Instant Pot Mashed Potatoes with Garlic, Cream, and Chives Recipe

Introduction

These Instant Pot mashed potatoes are creamy, flavorful, and incredibly easy to prepare. With garlic-infused chicken broth and a blend of butter, cream, and sour cream, they make the perfect comforting side dish for any meal.

Ingredients

• 3 pounds (1360g) potatoes, washed and quartered
• 5 cloves garlic, smashed and roughly chopped
• 1 ½ cups (360mL) chicken broth
• ¼ cup (57g) salted butter
• ½ cup (120mL) heavy cream or half-and-half
• 4 ounces (113g) sour cream
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• ½ teaspoon Italian seasoning
• Chives or green onion, chopped for garnish

Instructions

1. Step 1: Add the prepared potatoes, garlic, and chicken broth to the Instant Pot, then attach the lid securely.
2. Step 2: Set the vent knob to “seal” and cook on manual high pressure for 14 minutes (15 minutes if at high altitude).
3. Step 3: When cooking is complete, carefully perform a quick release and remove the lid. You can keep the potatoes warm by leaving the Instant Pot on the “warm” setting or turn it off if serving immediately.
4. Step 4: For smoother mashed potatoes, leave all the broth in the pot. For thicker potatoes, drain ½ cup of broth, reserving the liquid in case you want to thin the mash later.
5. Step 5: Mash the potatoes to your desired consistency using a potato masher. Stir in the butter, heavy cream (or half-and-half), sour cream, salt, pepper, garlic powder, and Italian seasoning until everything is well combined.
6. Step 6: Adjust the texture if needed by adding more cream, half-and-half, or reserved broth if too thick, or cooking on the sauté setting to thicken if too thin.
7. Step 7: Garnish with chopped chives or green onions before serving.

Tips & Variations

• Use Yukon gold potatoes for a naturally buttery flavor, or try red, Russet, or fingerling potatoes depending on your texture preference.
• Keep the potato skins on for a chunkier texture, or peel them for smoother mashed potatoes.
• If you only have unsalted butter, add an extra ⅛ teaspoon of salt to maintain the right seasoning.
• Substitute sour cream with full-fat plain yogurt, Greek yogurt, cream cheese, or another soft cheese for a different tang and richness.
• Make ahead by preparing through step 5, then keep covered on the “warm” setting until ready to serve, stirring occasionally and adding cream if needed.

Storage

Store leftover mashed potatoes in an airtight container in the refrigerator for up to 5 days. They also freeze well for up to 3 months; thaw them in the refrigerator before reheating. To reheat, warm the potatoes in the Instant Pot on the “warm” setting, stirring occasionally. Add a little extra cream or half-and-half to refresh the texture if necessary.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, any potato variety works well. Yukon gold are ideal for creamy texture, but Russet, red, white, or fingerling potatoes can also be used depending on your preference.

Do I need to peel the potatoes?

Peeling is optional. Leaving the skins on adds texture and nutrients, while peeling results in smoother mashed potatoes. Choose based on your desired consistency.

Instant Pot Mashed Potatoes with Garlic, Cream, and Chives Recipe

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★★★★★

4.4 from 588 reviews

This Instant Pot mashed potatoes recipe offers a quick and easy way to prepare creamy, flavorful mashed potatoes enhanced with garlic and a blend of seasonings. Using the pressure cooker speeds up the cooking time, delivering perfectly tender potatoes that are mashed to your desired consistency and mixed with butter, cream, and sour cream for richness. This versatile comfort food makes a perfect side dish for any meal, with options to customize texture and moisture levels.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 14 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Instant Pot
• Cuisine: American

Ingredients

Scale 1x2x3x

Mashed Potatoes

• 3 pounds (1360g) potatoes, washed and quartered
• 5 cloves of garlic, smashed and roughly chopped
• 1 and ½ cups (360mL) chicken broth

Mashing Ingredients

• ¼ cup (57g) salted butter
• ½ cup (120mL) heavy cream or half-and-half
• 4 ounces (113g) sour cream
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• ½ teaspoon Italian seasoning
• Chives or green onion, chopped for garnish

Instructions

1. Prepare and add ingredients: Add the washed and quartered potatoes, smashed garlic cloves, and chicken broth to the Instant Pot insert.
2. Pressure cook the potatoes: Attach the Instant Pot lid securely and set the vent knob to ‘seal.’ Cook on manual high pressure for 14 minutes (increase to 15 minutes if at high altitude).
3. Release pressure and open lid: When cooking is complete, carefully perform a quick pressure release, then remove the lid. You may keep the potatoes warm by leaving the pot on the ‘warm’ setting or turn it off if serving later.
4. Adjust broth amount: For smoother mashed potatoes, keep all the broth in the pot. For thicker consistency, drain ½ cup of broth but reserve it for thinning if necessary later.
5. Mash potatoes and mix in seasonings: Using a potato masher, mash the potatoes to your preferred texture. Stir in butter, heavy cream or half-and-half, sour cream, salt, black pepper, garlic powder, and Italian seasoning until well combined.
6. Adjust consistency if needed: If mashed potatoes are too thick, add more cream, half-and-half, or reserved broth gradually until desired consistency is reached. If too thin, use the sauté function to cook and thicken them slightly.
7. Serve and garnish: Garnish with chopped chives or green onion before serving.
8. Storage and make-ahead tips: Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat in the Instant Pot on ‘warm’, stirring occasionally and adding cream or half-and-half if needed. You can also prepare ahead by completing step 5, then keep warm until serving.

Notes

• You can use any potato variety: Yukon gold, red, white, Russet, purple, or fingerling potatoes all work well.
• Keeping potato skins on results in a chunkier texture, but skins can be peeled if preferred.
• If using unsalted butter instead of salted, add an extra ⅛ teaspoon salt for a total of 1 and ⅛ teaspoons.
• Sour cream can be substituted with full-fat plain yogurt, Greek yogurt, cream cheese, or other soft cheeses.

Keywords: Instant Pot mashed potatoes, creamy mashed potatoes, garlic mashed potatoes, pressure cooker potatoes, easy side dish, comfort food