Garlic and Chive Mashed Potatoes

Whole cloves of garlic simmer to a sweet tenderness along with the potatoes, and then melt right into the mash. Tangy Greek yogurt adds great flavor with very little fat. You can leave the peels on your potatoes for a more rustic mash, or peel for a smoother effect.

Cuisine

American

Course

Side Dish

Difficulty

Easy

Duration

15-30 min

Diet

Gluten Free, Vegetarian

Cooking Technique

Pressure Cook

Keywords

15-30 min, 5 servings, american, chicken stock, chives, contributed, cook 9 min, easy, garlic, gluten free, peeled yukon potatoes, plain greek yogurt, prep 8 min, pressure cook, salt, side dish, Time Magazine, vegetarian, whole milk

Prep Time

8 min

Cook Time

9 min

Servings

5 servings

Ingredients

2 cups chicken stock
2 pounds peeled Yukon potatoes
4 cloves garlic
1 cup plain greek yogurt
1/2 cup whole milk
1/2 teaspoon salt
1/4 cup chives

Instructions

Combine the chicken broth, potatoes and garlic in a 6-quart Instant Pot. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position.
Press [Manual]; select “High Pressure,” and use [-] or [+] to choose 9 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release.
Drain amount of liquid necessary for your own desired consistency. Draining half of the liquid should do the trick for most.
Mash potato mixture with a potato masher to desired consistency. Stir in yogurt, milk, and salt. Stir in chives just before serving.

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