Instant Pot Mashed Potatoes

I have a new favorite recipe to make in the Instant pot – our Yummy Garlic Potatoes! This recipe can be altered in so many ways. You can peel the potatoes, you can leave the garlic out, you can add extra butter or you can double the recipe if needed. It’s also a great way to free up some space on your stovetop when you’re cooking for a crowd. And you can make ahead and freeze these mashed potatoes.What I love most about cooking in the Instant pot is that I can put everything in and don’t have to keep a watchful eye on it while it’s cooking. (Just ask anyone in my family, I’m notorious for boiling things over on the stove!)

YUMMY GARLIC POTATOES

8 medium red potatoes, quartered
5 cloves garlic
1 teaspoon salt, divided
1/4 cup butter
1/2 cup heavy cream
1/3 cup grated Parmesan cheese

Here’s how I make them. I put about an inch of water in the bottom of my Instant pot. Place the potatoes, garlic and salt in the water. Secure the lid and turn the valve to the “sealing” position. Select the “manual” setting and set the time to 12 minutes using the plus and minus buttons.

When using an instant pot, it does take a few minutes to heat up before the actual time starts counting down. The heating up and cooking combined takes approximately 30 minutes. (For me, it’s worth it to not have potato water boiling over on my stove making my kitchen smell like burnt food before our meal.) I use the quick release method by carefully moving the valve to the “venting” position using a long handled spoon.

I drain the potatoes, and add the butter, cream, and salt before mashing. I then stir in the cheese and they are ready to serve. Yummy!

Makes 4 to 6 servings

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