Cheesy Garlic Potatoes in a blue bowl

Cheesy Garlic Mashed Potatoes

Easy to make mashed potatoes and the flavor is
Course Side Dish
Cuisine American
Keyword cheesy mashed potatoes, easy mashed potatoes, Ninja Foodi mashed pototoes
Prep Time 10 minutes
Cook Time 10 minutes
Time To Pressure/Natural Release Time 20 minutes
Total Time 40 minutes
Servings 8
Calories 360kcal
Author Louise



  • ½ cup chicken broth or stock
  • 2 bulbs garlic about 24 cloves
  • 1 onion sweet
  • lbs Russet potatoes
  • lbs Yukon Gold potatoes
  • 8 ounces cream cheese room temperature
  • 3 ounces smoked Gouda about 3/4 cup
  • ½ cup butter salted
  • tsp 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!



Calories: 360kcal | Carbohydrates: 29g | Protein: 9g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 74mg | Sodium: 783mg | Potassium: 790mg | Fiber: 3g | Sugar: 2g | Vitamin A: 795IU | Vitamin C: 17mg | Calcium: 145mg | Iron: 4mg