Instant Pot Cheesy Garlic Mashed Potatoes are prepared and mashed right in the Instant Pot, complemented with cream cheese, butter and garlic! They can be served as aside dish with any meal, but especially with this amazing Instant Pot Chicken with Mustard Crust that has a bonus of delicious pan drippings!
TOOLS NEEDED TO MAKE INSTANT POT MASHED POTATOES
All you need to make these Instant Pot Cheesy Garlic Mashed Potatoes is your pressure cooker and a good potato masher, such as this classic stainless steel wire masher, or this fine grid potato masher.
The first step is to add potatoes, garlic, chicken stock, salt and one and a half tablespoons butter to the Instant Pot. Secure the lid and turn the valve to sealing. Cook on manual high pressure for 8 minutes.
Once time is up, release pressure immediately by turning the knob to ‘vent’. When all the steam is gone and the pressure is released, open the lid.
The second step is to mash the potatoes right in the instant pot using a potato masher.
Once the potatoes are mashed, add the remaining butter and cream cheese. Taste and add more salt if required.
Instant Pot Cheesy Garlic Mashed Potatoes are done!
When we made these Instant Pot Mashed Potatoes, we made them specifically for this Spatchcock Chicken with Mustard Crust and served them with the most delicious chicken pan drippings on top of mashed potatoes:
If you enjoy easy and delicious Instant Pot Recipes, there are several others on this site worth trying:
Instant Pot Country Style Pork Ribs in BBQ Sauce
Instant Pot Corned Beef and Cabbage
Instant Pot Cajun Rice and Chicken
Instant Pot Cheesy Garlic Mashed Potatoes are prepared and mashed right in the Instant Pot, complemented with cream cheese, butter and garlic!
- 2 lb. Yukon Gold Potatoes peeled and cubed
- 6 cloves garlic chopped
- 2/3 cup chicken stock sodium free
- 3/4 teaspoon Salt
- 3 tablespoons Butter divided
- 1/3 cup Cream Cheese
A potatoes, garlic, chicken stock, salt and one and a half tablespoons butter to the Instant Pot.
Secure the lid and turn the valve to sealing. Cook on manual high pressure for 8 minutes.
Release pressure immediately by turning the knob to ‘vent’. Once all the steam is gone and the pressure is released, open the lid.
Mashed the potatoes in the instant pot using a potato masher.
Once the potatoes are mashed, add the remaining butter and cream cheese. Taste and add more salt if required.
Made these – loved how easy they were and that I could mash them right in the IP!