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Preparation time: 15 minutes
Preparation time: 8 minutes
Extra Time is available.
10 minutes are allotted.
Time allotted: 33 minutes
Table of Contents
Ingredients
- potatoes russets, peeled and chopped into small chunks (about 3 pounds)
- 4-5 large garlic bulbs, peeled and smashed in a small mixing bowl
- 1 tablespoon freshly minced fresh rosemary leaves (or 1 t. dried)
- ½ c. chicken or vegetable broth, preferably organic
- Salt and black pepper, to taste
- ¼ c. heavy cream
- unsalted butter, sliced into bits, 3 tablespoons
Instructions
1. Place the potatoes, garlic, rosemary leaves, and broth in the Instant Pot® and turn it on high. Season with salt and freshly ground black pepper to taste, then whisk everything together. Place the lid on top and secure it in place. Set the “Sealing” setting on the vent and the “Manual” timer to 8 minutes on the timer.
2. When the cooking period is finished, allow the pressure to naturally release for 10 minutes before manually releasing any remaining pressure.
3. Carefully remove the cover and whisk in the heavy cream until smooth. Using a potato masher or immersion blender, mash the potatoes until they are virtually smooth but still have some chunks in them. Using your taste buds, season with extra salt and black pepper as needed.
Serve immediately after placing the mixture in a serving basin and dotting it with butter. Enjoy!
Nutrition Information:
Yield:
The following is the amount of calories in one serving: 253
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