Instant Pot Creamy Mashed Potatoes
These are way easier than stovetop mashed potatoes and they stay warm in the Instant Pot until you're ready to serve. The steamed garlic gets super mellow and creamy.
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Ingredients
Ingredients (~8 servings)
- 7 lbs russet potatoes peeled
- 7 cloves garlic peeled
- 1 cup water
- 6 Tbsp unsalted butter
- 2 cups heavy cream
- 3/4 cup sour cream
- 1 1/2 tsp salt plus more to taste
- Fresh chives for garnish
- Black pepper for garnish
Instructions
- Add steamer rack, 1 cup water, and garlic cloves to Instant Pot.
- Place peeled potatoes on top, seal lid, and set to manual pressure for 12 minutes.
- Quick release pressure when done.
- Using tongs, rice hot potatoes one at a time into a large bowl.
- Rice the steamed garlic cloves into the bowl.
- Heat butter and heavy cream in a small saucepan over medium heat until butter melts.
- Pour butter-cream mixture over riced potatoes and add sour cream and salt.
- Mix until just combined without overmixing.
- Taste and adjust salt as needed.
- Garnish with melted butter, fresh chives, and black pepper.
Notes
Can keep warm in Instant Pot on keep warm setting for up to 2 hours.
Tried this recipe?Leave a comment below & let me know!