The Life In Ketosis, Morad hagai, Karmi'el (2026)

06/06/2026

Ingredients
- Butter: 1 tbsp (0.5 oz / 14g)
- Red potatoes (cut into 1-inch cubes): 1 lb (16 oz / 454g)
- Chicken broth: 1 cup (8 fl oz / 240g)
- Dried rosemary: 1 tsp (0.04 oz / 1.2g)
- Dried oregano: 1 tsp (0.03 oz / 1g)
- Dried parsley: 1 tsp (0.02 oz / 0.5g)
- Salt: 0.25 tsp (0.05 oz / 1.5g)
- Parmesan cheese (shredded): 0.5 cup (1.5 oz / 43g)
Step-by-Step Instructions
- Add 1 tbsp (0.5 oz / 14g) butter to the Instant Pot and select the SAUTÉ function.
- Once the butter has melted, add the 1 lb (16 oz / 454g) of cubed red potatoes, stirring until they are well coated, and sauté for 5 minutes.
- Pour in 1 cup (8 fl oz / 240g) of chicken broth, then sprinkle in 1 tsp (0.04 oz / 1.2g) dried rosemary, 1 tsp (0.03 oz / 1g) dried oregano, and 1 tsp (0.02 oz / 0.5g) dried parsley.
- Close and securely lock the Instant Pot lid.
- Press the CANCEL button to reset the cooking program, then press the MANUAL button and set the cooking time for 5 minutes at HIGH pressure.
- When the timer beeps, allow the pot to perform a Natural Release for exactly 10 minutes.
- Uncover the pot carefully, season the potatoes with 0.25 tsp (0.05 oz / 1.5g) salt and 0.5 cup (1.5 oz / 43g) of shredded parmesan cheese, gently stir to combine, and serve warm.
Nutrition Information
- Calories: 196.3
- Total Fat: 3.7g
- Fiber: 2.3g
Expert Chef Tips
To ensure your potato side dish turns out flawlessly every single time, here are a few pro tips straight from the kitchen:
- Cut Uniformly: Make sure to cut your red potatoes into equal 1-inch cubes. This guarantees that they cook evenly under pressure, preventing some from turning to mush while others remain hard.
- Deglaze the Pot: After sautéing the potatoes in butter, pour in a splash of the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the Instant Pot. This simple step adds flavor and prevents the dreaded "Burn" error during pressure cooking.
- Grate Your Own Cheese: Pre-shredded bagged cheeses contain anti-caking agents that prevent them from melting smoothly. For the creamiest texture, grate your parmesan from a fresh block right before stirring it in.
- Dry Your Herbs: Since we are using dried rosemary, oregano, and parsley, rub the herbs between your fingers right before adding them to the pot. This friction releases their natural oils and amplifies the flavor.
Frequently Asked Questions (FAQ)
Can I use a different type of potato for this recipe? Absolutely! While red potatoes hold their shape beautifully in the pressure cooker, you can easily substitute Yukon Gold potatoes for a creamier texture. If you use Russet potatoes, cut them slightly larger, as they tend to break down much faster under pressure.
Why did I get a "Burn" notice on my Instant Pot? A burn notice usually happens if food is stuck to the bottom of the inner pot before pressure cooking begins. To avoid this, always make sure to deglaze the pot with your chicken broth immediately after the sauté step, scraping up any stuck-on pieces of butter or potato.
Can I double this Instant Pot cheesy red potatoes recipe? Yes, you can double the ingredients to serve a larger crowd. The cooking time (5 minutes on HIGH pressure) will remain exactly the same. Just note that the Instant Pot will take a few minutes longer to come up to pressure initially because of the increased volume.
How long do leftover cheesy red potatoes last, and how do I reheat them? Store any leftover potatoes in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave them in 30-second intervals until warm, or heat them in a skillet over medium-low heat with a tiny splash of broth or milk to help rehydrate the cheese sauce.

