Ingredients

The following ingredients have 7 Servings
  • 2 lbs russet potatoes (peeled & cut into 4; see note 1)
  • 5 cloves garlic (peeled; see note 2)
  • 1 sprig rosemary
  • 5 sprigs thyme
  • 4 cups water
  • 1/4 cup butter (salted or unsalted)
  • 3/4 cup cream (see note 3)
  • 1 teaspoon salt (or to taste)

Instruction

  • In the stainless steel insert of an Instant Pot, combine the potatoes, peeled garlic, rosemary, thyme, and water until just covered - around 3 ½ to 4 cups water.
  • Put the lid on the Instant Pot, set the valve to 'sealing', and select manual (or pressure cook) for 10 minutes. When the Instant Pot beeps, release the pressure immediately using quick pressure release (do this gradually if you doubled the recipe!).
  • Remove the woody stems of the rosemary and thyme, and carefully drain off the water.
  • Add the butter, then mash the potatoes. Stir in salt and cream. Add more cream or milk to your liking. Taste and adjust salt.
  • Serve immediately or keep the potatoes warm on the 'keep warm' setting on your Instant Pot.