One bite of these Cheesy Garlic Mashed Potatoes and you will wonder where they have been your whole life. The ease of making these mashed potatoes is the bonus!
I recently did a video on how to make a Prime Rib in the Ninja Foodi and I compared two different cooking techniques. You can find out how that went in this recipe for Prime Rib in the Ninja Foodi. There is only me and Jeff here, so, we had WAY too much prime rib on our hands and I decided to send dinner with Jeff for the flight nurses and paramedics he works with.
I needed something quick and easy to make and, lo and behold, I had some potatoes I needed to use up. They were a combination of Russets and Yukon Gold potatoes and I was really feeling lazy and didn't even peel them. Garlic sounded like a good idea and the flavor would go so well with the Prime Rib, so I threw things in the pot and made some Cheesy Garlic Mashed Potatoes.
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What I didn't know is that I would almost pass out when I gave them a taste. I have never in my life had mashed potatoes this good ANYWHERE and I knew right then, I had to share this recipe. I learned a lot about making potatoes in the Ninja Foodi over the next few days and I have a lot of failures and tips to share about making these Cheesy Garlic Mashed Potatoes, so I really encourage you to read the whole post BEFORE making changes to the recipe.
What Type of Potatoes Should I use in this Recipe?
Choosing the right potatoes or combination of potatoes is key in achieving the texture of mashed potato you like. This has eluded me for years and I always envied the smooth as silk and fluffy mashed potatoes that so many people make. I hardly ever got the texture right, but later on in life I found out a few tips that will help and I'll get into those tips in a future recipe for fluffy mashed potatoes. Right now, let's focus on this recipe and this recipe is NOT going to result in a light and fluffy mashed potato.
These Cheesy Garlic Mashed Potatoes are a buttery, rich type of mashed potato and, even if you are a fan of light and fluffy, you'll want to try this recipe at least once. It is that good!
The first time I made these potatoes, I used what I had on hand and that was a few Russets and a few Yukon Gold and I only used a total of 1½ pounds of potatoes. They were perfection and just enough to send to work with Jeff to feed 3-4 people.
The mashed potatoes were a hit and I decided the very next day to film the recipe. I mean, it's only mashed potatoes, right? Why would I need to test them again before doing the video?
I decided to double the recipe and use all Yukon Gold potatoes to keep it simple for everyone. We had to toss the entire video because it was a huge failure. There were several factors led me down the path of disaster and I will get into that in the next sections, but, as far as the best potato to use in this recipe, I have a pretty strong opinion based on making these potatoes 4 times now.
I recommend a 50/50 split of Russetts and Yukon Gold. This combination gave the best flavor and texture and even though you have to buy two different kinds of potatoes, it's worth it. I promise.
How to Prevent Runny Mashed Potatoes?
In the video that I released for this recipe, I made mistakes. Several of them. I didn't toss the video because at the end, the potatoes were delicious and I even made some potato soup with half of them. Sometimes things just don't go as planned, no matter how long you have been doing something. These potatoes are a perfect example.
I would say the potatoes in my recipe video were on the thin side and most of that is because I started off with too much liquid AND I used all Yukon Gold potatoes. So, in order to prevent that I have changed the potatoes to a combination of Russets and Yukon Gold AND decreased the liquid used to come to pressure.
I know people are going to question the ½ cup of chicken stock that this recipe calls for and I understand that. However, ½ cup of thin liquid is plenty to bring the pot to pressure with 3 pounds of potatoes and probably even more than that.
For 1-5 pounds of potatoes, I recommend using ½ cup of chicken broth. For more than 5 pounds of potatoes, only increase to ¾ cup of chicken broth.
If you get the water notice, don't freak out. Simply turn the Ninja Foodi off and release the pressure. Most likely a piece of potato is stuck to the bottom. Scrape it off and look to see how much liquid you have in the pot. If it still looks like you have enough thin liquid, then just go back under pressure. If the liquid has already thickened with starch from the potatoes, you may need to add another ¼ cup of chicken broth.
