No Drain Instant Pot Mashed Potatoes

3 lbs peeled russet potatoes, 2-inch dice

1 ¼ cups chicken broth (or vegetable broth for vegetarian)

2 tablespoons butter (28 grams)

½ teaspoon sea salt (plus more to taste after cooking)

¼ cup whole milk or cream, warmed (or enough to reach desired consistency)

½ cup finely chopped chives (lightly packed)

½ cup sour cream (or plain Greek yogurt)

8 cloves garlic, whole & peeled (pressure cook with the potatoes!)

½ teaspoon finely minced fresh rosemary

Add the potatoes, broth, butter, and ½ teaspoon of sea salt to the Instant Pot. If you're making the Garlic Rosemary flavour, add the garlic cloves.
Close the lid, set the vent to sealing and cook on Manual High pressure for 10 minutes (your Instant Pot model may have a "Pressure Cook" button rather than a "Manual" button). It will take about 10 minutes to come to pressure.
Add the end of cooking time, let the the pressure release naturally for 5 minutes. Quick release the remaining pressure, add in the warmed milk or cream along with the remaining ingredients for your chosen flavour and mash until smooth. Adjust the seasoning to taste and serve immediately.

Optional: add cheese, cream cheese, heavy cream

Course🍚Side Dish

DietsPescaterian🥜Nut-free...

Category🍽️Side Dish

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday🎉Holiday

Season🔁Year-round

DifficultyEasy ⏰ 20m