This Recipe includes
|Potatoes – Yukon gold potatoes or Russet potatoes work well for mashed potatoes.|
|Heavy cream – crême fraiche or any type of heavy cream.|
|Olive oil to sauté the garlic|
|Crushed garlic cloves or garlic powder if you are in a hurry.|
|Fresh or dried parsley – a few leaves of parley or chives for decoration|
|Nutmeg for flavor|
|Butter for fluffiness and flavor|
|Pinch of salt and pepper|
Type of potatoes
Yukon gold potatoes work best for mashed potatoes as they are medium starch potatoes and have a creaminess that is absolutely delicious.
Russet potatoes, which are high-starch potatoes, are also great for mashed potatoes as they will be fluffier when pureed.
- If you don’t have heavy cream, you can also use as an alternative 1/4 cup of milk with 1 tablespoon of Philadelphia cream cheese. Another great option is greek yogurt.
Why we love it
When it comes to comfort food recipes, mashed potatoes are hard to beat. And if you want to add even more flavor to the classic recipe, try these garlic mashed potatoes in the Instant pot.
It is a quick and delicious side dish and everyone young and old loves them. The best part of making making mashed potatoes in the Instant pot is that you don’t have to keep a watch on the stove and you don’t have to drain the water.
After the Instant pot finished, the water already is filled with nutrients and will automatically get absorbed into the potatoes as you start to mash them. With no mess and fuss, this is definitely an easy side dish to go along with any meal.
Do I need to peel the potatoes?
Yes, I highly recommend peeling the potatoes, because otherwise you will have bits of potato skin floating around in your mashed potatoes. It may be annoying, but it will save your dinner in the long run.
What to serve with it?
Mashed potatoes can be served with just about anything from baked pork chops to bbq chicken drumsticks. You can also add a green vegetable likes cooked peas, broccoli or green beans to round off the meal.
How to store it?
You can store leftovers covered in the refrigerator up to 3-4 days, or in the freezer up to 1 month. Use an airtight glass container to store the mashed potatoes so that it doesn’t attract moisture.
When ready to eat, reheat the mashed potatoes in the microwave or on the stovetop, adding more butter or cream as needed.
- 5-6 medium-sized potatoes
- 1/3 cup of crème fraîche (heavy cream). Alternative: 1/4 cup of milk with 1 tablespoon of philadelphia cream cheese
- 2 cloves of crushed garlic
- 3 tablespoons of butter
- pinch of finely grated nutmeg
- salt and pepper to taste
- a few leaves of parley (or chives)
- 1 tablespoon of olive oil
- 1 cup of water
- Crush the garlic and place in the Instant pot along with the olive oil.
- Press the Sauté button and sauté the garlic for a couple of minutes.
- Peel the potatoes and place them in the Instant pot along with 1 cup of water, and a pinch of salt and pepper.
- Put the lid on the Instant pot and set the Instant pot to 12 minutes High Pressure.
- After the Instant pot beeps, let it natural release for 5 minutes.
- Open the Instant pot carefully, and without draining the water, start to mash the potatoes.
- Add the cream and butter into the Instant pot and continue mashing until well blended.
- Chop the parsley/chives into small pieces and add into the Instant pot.
- Adjust the taste with nutmeg, salt and pepper.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 447Total Fat: 22gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 52mgSodium: 222mgCarbohydrates: 57gFiber: 6gSugar: 4gProtein: 8g
Note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for entertainment purposes only.
Other potato recipes
If you enjoyed that, check out our other delicious recipes that you can make in an Instant pot. Bon appétit!