Instant Pot Potatoes with Garlic & Rosemary
- 2 lb unpeeled russet potatoes
- 1 cup water
- 1 bay leaf
- 2 garlic cloves
- 2 sprig fresh rosemary
- 1/2 tsp salt
- 4 oz cream cheese
- 4 tbsp stick unsalted butter melted
- hot water
- 3 tbsp minced chives
- Ground black pepper to season
Place the potatoes, bay leaf, rosemary, garlic, water, ½ tsp. salt in the Instant Pot.
Set to the “Manual” at high pressure for 8 minutes.
Select the “Cancel” and release pressure quickly.
Discard bay leaf and drain the potatoes and garlic in a colander, return them to the Instant Pot.
Select the “Sauté” and cook for 5 minutes.
Select the “Cancel” and mash potatoes to a chunky consistency.
Add cream cheese and melted butter till all combined well.
Add hot water if required to adjust the consistency of potatoes.
Transfer to the serving dish and sprinkle chives, rosemary and season with salt and pepper.