Homestyle Buttery Mashed Potatoes

By :Jennifer House MSc RD (Author) Marilyn Haugen (Author)

This creamy, homestyle version of mashed potatoes has a mouthwatering dose of butter, garlic, chicken stock and cream. No watching over a pot of boiling water!

instant pot mashed pottaoes, instant pot recipes, mashed potato recipe, baby food recipes
 CourseKidsSide Dish
 Browse CategoryKid-FriendlySeven Ingredients or LessSide Dishes
 Cooking TechniquePressure CookSauté
 Main IngredientButterChicken StockHeavy CreamRusset Potatoes
 Keywordbaby foodinstant pot mashed potatoesinstant pot recipeinstant pot recipesmashed potatoes
 Prep Time8 minutes
 Cook Time20 minutes
 Servings4 people


  • 4 russet potatoes (about 1 1/2 lbs) peeled and cut into 1.5 inch pieces,
  • 5 tbsp butter softened, divided
  • 3 garlic cloves minced
  • 1/4 cup low sodium chicken stock or ready-to-use reduced-sodium chicken broth
  • 1/4 cup heavy cream or whipping cream 35% approx
  • salt and freshly ground black pepper

Additional Accessories

  • Steamer basket


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.



You can substitute small yellow-fleshed potatoes, as long as they weigh about 11⁄2 lbs (750 g) total. Reduce the pressure cooking time to 5 minutes. You don’t need to peel the potatoes before mashing them.

Mash potatoes just until they are your desired consistency and everything is combined. Do not overmash, as the potatoes will become starchy.



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Categories: Recipes

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