Pressure Cooker Buttery Garlic Mashed Potatoes
3tsp. minced garlic, i use jarred
1cup chicken broth
6large potatoes, roughly 3/4" cube
1/2cup half & half
1/4cup milk, add slowly as needed to get desired consistency.
4tb. butter, plus 2 tb. for top at end
1 1/2tsp. garlic powder
1/4-1/2tsp. black pepper
How to Make Pressure Cooker Buttery Garlic Mashed Potatoes
- Add minced garlic and chicken broth to pressure cooker. Add cubed potatoes. Seal pressure cooker and, when it comes up to full pressure, cook for 6 minutes. Carefully release steam.
- Add 4 TB. of butter and allow to melt. Add 1/2 cup half & half, garlic powder, salt and pepper. Begin to mash. I usually add 1/4 cup of milk at this point, but it depends on how you like them and the moisture content of your potatoes. Add milk to your desired consistency as you continue to mash.
- Top with remaining 2 TB. butter and fresh chives or green onion tops.
- NOTE: You can drain the chicken broth and just add a little more half & half and milk if you wish. I do it both ways. Using the chicken broth keeps the calorie count down a little bit.