Garlic Mashed Potatoes (Instant Pot or Stove Top)

a bowl of mashed potatoes with a slice of melted butter on top

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.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 172kcal

Author Ashley C.

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