3lbsYukon Gold potatoes, peeled and cut into quarters (cut smaller potatoes in half; try to keep the potato chunks about the same size).
4cups of chicken broth, enough to cover the potatoes, You can use vegetable broth as well.
3cloves of garlic; smashed, peeled, and grated to a paste or very finely minced, You can use a microplane to grate the cloves to a paste.
1tspchopped fresh rosemary
1tspchopped fresh thyme
1tspchopped fresh parsley
1/3cupplain Greek yogurt, You can also use sour cream or cream cheese
Cracked black pepper, to taste
Extra chopped fresh parsley, or chives, for garnish
Place prepared potatoes into the Instant Pot. Pour in the chicken broth to cover them (about 4-5 cups). Secure the lid into place, lock it, and position the valve to sealing. Cook the potatoes on high pressure for 8 minutes. When the potatoes are ready, do a quick release.
Remove the inner pot from the pressure cooker. Drain the potatoes, then return them to the pot. Add salt and pepper to taste, then transfer the herb and garlic butter, milk, and Greek yogurt to the Instant Pot. Mash the potatoes with a potato masher until smooth. Give everything a good stir. Taste, and adjust the salt and pepper if needed.
Transfer the potatoes to a serving bow, top with a pat or two of butter, and garnish with chopped fresh parsley or chives.
Herb and Garlic infused butter.
As the potatoes are pressure cooking, melt the butter in a small saucepan over medium heat. Once the butter has melted, add the garlic and herbs. Stir occasionally to keep the butter from separating. (If the butter separates, heat it up again and keep stirring.)
When the potatoes are ready to be mashed, you'll add the butter to the pot.