Make this easy Instant Pot cheesy red potatoes recipe in under an hour! Cubed red potatoes cooked with herbs and melted parmesan cheese for a perfect side dish.

03/06/2026

Essential Ingredients
For the best results, use a kitchen scale alongside your measuring cups and spoons to ensure perfect ratios.
- Water: 1.5 cups (12 fl oz / 355g)
- Eggs: 6 large eggs (approx. 10.5 oz / 300g)
- Red Potatoes: 3 lbs (48 oz / 1360g), peeled and cut into 1.5-inch cubes
- Mayonnaise: 2 cups (16 oz / 450g)
- Cooked Bacon: 0.5 lbs (8 oz / 225g), sliced into 1-inch thick pieces
- Celery: 2 stalks (approx. 3 oz / 85g), chopped
- Green Onions: 1 bunch (approx. 3.5 oz / 100g), chopped
- Salt: 1 tsp (0.1 oz / 5g), plus extra to taste
- Ground Black Pepper: 0.5 tsp (0.1 oz / 2.5g), plus extra to taste
Step-by-Step Instructions
Follow these steps exactly for a foolproof dish.
- Pour 1.5 cups (12 fl oz / 355g) water into the Instant Pot and insert a steamer basket. Place the 6 eggs (10.5 oz / 300g) and 3 lbs (48 oz / 1360g) of cubed red potatoes in the basket.
- Select MANUAL and cook at HIGH pressure for 5 minutes. When the timer goes off, use a Quick Release to vent the steam. Carefully open the lid.
- Transfer the eggs to a bowl of cold water using tongs or a slotted spoon. Wait 2-3 minutes for them to cool. In a large mixing bowl, combine the cooked red potatoes, 2 cups (16 oz / 450g) mayonnaise, 0.5 lbs (8 oz / 225g) cooked bacon, 2 chopped celery stalks (3 oz / 85g), and 1 bunch of chopped green onions (3.5 oz / 100g). Peel the cooled eggs, chop them, and add them to the salad. Stir everything together gently but thoroughly.
- Season the mixture with 1 tsp (0.1 oz / 5g) salt and 0.5 tsp (0.1 oz / 2.5g) ground black pepper. Stir well to ensure the seasoning is evenly distributed, then serve.
Nutrition Profile (Per Serving, Yields 6-8)
- Calories: 240.8 kcal
- Protein: 5.3g
- Sodium: 6.2g
Pro Tips
To elevate your Red Potato and Bacon Salad from good to chef-quality, keep these expert tips in your back pocket:
- Uniformity is Key: When cubing your red potatoes, ensure they are exactly 1.5 inches (approx. 3.8 cm). This guarantees they all cook evenly in the Instant Pot during that 5-minute pressure window, preventing a mix of mushy and undercooked bites.
- The Warm Toss: For maximum flavor absorption, gently toss the warm potatoes with a tablespoon of apple cider vinegar or pickle juice before you add the mayonnaise. The warm potatoes will soak up the acidity, balancing the richness of the mayo and bacon.
- Save the Bacon for Last: If you love a crispy crunch, hold off on folding in the cooked bacon until right before serving. If you mix it in too early or let it sit overnight, the bacon will soften from the moisture of the mayonnaise.
- The Ice Bath Secret: When transferring your eggs from the Instant Pot to the cold water, give them a gentle tap on the counter to crack the shell first. The cold water will seep under the membrane, making them slide right out of their shells effortlessly!
Frequently Asked Questions (FAQ)
Here are some of the most common questions regarding this dish to help you get the best results every time.
Can I make this Red Potato and Bacon Salad ahead of time? Yes, absolutely! In fact, making it 12 to 24 hours in advance allows the flavors of the celery, green onion, and mayonnaise to beautifully meld together in the fridge. Just be sure to store it in an airtight container and, as mentioned in the pro tips, reserve the bacon to sprinkle on top right before serving if you prefer a crispy texture.
Do I absolutely have to peel the red potatoes? While the original recipe calls for peeled potatoes, it is not strictly necessary. Red potatoes have very thin, delicate skins that are packed with nutrients. Leaving the skins on will save you prep time, add a rustic texture, and give the salad a beautiful pop of color. Just be sure to scrub them thoroughly before cubing!
How long does homemade Red Potato and Bacon Salad last in the fridge? When stored properly in an airtight container, your potato salad will stay fresh in the refrigerator for 3 to 4 days. Because it contains mayonnaise and eggs, you should never leave it sitting out at room temperature (or outside at a BBQ) for more than 2 hours to ensure food safety.
Can I substitute a different type of potato if I don't have red ones? Yes! If you are out of red potatoes, your best substitute is Yukon Gold potatoes. Like red potatoes, they are a waxy variety with a low starch content, meaning they will hold their shape beautifully under the intense heat of the Instant Pot rather than disintegrating into a mash. Avoid Russet potatoes for this specific recipe.

