Homestyle Buttery Mashed Potatoes


  • 4 russet potatoes
  • 5 tbsp butter
  • 3 garlic cloves
  • 1/4 cup low sodium chicken stock
  • 1/4 cup heavy cream
  • salt and freshly ground black pepper
  • Steamer basket
  • Add 1 cup (250 mL) hot water to the inner pot and place the steamer basket in the pot (see tip). Place potatoes in the basket.
  • Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to Pressure cook or Manual on High for 8 minutes.
  • When cooking time is done, press Cancel and turn steam release handle to Venting. When float valve drops down, remove lid. The potatoes should be fork-tender. (If more cooking time is needed, continue pressure cooking on High for 1 minute.) Remove steamer basket and set aside. Discard water.
  • Set your Instant Pot to Sauté on Normal. When the display says Hot, add 2 tbsp butter and heat until melted. Add garlic and cook, stirring, for 1 minute or until fragrant. Add potatoes and the remaining butter; start mashing potatoes. When butter is absorbed, add stock, mashing until combined. Press Cancel.
  • Gradually add cream, mashing, until potatoes are your desired consistency. (Use only as much cream as is needed to reach that consistency.) Season to taste with salt and pepper. Transfer to a serving bowl. Serve immediately.
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