Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, instant pot creamy garlic mashed potatoes. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Instructions In an Instant Pot add potatoes, garlic, water, salt and one and a half tablespoons butter. Instructions Add the potatoes, garlic, water, and salt to the pot. Add a pinch of salt and put the lid on and and set the valve to seal. When the timer goes off, quick release the pressure from the pot if your in a hurry.

Instant Pot Creamy Garlic Mashed Potatoes is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Instant Pot Creamy Garlic Mashed Potatoes is something that I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can cook instant pot creamy garlic mashed potatoes using 8 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Instant Pot Creamy Garlic Mashed Potatoes:

1. Take 2 1/2 lbs Potatoes peeled and cut into even 1 inch pieces
2. Get 6 Garlic Cloves peeled and minced
3. Make ready 2/3 cup Water or Chicken Stock with no added salt
4. Get 3/4 tsp Salt
5. Get 3 tbsp Butter divided
6. Take 1/4 cup Sour Cream
7. Take 1/4 cup Cream Cheese
8. Make ready More butter and chopped chives for topping

Or, follow our Best Instant Pot Garlic Mashed Potatoes recipe. Use plain yogurt instead of sour cream for tangier, lighter mashed potatoes. For an ultra-rich dish, take a cue from our Best Instant Pot Mashed Potatoes recipe and opt for cream cheese instead of sour cream. Wash and peel the skin of potatoes, cut into thick slices, and add it to the instant pot.

Instructions to make Instant Pot Creamy Garlic Mashed Potatoes:

1. In an Instant Pot add potatoes, garlic, water, salt and one and a half tablespoons butter. Put the lid on, turn the valve to sealing and cook on manual high pressure for 8 minutes. (My Instant Pot took 10 minutes to come to pressure, so the total time taken was 18 minutes). Release pressure immediately by turning the knob to 'vent', and open the lid once the pressure is released.
2. Using a potato masher, mash the potatoes in the Instant Pot for really creamy potatoes. For fluffier mashed potatoes, you can drain the water and then mash the potatoes. Once the potatoes are mashed, mix in the remaining butter, sour cream and cream cheese. Mix well while the potatoes are still steaming hot. Taste and add more salt if required. Top with more butter and chives and serve.

For an ultra-rich dish, take a cue from our Best Instant Pot Mashed Potatoes recipe and opt for cream cheese instead of sour cream. Wash and peel the skin of potatoes, cut into thick slices, and add it to the instant pot. Add the garlic, tablespoon of butter, salt, and water to the instant pot and cover with the lid, and secure the pressure valve knob to the "sealing" position. Quick release when done Using a potato masher, mash the potatoes up in the pot. It may appear soupy at first, but once fully mashed, the potatoes will absorb all the broth Place potatoes back into the pot.

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