If you decide you want to add more thin liquid, please either strain some off before mashing or burn some off using the sear/sauté. There is very little evaporation when pressure cooking and using too much liquid to mash your potatoes will result in a runny mashed potato. In that video that I scrapped, I used 1½ cups and why I didn't realize that was way too much is beyond me. I goofed. It happens. Learn from my mistakes, though, and use the least amount of thin liquid you can.
Can I double this recipe for Cheesy Garlic Mashed Potatoes?
Yes, with some thought, you can certainly double the recipe. This is what I have learned, though. Don't double the liquid. In fact, I'm not sure I'd increase the liquid at all. Since there isn't much evaporation under pressure, the pot should come to pressure just fine with the same amount of liquid whether you have 1 pound of potatoes or 6 pounds of potatoes.
If you do decide to increase the liquid, I would only increase it by a tiny amount. Maybe a ¼ cup at the most.
The other thing to keep in mind when doubling potato recipes is that when potatoes are pressure cooked the liquid becomes very starchy. So, the fuller the pot, the longer I would natural release the pressure.
For less than 2 pounds of potatoes, you can immediately release the pressure without much concern of having starchy liquid spew from the pressure valve. For 3-4 pounds, a 5-10 minute natural release should be fine. For any amount over 4 pounds, I would do a full natural release, just to be safe.
If you release the pressure and there is starchy liquid coming out, just close the valve again and wait until the red pin (silver on some Ninja Foodi models) drops on its own.
Can I add the dairy in before pressure cooking?
I wouldn't. What I've found is that you can add cream cheese when pressure cooking for short periods of time, like 1-3 minutes, and it's fine. When you are pressure cooking for longer times, like in this recipe, the cream cheese splits and looks horrible.
It doesn't affect the taste at all and, when it's mixed in, you can't tell, but when you open the lid it looks terrible and it does get all over the underside of the pressure lid.
It's best to add all the dairy ingredients after the pressure cook time. Make sure to bring your cream cheese to room temp for easier blending.
How can I mash the Cheesy Garlic Mashed Potatoes in the inner pot?
I do not recommend using a hand mixer in the inner pot because it most likely will scratch your pot. Instead, use a nylon potato masher or what I used is the (affiliate link)Mix 'N Masher from Pampered Chef.
This tool is really handy when you want to mash foods in a non-stick pan. You can probably use the (affiliate link)Mix 'N Chop if you have that, especially if you like a chunky potato like I do.
If you do not have any type of nylon or silicone coated utensil designed for mashing potatoes, you can transfer the potatoes to mixing bowl and mash them with a hand mixer or even put them in the bowl of your stand mixer and use the paddle to mash them.
What can I do with leftovers?
IF there are any leftovers and that is a BIG IF... then there are so many things you can make with these Cheesy Garlic Mashed Potatoes. One thing that comes to mind right away are potato cakes. Simply add an egg and a little bit of flour to the mashed potatoes and form into round discs about an inch high and 3-4" around. Fry in butter until golden brown. You can also add some corn and even some ham. Oh... and a touch of swiss cheese! I must work on a recipe for these!
The easiest thing to make with leftover mashed potatoes is potato soup! Just add some chicken broth and heavy cream until you get your desired consistency and heat on low until warm. You can add some ham in here too! Or Bacon!
Here is a video on how I turned my leftover Cheesy Garlic Mashed Potatoes into a delicious and creamy Potato Soup!
Warm them up and eat them just like they are! The best way to warm these mashed potatoes in my experience is to put them in a covered pan and steam them for 15-20 minutes in the Ninja Foodi. I always use 2 cups of water when steaming so I don't run out of the liquid.
You can also use up leftover mashed potatoes to make a variety of casseroles and this recipe makes the perfect mashed potato for that! You can mix in chunks of ham and add in a few cups of mixed vegetables, spread into a casserole dish. Bake at 325°F/163°C until it is heated through. Top with bread crumbs or panko or cheese and broil until the top is nicely browned.
Cheesy Garlic Mashed Potatoes: Stovetop Instructions
This recipe was developed for a pressure cooker, but, if you don't have one, you can certainly make these Cheesy Garlic Mashed Potatoes on the stove.
