Instant Pot Garlic Mashed Potatoes - Super Easy Mashed Potatoes made with the No Drain method in ONE pot.Creamy,Fluffy ,Super flavoursome Garlicy side dish!
2TablespoonHeavy Creamor Milk/Sour Cream ;add more if needed
3TablespoonButter
Salt to Taste
Black Pepper to taste
1teaspoonParsley or Chivesto Garnish
Instructions
Peel and Dice the potatoes into 1 inch Chunks.
Add the potatoes, water,Garlic* and Salt to the instant pot.
Select PRESSURE COOK for 6 minutes on HIGH PRESSURE with the pressure valve at SEALED position.
Quick Release and open the instant pot.
Add the butter and start mashing the potatoes with a potato masher.(see note)
Optional Step - Using a hand whisk, whisk the potatoes while adding heavy cream, 1 tablespoon at a time. This will give extra smooth mashed potatoes. Add more cream to get the desired consistency.
Scoop into a bowl, top with melted butter and garnish with chives or parsley.
Video
Notes
Check out the yellow boxes for important information & Tips
Important Notes
The mashed potatoes get thicker as you whisk them and they cool down a bit.
You can keep the potatoes in the warm setting for 1-2 hours in the instant pot.Do not keep it in that setting for longer because the bottom of the mashed potatoes will start drying up and burning.
Ingredient Notes
Potatoes - Yukon gold potatoes work best. If not, then try and pick a starchy potato which isn't sweet. Water/ Broth - Chicken broth is a great way to amp up not only the flavor but also the nutrient quotient Garlic- Take this mashed potato a notch up by using Roasted Garlic instead!
Substitutions
Vegan Mashed Potatoes - I recommend using store-bought vegan butter and cashewor Soy cream/milk to make this recipe work.I don't recommend adding olive oil , coconut oil or coconut based milks.Richer Mashed Potatoes - Use Sour cream instead of milk.
Go extra with these toppings
Here are some Flavor Options to make Mashed Potatoes