Pressure cooking produces the fluffiest best tasting Instant Pot garlic mashed potatoes. This recipe is lower in fat and calories than stovetop recipes!
Instant Potor other brand electric pressure cooker
Ingredients
6mediumrusset potatoesor Yukon gold or red - scrubbed and cut in quarters (for large potatoes, cut into eighths)
1 ¼cupchicken broth
3clovesgarlicpeeled and finely chopped or minced, or 1 teaspoon dried garlic powder
¼cupsour creamor heavy cream or half-and-half
2tablespoonsbutter
Optional
chopped chives
salt and pepperto taste
Instructions
Add the potatoes, chicken broth, and garlic to the bottom of the Instant Pot (don't use the trivet). Add lid, close sealing lever, and cook at high pressure for 7 minutes.
After the pressure cycle is complete, allow pressure to naturally release for 10 minutes, then initiate a quick release by turning the sealing lever.
There will be broth visible at the bottom of the pot, but once you mash the potatoes, it will be completely absorbed.
Mash potatoes with a potato masher right in the pot or remove potatoes to a serving bowl to use a hand mixer for even creamier whipped potatoes. Stir in sour cream and butter. Top with fresh chives and ground pepper, if desired, before serving.
Video
Notes
This dish can be made ahead. After step one, allow the potatoes to cool. Place them into a gallon-sized freezer bag and refrigerate for 1-3 days or freeze for up to 3 months. To serve, thaw the frozen potatoes in the refrigerator. Then reheat (in the microwave or stovetop). Mash and mix with sour cream and butter, and serve.