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.
1 ½lbsbaby white or Yukon gold potatoesI used all red for the recipe, washed and quartered.
1 ½lbsbaby red potatoesor 3 lbs of any of the above potatoes, even Russets, but peel first or at least partially peel
5clovesof garlicsmashed
1 ½cupsorganic chicken broth
Yummies for Mashing
½stick4 tablespoons salted butter
½cuporganic heavy cream or half and halfI used half and half
5.2ozBoursin cheeseany 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)
1teaspoonkosher salt
1teaspoonblack pepper
1teaspoongarlic powder
½ - 1teaspoonItalian seasoning
¼cupchivessliced (or minced green onions)
Instructions
Cooking the Potatoes in your Instant PotWash 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 PotatoesFor 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!
Video
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.