Garlic Mashed Potatoes (Instant Pot or Stove Top)
User Reviews
5
Garlic Mashed Potatoes (Instant Pot or Stove Top)
Description
Garlic Mashed Potatoes can be made using an Instant Pot or by boiling on the stove top. Red potatoes cut into 1.5-inch pieces are cooked in beef or chicken broth seasoned with salt and black pepper. The cooking method ensures the potatoes absorb subtle savory notes from the broth. After cooking, butter, heavy cream, minced garlic, and chopped chives are added and mashed to a smooth consistency, delivering creamy mashed potatoes with a mild garlic flavor and herb freshness.
The Instant Pot method speeds cooking with pressure, followed by a brief natural release, while the stove-top method simmers potatoes until fork-tender. Both methods produce soft potatoes that easily mash with a fluffy texture. Garlic adds aromatic depth without overpowering, while chives contribute a mild oniony note and color contrast.
This dish pairs well with meats, stews, or vegetables and can be seasoned further to taste. Using red potatoes, which hold their shape well, ensures a smooth but not pasty mash.
Leftovers can be refrigerated for up to three days or frozen for extended storage. To reheat frozen mashed potatoes, bake covered with foil at 350°F until heated through, stirring occasionally to promote even warming. Substitutions for potatoes include Yukon gold or Russet, and cream can be replaced with whole milk. Butter may be swapped for ghee, and chives for scallions.
Ingredients
- 2 pounds potato cut into 1.5" pieces, red
- 1 cup beef stock or chicken stock
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper ground
- 1/4 cup butter unsalted
- 1/4 cup heavy cream
- 6 cloves garlic minced
- 3 tablespoons chives
Instructions
Instant Pot Instructions
- Place the potatoes in the Instant Pot or electric pressure cooker. Pour in the broth, salt, and pepper and stir. Secure the lid and turn the valve to sealing. Cook on Manual High for 10 minutes. When the cooking time is up, allow a 5 minute natural release, then turn the valve to venting. Carefully remove the lid.***
- Add butter, heavy cream, garlic, and chives and mash together with potatoes until smooth using a potato masher or hand mixer. Season to taste with more salt or pepper if desired. Enjoy!
Stove Top Instructions
- Add the cut potatoes to a medium or large saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. Add salt to the water. Turn the heat to high and bring the water to a boil. Reduce the heat to low, cover and simmer for 15 to 20 minutes, or until you can easily poke them with a fork. Drain water.
- Add butter, heavy cream, garlic, chives and salt and pepper.
- Mash together with a potato masher or handheld mixer. Season with more salt and pepper, as needed. Enjoy!
Notes
- Store leftovers in a sealed container in the refrigerator for up to three days.
- To freeze, transfer mashed potatoes to a disposable pan, cover well, and reheat in the oven at 350°F for about 30 minutes, stirring occasionally.
- Yukon gold or Russet potatoes can substitute red potatoes if preferred.
- Heavy cream can be replaced with whole milk if needed, and butter may be substituted with ghee.
- Chives can be swapped for scallions to maintain a mild onion flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Calories | 172kcal | 9% |
| Carbohydrates | 29.9g | 10% |
| Protein | 3.6g | 7% |
| Fat | 4.6g | 7% |
| Saturated Fat | 2.9g | 15% |
| Cholesterol | 16.4mg | 5% |
| Sodium | 266.4mg | 11% |
| Potassium | 761.6mg | 16% |
| Fiber | 4.4g | 18% |
| Sugar | 1.9g | 4% |
| Vitamin A | 260IU | 5% |
| Vitamin C | 51.8mg | 58% |
| Calcium | 38mg | 4% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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