Learn to make this easy, creamy Red Potato and Bacon Salad in under 30 minutes! Perfect side dish for BBQs, featuring crisp bacon, eggs, and an Instant Pot shortcut!

31/05/2026

Ingredients
Creating this hearty dish requires just a few simple pantry staples. Here is exactly what you need to whip up this flavorful Autumn Potatoes Salad:
- 1.5 cups (12 fl oz / 355 ml) water
- 4 large eggs (approx. 7 oz / 200g total)
- 6 medium potatoes (approx. 32 oz / 900g), peeled and cut into 1.5-inch cubes
- 1 tbsp. (0.5 fl oz / 15 ml) dill pickle juice
- 1 cup (8 oz / 225g) homemade mayonnaise
- 2 tbsp. (0.1 oz / 4g) fresh parsley, finely chopped
- 0.25 cups (1.4 oz / 40g) onion, finely chopped
- 1 tbsp. (0.5 oz / 15g) mustard
- 0.5 tsp. (0.1 oz / 3g) salt, or to taste
- 0.25 tsp. (0.05 oz / 1.5g) ground black pepper, or to taste
How to Make the Best Autumn Potatoes Salad in the Instant Pot
Follow these straightforward steps to achieve a creamy and perfectly cooked Autumn Potatoes Salad every single time!
- Pour the 1.5 cups (12 fl oz / 355 ml) of water into the Instant Pot and insert a steamer basket. Place the 4 eggs (approx. 7 oz / 200g) and the 32 oz (900g) of cubed potatoes into the basket. Secure the lid, select the MANUAL setting, and cook at HIGH pressure for exactly 5 minutes.
- When the 5-minute timer goes off, carefully use a Quick Release to vent the pressure. Once the pin drops, cautiously open the lid. Immediately transfer the eggs to a bowl of cold water and let them sit for 2 to 3 minutes to halt the cooking process.
- In a separate large mixing bowl, combine the 1 tbsp. (0.5 fl oz / 15 ml) dill pickle juice, 1 cup (8 oz / 225g) homemade mayonnaise, 2 tbsp. (0.1 oz / 4g) chopped parsley, 0.25 cups (1.4 oz / 40g) chopped onion, and 1 tbsp. (0.5 oz / 15g) mustard. Mix everything together well. Add the warm potatoes to the bowl and gently stir until they are fully coated with the mayonnaise mixture.
- Remove the eggs from the cold water, peel them, and chop them into bite-sized pieces. Add the chopped eggs to the salad mixture and gently stir them in to distribute them evenly throughout your Autumn Potatoes Salad.
- Season the salad with the 0.5 tsp. (0.1 oz / 3g) of salt and 0.25 tsp. (0.05 oz / 1.5g) of ground black pepper, adjusting to your personal taste. Give the mixture one final gentle stir and serve your delicious Autumn Potatoes Salad warm, or cover and chill it in the refrigerator to serve cold later!
Nutritional Information
(Per Serving - based on 4-6 servings)
- Calories: 180
- Carbohydrates: 17g
- Fat: 11g
- Protein: 3g
Chef's Pro Tips
