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Add a classic side dish to your dinner menu with these Garlic Mashed Potatoes with Chives! Cook these red mashed potatoes in the Instant Pot or stove top.

mashed potatoes in a bowl with butter on top
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It’s difficult to find the perfect mashed potatoes recipe. You know, the creamy, smooth potatoes that aren’t lumpy and have great flavor. The kind of potatoes that make stretchy pants a necessity on Thanksgiving. These easy garlic mashed potatoes are the perfect recipe to add to your dinner menu any time.

Enjoy these potatoes with turkey tenderloin, spinach ricotta stuffed chicken, broiled scallops or maple glazed ham for a complete meal. They are the perfect addition to a Thanksgiving or Christmas dinner menu.

These garlic mashed red potatoes are made in the Instant Pot or Stove Top.

What People Are Saying About This Recipe

  • “Followed recipe (using vegetable broth) for the Instant Pot and it was delicious!!” – Suzanna
  • “Best homemade mashed potatoes I’ve had yet. Will definitely make these again!” – Kelly
  • “This was excellent. Had today for Christmas dinner with red wine braised short ribs, brown butter carrots. Was excellent.” – Scott
ingredients for mashed potatoes

Ingredients You’ll Need

  • Potatoes: Red potatoes have a smooth and hearty texture which makes them great for garlic mashed potatoes. You can substitute for Yukon gold potatoes or Russet potatoes, if desired.
  • Heavy Cream: You can substitute for whole milk, if needed, but the heavy cream makes the potatoes nice and creamy.
  • Stock: You can use beef, chicken or vegetable stock.
  • Butter: You can use ghee instead of butter, if desired.
  • Chives: You can use scallions instead, if needed.
  • Garlic: Use freshly minced garlic.
  • Salt and Pepper: Elevates the flavor of the potatoes.
steps to make mashed potatoes on the stove top

Steps to Make Mashed Red Potatoes

These garlic mashed potatoes are a classic dish made with red potatoes, garlic, chives, butter, heavy cream, chicken broth, salt and pepper. Cook the potatoes in a pressure cooker or stockpot.

Garlic Mashed Potatoes on the Stove Top

  1. Place the cut potatoes to a medium or large pot. Add cold water to the pan until the potatoes are covered by at least an inch. Add a pinch or two of salt to the pan. Turn the heat to high and bring the water to a boil. Reduce the heat to low, cover and simmer for 15 to 20 minutes, or until you can easily poke them with a fork.
  2. Add butter, heavy cream, garlic, chives and salt and pepper.
  3. Mash together with a potato masher or handheld mixer.
steps to make mashed potatoes in an instant pot

Garlic Mashed Potatoes in the Instant Pot

  1. Add the potatoes to an Instant Pot or electric pressure cooker. Pour in the broth, salt and pepper and stir. Secure the lid and turn the valve to sealing. Cook on Manual High pressure for 10 minutes.
  2. When the cooking time is up, allow a natural release for 5 minutes, then turn the valve to venting. Carefully remove the lid once the steam is released. They should be fork tender.
  3. Add butter, heavy cream, garlic and chives.
  4. Mash together using a potato masher or hand mixer.

Expert Tips

  • Use roasted garlic to make roasted garlic mashed potatoes.
  • Switch up the flavor and add some sour cream to the potatoes.
  • Red potatoes are perfectly creamy and delicious, but feel free to switch it up and use your favorite kind of potatoes.
  • Try making olive oil mashed potatoes by substituting the butter for olive oil.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
garlic mashed potatoes in a bowl with a slice of butter on top

FAQs

Are red potatoes OK for mashing?

Yes, they are great for mashing! They are some of the best skin-on mashed potatoes. They are thin-skinned and creamy.

How do you make mashed potatoes really creamy?

Butter and cream! Make sure you bring the butter and cream to room temperature before incorporating into the potatoes – the potatoes will absorb them easier and make sure it’s easier to mix together.

Can I make mashed potatoes without milk or cream?

