Instant Pot Garlic Mashed Potatoes
Just a few minutes of ingredient prep, then let your Instant Pot do the rest! These garlic mashed potatoes can be made creamy and smooth or textured and chunky. No matter how you like to eat them, you're going to love how simple these mashed potatoes are to make.
Servings: 10 servings
Ingredients
MASHED POTATOES
- 3 pounds (1360g) potatoes1 washed and quartered2
- 5 cloves of garlic smashed and roughly chopped
- 1 and ½ cups (360mL) chicken broth
MASHING INGREDIENTS
- ¼ cup (57g) salted butter3
- ½ cup (120mL) heavy cream or half-and-half
- 4 ounces (113g) sour cream4
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- chives or green onion chopped for garnish
Instructions
- Add the prepared cut potatoes, garlic, and chicken broth to the InstantPot, then attach the lid.
- Place the vent knob to "seal," then cook on manual high pressure for 14 minutes (15 minutes for high altitude).
- When the Instant Pot signals it is done, carefully perform a quick release, then remove the lid. You can leave it on the warm setting or turn it off completely, depending on when you are planning to serve the mashed potatoes.
- For smoother mashed potatoes, leave all of the broth in the pot. For thicker mashed potatoes, drain ½ cup of broth, reserving the liquid to thin out later, if desired.
- Using a potato masher, mash the potatoes to desired consistency. Then stir in remaining "mashing ingredients" until everything is combined. If mashed potatoes are too thick, add a bit more cream or half-and-half (or reserved broth, if you removed some). If too thin, thicken by cooking them on the sauté function until desired consistency. Mashed potatoes stay fresh in the refrigerator, up to 5 days. Mashed potatoes freeze well, up to 3 months. Thaw in the refrigerator, then place in InstantPot on "warm" setting, stirring occasionally, until warmed through. You may need to add a little extra cream or half-and-half.
- Make ahead: if you want to prepare these Instant Pot mashed potatoes ahead of the other components of your meal, prepare through step 5, then replace the lid and keep on the "warm" setting until ready to serve. Stir and, if necessary, add more cream or half-and-half before serving. See the above for slow cooker or stovetop preparation.
Notes
- Potatoes: I used all Yukon gold potatoes, but you can use any potatoes you like (red, white, Russet, blue/purple, fingerling, etc.).
- Preparing potatoes: it is totally up to you whether or not you keep the potato skins on. I like a chunkier texture to my mashed potatoes so always prefer skins to no skins.
- Salted butter: if you only have unsalted butter, add ⅛ teaspoon of salt for a total of 1 and ⅛ teaspoon salt.
- Sour cream: you may also use full fat plain yogurt, Greek yogurt, cream cheese, or other soft cheese.
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1serving | Calories: 217kcal | Carbohydrates: 25g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 415mg | Potassium: 614mg | Fiber: 3g | Sugar: 2g | Vitamin A: 394IU | Vitamin C: 27mg | Calcium: 41mg | Iron: 1mg