As a chef, I love utilizing the Instant Pot for its efficiency, but technique still matters! Here are a few expert secrets to ensure your salad turns out absolutely perfect:
- Choose the Right Potatoes: Waxy potatoes like Yukon Golds or red potatoes are ideal for this recipe. They hold their shape beautifully under pressure and offer a creamy, buttery texture that complements the dressing perfectly. Avoid russet potatoes, as they tend to fall apart and turn to mush in the Instant Pot.
- Dress While Warm: Tossing the potatoes with the dressing while they are still warm is a game-changer. The starches are more relaxed, allowing the potatoes to soak up the tangy flavors of the dill pickle juice and homemade mayonnaise much better than if they were cold.
- The Perfect Ice Bath: Don't skip or shorten the cold water bath for the eggs! Plunging the hot eggs directly into cold water instantly shrinks the egg white away from the shell, making peeling a breeze and preventing that unappealing green ring around the yolk.
- Let the Flavors Marry: While this dish is fantastic served slightly warm, letting it chill in the refrigerator for at least two hours (or overnight) takes it to the next level. The resting time allows the flavors of the onion, mustard, and parsley to fully meld together.
Frequently Asked Questions (FAQ)
What are the best potatoes to use for Instant Pot potato salad? For the best texture in your Autumn Potatoes Salad, I highly recommend using Yukon Gold or baby red potatoes. These are waxy varieties that hold their shape well during pressure cooking, ensuring you get perfect, bite-sized cubes rather than a mashed potato consistency.
Can I make this Autumn Potatoes Salad ahead of time? Absolutely! In fact, making it ahead of time is recommended. Preparing this salad 12 to 24 hours in advance allows the potatoes to fully absorb the dressing and the flavors to beautifully combine. Just keep it stored in an airtight container in the refrigerator until you are ready to serve.
Can I substitute the homemade mayonnaise with store-bought? Yes, you can easily substitute the 1 cup of homemade mayonnaise with your favorite high-quality, store-bought brand. If you are looking for a lighter option, you can also use a 50/50 mix of mayonnaise and plain Greek yogurt to keep it creamy while cutting down on fat.
How long does Autumn Potatoes Salad last in the fridge? When stored properly in an airtight container, your potato salad will stay fresh in the refrigerator for 3 to 4 days. Because it contains mayonnaise and eggs, it should not be left out at room temperature for more than two hours for food safety reasons.

