Roasted Garlic and Rosemary Mashed Potatoes

I’ve never met a potato I didn’t like, but I’m partial to the mashed variety (and the fried ones.. and the roasted ones… and the baked ones…). I’ve been making mashed potatoes in my instant pot for years because it saves SO much time and mess. If you haven’t yet tried my OG mashed potato recipe- here ya go. It really is so much easier though. They boil in far less time and you don’t have to deal with the starchy water overflow. This recipe uses dried garlic powder as well as oven-roasted garlic, which gives double the heavenly garlic flavor. Use fresh rosemary or dried, whichever you have on hand. I guarantee this will be the star of the Thanksgiving dinner spread!

ROASTED GRLIC AND ROSEMARY MASHED POTATOES
Yields 6-8 servings, total time: 20 minutes + roasting time for garlic

Ingredients:
6 large russet potatoes
2 garlic bulbs, roasted
2-3 cups water
2 t rosemary, separated
1 t dried garlic powder
Salt and pepper
4 oz cream cheese
1 cup half and half or milk

Directions:
1.) Roast the garlic. Slice the tops off of the garlic bulbs to expose the cloves. Cover with olive oil, salt and pepper, and wrap in foil. Roast in the oven at 400 for 35 minutes.
2.) Wash and peel the russets. Chop each potato into 3-4 pieces.
3.) Add the potatoes and water to the instant pot, along with garlic powder, salt, pepper and 1t rosemary. Cook on manual for 8 minutes.
4.) Once cooked, manually release the pressure then drain the potatoes. Careful! The steam is hot.
5.) Warm the cream cheese and milk on the stove on low heat. Squeeze the caramelized garlic into the pan and use the back of a fork to mash the garlic and cream cheese. Slowly drizzle the warm mixture into the IP with the potatoes. Add in additional rosemary. You may not need to use all of the milk mixture. Go slow until you have the texture you like.
6.) Remember, potatoes are bland on their own. Taste before serving and add additional s+p until its perfect.