These Instant Pot Rustic Mashed Potatoes quick, and they are loaded with incredible flavors; like garlic, Boursin cheese, spices, cream and broth for restaurant style mashed potatoes!
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These potatoes are perfect for the holidays and potlucks, or anytime you want a (s)mashing (hee-hee) side dish to accompany a great meal. Try these with Beer Beef Stew or delectable short ribs or Shepherd’s Pie!
Or of course alongside a tender tasty turkey slathered with this amazing giblet gravy.
What Goes in the Instant Pot for Rustic Mashed Potatoes
- 1 1/2 lbs baby white or Yukon gold potatoes (I used all red for the recipe pictured), washed and quartered.
- 1 1/2 lbs baby red potatoes (or 3 lbs of any of the above potatoes, even Russets, but peel and dice a bit smaller)
- 5 cloves of garlic, smashed
- 1 1/2 cups organic chicken broth
Not a big fan of the “rustic” style potatoes? Then peel away my friend! I hate peeling potatoes, plus I love the extra fiber, texture and nutrients the skins bring to the dish.
Ingredients for the Mashing
- ½ stick (4 tablespoons) salted butter
- ½ cup organic heavy cream or half and half (I used half and half)
- 5.2 oz Boursin cheese (any flavor) found in the fancy cheese section of most markets (substitute with 4 oz cream cheese or 4 oz sour cream or even greek yogurt instead – but you gotta try it once with Boursin)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ – 1 teaspoon Italian seasoning
- ¼ cup chives, sliced (or minced green onions)
Assembling amazing Instant Pot Mashed Potatoes
Wash and quarter your potatoes, add to instant pot. Pour chicken broth and toss in the garlic; secure lid, place in no-vent mode and pressure cook for 15 minutes for high altitude, 13-14 minutes sea level — quick release when done.
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For smoother, runnier mashed potatoes leave broth in pot. For thicker mashed potatoes, drain ½ cup up to all of the liquid, these will be thicker and more “rustic” in nature — both ways are great, just a preference. You may want to reserve what you drain off just in case you need more liquid.
Using a potato masher mash the potatoes until no large chunks remain. Then stir in remaining “ingredients for mashing” until desired consistency. If too thick, add a bit more cream or milk, if too thin, you can try to thicken by cooking them on the saute button (or on the stovetop) over low heat for a minute or two, but watch them so they don’t burn.
Recommended Tools for Instant Pot Rustic Mashed Potatoes
- Instant Pot (well yes, you kind of need one to make them this way) they are on crazy on sale right now!
- Potato Masher
- Sturdy spoon for stirring. These olive wood spoons are my favorite!
- Liquid measuring cup
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I hope you enjoyed this easy, fool-proof, make ahead, Instant Pot version of the best Rustic Mashed Potatoes!
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Instant Pot Rustic Mashed Potatoes
These Instant Pot Rustic Mashed Potatoes quick, and they are loaded with incredible flavors; like garlic, Boursin cheese, spices, cream and broth for restaurant style mashed potatoes!
Ingredients
Mashed Potatoes
- 1 1/2 lbs baby white or Yukon gold potatoes (I used all red for the recipe), washed and quartered.
- 1 1/2 lbs baby red potatoes (or 3 lbs of any of the above potatoes, even Russets, but peel first or at least partially peel)
- 5 cloves of garlic, smashed
- 1 1/2 cups organic chicken broth
Yummies for Mashing
- ½ stick (4 tablespoons) salted butter
- ½ cup organic heavy cream or half and half (I used half and half)
- 5.2 oz Boursin cheese (any flavor) found in the fancy cheese section of most markets (substitute with 4 oz cream cheese or 4 oz sour cream or even greek yogurt instead - but you gotta try it once with Boursin)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ - 1 teaspoon Italian seasoning
- ¼ cup chives, sliced (or minced green onions)
Instructions
Cooking the Potatoes in your Instant Pot
Wash and quarter your potatoes, add to instant pot. Pour in chicken broth and garlic, attach lid, place vent to seal and and pressure cook for 15 minutes at high altitude or 13-14 minutes sea level -- perform a quick release when done.
Making the Best Ever Mashed Potatoes
For smoother, runnier mashed potatoes leave broth in pan. For thicker mashed potatoes drain ½ cup up to all of the liquid, these will be thicker and more "rustic" in nature -- both ways are great, just a preference. You may want to reserve what you drain off just in case you need more liquid.
Using a potato masher mash the potatoes until no large chunks remain. Then stir in remaining "ingredients for mashing" until desired consistency. If too thick, add a bit more cream or milk, if too thin, you can try to thicken by cooking them on the saute button and stirring constantly.
The best part of these dreamy Instant Pot Rustic Mashed Potatoes? You can make them hours ahead of time, just pop that lid back on, turn on the warm feature on your IP. They will still be warm, creamy and perfect! Give them a little stir, drizzle in a little extra milk or cream if needed and there you have it!
Notes
May be cooled and refrigerated up to 5 days or frozen up to 3 months.
To reheat, thaw in refrigerator or on counter, then return to Instant Pot, place on warm until warmed through. Stirring occasionally. Or may be placed in saucepan on stovetop over low heat, add a little milk, cream or broth and rewarm until desired consistency.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Wusthof Santoku knife 5 inch; Black - OXO 1056988 Good Grips 3-Piece Angled Measuring Cup Set, BLACK
- OXO Good Grips Angled Measuring Cup, Mini, Clear
- Olive Wooden Spoon set from Italy
- Instant Pot 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker,
- OXO Good Grips Stainless Steel Potato Masher with Cushioned Handle
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 272 Total Fat: 13g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 39mg Sodium: 589mg Carbohydrates: 32g Net Carbohydrates: 0g Fiber: 3g Sugar: 3g Sugar Alcohols: 0g Protein: 9g
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I don’t have an instant pot, but this is one of the reasons I would want one. It looks delicious!
Mine sat in the box for over 6 months before I was “brave” enough to try it and now I love it and use it for many dishes!
We do similar make ahead potatoes for our gatherings but I really like the idea of using Boursin cheese rather than cream cheese! It would add much more flavor to the potatoes. Pinned
Thanks Marie, yes, totally agreed — the Boursin adds some AMAZING flavor!