This easy Autumn Potatoes Salad is made in just 10 minutes prep with your Instant Pot! Creamy, hearty, and perfect for fall.

30/05/2026

Ingredients
To achieve the best results, precision is key. Here are the exact measurements you will need:
- Vegetable oil: 5 tbsp. (2.5 oz / 75g)
- Garlic: 5 cloves (0.1 oz / 5g)
- Baby potatoes: 2 lbs. (32 oz / 907g)
- Fresh rosemary: 1 sprig (0.1 oz / 2g)
- Vegetable or chicken stock: 0.5 cups (4 fl oz / 120g)
- Salt: 0.5 tsp. (0.1 oz / 3g) or to taste
- Ground black pepper: 0.25 tsp. (0.05 oz / 1g) or to taste
Step-by-Step Instructions
- Select the SAUTÉ setting on your Instant Pot and heat the vegetable oil. Add the whole garlic cloves, baby potatoes, and the fresh rosemary sprig. Cook, stirring occasionally, for about 10 minutes or until the skins of the potatoes start to blister and brown.
- Using a fork, gently pierce the middle of each potato to allow the cooking liquid and flavors to pe*****te. Pour in the stock, then season with the salt and ground black pepper. Stir well to coat the potatoes evenly. Press the CANCEL key to stop the SAUTÉ function.
- Close and lock the Instant Pot lid. Select the MANUAL setting and cook at HIGH pressure for exactly 7 minutes. When the timer beeps, immediately use a Quick Release to vent the steam. Carefully unlock and remove the lid, toss your finished Garlic Roasted Potatoes gently in the fragrant sauce, and serve immediately.
Nutritional Information
Based on 5 servings per recipe.
- Calories: 180 kcal
- Carbohydrates: 30.6g
- Protein: 2.7g
- Total Fat: 8.6g
Pro Tips
As a chef, I can tell you that a few simple techniques separate a good potato side dish from a truly unforgettable one. Here is how to guarantee success every time:
- Uniform Sizing is Crucial: Take a quick look at your baby potatoes. If they vary wildly in size, cut the larger ones in half so they match the smaller ones. This ensures every potato cooks at the exact same rate, preventing some from turning to mush while others remain undercooked.
- Don't Skip the Sear: Taking the full 10 minutes to brown the potatoes and garlic on the Sauté function is the secret to mimicking an oven-roasted texture in an Instant Pot. It triggers the Maillard reaction, building a deep, savory flavor base.
- The Piercing Trick: It might seem tedious, but piercing the potatoes with a fork before adding the stock is essential. This allows the delicious savory liquid and garlic infusion to permeate all the way to the fluffy center of the potato, rather than just coating the skin.
- Herb Timing: Always toss in fresh rosemary sprigs whole. The pressure cooker extracts the essential oils perfectly. If you want to add delicate herbs like fresh parsley or chives, stir those in after cooking so they stay bright and vibrant.
Frequently Asked Questions (FAQ)
Can I make these Garlic Roasted Potatoes in the oven if I don't have a pressure cooker? Absolutely! To make oven-roasted Garlic Roasted Potatoes, toss the potatoes with the oil, minced garlic, and rosemary. Spread them on a baking sheet and roast at 400°F (200°C) for 35 to 40 minutes, turning halfway, until golden and fork-tender. Skip the stock for the oven method.
What are the best types of potatoes to use for Garlic Roasted Potatoes? Baby potatoes (or "new potatoes") are ideal because their thin skins crisp up beautifully, and their waxy interior holds its shape well under pressure. If you cannot find them, cubed Yukon Gold or baby red potatoes make fantastic substitutes.
How do I store and reheat leftover Garlic Roasted Potatoes? Store any cooled leftovers in an airtight container in the refrigerator for up to 4 days. For the best texture, reheat your Garlic Roasted Potatoes in an air fryer at 350°F (175°C) for 4 to 5 minutes, or in an oven until warmed through. Microwaving is faster but will result in a softer potato skin.
Can I substitute dried herbs for fresh in this Garlic Roasted Potatoes recipe? Yes, but remember that dried herbs are much more concentrated. Substitute 1 teaspoon of dried crushed rosemary for the fresh sprig. Add it during the sauté step so the oil can help release its flavors before the pressure cooking begins.

Crispy outside, tender inside! Learn how to make perfect Garlic Roasted Potatoes in your Instant Pot with this easy recipe. Perfect for dinner tonight.

