Description
Creamy, buttery, and infused with garlic and aromatic herbs, these mashed potatoes are a delectable and comforting side dish perfect for the holidays or any fall or winter meal. Less than 30 minutes to make!
Ingredients
Scale
- 1 cup water
- 3 pounds russet potatoes, washed and cut into 2-inch chunks
- 4 tablespoons unsalted butter
- 4 large garlic cloves, minced
- 2 teaspoons fresh rosemary, minced
- 2 teaspoons fresh thyme, minced
- 2 teaspoons Kosher salt
- 1 cup whole milk
- 2 teaspoons fresh Italian parsley, finely chopped
- 2 teaspoons fresh chives, finely chopped
- 2 ounces (1/2 cup) Parmigiano-Reggiano, finely grated
- freshly ground black pepper
- paprika (optional)
Instructions
- Prep: Add water to the Instant Pot insert. Place the steamer basket in the Instant Pot insert. Spread the potatoes on the steamer basket.
- Steam: Close and lock the lid on the Instant Pot. Position the steam release handle to Sealing. Press the Steam function and use the [+] or [-] button to set the steaming time to 12 minutes. Press the Pressure Level function to set the cooking pressure to High. Once the potatoes finish steaming, allow them to rest for 5 minutes, then release the pressure.
- Make the garlic herb butter: While the potatoes are resting, make the garlic herb butter. Melt the butter in a saucepan. Add garlic, rosemary, and thyme to the butter and allow it to gently cook for 2-3 minutes until the herbs and garlic have softened. Add salt and a cup of milk to the garlic butter and cook gently for an additional 2-3 minutes until the mixture is warm. Avoid boiling the mixture.
- Remove potato skins: If you’re aiming for smooth and creamy mashed potatoes, slip the potato skins off the potato chunks before mashing. If you’d like a more rustic, chunky mashed potato leave the potato skins on.
- Mash potatoes: For creamy, smooth mashed potatoes use a potato ricer or a smooth potato masher to mash the potatoes. For chunkier mashed potatoes use a wire masher or the back of a wooden spoon.
- Combine: Pour the herby garlic butter mixture over the mashed potatoes. Then add Parmigiano-Reggiano, Italian parsley, and chives and blend just until combined using either an electric hand mixer or a spoon. Be careful not to overmix. Taste and add more salt if needed. If the mashed potatoes don’t pop with flavor or they taste a little boring, you probably just need to add a little bit more salt.
- Serve: Top the mashed potatoes with a dash of paprika, a pat or two of butter (hello dreamy butter pools), and another sprinkle of Parmigiano and fresh parsley. Then serve up those tasty spuds. Enjoy!
Equipment
Buy Now → Notes
Storage: Mashed potatoes can be kept in an airtight container in the fridge for three to four days.
Keeping the mashed potatoes warm until ready to serve: If you’re not quite ready to serve the mashed potatoes, keep them warm by leaving the mashed potatoes in the Instant Pot and setting the IP to the Keep Warm function. Just give them a stir every once in a while along with a splash of milk to help prevent them from sticking to the bottom of the pot.
- Category: Side dish
- Method: Instant Pot
- Cuisine: American
- Diet: Gluten Free
