Instant Pot mashed potatoes have been my jam lately. Actually, anything in the Instant Pot has been my jam for the last few months, but mashed potatoes…..complete swoonage!
I love this recipe because its simple. I mean mashed potatoes in general are simple, however, just because its simple doesn’t mean it lacks in flavor! These taters will take you on the train the FLAVORTOWN, and it’s because I do something while they are cooking thats super top secret. Lucky for you I’m gonna share it today. Hashtag you’re welcome. Hashtag I’m the best. Hashtag vain. (okay, I’m done.)
My dad does this *top secret* method when he makes garlic bread, so I guess we really should be thanking him. Hashtag thank you. (I’m done for reals now) Basically you let your ghee (or butter), garlic and fresh herbs simmer while the potatoes are cooking. Then pour all the gloriousness over the potatoes. DROOL.
- 2 lb potatoes**
- 1 cup broth or water
- 1 sprig of fresh rosemary + more for garnish
- 3/4 cup ghee or butter
- 3 cloves of garlic, minced
- salt and pepper to taste
- Wash potatoes and stick them into your instant pot.
- Add one cup of broth or water to the instant pot.
- Close the lid and manually set on high pressure for 8 minutes. Manually release pressure time is up.
- While potatoes are cooking, take a small sauce pan and heat up your ghee or butter.
- Once melted add in your garlic and rosemary sprig.
- Let simmer on low until your potatoes are done cooking stirring occasionally. (You do not want it to come to a boil. Low and slow)
- Once potatoes are done, remove lid and mash potatoes right in the Instant Pot.
- When the potatoes are almost mashed, remove the rosemary sprig and pour the melted ghee all over the potatoes.
- Continue to mash until everything is well incorporated.
- Add your salt and pepper to how you like it and then garnish with some fresh rosemary
The starchier the potato (russets, yukon golds) the fluffier the mash!
I know some of you are wondering if you can use any potato for this Instant Pot recipe. YES!! You better believe it. And bonus, you don’t need to change the time or anything when doing it in the Instant Pot!!
I personally like to mash potatoes with a hand masher. When you mash too aggressively (using an immersion blender for example) the potatoes get really sticky and gluey, really fast. I have used an immersion blender many times. If you want to use it I suggest using the immersion blender at the beginning, moving it up and down until almost mashed, then after you pour the butter in, taking a spatula and folding everything in.
If you noticed in the recipe I don’t add any milk of any sort. I find that just using the broth or water that the potatoes were cooked in is good enough and still results in creamy goodness!
Are Instant Pot mashed potatoes your jam too? Do you mix in different fresh herbs into yours?