This easy mashed potatoes recipe is simple to make and only needs 6 ingredients.
Ready in 25 minutes, using the no drain method in your Instant Pot. It's the perfect side dish for your Thanksgiving or weeknight dinner.
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This recipe came up when I didn't have any milk at home, and I wanted to make mashed potatoes that I was planning to serve with my teriyaki salmon.
So I was thinking, what would happen if I tried using chicken stock and see what happens?
It worked perfectly, was creamy and smooth, and had a garlicky, buttery flavor.
If you are a fan of mashed potatoes, you'll love this cassava mash.
📋 Ingredients You'll Need
To make this recipe, you'll need simple ingredients, russet potatoes, chicken stock, garlic powder, butter, salt, and pepper.
Substitutions:
- Russet Potatoes: you could use any type of potatoes, red, Yukon gold, or even a mixture of them. Make sure they are chopped about the same size so they cook evenly.
- Garlic Powder: replace with garlic cloves, chop them or mash before adding to the instant pot.
- Chicken stock. You could use low sodium, or if you have a bouillon cube, that will also work. Make sure to dissolve it before adding it to the instant pot.
- Butter: salted or unsalted, will work, and ghee too.
As for utensils, you'll need an Instant Pot or an electric pressure cooker, a potato masher, a vegetable peeler, a chopping board, and a knife.
Now that you have gathered all the ingredients and utensils, let's get to work, shall we?
📝 How To Make Instant Pot Garlic Mashed Potatoes
To make this recipe, you'll follow some simple steps. Let me guide you through each one.
The first thing you'll do is peel your potatoes with the vegetable peeler.
💡 Tip: A trick to peel them faster is peeling the top and bottom and then peeling along the sides with long strokes.
Place them on your chopping board and chop them in half if they are small or in thirds if they are larger. Make sure the size of the pieces is roughly the same. This will help the potatoes cook evenly.
Now, add to your Instant Pot the chicken stock, garlic powder, and salt and mix them. Next, add the potatoes.
Cover the Instant pot, move the valve to the "Sealing Position," press the "Manual" or "Pressure Cook" button, and set the timer to 8 minutes. It'll reach pressure in about 10 minutes.
Once the time is up, quick release the pressure cooker by moving the valve to the "Venting Position."
Uncover the pot and check the potatoes. Use a knife to prick them; it should go in and out without resistance.
If the knife sticks to the potato, they need more cooking. Remove any softer ones and cook again for 2 more minutes.
Add the butter (at room temperature) and start mashing. At this point, you can mash as smooth or as chunky as you prefer.
The amount of butter is enough to give it that buttery flavor, plus the fat help emulsify the potatoes, making them creamy without heavy cream or milk added.
Now garnish with some greens. I used green onions, freshly cracked black pepper, and more butter.
Serve with your favorite protein! Check out the serving suggestions section below for more ideas on how to serve this side dish.
👩🏽🍳 Recipe Tips
You can make this recipe ahead of time by peeling, chopping, and storing the potatoes in the fridge in a bowl with water covering them the day before cooking. This will prevent them from oxidizing (changing color).
Once you are ready to cook, follow the steps to add them to the pressure cooker, and you are done!
When mixing ingredients in mashed potatoes, use room temperature or warm ingredients to help the ingredients integrate better.
Avoid mashing too much because the mashed potato can become gluey, and you want a smooth texture. I don't recommend using electric mixers.
Storage & Reheating Tips
Store any remaining mashed potatoes in an airtight container in the fridge for up to 3 days. You can use the microwave to reheat it or on a stove in a saucepan. Add some more butter, and the mashed potatoes mix until warm.
Recipe Variations
- Prefer a cheesier flavor: add sour cream, cream cheese, parmesan cheese, or grated cheddar cheese before mashing. Ensure these ingredients are at room temperature so they can mix in better.
- If you prefer, add a milk or heavy cream splash. If that is the case, do it after the potatoes are cooked.
- Make them a loaded mashed potato by adding cooked bacon, cheddar cheese, sour cream, and green onions.
- Make a gratin with them by adding cheese on the top and broil in the oven until bubbly.
Serving Suggestions
This mashed potato recipe pairs well with the following:
- gravy
- turkey or chicken
- chicken
- meatballs
- meatloaf
- pork chops
🍚 Other Side Dish Recipes
If you tried this instant pot garlic mashed potatoes recipe or any other recipe on Nashi Food, don't forget to rate the recipe and leave me a comment below! We love knowing about your cooking experience.
Instant Pot Garlic Mashed Potatoes (No Drain)
Ingredients
- 2 pounds russet potatoes, washed
- 1 cup chicken stock
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 2 Tablespoon butter, at room temperature
Utensils
- Vegetable peeler
- Potato masher
- Chopping board
- knife
Instructions
- Peel your potatoes, and chop them in half if they are smaller potatoes or in three if you have larger ones.2 pounds russet potatoes
- Add the chicken stock, garlic powder, and salt to your Instant Pot, and mix. Next, add the chopped potatoes.1 cup chicken stock, ½ teaspoon salt, 1 teaspoon garlic powder
- Make sure your sealing ring is on the lid. Cover your Instant Pot, press the “Manual” or “Pressure Cook” button, and set the timer to 8 minutes. It will take around 10 minutes to reach pressure.
- Once the time is done, quick release the pressure by moving the valve to the venting position. When the pin is down, open the lid, check the potatoes, and use a knife to prick them. If it goes in and out easily they are done.2 Tablespoon butter
- Add the butter and mash until you have your desired consistency (smooth or chunkier).
- Serve immediately and garnish with chopped green onions, more butter, freshly cracked black pepper, and your favorite protein and gravy.
Notes
- Russet Potatoes, you could use any type of potatoes, red, Yukon gold, or even a mixture of them. Make sure they are chopped about the same size so they cook evenly.
- Garlic Powder: replace with garlic cloves, chop them or mash before adding to the instant pot.
- Chicken stock. You could use low sodium, or if you have a bouillon cube, that will also work. Make sure to dissolve it before adding it to the instant pot.
- Butter, salted or unsalted will work, and ghee too.
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