Instant Pot Garlic Mashed Potatoes Recipe
Servings: 8 people
Calories: 169kcal
Make these super creamy instant pot garlic mashed potatoes in under 30 minutes. This recipe is one pot no drain and the potatoes are melt in your mouth soft and fluffy.
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Ingredients
- 2 lb potatoes peeled and cubed
- ½ cup water
- 4-6 whole cloves of peeled garlic
- 1 teaspoon salt
- 2 tablespoon extra virgin olive oil
- 2 tablespoon salted butter
- ¼ cup sour cream
- ¼ cup cream cheese
Instructions
- Start by preparing the potatoes. You will need 2 pounds of potatoes or 6 -7 medium size potatoes. Wash the potatoes well and peel them using a vegetable peeler. You can leave the skin on if you like the earthy flavor. Cut the potatoes into 1-inch cubes. Make sure the cubes are equal in size. You can also slice the potatoes into ½ inch thick round slices.
- Keep the potato cubes soaked in water until ready to use otherwise they will become black in color due to oxidation. The best is to peel and chop the potatoes just when ready to cook.
- Add the potato cubes to the instant pot along with whole peeled garlic cloves, salt, and water. You can replace water with vegetable or chicken stock for added flavor. Put the lid of the instant pot and close it well.
- Set the valve to the sealing position. Press PRESSURE COOK and set the timer for 12 minutes on high pressure. The instant pot will take some time (approx 10-12 minutes) to build the pressure and start the timer.
- Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure by moving the valve to the venting position. Use a kitchen towel to move the valve to avoid steam burn.
- Once the pressure is released, open the lid.
- Mash the potatoes using a potato masher. There is no need to drain the water.
- Add olive oil, butter, sour cream, and cream cheese to the pot and mash until the potatoes are smooth and creamy.
- Transfer the potatoes to the serving bowl. Keep a tab of butter on top and garnish with chopped herbs and chili flakes. Serve warm.
Notes
I made this recipe in my 6 quart Instant Pot. If you have a bigger one, you can double the recipe.
Add some milk if the potatoes look dry.
Cook the potatoes in chicken or vegetable broth for a more complex flavor.
You can keep the peel on for rustic no peel mashed potatoes.
If you want a strong garlic flavor, you can saute some smashed garlic cloves in butter and olive oil until they are slightly browned, and then add the potatoes. You can also add roasted garlic in place of raw garlic for a more prominent garlic flavor.
You can also use herbs like rosemary or thyme to flavor these mashed potatoes.
To make these Mashed Potatoes more creamy and cheesy, add ¼ cup of grated parmesan or cheddar cheese. You can also add some ranch dressing to them.
If sour cream is not available, you either use only cream cheese or add some milk in place of it. This is a very forgiving recipe. Play around with ingredients that are available.
To mash the potatoes, always use a potato masher or a ricer. Never use a hand blender or immersion blender as they will make the potatoes gluey.
You can add greek yogurt instead of sour cream to make these potatoes a little healthier :)
All the ingredients added to the potatoes must be at room temperature or better still warm for better absorption by potatoes.
Nutrition
Calories: 169kcal | Carbohydrates: 16g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 358mg | Potassium: 542mg | Fiber: 3g | Vitamin A: 230IU | Vitamin C: 14.7mg | Calcium: 55mg | Iron: 4.1mg