Ingredients
Scale
- 6–8 large russet potatoes, peeled and cut into same-sized chunks
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup water
- 1/2 cup heavy cream
- 1/4 cup butter
- 4 Tbsp olive oil
- 1 large branch of rosemary
- 1 head roasted garlic
Instructions
- Place steamer basket in pressure cooker and pour in the cup of water.
- Add potatoes, making sure they do not exceed the max fill line, then sprinkle with salt and pepper.
- Seal up cooker and set for 5 minutes on high pressure.
- While potatoes are steaming, heat cream, butter, olive oil, and rosemary in a small pan. Allow it to steep as long as possible before removing the rosemary.
- Use the quick release method and scoop out potatoes to a bowl. Squeeze in roasted garlic, and mash while potatoes are still very hot. (Use a ricer for lump-free potatoes.) Add as much of the cream as needed.
- If making this in advance, transfer potatoes to a crockpot, mash, cover, and keep on low.