28/05/2026

Ingredients
- Potatoes: 6 medium potatoes (approx. 32 oz / 907g), peeled and thinly-sliced
- Chives: 1 tbsp. (0.1 oz / 3g) chives, chopped
- Salt: 0.5 tsp. (0.1 oz / 3g) kosher salt
- Pepper: 0.25 tsp. (0.04 oz / 1g) ground black pepper
- Broth: 1 cup (8 fl oz / 240g) chicken broth
- Sour Cream: 0.33 cup (2.7 oz / 77g) sour cream
- Milk: 0.33 cup (2.7 fl oz / 79g) milk
- Thickener: 2 tbsp. (0.7 oz / 20g) potato starch
- Garnish: 0.25 tsp. (0.02 oz / 0.5g) paprika
Step-by-Step Directions
- Add the 6 medium potatoes (32 oz / 907g), 1 tbsp. (0.1 oz / 3g) chopped chives, 0.5 tsp. (0.1 oz / 3g) kosher salt, and 0.25 tsp. (0.04 oz / 1g) ground black pepper directly into the Instant Pot. Pour in the 1 cup (8 fl oz / 240g) of chicken broth and stir gently to combine. Close and securely lock the lid in place.
- Select the MANUAL setting and cook at HIGH pressure for exactly 5 minutes. Once the pressure cooking cycle is complete, immediately select CANCEL and perform a Quick Release to vent the steam. Carefully unlock and remove the lid.
- Transfer the cooked potatoes using a slotted spoon to a baking sheet or a 9x13-inch (approx. 23x33cm) casserole dish. Preheat your oven to the broil setting. Returning to the Instant Pot, whisk the 0.33 cup (2.7 oz / 77g) sour cream, 0.33 cup (2.7 fl oz / 79g) milk, and 2 tbsp. (0.7 oz / 20g) potato starch into the remaining hot cooking liquid.
- Select the SAUTÉ function on the Instant Pot and cook the dairy mixture for 1 minute, whisking constantly until it has visibly thickened into a rich sauce. Pour this thickened mixture evenly over the plated potatoes and gently stir to coat them. Sprinkle the top with 0.25 tsp. (0.02 oz / 0.5g) paprika and place the dish under the oven broiler for 3 to 5 minutes until you achieve a beautiful, bubbly, browned top.
Nutritional Information (Per Serving)
- Calories: 212 kcal
- Carbohydrates: 20g (0.7 oz)
- Fat: 12g (0.4 oz)
- Protein: 6g (0.2 oz)
Pro Tips for the Best Scalloped Potatoes
- Use a Mandoline Slicer: For the most even cooking in your Instant Pot, slice your potatoes to a uniform thickness. A mandoline makes quick, precise work of this step and prevents you from having a mix of mushy and undercooked slices.
- Watch the Broiler Closely: The rich, dairy-based sauce can go from a beautiful, bubbling golden-brown to burnt in a matter of seconds. Stay right by the oven door once you place the dish under the heat.
- Prevent Curdling: Always wait to add your milk and sour cream until after the pressure cooking phase. Boiling dairy under high pressure causes it to separate, which is why this recipe utilizes the Sauté function to thicken the sauce at the very end.
- Starch Substitutions: If you do not have potato starch in your pantry, you can easily swap it for an equal amount of cornstarch (2 tbsp. / 0.7 oz / 20g) to achieve that perfectly thick, creamy texture.
Frequently Asked Questions (FAQ)
What is the difference between scalloped potatoes and au gratin potatoes? Traditional scalloped potatoes are cooked in a rich, creamy dairy sauce made from milk or heavy cream. Au gratin potatoes are very similar but specifically feature grated cheese between the layers and often a crispy breadcrumb topping.
Can I make these Instant Pot scalloped potatoes ahead of time? Yes, this is a great make-ahead recipe. You can complete the pressure cooking and sauce-making steps up to two days in advance. Store the creamy potatoes in an airtight container in the refrigerator. When you are ready to serve, transfer them to a baking dish and broil until heated through and bubbly.
Why did my scalloped potatoes curdle? Dairy naturally separates under high heat and pressure. By following this specific method—adding the milk and sour cream only after the pressure cycle is complete—you guarantee a silky-smooth sauce every time. Never pressure cook the dairy components.
Can I freeze this easy scalloped potatoes recipe? Freezing is not recommended. Cream and milk-based sauces tend to separate and become distinctly grainy when thawed, and the cooked potatoes will likely turn mushy. This dish is best enjoyed fresh or stored in the fridge for up to three days.

This Easy Scalloped Potatoes recipe yields incredibly creamy, cheesy potatoes in just 35 minutes using the Instant Pot. The perfect, classic side dish!

