Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 4 tbsp (56g) unsalted butter, cut into pieces
  • 6 cloves garlic, minced
  • 1 cup (240ml) chicken broth (low sodium preferred)
  • 1 tsp dried thyme
  • ½ tsp dried rosemary
  • ½ tsp salt, plus more to taste
  • ¼ tsp black pepper, plus more to taste
  • 2 tbsp chopped fresh parsley, for garnish (optional)

Instructions:

  1. Peel and cube the potatoes into roughly 1-inch pieces.
  2. Turn the Instant Pot to Sauté mode. Melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to burn the garlic!
  3. Add the cubed potatoes, chicken broth, thyme, rosemary, salt, and pepper to the Instant Pot. Stir to combine.
  4. Secure the Instant Pot lid, ensuring the valve is set to Sealing. Cook on Manual (or Pressure Cook) for 8 minutes at high pressure.
  5. Let the Instant Pot naturally release pressure for 15 minutes. Then, carefully quick-release any remaining pressure.
  6. Using a potato masher or the back of a spoon, gently mash some of the potatoes to thicken the sauce and create a creamier texture.
  7. Taste and adjust seasoning as needed. Garnish with fresh parsley, if desired. Serve hot.