Instant Pot Garlic Mashed Potatoes
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Instant Pot Garlic Mashed Potatoes
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Learn how to easily and quickly make light and fluffy mashed potatoes right in your Instant Pot in under 20 minutes!
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Ingredients
- 2 lb Russet potatoes
- 4 garlic cloves
- 3 tbsp unsalted butter
- 2 oz cream cheese
- 1 tbsp sour cream
- 3/4 cup water
- salt to taste
- 1 tbsp chives, chopped
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Instructions
- Wash and peel the skin of potatoes, cut into thick slices, and add it to the instant pot.
- Add the garlic, tablespoon of butter, salt, and water to the instant pot and cover with the lid, and secure the pressure valve knob to the “sealing“ position.
- Cook the potatoes for 8 minutes on “high” pressure. Once the cycle is complete, releasing the remaining pressure immediately by turning the pressure valve knob to the “vent” position.
- Use the potato masher to mash the potato to smooth.
- Stir in the remaining butter, sour cream, and cream cheese. The potatoes will be hot and everything will come together to smooth and creamy.
- Finally, add the chives and serve the mashed potatoes with a teaspoon of butter on top.
Equipments used:
Nutrition Information
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Serving
1serving
Calories
314kcal
(16%)
Carbohydrates
43g
(14%)
Protein
6g
(12%)
Fat
14g
(22%)
Saturated Fat
9g
(45%)
Cholesterol
40mg
(13%)
Sodium
63mg
(3%)
Potassium
977mg
(28%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
475IU
(10%)
Vitamin C
14mg
(16%)
Calcium
55mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 314kcal | 16% |
| Carbohydrates | 43g | 14% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 40mg | 13% |
| Sodium | 63mg | 3% |
| Potassium | 977mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 475IU | 10% |
| Vitamin C | 14mg | 16% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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