- 5–6 large russet potatoes, peeled and cubed
- 1 cup chicken broth
- 3 cloves garlic
- 1 sprig rosemary, removed from the stem and minced
- 2 Tbsp butter
- 1/4 cup milk
- Add potatoes, chicken broth, garlic, and rosemary in the instant pot.
- On manual, set for 15 minutes. Do a manual release of pressure.
- Add in the butter and mash. Use milk as needed to make the desired consistency. Season with salt to taste. Serves 5-6.