creamy Garlic Rosemary Mashed Potatoes up to two days in advance. Store them in an airtight container in the refrigerator. To reheat, gently warm them on the stovetop or in a slow cooker on the "keep warm" setting, adding a splash of milk or chicken broth to restore their ultra-creamy texture.
Why did my Instant Pot mashed potatoes turn out gummy? Gummy mashed potatoes are almost always the result of over-mashing or using waxy potato varieties (like red potatoes) that require more force to break down. For the fluffiest Garlic Rosemary Mashed Potatoes, use Russets or Yukon Golds and mash gently only until the ingredients are just combined.
Can I freeze leftover creamy mashed potatoes? Absolutely. Because this easy holiday side dish includes plenty of fat from the butter and whole milk, these Garlic Rosemary Mashed Potatoes freeze exceptionally well. Let them cool completely, then store them in a freezer-safe bag or airtight container for up to two months. Thaw overnight in the fridge before reheating.
