Instant Pot Garlic Mashed Potatoes
These Instant Pot Garlic Mashed Potatoes are so incredibly flavorful and easy to make! You don’t even need to peel the potatoes first!
A QUICK MASHED POTATOES RECIPE
I am continuing on my journey in learning how to navigate my Instant Pot electric pressure cooker. It has been a bit of a learning curve. I have avoided learning how to use it because it seemed like it would be another fad appliance. However, after lots of emails and messages on social media from you fine folks, I have been really trying to make friends with the electric pressure cooker. And so I made these delicious Instant Pot Garlic Mashed Potatoes!
WHAT TO DO WHEN YOU GET A ‘BURN’ NOTICE:
So far I have learned the following: the Instant Pot brand electric pressure cooker has a “Burn” notice that pops up if you don’t have enough liquid in the pressure cooker and the pot is sensing that whatever is in it is burning and it cannot come up to pressure. This is a safety feature. When this happens, you have to switch the valve to “venting” and release any steam in the pot. You’ll hear a lot of folks refer to this as a “Quick Release”. Then, unlock and remove the lid. Using a wooden spatula, you’ll need to scrape the bottom of the pot. Then you have to add a bit more liquid and try it all over again until you have enough liquid to make the pot happy. I learned that lesson the hard way when making my Cubed Steak and Gravy recipe for the first time in an Instant Pot.
USING THE STEAM SETTING:
So for this recipe, I got familiar with the “steam” setting on the Instant Pot. What I really liked about cooking the Little Potatoes this way is they become infused with the flavor of whatever they are cooked in. So I used chicken broth instead of water. The potatoes really soaked up that flavor because their skins are thin and it took these mashed potatoes to a whole other level! The bonus in using these Little Potatoes is they are already pre-washed. So I don’t have any peeling or dicing to deal with. Just pop them into the Instant Pot straight outta the bag!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- chicken broth
- little potatoes
- salted butter
- cream cheese
- minced garlic
- salt and pepper
- dried chives (optional)
HOW TO MAKE INSTANT POT GARLIC MASHED POTATOES:
Pour all of the chicken broth into the bottom of a 6-quart Instant Pot (electric pressure cooker).
Add in Little Potatoes. Season with a pinch of salt and pepper.
Cook on the steam setting for 12 minutes. Then carefully turn the valve to “Venting” for quick release of the steam. Using oven mitts, remove the insert and drain broth.
Place potatoes back into the pot. Add in the butter, cream cheese, milk and garlic. Season generously with salt and pepper. Using a potato masher, mash the potatoes and combine all the ingredients.
If you need to thin out the potatoes a bit more to your liking, just add in a little milk at a time and stir.
Then dig in!
CRAVING MORE RECIPES?
Instant Pot Garlic Mashed Potatoes
- 32 ounce carton chicken broth
- 3 pounds little potatoes (baby potatoes)
- 1/2 cup (1 stick) salted butter
- 1/2 block (4 ounces) cream cheese
- 1/2 cup milk
- 3 teaspoons minced garlic
- salt and pepper, to taste
- 2 Tablespoons dried chives, optional
- Pour all of the chicken broth into the bottom of a 6-quart Instant Pot (electric pressure cooker).
- Add in potatoes. Season with a pinch of salt and pepper.
- Cook on the steam setting for 12 minutes. Carefully turn the valve to “Venting” and quickly release the steam. Using oven mitts, remove the insert and drain the broth.
- Place potatoes back into the pot. Add in the butter, cream cheese, milk and garlic. Season generously with salt and pepper. Using a potato masher, mash the potatoes and combine all the ingredients.
- If you need to thin out the potatoes a bit more to your liking, just add in a little milk at a time and stir.
- Then dig in!
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
I bought basket inserts for my IP and use them mainly for potatoes. I peel and dice them and pressure cook for 4 min for potato salad and 5 min for mashed. They are all evenly cooked!
This recipe is divine. Do you know if I can double it in the instapot? If so, is there any change in the time I’d put for it to cook? Thanks! I’d like to make it for Thanksgiving!
That’s so funny! I have the exact same question. I have an 8 quart cooker, so I’m thinking it would be fine.
Did you try doubling the recipe? If so, did it turn out ok?
Thank you for the pressure cooker recipes! I don’t know why more people are not using an electric pressure cooker; to make very fast, delicious dinners, with the easiest cleanup! I have a model with just a shiny metal insert, and it is a breeze to clean up, It never requires scrubbing or even soaking! I have made 4 lbs of meatloaf, roasts, cabbage rolls etc. but I am always looking to see what other people do with their electric pots, and how to convert recipes.
This was Thanksgiving worthy! So creamy and delicious! I added some of the broth to break up the gluey texture, and it did the trick. My husband gave it at, “A!”
I love your recipes! Thanks for sharing so much with us!
Thank you for your sweet note Beverly! It sure makes my day to hear!!
Any idea how much this recipes yields cup wise?
These look so creamy, I must admit, I love every recipe I’ve tried of yours. Will have to add this to the list. Thank you for all your advice 🙂
Thank you so much for starting on the Instant Pot recipes… I’ve got a 3 qt and will try out this recipe. I appreciate your time an effort in experimenting and then sharing with us. I love your pictures and all the details. It really helps.
These look SOOOOOO good! Nothing better than a bowl of creamy garlic mashed potatoes… as a side or a meal! I to am hesitant about spending the money on another kitchen appliance that may rarely get used but I keep seeing all these yummy recipes and may just have to put it on my wishlist!
Since the little potatoes soak up flavors so well, how about adding the garlic in with the chicken broth at the beginning?
You absolutely could 🙂
I have to make these mashed potatoes pronto! I love my pressure cooker. I have a 4 qt., 6qt. and a 8 qt. that I purchased from QVC, they are all Cook’s Essentials Brand and they work awesome and the pot that comes with them is a non-stick pot, nothing sticks to it. 🙂
There is a nonstick insert for the instant pot available on amazon. Although I have had no problem with the stainless insert, I ordered the nonstick, and I love them both! Haven’t had the pot for very long, but I’m enjoying using it. Thank you for adding to my recipe collection!
Hi Kay! Oh really? I’m going to have to check that out – thank you for letting me know!!
I have used the non stick insert many times and I love it… works perferct
These garlic potatoes look really good, perfect side for grilled steak or pork chop. I’m thinking I will save the chicken broth to use for maybe thinning the potatoes or as a starter broth for a vegetable soup.
Kim, I think that would be a great idea! Good way to use that leftover broth!
THE BEST RECIPES, AND I LOVE LOVE LOVE MY INSTANT POT!!!!!@
I have a electric pressure – not to sound stupid, it is the same thing as an instant pot isn’t it,
Yes, they are the same thing; both are electric pressure cookers, Instant Pot is a brand of cooker.
Yes it is, Instant Pot is the Brand name of a pressure cooker.
These look delicious!
Thanks for all of the tips!
wow, these Instant Pots are really something!!
These sound SO creamy and delish!