27/05/2026

Ingredients
- Potatoes: 6 large Russet or Yukon Gold potatoes (approx. 40 oz / 1134g), peeled and cubed
- Garlic: 3 large cloves (approx. 0.5 oz / 14g), peeled and smashed
- Rosemary: 1 fresh sprig (approx. 0.1 oz / 3g)
- Broth: 1 cup chicken broth (8 fl oz / 240g)
- Milk: 0.25 cups whole milk (2 fl oz / 60g)
- Butter: 2 tbsp. unsalted butter (1 oz / 28g)
- Salt: 1 tsp. kosher salt (0.2 oz / 6g), plus additional to taste
Step-by-Step Instructions
- In the Instant Pot, combine the 40 oz (1134g) of peeled and cubed potatoes, 3 cloves (0.5 oz / 14g) of garlic, 1 sprig (0.1 oz / 3g) of fresh rosemary, and 1 cup (8 fl oz / 240g) of chicken broth. Stir the ingredients thoroughly. Securely close and lock the lid. Select the MANUAL setting and cook at HIGH pressure for exactly 15 minutes.
- Once the cooking timer completes, immediately perform a Quick Release to vent the steam. Carefully unlock and remove the lid. Drain any remaining liquid from the pot. Using a potato masher or electric be**er, begin mashing the potatoes while slowly blending in the 0.25 cups (2 fl oz / 60g) of milk and 2 tbsp. (1 oz / 28g) of butter until the texture becomes flawlessly smooth and creamy.
- Season the mixture with 1 tsp. (0.2 oz / 6g) of salt, or adjust to your personal taste preference. Serve warm immediately alongside your favorite main course.
Nutritional Information (Per Serving)
- Calories: 175 kcal
- Carbohydrates: 31g
- Protein: 3g
- Fat: 4g
Chef's Pro Tips for the Best Garlic Rosemary Mashed Potatoes
- Choose the Right Potatoes: Stick to high-starch or all-purpose varieties like Russets or Yukon Golds. They break down easily and absorb dairy beautifully, ensuring your mashed potatoes are fluffy and never watery.
- Warm Your Dairy: Before blending, gently warm your milk and butter. Adding cold dairy drops the temperature of the hot potatoes, forcing you to mix longer. Overmixing activates starches and leads to a gummy, glue-like texture.
- Do Not Overwork the Mash: Whether you are using a potato masher or an electric be**er, stop mixing the second your potatoes reach a smooth consistency. Overworking is the number one cause of a dense, pasty side dish.
- Double Down on Aromatics: For a deeper flavor profile, let your milk and butter simmer gently on the stove with an extra sprig of rosemary and a smashed garlic clove while the Instant Pot is running. Strain the infused dairy before blending it into the drained potatoes!
Frequently Asked Questions (FAQ)
Can I make Garlic Rosemary Mashed Potatoes ahead of time? Yes! You can prepare these Creamy Garlic Rosemary Mashed Potatoes up to two days in advance. Store them in an airtight container in the refrigerator. To reheat, gently warm them on the stovetop or in a slow cooker on the "keep warm" setting, adding a splash of milk or chicken broth to restore their ultra-creamy texture.
Why did my Instant Pot mashed potatoes turn out gummy? Gummy mashed potatoes are almost always the result of over-mashing or using waxy potato varieties (like red potatoes) that require more force to break down. For the fluffiest Garlic Rosemary Mashed Potatoes, use Russets or Yukon Golds and mash gently only until the ingredients are just combined.
Can I freeze leftover creamy mashed potatoes? Absolutely. Because this easy holiday side dish includes plenty of fat from the butter and whole milk, these Garlic Rosemary Mashed Potatoes freeze exceptionally well. Let them cool completely, then store them in a freezer-safe bag or airtight container for up to two months. Thaw overnight in the fridge before reheating.

Make the creamiest Garlic Rosemary Mashed Potatoes in just 25 minutes! This easy Instant Pot recipe yields perfectly smooth, buttery potatoes every single time.