If you want to make this recipe dairy-free, you can substitute almond milk, soy or another milk replacement. Adding in vegetable broth with a milk substitute can be a good way to ensure they maintain some of its creamy texture!

Can I add sour cream to my mashed potatoes?

Sour cream definitely adds to the creamy texture of mashed potatoes, and would even go great with the chive taste in this recipe! Use about ½ cup of sour cream per cup of milk that the recipe calls for.

Can I leave the skin on my potatoes to make mashed potatoes?

Yes! On some varieties the skin may be harder to chew, but the red potato skin is great. The skin from a Yukon Gold potato is great as well if you want to skip peeling your potatoes.

What herbs are good in mashed potatoes?

I love the chive flavor in this recipe, but you can also add other herbs like rosemary, thyme or even parsley. Whatever suits your taste!

creamy instant pot mashed potatoes in a bowl

If you love these potatoes, then try one a few of our other favorite homemade mashed potato recipes.

Other Potato Recipes

Did you try these Garlic Mashed Potatoes in the Instant Pot or Stove Top? Leave a recipe rating and review below.

a bowl of mashed potatoes with a slice of melted butter on top
5 from 9 votes

Garlic Mashed Potatoes (Instant Pot or Stove Top)

Add a classic side dish to your dinner menu with these creamy mashed potatoes. The potatoes can be cooked in an Instant Pot or stove top.
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 5
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Ingredients 

  • 2 pounds red potatoes, cut into 1.5″ pieces
  • 1 cup beef or chicken stock
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup unsalted butter
  • 1/4 cup heavy cream
  • 6 cloves garlic, minced
  • 3 tablespoons chives

Instructions 

Instant Pot Instructions

  • Place the potatoes in the Instant Pot or electric pressure cooker. Pour in the broth, salt, and pepper and stir. Secure the lid and turn the valve to sealing. Cook on Manual High for 10 minutes. When the cooking time is up, allow a 5 minute natural release, then turn the valve to venting. Carefully remove the lid.***
  • Add butter, heavy cream, garlic, and chives and mash together with potatoes until smooth using a potato masher or hand mixer. Season to taste with more salt or pepper if desired. Enjoy!

Stove Top Instructions

  • Add the cut potatoes to a medium or large saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. Add salt to the water. Turn the heat to high and bring the water to a boil. Reduce the heat to low, cover and simmer for 15 to 20 minutes, or until you can easily poke them with a fork. Drain water.
  • Add butter, heavy cream, garlic, chives and salt and pepper.
  • Mash together with a potato masher or handheld mixer. Season with more salt and pepper, as needed. Enjoy!

Notes

SUBSTITUTIONS
  • Potatoes: You can substitute for Yukon gold or Russet potatoes, if desired.
  • Heavy Cream: You can substitute for whole milk, if needed.
  • Stock: You can use beef, chicken or vegetable stock.
  • Butter: You can use ghee instead of butter, if desired.
  • Chives: You can use scallions instead, if needed.
 
STORAGE
Store leftovers in a sealed container in the refrigerator for up to 3 days.
To freeze, transfer the cooked potatoes to a disposable baking pan. Cover with foil and then transfer the pan to a freezer safe bag, pressing out as much of the air as possible. To reheat, transfer the pan with the foil directly to the oven and reheat at 350 degrees F for 30 minutes, or until the potatoes are heated through. You may need to stir once or twice while reheating. 

Nutrition

Calories: 172kcal, Carbohydrates: 29.9g, Protein: 3.6g, Fat: 4.6g, Saturated Fat: 2.9g, Cholesterol: 16.4mg, Sodium: 266.4mg, Potassium: 761.6mg, Fiber: 4.4g, Sugar: 1.9g, Vitamin A: 260IU, Vitamin C: 51.8mg, Calcium: 38mg, Iron: 1.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: American
Tried this recipe?Mention @spoonfulflavor or tag #spoonfulflavor!

This recipe originally published November 2018. As of October 2020, the post includes new process photos and FAQs.

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5 from 9 votes (2 ratings without comment)

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