These Instant Pot Rustic Mashed Potatoes are loaded with incredible flavors; like garlic, Boursin cheese, spices, cream and broth for restaurant style mashed potatoes! The best part is they are done in a jiffy!
We are mashed potato lovers in our house, like these over-the-top creamy roasted garlic mashed potatoes, and we enjoy them with all sorts of recipes, like these Bangers and Mash or this juicy Instant Pot Turkey Breast.
These potatoes are perfect for 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.
But don’t just reserve these potatoes for the holidays, they are delicious all year long and doable, since they done in less than 30 minutes, much of that inactive time!
Ingredients to Cook the 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. But if you don’t like them, then do away with them!!
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 Pressure Cooker 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.
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.
Saving Mashed Potatoes that are Too Thick or Too Runny
- If too thick, add a bit more cream or milk, or leftover cooking broth
- 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. Also many times just allowing them to sit for a few minutes will allow the potatoes to absorb some of the liquid.
Recommended Tools for Instant Pot Potatoes
- Instant Pot | well yes, you kind of need one to make them this way
- Potato Masher | You can certainly mash by hand, but a masher is simple
- Wooden Spoon | These olive wood spoons are my favorite!
- Liquid measuring cup | I use these all the time
CAN I MAKE Rustic MASHED POTATOES ON STOVETOP OR SLOW COOKER?
Yes, you can adapt them both ways, they will (obviously) take longer, but I get it, that’s okay!
SLOW COOKER INSTRUCTIONS
Prepare as directed but place all cooking ingredients (potatoes, garlic, & increasing chicken broth to 2 cups) in slow cooker crock, set on high 4-5 hours. Drain and reserve excess broth, return potatoes, garlic to the pot, mash and add “fixin” ingredients mixing in by hand, potatoes will be lumpy and rustic! May leave in crockpot on warm!
STOVETOP INSTRUCTIONS
Place washed, quartered potatoes and garlic (do not add chicken broth) in a large pot filled about ⅔ full with water, bring to simmer, cook for 25-40 minutes until fork slides through potatoes, drain potatoes, reserving garlic and some of the potato water. Proceed with recipe as planned adding mix-in’s and mashing.
I hope you enjoyed this easy, fool-proof, make ahead, Instant Pot version of the best Rustic Mashed Potatoes!
Sharing this week on Weekend Potluck – check out all the fun!
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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! Stovetop and slow cooker instructions included.
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.
SLOW COOKER INSTRUCTIONS
Prepare as directed but place all cooking ingredients (potatoes, garlic, & increasing chicken broth to 2 cups) in slow cooker crock, set on high 4-5 hours. Drain and reserve excess broth, return potatoes, garlic to the pot, mash and add "fixin" ingredients mixing in by hand, potatoes will be lumpy and rustic! May leave in crockpot on warm!
STOVETOP INSTRUCTIONS
Place washed, quartered potatoes and garlic (do not add chicken broth) in a large pot filled about ⅔ full with water, bring to simmer, cook for 25-40 minutes until fork slides through potatoes, drain potatoes, reserving garlic and some of the potato water. Proceed with recipe as planned adding mix-in's and mashing.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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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, -
OXO Good Grips Stainless Steel Potato Masher with Cushioned Handle
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 272Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 39mgSodium: 589mgCarbohydrates: 32gFiber: 3gSugar: 3gProtein: 9g
The nutritional information is estimated and may not be entirely accurate, at times it pulls information for suggestions and options which may increase calories, etc.
ABOUT KATHLEEN
I enjoy sharing easy recipes that are wholesome and delicious. I am fed by my faith, family, friends & food! Welcome to my kitchen! Read more...
Marie
Saturday 30th of November 2019
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
Kathleen
Saturday 30th of November 2019
Thanks Marie, yes, totally agreed -- the Boursin adds some AMAZING flavor!
Cherryl Ehlenburg
Friday 29th of November 2019
I don't have an instant pot, but this is one of the reasons I would want one. It looks delicious!
Kathleen
Saturday 30th of November 2019
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!