25/05/2026

Ingredients
- Water: 2 cups (16 fl oz / 473g)
- Yukon Gold Potatoes: 2 lbs (32 oz / 907g), peeled and cubed
- Parsnips: 0.75 lb (12 oz / 340g), peeled and cut into 1-inch thick pieces
- Sea Salt: 1 tsp. (0.2 oz / 6g)
- Ground Black Pepper: 1 tsp. (0.1 oz / 2g)
- Half and Half: 5 tbsp. (2.5 fl oz / 75g)
- Butter: 2 tbsp. (1 oz / 28g), melted
Step-by-Step Instructions
- Prepare your Instant Pot by pouring the 2 cups (16 fl oz / 473g) of water into the stainless steel inner pot and lowering the steamer basket inside, then arrange the 2 lbs (32 oz / 907g) of cubed potatoes and 0.75 lb (12 oz / 340g) of parsnip pieces evenly within the basket.
- Secure and lock the Instant Pot lid in place, ensure the venting valve is sealed, select the MANUAL setting, and cook on HIGH pressure for exactly 7 minutes.
- Once the cooking cycle completes and the timer chimes, immediately perform a Quick Release to rapidly vent the steam, then carefully open the lid once the pin drops.
- Carefully lift the steamer basket out and transfer the tender potatoes and parsnips into a large mixing bowl, then evenly sprinkle the 1 tsp. (0.2 oz / 6g) of sea salt and 1 tsp. (0.1 oz / 2g) of ground black pepper over the top.
- Using a potato masher or an electric hand mixer on a low speed, slowly drizzle in the 5 tbsp. (2.5 fl oz / 75g) of half and half along with the 2 tbsp. (1 oz / 28g) of melted butter, blending continuously until the vegetables reach a beautifully smooth, creamy consistency, and serve immediately while warm.
Nutritional Information (Per Serving)
Based on an average of 5 servings.
- Calories: 226.4 kcal
- Carbohydrates: 42g
- Protein: 5g
- Fat: 6.1g
Pro Tips for the Best Mashed Potatoes and Parsnips
- Cut Uniformly: Ensure your potato and parsnip chunks are cut to roughly the same size before placing them in the Instant Pot. This guarantees they cook evenly and finish at the same time, preventing hard lumps in your final mash.
- Warm Your Dairy: Before blending the half and half and melted butter into the vegetables, make sure they are at least room temperature or slightly warmed. Cold dairy can cool down the potatoes quickly and make them harder to mix, which can lead to a gummy texture.
- Remove Woody Cores: Larger parsnips often have a thick, woody core in the center that doesn't soften well, even under pressure. If your parsnips are quite large, quarter them lengthwise and slice out the tough inner core before cubing them.
- Avoid Overmixing: Whether you are using a potato masher or an electric hand mixer, stop mixing as soon as the ingredients are combined and smooth. Overworking the starches in the Yukon gold potatoes will result in a gluey consistency rather than a light and fluffy one.
Frequently Asked Questions (FAQ)
Can I make Mashed Potatoes and Parsnips ahead of time? Yes, you can make this dish up to two days in advance. Store the cooled mash in an airtight container in the refrigerator. When you are ready to serve, reheat gently on the stovetop over low heat or in the microwave, adding an extra splash of half and half or a pat of butter to restore the creamy texture.
What are the best potatoes to use for mashing with parsnips? Yukon gold potatoes are highly recommended for mashing because of their naturally buttery flavor and medium starch content, which yields a creamy, smooth texture. If you don't have Yukon golds, Russet potatoes are a great alternative for a fluffier mash.
Can I freeze Mashed Potatoes and Parsnips? Yes, this side dish freezes surprisingly well thanks to the fat from the butter and half and half. Allow the mash to cool completely, transfer it to a freezer-safe bag or container, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
How do I fix watery mashed potatoes and parsnips? If your mash turns out too thin, avoid adding raw flour as it will alter the taste. Instead, try returning the mixture to the Instant Pot on the "Saute" setting for a few minutes, stirring frequently to let some of the excess moisture evaporate. Alternatively, stirring in a small amount of dehydrated potato flakes or cornstarch slurry can help thicken it right up.

Whip up these creamy Mashed Potatoes and Parsnips in just 30 minutes! This easy Instant Pot recipe yields a smooth, buttery side dish perfect for any meal.

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