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Fluffy Instant Pot Garlic Chive Sour Cream Mashed Potatoes

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Fluffy. Garlic. Chive. Mashed Potatoes. Do I need to say more?? Ok- I’ll also say you can make them in the INSTANT POT, you only have to quarter them and you’ll only dirty ONE pot– are you already skipping to the recipe to make these, this Thanksgiving?? I hope so!

But seriously- these mashed potatoes are so easy. Just peel, quarter and pop in the instant pot with some garlic, drain, return to the pot with all the yummiest flavors, mash and you are good to go for whatever meal you have coming up- they’re equally as good with turkey as with short ribs or a beef tenderloin for a holiday meal, or alongside meatballs for a quick weeknight dinner.

Instant Pot Garlic Chive Sour Cream Mashed Potatoes
Serves 6-8 as a side

3 lb russet potatoes, peeled and quartered
2 cups broth (unsalted preferred) or water (more as needed)
1 tsp salt (1/2 if using salted broth)
3 cloves garlic, roughly chopped
2 tbsp butter (more to top, as desired)
1/2 cup sour cream
1/2 cup heavy cream or half and half
2 tbsp fresh chives, chopped (more to top)
salt, as needed

Instant Pot:

  • Add potatoes and garlic to instant pot along with water and broth. Set to high pressure and cook for 10 minutes.
  • When done, quick release steam and drain potatoes well.
  • Return potatoes to pot along with butter, sour cream, heavy cream and chives. Mash until smooth. Season to taste. Top with extra chives and butter, as desired.

Stovetop:

  • Add potatoes and garlic to a pot. Cover with water or broth. Bring to a boil. Add salt and boil on medium-high 15-20 minutes until potatoes are easily pierced with a fork.
  • Drain potatoes well. Return potatoes to pot along with butter, sour cream, heavy cream and chives. Mash until smooth. Season to taste. Top with extra chives and butter, as desired.
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Fluffy Instant Pot Garlic Chive Sour Cream Mashed Potatoes

  • Author: Kristin Dovbniak
  • Total Time: 30 mins
  • Yield: 68 servings 1x
  • Category: Holiday
  • Method: Instant Pot

Ingredients

Scale

3 lb russet potatoes, peeled and quartered
2 cups broth (unsalted preferred) or water (more as needed)
1 tsp salt (1/2 if using salted broth)
3 cloves garlic, roughly chopped
2 tbsp butter (more to top, as desired)
1/2 cup sour cream
1/2 cup heavy cream or half and half
2 tbsp fresh chives, chopped (more to top)
salt, as needed

Instructions

Instant Pot:

  • Add potatoes and garlic to instant pot along with water and broth. Set to high pressure and cook for 10 minutes.
  • When done, quick release steam and drain potatoes well.
  • Return potatoes to pot along with butter, sour cream, heavy cream and chives. Mash until smooth. Season to taste. Top with extra chives and butter, as desired.

Stovetop:

  • Add potatoes and garlic to a pot. Cover with water or broth. Bring to a boil. Add salt and boil on medium-high 15-20 minutes until potatoes are easily pierced with a fork.
  • Drain potatoes well. Return potatoes to pot along with butter, sour cream, heavy cream and chives. Mash until smooth. Season to taste. Top with extra chives and butter, as desired.

Notes

Keep potatoes warm in Instant Pot or Slow Cooker on ‘warm’ setting until ready to serve.

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