Soft, fluffy garlic mashed potatoes cooked easily in an instant pot. This comforting side dish is ready in about 30 minutes.
Peel and quarter potatoes. (If you want to leave skin on, make sure to wash potatoes well. Potato skin does contain a lot of nutrients.)
Place quartered potatoes into the instant pot.
Press garlic cloves and add it to the potatoes. Season with some salt and pepper.
Add enough broth to just cover the potatoes.
Close the lid and make sure it's latched. Turn the valve to "seal" and set the Instant Pot to cook on high pressure cook mode for 15 minutes.
You can do a quick release, carefully. Make sure to press cancel first just to double check that the pressure cooker is done cooking. Open the lid after all pressure has been released.
Drain off all the water but save some for the mashed potatoes.
Add butter, about 1/4 cup of cooking broth, and about 1/4 cup of milk to potatoes. Mash potatoes well. Taste to see if you need more salt. If texture demands it, add some more milk.
Note: if using a metal potato masher, transfer potatoes into a separate mixing bowl so that you don't scratch the Instant Pot bowl.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.