Instant Pot Garlic Mashed Potatoes
User Reviews
5.0
3 reviews
Excellent
Instant Pot Garlic Mashed Potatoes
Report
Make perfect creamy homemade mashed potatoes every single time with my easy-to-make recipe for Instant Pot Garlic Mashed Potatoes. This classic side dish is made within 30 minutes with fresh ingredients.
Share:
Ingredients
- 7 Russet potatoes peeled and cubed
- 4 cups water
- 8 garlic cloves peeled and smashed
- 1 teaspoon salt
- 4 tablespoons butter
- ½ cup heavy cream
- salt and black pepper to taste
- dried parsley flakes for garnish
Add to Shopping List
Instructions
- First, peel the potatoes, and cut into large 1-inch cubes (make sure all pieces are similar in size). Place in the Instant Pot and cover with about 4 cups of water. Add one teaspoon of salt to the water and the garlic cloves.
- Close the lid, making sure the valve is in "sealing" position. Select the "steam" setting and cook for 10 minutes.
- As soon as the Instant Pot beeps and the potatoes are done; carefully do a quick pressure release. Drain the potatoes immediately into a strainer.
- Return the potatoes back to the Instant Pot. Using a potato masher immediately mash the potatoes. Let the steam escape for a few minutes. Then mix in the butter and heavy cream. Salt and pepper to taste and add parsley flakes on top for garnish. Serve immediately.
Notes
- DO NOT use a hand-mixer or stand-mixer when making mashed potatoes. This was the number one reason why my mashed potatoes were turning to paste. I over mixed them.
- Invest in a potato masher. I know what your thinking--another kitchen gadget?!?! Yes, if you want to make successful mashed potatoes every single time you need to invest in a potato masher.
- Do not over mix. After you have drained *and rinsed your potatoes you'll place them back in the Instant Pot. Then, using the potato masher you will begin to mash the potatoes. I spend 30-60 seconds tops doing this and leave them a little lumpy. Then I let them rest for a few minutes. I return to add in cubed salted butter and heavy cream. My potatoes are creamy and I'm not beating them to death.
- Even Cuts - By cutting the potatoes in even size this will prevent some to turn to mush while others not cook through. I find that a thicker 1-inch size piece of potato works just fine.
- Room Temperature - For best results and to ensure you don't end up with gummy potatoes have the butter and heavy cream at room temperature.
- Broth - You can use a box of chicken broth instead of water. Just make sure you reduce the amount of salt you add to the pot as most chicken broth has a lot of sodium already in it.
Nutrition Information
Show Details
Serving
0.5c
Calories
337kcal
(17%)
Carbohydrates
47g
(16%)
Protein
6g
(12%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.3g
Cholesterol
42mg
(14%)
Sodium
474mg
(20%)
Potassium
1073mg
(31%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
528IU
(11%)
Vitamin C
16mg
(18%)
Calcium
60mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Serving | 0.5c | |
| Calories | 337kcal | 17% |
| Carbohydrates | 47g | 16% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 42mg | 14% |
| Sodium | 474mg | 20% |
| Potassium | 1073mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 528IU | 11% |
| Vitamin C | 16mg | 18% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
