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Growing up I would frequent a chain restaurant called Bugaboo Creek with my friend and her family and I remember thinking at the time that they served THE BEST mashed potatoes. Wikipedia tells me that Bugaboo Creek closed its last location in 2016, but my affinity for their mashed potatoes lives on.

Have you noticed that steakhouse style mashed potatoes are a tad on the drier side? I think it’s done on purpose. I love me some super creamy mashed potatoes, but I also enjoy drier garlicky potatoes as well. In truth, I don’t discriminate. Give me all the carbs. Since I already have super decadent and creamy mashed potatoes on my blog that I created for Thanksgiving, Brown Butter and Herb Mashed Potatoes, I consider myself covered when that craving hits. But my garlicky potatoes craving has gone unattended to until now.

Enter: Garlic Smashed Potatoes. Just as good as Bugaboo Creek, if I do say so myself, AND I made them Whole30 compliant! I know that everyone is different, but I find that when I’m getting a little bored with my own Whole30, what I’m really craving is savory, flavorful meals that include a lot of carbs. This spin on mashed potatoes fills my craving perfectly. I find it a wonderful pairing for my Chicken Bacon Ranch Meatloaf that I posted earlier this week. On the complete opposite end of the spectrum, you can easily modify this recipe for vegetarians by using vegetable broth instead of chicken broth.

What do you think? Are you team creamy mashed potatoes? Or are you team garlicky mashed potatoes? Let me know in the comments below!

thehungryhungryhiker

Garlic Smashed Potatoes

5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 people
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • ¼ cup ghee
  • 5 cloves garlic, large minced
  • 3 lb red potatoes chopped to roughly 1.5" cube uniform size, see note
  • 1 cup chicken broth
  • ½ tsp sea salt
  • ½ tsp fresh ground black pepper
  • garlic powder, if desired
  • dried parsley for garnish, if desired

Equipment

  • Instant Pot

Method
 

  1. Add the ghee to the insert of your Instant Pot and press "Saute." When melted, add the garlic and saute for 2-3 minutes until fragrant and starting to brown. Press the "Cancel" button.
  2. Add the potatoes, chicken broth, sea salt, and black pepper. Secure the lid on the Instant Pot and be sure the valve is set to "Sealing." Pressure cook on high for 7 minutes. Once the pot is done pressure cooking, allow the pressure to naturally release for 10 minutes, and then do a quick release by moving the valve to "Venting." When the pressure indicator button sinks, carefully remove the lid from the Instant Pot.
  3. Use a potato masher to roughly mash the potatoes right in the Instant Pot. Taste and add more sea salt, black pepper, or garlic powder if desired. Serve hot garnished with parsley if desired and enjoy!

Notes

Garlic smashed potatoes are traditionally prepared with the skin of the potato on. I like to leave the skin on the potatoes for nutrition purposes, but if you do not like the skins feel free to peel some or all of your potatoes before chopping them up.