Garlic Roasted Red Skin Mashed Potatoes
These are THE best Garlic and Herb Roasted Mashed Potatoes and they're made in the Instant Pot! They are so creamy, so delicious, and so comforting. OH, and they're less than 30 minutes from start to finish!
Servings: 4 servings
Equipment
- Instant Pot (this is the one I use! https://amzn.to/2Qv4MYd) *you can also use this recipe with a stock pot (https://amzn.to/37hYIbw) but cook times will be different
Ingredients
- 1 cup water
- 1.5 lbs red skin potatoes
- 1 clove garlic
- 4 tablespoon butter
- a few sprigs of fresh herbs (thyme, rosemary and sage all taste delicious!)
- ⅓ cup whole milk or chicken broth
- 1½ tablespoon *optional Hidden Valley Ranch seasoning
- ¼ cup sour cream or cream cheese
- 1 teaspoon Maldon sea salt flakes or fine sea salt start with 1 tsp, but add more at your discretion
- ⅛ cup Parmesan cheese grated
Instructions
- Just add cold water with a steamer rack to your Instant Pot Pressure Cooker (if you do not have an Instant Pot/pressure cooker add water with steaming rack to a stock pot - the recipe is exactly the same but cook times will be longer!) Place whole (washed) red skin potatoes inside with 1-2 cloves of garlic (you can also cook garlic in with herbed butter instead of pressure cooking with potatoes - either way turns out delicious!). Pressure cook using High Pressure for 8 minutes, and then do an immediate quick pressure release.
- While potatoes are cooking melt your butter in a skillet over medium/high heat. Once it begins to melt, turn heat down to a simmer and add in your fresh herbs; thyme, rosemary and sage all taste incredible! (I also love occasionally adding in a bit of Hidden Valley ranch seasoning, so so good!) Let butter and herbs cook together for about 8 minutes at a low heat. From there, remove the sprigs of herbs from butter and add in whole milk or broth. Cook until it's brought to a low simmer.
- Once potatoes are tender remove them from pressure cooker so you can take out the steamer rack and remaining water. Add potatoes back to the pot and set settings to "keep warm". Begin mashing potatoes and gradually add in the herbed butter and milk. Once butter and milk (or broth) have been added and blended add ¼ cup of sour cream (or cream cheese), salt, and grated Parmesan.
- * I love creamy mashed potatoes, so for the very last step I use a hand mixer on the lowest setting to slowly mix and fluff the potatoes and get them extra smooth!They're ready to serve, Enjoy!
Nutrition
Serving: 1cup