Garlic and Chive Mashed Potatoes
By :Time Inc.
Print Recipe
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.
Votes: 17
Rating: 4.06
Rate this recipe!
Course Side Dish
Cuisine American
Difficulty Easy
Browse Category Kid-Friendly, Side Dishes
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Milk, Potatoes, Yogurt
Prep Time 8 minutes
Cook Time 9 minutes
Servings
5 servings
Ingredients
  • 2 cups chicken stock lower-sodium
  • 2 pounds peeled Yukon potatoes gold or red potatoes, cut into 1-inch-thick slices
  • 4 cloves garlic peeled
  • 1 cup plain greek yogurt fat-free
  • 1/2 cup whole milk
  • 1/2 teaspoon salt
  • 1/4 cup chives chopped fresh
Course Side Dish
Cuisine American
Difficulty Easy
Browse Category Kid-Friendly, Side Dishes
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Milk, Potatoes, Yogurt
Prep Time 8 minutes
Cook Time 9 minutes
Servings
5 servings
Ingredients
  • 2 cups chicken stock lower-sodium
  • 2 pounds peeled Yukon potatoes gold or red potatoes, cut into 1-inch-thick slices
  • 4 cloves garlic peeled
  • 1 cup plain greek yogurt fat-free
  • 1/2 cup whole milk
  • 1/2 teaspoon salt
  • 1/4 cup chives chopped fresh
Votes: 17
Rating: 4.06
Rate this recipe!
Instructions
  1. 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.
  2. 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.
  3. Drain amount of liquid necessary for your own desired consistency. Draining half of the liquid should do the trick for most.
  4. Mash potato mixture with a potato masher to desired consistency. Stir in yogurt, milk, and salt. Stir in chives just before serving.
21 replies
  1. bel4_20
    bel4_20 says:

    Not even close! Too much liquid that never got obsorbed! Now i have mush! Either dont bother or use way less liquid.

  2. 4jajawtk4
    4jajawtk4 says:

    I’ve not made this yet … but anytime I’ve ever made mashed potatoes I’ve always had to use my judgement to determine how much liquid to discard for the thickness I wanted to achieve … hopefully this will be helpful to others

  3. kchorn75
    kchorn75 says:

    Used sbout 6 cloves of garlic. Used 1 cup stock, left just enough liquid, so I did not have to drain anything. Used about 1/2 cup milk and the cup of yogurt. Delicious!

  4. Poppy
    Poppy says:

    I liked it. Hubby and daughter said it tated weird, and blamed it on the yogurt. I increased garlic and decreased liquid, but it had the consistency of paste.

  5. greg_
    greg_ says:

    Used more than 2 pounds of spuds, water and beef stock instead of chicken, poured out some of the liquid at the end and used sour cream instead of yogurt. Came out great!

  6. Lisa Ohara
    Lisa Ohara says:

    After reading all the reviews, id like to say…
    First of all, its a pressure cooker, you need liquid in order for the pressure part to work.
    You must use yukon gold potates, they have a sweet buttery taste.

    This is what I did…
    Removed the potatoes
    Separate the liquid and garlic
    Add garlic to potatoes and mash
    Add liquid 1 ladle at a time until you have a thick paste of mashed potatoes.
    Mixed in milk, yogurt, seasonings
    …perfect!

  7. Kimberly Betts
    Kimberly Betts says:

    Hated the chicken stock. Next time I’ll only do one cup stock and one cup plain water. I didnt have a problen with the amount of liquid, just poured out the excess. Would definitely make again with an adjustment or two.

  8. gjslhs
    gjslhs says:

    Easy to make….the preheating of the pot adds an extra 10 minutes to cooking time. I added butter for additional flavor.

  9. girlzzrock0704
    girlzzrock0704 says:

    I used red potatoes and cashew milk and grass fed butter. I cooked the potatoes in the chicken stock, drained some of the stock. Perfect creamy mashed potatoes!

  10. Jehrhardt
    Jehrhardt says:

    If made according to directions the finished product more closely resembles chowder than mashed potatoes. Too creamy by far

  11. Potsherd
    Potsherd says:

    My first pot recipe. Delicious smooth red taters.
    I needed to make more than 2lbs.
    Not sure if i should have doubled recipe

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