Instant Pot Garlic Mashed Potatoes (No Drain!)
User Reviews
5
Instant Pot Garlic Mashed Potatoes (No Drain!)
Description
Instant Pot Garlic Mashed Potatoes (No Drain!) use roughly chopped potatoes and whole garlic cloves cooked under high pressure with just enough cold water to prevent burning. After a quick pressure release, the sauté function evaporates remaining liquid, ensuring the potatoes are not watery. Adding melted butter, cream cheese, whole milk, salt, and black pepper results in a smooth, creamy mash with balanced savory garlic undertones.
This recipe leverages the Instant Pot for efficient cooking and easy cleanup by avoiding draining steps. The garlic cloves soften during pressure cooking, imparting a gentle yet noticeable garlic aroma without sharpness. The cream cheese enhances creaminess and adds body to the potatoes.
These mashed potatoes pair well with a variety of main courses or can be served as a comforting side. Fresh parsley and a pat of butter provide a colorful and tasty garnish.
For best results, use Russet or Yukon Gold potatoes peeled or unpeeled as preferred, cutting them evenly to ensure uniform cooking. The recipe allows for some flexibility in liquids and suggests careful monitoring during the sauté step to prevent scorching. Leftover mashed potatoes can be gently reheated.
Ingredients
- 4.5 pounds potato
- 4 garlic peeled, cloves
- ¾ cup water cold
- ¾ cup milk whole
- 4 oz butter 1 stick, unsalted, melted
- 4 oz cream cheese Half a standard packet
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Peel and chop roughly 4.5 lbs of potatoes into even sized cubes.
- Place the cubed potatoes, 4 whole garlic cloves and ¾ cup of cold water in the instant pot. Set the lid to the “sealing” position.
- Pressure cook on high for 7 minutes, followed by a "quick release" by turning the valve to the venting position.
- Once the pressure has released, use a wooden spoon to push the potatoes to one side and set the Instant Pot to “Sauté”. Allow any leftover water to cook off (no more than 3-5 minutes) and then press “Cancel”Make sure to watch the Instant Pot while this is happening to avoid scorching the bottom of your potatoes.
- Add ¾ cup of whole milk, 4 oz of melted butter, 4 oz of cream cheese, and 1 teaspoon each of salt and pepper to the Instant Pot. Use a potato masher to combine all the ingredients until desired consistency is achieved. More milk can be added if desired.
- Serve with freshly chopped parsley, and a slice of butter! Enjoy! You can make mashed potatoes in the Instant Pot and leave it on the "Warm" setting while you prep any other dishes.
Notes
- This recipe works well with Russet or Yukon Gold potatoes; peel Russets but Yukon Golds can be peeled or left unpeeled.
- Cut potatoes into even pieces for uniform cooking and avoid burning during sauté by watching the Instant Pot closely.
- Potatoes can be prepared in advance by cubing and storing submerged in water in the refrigerator for a few hours.
- If lumps remain after mashing, pass potatoes through a sieve or ricer for extra smoothness.
- Broth can replace water to add flavor during pressure cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Calories | 364kcal | 18% |
| Carbohydrates | 47g | 16% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 48mg | 16% |
| Sodium | 452mg | 19% |
| Potassium | 1140mg | 24% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 588IU | 12% |
| Vitamin C | 51mg | 57% |
| Calcium | 81mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
