Homestyle Buttery Mashed Potatoes
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!
Servings Prep Time
4people 8 minutes
Cook Time
Servings Prep Time
4people 8 minutes
Cook Time
  • 4 russet potatoes(about 1 1/2 lbs) peeled and cut into 1.5 inch pieces,
  • 5tbsp buttersoftened, divided
  • 3 garlic clovesminced
  • 1/4cup low sodium chicken stockor ready-to-use reduced-sodium chicken broth
  • 1/4cup heavy creamor 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.
Recipe Notes


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.