Wash your potatoes in cold water.

Place the rack in your instant pot, pour 1 cup water into the bottom of the pot and place the potatoes inside. Seal the lid, making sure the steam valve is closed. On the manual setting cook the potatoes for 12 minutes. Let the steam release naturally and then take the lid off the instant pot and let the potatoes cool slightly.

If you don't have an instant pot boil the potatoes in a large pot on your stove top until they are tender. You can test them with a fork or knife to make sure they are cooked all the way through.

Preheat your oven to 350 degrees.

Once your potatoes are cool enough to work with place them on a baking sheet. Using a potato masher or fork smash the potatoes until they are approximately 1/4 inch thick. 

Place small pieces of butter on each potato. This is for flavor and not meant to grease the pan.

Divide the garlic, rosemary, salt and pepper between all the potatoes.

Pour the olive oil between the potatoes so they don't stick to the pan.

Place your baking sheet in your oven at 350 degrees for 40 minutes.

After 40 minutes change your oven setting to high broil. Watch the potatoes closely as they will get brown and get crispy quickly! Take the potatoes out when they have reached your desired crispiness. I like mine a dark golden brown on top.

If the potatoes seem a little dry mist or pour a little more olive oil over top of them. 

I like to serve these smashed potatoes while they are still hot.