When it comes to delicious creamy mashed potatoes, you can take the guesswork out when you make The Best Instant Pot Mashed Potatoes. These potatoes are creamy and flavorful and are the perfect side dish.
The Best Instant Pot Mashed Potatoes
If you love mashed potatoes then you need to save this recipe. These are Mashed Potatoes in the Instant Pot which means the cook faster, tastes better and is always done to perfection. These garlic mashed potatoes are going to become a family favorite in no time.
What are the Best Potatoes for Mashed Potatoes
For my recipe, I am using red potatoes. I love the flavor of them. However, you can use yukon gold or russet potatoes if you prefer. Bon Appetite has an article on what are the best potatoes for mashed potatoes.
Related: The Instant Pot Burn Message: What It Is & How to Avoid It
How to Make Instant Pot Mashed Potatoes Creamy
The best way to make your mashed potatoes creamy is to make sure you use a masher or immersion blender. I have found that these work better than a traditional mixer. Also, with the addition of cream cheese to this recipe, these creamy mashed potatoes whip up beautifully.
How Much Water for Mashed Potatoes in Instant Pot
I like to use chicken broth or vegetable broth when I am making these mashed potatoes in the Instant Pot. You can use water if you prefer. You will need 1 cup of water or broth. If you do not have broth but want the added flavor of the chicken broth, you can also use water and a bouillon cube.
How Long Do Instant Pot Mashed Red Potatoes Last
These Instant Pot Mashed Red Potatoes need to be stored in the refrigerator. They will last about 3 days in the refrigerator when they are stored in an airtight container.
Can Garlic Mashed Potatoes Be Frozen
While garlic mashed potatoes can be frozen, I personally never freeze my mashed potatoes. I do not like the consistency of frozen mashed potatoes. I feel like they get grainy and runny. But many people love to freeze them. If you choose to freeze your potatoes, you will want to store them in a freezer bag. They will last about 3 months in the freezer.
How to Reheat Garlic Mashed Potatoes
I like to reheat potatoes on the stovetop in a sauce pan. You can also reheat them in the microwave. Sometimes I add a bit more butter or milk to the potatoes but that is only if they seem to have gotten less creamy than I like them.
What to Serve with Mashed Red Potatoes
- If you want to serve Chicken with these Instant Pot Red Mashed Potatoes, I highly recommend Marinated Baked Chicken Thighs, the recipe calls for fingerling potatoes, but you can skip those and add these potatoes. Balsamic Chicken Breasts is another delicious choice.
- If you want to serve beef with these potatoes, you will love Rosemary Garlic Beef Tenderloin or this Meatloaf with-Cheese Recipe. These potatoes will also go amazing with Garlic Butter Steak Bites.
- If you prefer pork with your garlic mashed potatoes, you will love Ranch Pork Chops or Grilled Pork-Chops.
- I love serving these mashed red potatoes with Instant Pot Chicken Wings.
- Pork Tenderloin with Applesauce is absolutely amazing. These mashed potatoes will go perfectly.
Ingredients in Mashed Potatoes in Instant Pot
- Red potatoes
- Cloves garlic
- Chicken or vegetable broth
- Salt and Pepper
- Cream cheese
How to Make Mashed Potatoes in Instant Pot
Place the red (russet or yukon gold) potatoes, garlic, and chicken broth in Instant Pot. Season this Instant Pot Mashed Potatoes recipe with salt and pepper.
Add the lid and flip pressure valve to “Sealing” position. Select the “Manual” option and adjust setting to “high.” Set the pressure cook time to 8 minutes. When finished, allow pressure to release naturally for 10 minutes, then do a quick release for any remaining pressure.
Carefully open lid. There is no need to drain the potatoes. Add cream cheese. Mash the potatoes. It is easy to use a potato masher or an immersion blender until blended, but not completely smooth. Season with additional salt and black pepper, to taste, and serve immediately.
Enjoy.
- 2 lbs. red potatoes washed and cubed
- 3-4 cloves garlic peeled and chopped
- 1 c. chicken or vegetable broth
- Sea salt and black pepper to taste
- 4 oz. cream cheese cut into chunks
- Place the red (russet or yukon gold) potatoes, garlic, and chicken broth in Instant Pot. Season this Instant Pot Mashed Potatoes recipe with salt and pepper.
- Add the lid and flip pressure valve to “Sealing” position. Select the “Manual” option and adjust setting to “high.” Set the pressure cook time to 8 minutes. When finished, allow pressure to release naturally for 10 minutes, then do a quick release for any remaining pressure.
- Carefully open lid. There is no need to drain the potatoes. Add cream cheese. Mash the potatoes. It is easy to use a potato masher or an immersion blender until blended, but not completely smooth. Season with additional salt and black pepper, to taste, and serve immediately.
- Enjoy the best Instant Pot Mashed Potatoes.
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