Instant Pot Garlic Mashed Potatoes
Instant Pot Garlic Mashed Potatoes
If you are looking for the creamiest, smoothest, magnificent and perfect flavor-designed Mashed Potatoes ever, look no further.
One of the best things about this recipe is that is allows you to alter how thick or creamed these Garlic Mashed Potatoes are based on your preference. There’s no right or wrong here, folks!
The Instant Pot is going to help you achieve this so quickly and effortlessly, those you serve it to wouldn’t believe you since they’ll be singing your praises the night through. Goes PERFECT with my BREAK-THE-INTERNET Pot Roast!
Here’s How I Made It! (scroll for the written recipe):
Begin by adding in a lovely mix of baby white and red potatoes to the Instant Pot.
…along with some chicken or garlic broth…
…and some cloves of garlic. Secure the lid and cook at high pressure.
In the meantime, take a bunch of chives…
…and chop ’em up.
Once the lid comes off the pot, mash the potatoes with a good potato masher.
They may appear a bit soupy at first, but this is normal. The potatoes will absorb the broth as they’re mashed.
See? When done, it’ll look like this.
It’s time to make these mashed potatoes super creamy. Add in a stick of butter…
…and mix until it melts into the potatoes.
Then, take some Boursin (or cream cheese)…
…and mix into the potatoes until melded.
Season it up with some garlic salt…
…black pepper…
…and chives.
Stir together well…
…and you’ll have the creamiest, most luxurious Garlic Mashed Potatoes ever!
Spoon into a serving dish…
…and admire the silkiness of these beautiful potatoes.
Show it off…
…try it out…
…and AWWW YEAH – you’ve done it again! The best mashed potatoes of all time to accompany any meal or just eat on its own!
Goes GREAT with my Pot Roast!
At the time of this post, Pressure Luck used Better Than Bouillon/Southeastern Mills for all soup bases and bouillon
- 5 lbs of baby white and baby red potatoes, whole and skin on (yukon gold or larger red potatoes work great too – just cut them into quarters)
- 3 cups of garlic or chicken broth (I used 3 tsp of Garlic Better Than Bouillon plus 3 cups of water. NOTE: This will make for a very creamy mashed potato – almost liked a creamed potato – which is just how I like it. If you want it thicker, only use 2 cups of broth. If you want it very thick, use only 1.5 cups of broth. See the yellow “Jeffrey Sez” section for more info)
- 6 whole cloves of garlic
- 1 stick (8 tbsp) of salted butter
- Two 5.2 ounce packages of Boursin (any flavor OR 8 ounce brick of cream cheese if you can’t find Boursin which is in the deli section of most markets and is sold in Costco in 3 packs)
- 1 tbsp of garlic salt
- 1/2 tbsp of black pepper
- 1 bunch of chives, sliced
- 1/4 – 1/2 cup of grated Parmesan cheese (optional)
Goes PERFECT with my BREAK-THE-INTERNET Pot Roast!
Using 3 cups of broth with the potatoes will make for a very creamy mashed potato, which is just how I like it. If you want it thicker, only use 2 cups of broth. If you want it very thick, use only 1.5 cups of broth.
To the point above, if you used less broth than 3 cups when mixing the ingredients together after mashing, you may find you want it creamier. Add in 1/2 – 1 cup of heavy cream or half & half to achieve that.
Leftovers will thicken in the fridge due to the Boursin or cream cheese. Simply place in microwave or stove and add a little cream to loosen it up and blend.
In the market for a good potato masher? This one is great!
- Add the potatoes, the broth and the garlic (in that order) to the Instant Pot and hit “Manual” or “Pressure Cook” High Pressure for 15 minutes at high pressure. Quick release when done
- Using a potato masher, mash the potatoes up in the pot. It may appear soupy at first, but once fully mashed, the potatoes will absorb all the broth
- Add in the butter, Boursin (or cream cheese), garlic salt, pepper, chives and Parmesan cheese (if using). Stir until well combined
- Enjoy! Goes GREAT with my acclaimed Pot Roast!
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