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Instant Pot Garlic Mashed Potatoes For Busy Nights

Instant Pot Garlic Mashed Potatoes

Creamy, garlicky mashed potatoes made quickly in an Instant Pot. Floury potatoes are pressure-cooked with whole garlic cloves and stock, then mashed with warm milk, cream, butter, and cream cheese for a smooth, fluffy finish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1.5 kg floury potatoes Maris Piper, King Edward, or Russet, peeled and cut into 4 cm chunks
  • 8 garlic cloves peeled and left whole
  • 240 ml chicken stock or vegetable stock
  • 1 teaspoon fine sea salt plus more to taste
  • 120 ml whole milk warmed
  • 60 ml double cream warmed
  • 80 g unsalted butter cut into cubes, at room temperature
  • 60 g full-fat cream cheese at room temperature
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon ground white pepper optional, for a smoother finish
  • 2 tablespoons finely chopped fresh chives or flat-leaf parsley to finish
  • Extra melted butter for drizzling

Method
 

  1. Prepare the potatoes. Peel the potatoes and cut them into roughly 4 cm chunks so they cook evenly. As you work, drop them straight into the Instant Pot insert. You should hear a soft thud as each piece lands — that is fine, no water is needed underneath yet.
  2. Add garlic and stock. Scatter the whole garlic cloves over the potatoes, then pour in the stock. It will only come about a third of the way up the potatoes, which is exactly right. Season with the teaspoon of salt and give everything a gentle stir so the cloves settle between the chunks.
  3. Pressure cook. Lock the lid and set the valve to sealing. Select High Pressure and set the timer for 12 minutes. The pot will take roughly 8 to 10 minutes to come up to pressure; you will hear a faint hum and see a thin wisp of steam before the float valve pops up.
  4. Let the pressure release naturally. When the timer sounds, switch the pot off and leave it alone for 10 minutes. Do not touch the valve. After 10 minutes, carefully turn the valve to venting to release any remaining steam. Open the lid away from your face — the rush of steam smells richly of roasted garlic and warm stock.
  5. Check the potatoes. Pierce a chunk with a fork. It should slide in with almost no resistance and the potato should crumble slightly at the edges. If there is any firmness at all, lock the lid and cook for 2 more minutes on High Pressure.
  6. Mash while hot. Tip out any excess liquid, leaving about 2 tablespoons behind. Add the butter and cream cheese first and mash with a potato masher until the butter melts into the potatoes — about 1 minute. The mixture will look glossy and slightly loose at this stage.
  7. Add the warm dairy. Pour in the warmed milk and cream in three additions, mashing gently between each. Stop as soon as the texture is smooth and fluffy. Overworking is what turns mash sticky, so resist the urge to keep going.
  8. Season and finish. Stir through the black pepper and white pepper if using, then taste and adjust the salt. Fold in the chopped chives, drizzle with a little melted butter, and serve straight away while the steam is still rising.

Notes

Use floury potatoes such as Maris Piper, King Edward, or Russet for the fluffiest texture. Warm the milk and cream before adding to keep the mash hot and smooth. Mash gently; overworking makes the potatoes sticky. For a richer flavor, use homemade stock. Leftovers can be reheated gently with a splash of milk.