Ingredients

The following ingredients have 8 Servings
  • 2 1/2 teaspoons kosher salt (divided)
  • 2 1/2 pounds sweet potatoes (peeled and cut into 1-inch chunks; about 3 large potatoes)
  • 4 tablespoons unsalted butter (at room temperature)
  • 3 cloves garlic (minced)
  • 1 cup whole milk
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon chopped fresh herbs (such as rosemary, thyme, or mix, plus additional for serving)
  • Any optional additions (see blog post above for suggestions)

Instruction

  • Let your tap run until the water is very warm. Add 3/4 cup to the bottom of an Instant Pot or electric pressure cooker. Stir in 2 teaspoons kosher salt until it dissolves. Insert the steamer basket and place the sweet potato chunks in the basket. Cover and cook on high pressure for 8 minutes. Immediately release the pressure.
  • Drain the potatoes and remove the steamer basket and any excess liquid from the Instant Pot. Set aside.
  • Immediately place the now empty Instant Pot insert back into the pot and turn to SAUTE. Melt the butter. As soon as the butter is melted add the garlic. Let cook until fragrant, about 30 seconds. Turn off the Instant Pot. Add the drained potatoes to the pot. Add the milk, pepper, herbs, and remaining 1/2 teaspoon kosher salt
  • With a hand mixer, beat the potatoes on medium speed until the ingredients are combined and your desired consistency is reached, being careful not to overmix. (You can also use a potato masher or the back of a wooden spoon). Taste and adjust the seasoning as desired. Transfer to a serving bowl. Sprinkle with additional fresh herbs as desired.