Cut the potatoes into 1" cubes (no need to peel them) and place them in a large stock pot filled with water. Add the 2 bulbs of peeled garlic cloves and 1 sweet onion finely diced. Bring to a gentle simmer on the stove and cook until they are tender. Strain the water, but make sure you keep the garlic cloves with the potatoes, this should be easy if you use a standard strainer. Let the potatoes sit in the hot stockpot for a few minutes to release some steam.
Add about ¼ cup of chicken stock, 8 ounce package of cream cheese, and grated smoked Gouda cheese. Mash with a hand masher or a hand mixer. Add cream, 1 Tablespoon at a time, until the desired consistency is reached.
How to make Cheesy Garlic Mashed Potatoes
Pour ½ cup of chicken broth into the inner pot. Peel 2 full bulbs of garlic; you should have about 24-28 cloves. I know this sounds like a lot, but the flavor is very mild, more like a roasted garlic because we leave the cloves whole. Dice one sweet onion into a fine dice around ¼" in size. Cut your potatoes into 1-2" cubes or slices and add to the pot.
Place the pressure lid on, turn the valve to seal and set the pressure on high for 10 minutes. Natural release for 5 minutes if using 3 pounds of potatoes. See above for suggestions when using less or more potatoes.
Run your masher through the potatoes to make sure they are cooked enough. If the potatoes are still too firm, use the sear/sauté on low-medium to cook longer. I don't recommend trying to go back under pressure, because the liquid is starchier and thicker and you might have issues trying to get the steam needed to go under pressure. If you really need to go back under pressure, add some more chicken stock and then strain it off at the end.
Add in the butter, cream cheese, salt, and grated smoked Gouda. I found that 1½ teaspoons of salt was perfect for me, but I always recommend starting off with less and adjusting the salt to your taste. Use the hand masher to mash to your desired texture. For this recipe, I like to keep some chunks of potatoes, but that is totally up to you. For a smoother potato, transfer to a mixing bowl and mash with a hand mixer.
*If your potatoes are on the thinner side, let them sit for 10 minutes in the pot and they will thicken up.
Serve & Enjoy!
Cheesy Garlic Mashed Potatoes
- ½ cup chicken broth or stock
- 2 bulbs garlic about 24 cloves
- 1 onion sweet
- 1½ lbs Russet potatoes
- 1½ lbs Yukon Gold potatoes
- 8 ounces cream cheese room temperature
- 3 ounces smoked Gouda about ¾ cup
- ½ cup butter salted
- 1½ teaspoon sea salt fine grind
- Pour chicken broth/stock into the inner pot. Peel the garlic cloves and add to pot. Dice the onion into ¼" fine dice and add to the inner pot.
- Cut the potatoes into 1" cubes or slices. You don't have to peel the potatoes. Put the pressure lid on and turn the valve to seal. Pressure Cook on high for 10 minutes. Allow the pot to natural release for 5 minutes then manually release the remaining pressure. Remove the pressure lid.
- If your potatoes are too liquidy, strain some of the liquid off. I found that ½ cup of chicken broth/stock was fine and I didn't have to strain them. Mash the potatoes with a hand masher that is safe for non-stick pans. If the potatoes are not mashing easily, use sear/saute on low medium to cook them longer.
- Add in ½ cup salted butter and stir to combine. Add in 8 ounces cream cheese and stir to combine. Add grated smoked Gouda. Add salt to taste. Mash with a hand masher or transfer to a mixing bowl to mash with a hand mixer or stand mixer. If the potatoes are too thin, turn on the sear/saute on low medium and cook for a few minutes. They will thicken as they cool. Serve & Enjoy!
ABOUT THE RECIPE AUTHOR, LOUISE LONG
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
Louise has several very active Facebook groups that help people with the basics of cooking and getting the most out of the Ninja Foodi.
Seeing the need for easy, delicious, and high quality recipes, she is focusing all of her efforts creating recipes specifically for the Ninja Foodi. Her recipes are easy for the home cook to follow and provide step-by-step instructions.
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can.