Instant Pot Mashed Potatoes

Potatoes pressure-cooked in chicken broth, then mashed with butter, cream and sour cream.

Pairs well withHoney Lemon Garlic Chicken Thighs Lemon Butter Shrimp

Servings

4

About 200g potatoes per person, as a side.

51 min

Ingredients

potatoes — Yukon gold, washed and quartered; peel or leave the skins on to taste
garlic cloves — smashed and roughly chopped
chicken broth — cooks with the potatoes, then thins the mash to taste
salted butter — if using unsalted, add a pinch more salt
heavy cream — or half-and-half
sour cream — or full-fat yogurt, Greek yogurt, or cream cheese
salt
black pepper
garlic powder
Italian seasoning
dried chives — or dried dill, for garnish

Steps

0–11m

Cook
Step 1
Wash and quarter the potatoes, peeling them first if you like. Smash and roughly chop the garlic.

11–15m

Cook
Step 2
Add the quartered potatoes, chopped garlic and chicken broth to the Instant Pot inner pot and secure the lid.

15–39m

Cook
Step 3
Set the valve to Sealing and cook on manual High Pressure for 14 minutes (15 minutes at high altitude).

39–41m

Cook
Step 4
Carefully quick-release the pressure, then remove the lid. Leave on Keep Warm, or turn off, until you are ready to mash.

41–43m

Mash
Step 5
For smoother potatoes, leave all the broth in the pot. For thicker potatoes, drain off about a third of the broth and reserve it to thin the mash later.

43–48m

Mash
Step 6
Mash the potatoes with a potato masher to the consistency you like, then stir in the butter, heavy cream, sour cream, salt, black pepper, garlic powder and Italian seasoning until combined.

48–51m

Mash
Step 7
Adjust the texture: if too thick, stir in a little more cream or the reserved broth; if too thin, cook on the Saute function, stirring, until it tightens. Top with the dried chives or dill to serve.

Notes

To hold, keep warm with the lid on and stir in a little more cream before serving.