Instant Pot Garlic Mashed Potatoes (Pressure Cooker Recipe)
These Instant Pot Garlic Mashed Potatoes are super creamy and take 30 minutes and one electric pressure cooker from start to finish. They should be called melt-in-your-mouth mashed potatoes because they are sooo good! Watch recipe video ABOVE
Servings 4 Portions
Calories 454kcal
Ingredients
- 1 kg Potatoes peeled and cut into even 1 inch pieces
- 6 Garlic Cloves peeled and smashed
- ⅔ cup Water or Chicken Stock with no added salt
- ¾ teaspoon Salt
- 3 tablespoons Butter divided
- ¼ cup Sour Cream
- ¼ cup Cream Cheese
- ¼ cup Hot Milk
- More butter and chopped chives for topping
Instructions
- In an Instant Pot add potatoes, garlic, water, salt and one and a half tablespoons butter. Put the lid on, turn the valve to sealing and cook on manual high pressure for 8 minutes. (My Instant Pot took 10 minutes to come to pressure, so the total time taken was 18 minutes). Release pressure immediately by turning the knob to 'vent', and open the lid once the pressure is released.
- Using a potato masher, mash the potatoes in the Instant Pot for really creamy potatoes. For fluffier mashed potatoes, you can drain the water and then mash the potatoes. Once the potatoes are mashed, mix in the remaining butter, sour cream and cream cheese. Mix well while the potatoes are still steaming hot. Taste and add more salt if required. Top with more butter and chives and serve.
- Pour in ¼ cup hot milk. Don't worry if it looks like too much - the potatoes will just soak it up. Mix well again - taste and add more salt if required. Top with more butter and chives and serve.
- This is an optional step - if you see lumps in your mashed potatoes, you can run them through a sieve for really smooth and creamy mashed potatoes
Video
Notes
- For fluffier potatoes use starchy potatoes like Russet or Yukon Gold. Those are not available here in India though but these mashed potatoes are still awesome!
- To prep potatoes in advance, you can peel and cut them and keep them soaked in water for a couple of hours in the refrigerator. This helps avoid oxidization and keeps them from turning brown.
- You can also substitute with baby potatoes, in which case you don't need to cut them. You can also avoid peeling them, if you are okay with the texture, but make sure you wash them really well.
- Chicken Stock or even bone broth adds a ton of flavour to mashed potatoes so feel free to use that instead of water. It's important to use stock/broth that doesn't have any added salt or you may need to adjust the amount of salt used in the recipe.
- Feel free to add any of your favourite herbs like rosemary or thyme. You can sprinkle dry herbs right on top once the dish is ready to serve.
Nutrition
Calories: 454kcal | Carbohydrates: 65g | Protein: 12g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 681mg | Potassium: 1456mg | Fiber: 7g | Sugar: 4g | Vitamin A: 373IU | Vitamin C: 67mg | Calcium: 103mg | Iron: 3mg