Instant Pot Mashed Potatoes with Garlic, Cream, and Chives Recipe
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.
- 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
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
- Prepare and add ingredients: Add the washed and quartered potatoes, smashed garlic cloves, and chicken broth to the Instant Pot insert.
- 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).
- 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.
- 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.
- 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.
- 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.
- Serve and garnish: Garnish with chopped chives or green onion before serving.
- 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
