As an adult, there are very few things I like as much as garlic. Don’t get me wrong, I love food. I am a total food fanatic. But for me, garlic is on a totally new level. You know how on all those fancy cooking shows they talk about black truffles? I’ve never had truffles, but I imagine that it’s pretty equivalent to garlic.
If my sister was here for this pot of deliciousness, she probably would have eaten this whole thing in one sitting. Her favorite foods are mashed potatoes and garlic- so combining them is an amazing match made in Heaven. These Pressure Cooker Garlic Mashed Potatoes are like nothing you’ve ever eaten before.
Cooking potatoes in the pressure cooker only takes about 25 minutes- no more hovering over the stove! Plus, to add an extra level of flavor, we’re cooking the potatoes in chicken broth. Not only will the potatoes have a richer taste and smoother texture, but if you do it just right, there’s no straining involved.
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Considering I’m using two pots for this recipe, I guess I’m kind of cheating. But I promise that the extra pot to wash is totally worth it. See, in that second pot we’re gonna be infusing that yummy garlic flavor into warm cream and melted butter creating the perfect garlic slurry to smash our potatoes with.
PSA: If you’re dieting, you may just want to skip over this recipe. Unless you want a major cheat day, because you won’t be able to eat just one serving, and we’ve got all the things in here you know you aren’t supposed to have. These pressure cooker garlic mashed potatoes are flavor overloaded to the max. [clickToTweet tweet=”These Pressure Cooker Garlic Mashed Potatoes are flavor overload to the max! ” quote=”These Pressure Cooker Garlic Mashed Potatoes are flavor overload to the max! “]
- 4-6 large potatoes about 2 1/2 lbs
- 1 stick of butter
- 1 cup of chicken broth
- 1 1/2 cups heavy whipping cream
- 3 cloves garlic minced
- salt and pepper to taste
Rinse, peel, then chop potatoes roughly into 1 inch pieces.
Put potatoes and chicken broth into the pressure cooker.
Close and lock lid. Cook on High Pressure for 5 minutes.
While the potatoes are cooking, slowly bring the heavy cream to a simmer and add butter.
Stir until butter is melted, add garlic.
Let simmer for 5-6 minutes stirring occasionally.
When potatoes are done, perform a manual release.
If there is very little liquid left, begin mashing. If much liquid is left, drain.
When potatoes are nearly mashed, begin adding the cream mixture a little at a time until all is mixed.
Finish mashing to a smooth consistency and add salt and pepper to taste.
Make these pressure cooker garlic mashed potatoes as a side dish to our Pressure Cooker BBQ Ribs, because while they’re under the broiler let that pressure cooker do the work! Or try our Pressure Cooker Honey Glazed Pork Loin and while it rests, cook up these great potatoes!
What are you cooking in your pressure cooker tonight?