5 from 27 votes
Garlic Mashed Potatoes (Instant Pot or Stove Top)
These Garlic Mashed Potatoes offer a creamy, fluffy texture enhanced with minced garlic and fresh chives. The recipe provides two cooking methods: pressure cooking in an Instant Pot or traditional stove-top boiling, both yielding tender potatoes infused with savory flavors from broth and butter. This dish serves well as a comforting side with a balance of garlic brightness and milky richness.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
5
Calories:
172 kcal
Course:
Side Dish
Cuisine:
American
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 5 Serving
Amount Per Serving
Calories 172
% 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.