Instant Pot Creamy Garlic Mashed Potatoes

With the upcoming holiday season, I thought it was a good idea to take a look at tackling a holiday favorite in my Instant Pot.  This weekend, I made a large batch of Creamy Garlic Mashed Potatoes.

This recipe is perfect for those of you that might be short of kitchen space, don’t feel like watching a pot of potatoes on the stove, or for those that are worried about the timing of your meal and all of the sides.  While the Instant Pot doesn’t necessarily save time when you are making your dinner because it takes about one hour from start to finish, it does make your dinner easier to plan ahead because you can hold the finished potatoes right in your pot using the “keep warm” function for 2 hours before you serve them.  My potatoes were just as creamy after 2 hours as they were when I was done mashing them!

As an added bonus, if you really want to make them ahead of time, I tested these potatoes both from frozen and refrigerated.  The frozen ones, I let thaw completely in the refrigerator before reheating.  In both cases, I didn’t have to add any additional liquid, but you may need to add a little additional milk if your potatoes feel too stiff.

Instant Pot Garlic Mashed Potatoes

  • Servings: 16-21
  • Difficulty: easy
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7.5 pounds red, rose, or gold potatoes, peeled and quartered. (about 7 pounds after peeling)

12 cloves garlic, whole, peeled

3 cups water

2 sticks of unsalted butter (16 tablespoons)

16 ounces sour cream

1 cup milk (more or less as needed)

1.5 tablespoons chicken soup base (I used Better than Bouillon)

white pepper to taste

Directions:

In your instant pot, place the roasted rack in the bottom of the pot.  Place the potatoes into the pot.  Add the garlic cloves on top and pour in the water.  (If you are using a 6 quart instant pot, your pot will be quite full…..you may want to adjust the recipe so that the potatoes aren’t packed too tight!)  Use the manufacturer’s instructions to set for manual high pressure for 18 minutes.  When the timer goes off, release the pressure manually and remove the lid once all of the pressure has been released. Using pot holders, carefully remove the insert from your Instant Pot and drain the potatoes. Place the insert back in the Instant Pot without the rack.  Add the potatoes into the insert and make sure pot is still set on “keep warm”.  Add the butter, sour cream, and chicken base.  Mash the potatoes using either a hand mixer or a hand masher.  Add milk as needed to reach your desired level of creaminess.  Season the potatoes with white pepper.  (keep in mind a little bit goes a long way!)

Serves 16 – 1 cup servings or 21 – 3/4 cup servings

Note:  These potatoes can be prepared ahead of time and froze or stored in the refrigerator.  I stored mine in quart-size resealable freezer bags, thawed them in the refrigerator prior to using and then reheated them in boiling water (still inside of the sealed bags).  I also used the microwave and both methods worked great!

I have also prepared these with the peel on, without any issues.

For more recipes visit wineandhotdish.com!

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