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Instant Pot Mashed Potatoes Recipe

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4 from 9 reviews

This Instant Pot Mashed Potatoes recipe delivers creamy, fluffy mashed potatoes with minimal effort. Using Yukon Gold potatoes and a blend of half and half, sour cream, butter, and chive onion cream cheese, these potatoes are rich and flavorful. Pressure cooking ensures perfectly tender potatoes in just minutes, making this a fast and comforting side dish perfect for any meal.

Ingredients

Potatoes and Cooking Liquid

  • 5 lbs Yukon Gold potatoes, 1 inch cubes (peel on or off, your preference)
  • 1 1/2 cups water or chicken broth

Seasonings and Dairy

  • 3 cloves garlic, minced
  • 1 1/2 tsp salt, divided
  • 1 cup half and half, warmed
  • 1/2 cup sour cream
  • 1/2 cup salted butter, cubed
  • 4 ounces chive and onion cream cheese, softened
  • 1/2 tsp freshly ground black pepper, adjust to taste

For Garnish

  • Butter
  • Chopped fresh chives

Instructions

  1. Prepare Potatoes: Arrange the cut Yukon Gold potatoes in the bowl of your Instant Pot. Add 1 1/2 cups of cold water or chicken broth, then season with the minced garlic and 1 teaspoon of salt.
  2. Pressure Cook: Close the Instant Pot lid and set it to the sealing position. Pressure cook on HIGH for 10 minutes. Once done, perform a quick release of the pressure carefully.
  3. Drain and Check: Remove the lid carefully after pressure release. Test the potatoes to ensure they are fork tender. Drain the cooking liquid, reserving some in case you need it to achieve a smoother texture later.
  4. Mix Ingredients: Immediately add the warmed half and half, sour cream, cubed butter, softened chive and onion cream cheese, and the remaining 1/2 teaspoon salt to the potatoes. Use a potato masher to mash to your desired consistency. Add reserved cooking liquid as needed to reach the preferred creaminess. Taste and adjust salt if necessary.
  5. Garnish and Serve: Garnish the mashed potatoes with butter, freshly ground black pepper, and chopped fresh chives. Keep them warm until ready to serve.

Notes

  • Stovetop Version: Place cubed potatoes in a large pot and cover completely with water. Add 1 teaspoon salt. Bring to a boil, then reduce heat to medium-high and cook for 8-10 minutes or until potatoes are fork tender. Drain well. Add remaining ingredients and mash or whip using an electric mixer. You may substitute fresh garlic with 1/2 teaspoon granulated garlic if preferred.
  • Use chicken broth instead of water for a richer flavor.
  • For extra smooth potatoes, use an electric mixer or potato ricer instead of a masher.
  • Adjust seasoning to taste, especially salt and pepper.

Find it online: https://flavorspath.com/instant-pot-mashed-potatoes-recipe/