Instant Pot Garlic Mashed Potatoes
User Reviews
5.0
3 reviews
Excellent
Instant Pot Garlic Mashed Potatoes
Report
These Instant Pot Garlic Mashed Potatoes are creamy, fluffy, and infused with a delicious garlic flavor. With seven simple ingredients, they’re quick and easy to make, especially using the Instant Pot. Perfect for holidays or any meal, this recipe includes stovetop instructions, plus Whole30 and dairy-free options so everyone can enjoy them.
Share:
Ingredients
- 2.5 lbs Russet potatoes
- 6 cups water (or more as needed)
- ¾ cup whole milk (can use 2% or almond milk)
- ¼ cup butter
- 4 garlic cloves, smashed
- ¾ teaspoon salt (plus more if needed)
- ¼ teaspoon black pepper (plus more if needed)
Add to Shopping List
Instructions
- Wash and peel the potatoes. Cut each of the potatoes into 6 equal pieces.
- Place the potatoes in the Instant Pot with enough cold water to cover the potatoes, about 6 cups. Set the valve to sealing and pressure cook on high for 10 minutes. When the time is up, carefully quick release the pressure.
- Use a colander to fully drain the potatoes. Place the potatoes back in the Instant Pot and set to warm.
- In a small saucepan, add the milk, butter, and smashed garlic cloves. Cook over medium low heat for about 5 minutes. Stir occasionally and be sure the milk does not come to a boil. Set aside.
- Add salt and black pepper to the potatoes. Use a hand mixer (or a potato masher) to slowly mash the potatoes. Mash until smooth and fluffy, but be careful not to over-mix.
- Use a spoon to remove the garlic cloves from the milk. Use a spatula to fold in the milk and butter mixture to the potatoes.
- Taste for seasoning and add more salt and pepper as needed.
- Serve.
Notes
- To cook on the stovetop:
- Special Tips
- Peel and cut the potatoes as indicated above. Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat. Reduce the heat and simmer for about 20 minutes or until a fork easily pierces a potato. Use a colander to fully drain the potatoes. Return the potatoes to the pot.
- Follow the same remaining steps listed above from creating the milk mixture, mashing the potatoes and seasoning.
- Mash the potatoes right away, while they’re still hot, to avoid the consistency turning gummy.
- Use a potato masher, for light and slightly chunky potatoes. This traditional method ensures the most control over the consistency of the final product.
- Another method is to mash using a hand mixer. This way yields whipped mashed potatoes that are extra fluffy. Be careful not to over-mix though as this will make your potatoes sticky.
- Use plain, unsweetened almond milk and ghee for Whole30 and Paleo.
Nutrition Information
Show Details
Serving
1 serving
Calories
157kcal
(8%)
Carbohydrates
17.4g
(6%)
Protein
2.9g
(6%)
Fat
8.8g
(14%)
Saturated Fat
5.5g
(28%)
Cholesterol
23mg
(8%)
Sodium
367mg
(15%)
Potassium
433mg
(12%)
Fiber
2.3g
(9%)
Sugar
2.7g
(5%)
Calcium
59mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 157kcal | 8% |
| Carbohydrates | 17.4g | 6% |
| Protein | 2.9g | 6% |
| Fat | 8.8g | 14% |
| Saturated Fat | 5.5g | 28% |
| Cholesterol | 23mg | 8% |
| Sodium | 367mg | 15% |
| Potassium | 433mg | 9% |
| Fiber | 2.3g | 9% |
| Sugar | 2.7g | 5% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* 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
