Pour broth into the bottom of a 6-quart Instant Pot. Place quartered red potatoes into the Instant Pot.
Cover Instant Pot with lid and make sure pressure release valve is set to sealed. Cook on high pressure for 12 minutes. Immediately release the pressure release valve when the timer goes off.
While potatoes are cooking add butter, or buttery sticks, and crushed garlic to a small saucepan. Saute over medium-low heat for 1-2 minutes, or until garlic is slightly browned.
Using a potato masher, or a large fork, mash potatoes until your desired consistency is reached.
Add garlic-butter, rosemary, thyme, and salt, to taste. Mix until well combined.
Serve mashed potatoes with parsley or additional rosemary and thyme. Enjoy!
Recipe Notes
Feel free to use Yukon or russet potatoes if that is what you have on hand.
Vegetable or chicken broth helps give the mashed potatoes extra flavor. Feel free to use water if that is what you have, but make sure to add additional salt and seasonings.
Nutrition Facts
Instant Pot Mashed Potatoes
Amount Per Serving
Calories 209Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 21mg7%
Sodium 261mg11%
Potassium 867mg25%
Carbohydrates 31g10%
Fiber 3g13%
Sugar 2g2%
Protein 3g6%
Vitamin A 410IU8%
Vitamin C 18.4mg22%
Calcium 37mg4%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.