Pressure Cooker Buttery Garlic Mashed Potatoes

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Family Favorites

By
@Quinnn

Are you hosting friends and family for a large dinner and need extra burner space? Your pressure cooker is the way to go for mashed potatoes. Cooking in just 6 minutes, you can prevent your kitchen from becoming too steamy from potatoes boiling on the stove for far too long. (I usually end up opening my kitchen window in the dead of winter because my kitchen gets too hot trying to prepare holiday dinners.) You also have the ability to keep them warm (electric models) while other things cook. Besides, who doesn't love buttery, garlic mashed potatoes?? =)

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Rating:

★★★★★ 2 votes

Comments:
Serves:
6
Prep:
15 Min
Cook:
6 Min
Method:
Pressure Cooker/Instant Pot

Ingredients

  • 3
    tsp. minced garlic, i use jarred
  • 1
    cup chicken broth
  • 6
    large potatoes, roughly 3/4" cube
  • 1/2
    cup half & half
  • 1/4
    cup milk, add slowly as needed to get desired consistency.
  • 4
    tb. butter, plus 2 tb. for top at end
  • 1 1/2
    tsp. garlic powder
  • 1
    tsp. salt
  • 1/4-1/2
    tsp. black pepper

How to Make Pressure Cooker Buttery Garlic Mashed Potatoes

Step-by-Step

  1. 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.
  2. 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.
  3. Top with remaining 2 TB. butter and fresh chives or green onion tops.
  4. 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.

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