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Mashed Potatoes with Garlic and Rosemary – vegetarian recipe
Stav Kogan

Mashed Potatoes with Garlic and Rosemary

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Servings: 4 servings
Calories: 175
Ingredients Method Nutrition

Ingredients
  

  • 6 large Potatoes Russet or Yukon Gold potatoes (approx. 40 oz / 1134g), peeled and cubed
  • 3 large Garlic cloves (approx. 0.5 oz / 14g), peeled and smashed
  • 1 Rosemary fresh sprig (approx. 0.1 oz / 3g)
  • 1 cup Broth chicken broth (8 fl oz / 240g)
  • 0.25 cups Milk whole milk (2 fl oz / 60g)
  • 2 tbsp Butter . unsalted butter (1 oz / 28g)
  • 1 tsp Salt . kosher salt (0.2 oz / 6g), plus additional to taste
  • 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.
  • 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!

Method
 

  1. 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.
  2. Stir the ingredients thoroughly. Securely close and lock the lid. Select the MANUAL setting and cook at HIGH pressure for exactly 15 minutes.
  3. Once the cooking timer completes, immediately perform a Quick Release to vent the steam. Carefully unlock and remove the lid.
  4. Drain any remaining liquid from the pot.
  5. 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.
  6. Season the mixture with 1 tsp. (0. 2 oz / 6g) of salt, or adjust to your personal taste preference.
  7. Serve warm immediately alongside your favorite main course.
  8. Warm Your Dairy: Before blending, gently warm your milk and butter.
  9. 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.
  10. 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.

Nutrition

Calories: 175kcalCarbohydrates: 31gProtein: 3gFat: 4g

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