Instant Pot Garlic Parmesan Mashed Potatoes
These Easy Instant Pot Garlic Mashed Potatoes with parmesan are the easiest you will ever make! Creamy, buttery and the perfect compliment to any meal. No peeling necessary! Weeknight dinners and special holiday meals will be extra delicious with this side dish!
Servings: 6
Ingredients
- 3 lb yukon gold or russet
- 1 c chicken broth (or vegetable)
- 1/2-3/4 c whole milk
- 1/2 c sour cream
- 1/2 c grated parmesan
- 4 T butter
- 2-3 garlic cloves, minced
- 1 tsp sea salt
- 1/2 tsp pepper
Instructions
- Cut potatoes into one or two inch bite sized chunks. (you can peel them, I never do.)
- Add potatoes, broth and salt into the Instant Pot. Cover and seal. Set time to pressure cook on high for 10 minutes. It will take about 10 minutes for pressure to build.
- When the timer is complete, do a quick release to allow steam to release. Add butter and milk and use a potato masher to mash the potatoes until desired smoothness.
- Stir in the sour cream, garlic, parmesan and pepper. Add more salt if desired. Enjoy!
Notes
- For best results, avoid using an electric mixer when making your mashed potatoes. If using an electric mixer, you risk over mixing and the potatoes becoming gummy. If you have to use a mixer, try to do more of a pulsing method and just run the mixer for a few seconds at a time.
- If you are new to your pressure cooker or Instant Pot, make sure to acquaint yourself with it and read the manual before using it. Things will go much smoother if you feel comfortable and confident with how to use the machine.
- The time for the potatoes to cook does not include the time the pressure cooker needs to increase pressure. This typically takes about ten minutes.
Nutrition
Calories: 243kcal | Carbohydrates: 30g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 706mg | Potassium: 1011mg | Fiber: 6g | Sugar: 1g | Vitamin A: 327IU | Vitamin C: 29mg | Calcium: 165mg | Iron: 7mg