Rosemary Garlic Mashed Potatoes

Prep time: 15 minutes
Cook time: 8 minutes
Natural Release: 10 minutes
Serves: 4-6

Ingredients:

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

Directions:

1. 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.
2. When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.
3. 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.
4. Transfer to a serving bowl and top with butter and serve immediately. Enjoy!