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5 from 2 votes
Cheddar Garlic Smashed Potatoes in a rustic yellow bowl with a light green plaid napkin and spoon.
Cheddar Garlic Smashed Potatoes
Prep Time
15 mins
Cook Time
6 mins
Total Time
21 mins
 
Homemade smashed red potatoes couldn't be easier with this Pressure Cooker (Instant Pot®) recipe - no peeling required, and the cooking time is only 6 minutes. The garlic and Cheddar cheese gives these easy smashed potatoes extra flavor. You can even top them off with a little bacon if you like!
Course: Side Dishes
Cuisine: American
Keyword: Vegetarian, Easter, Quick and Easy
Servings: 6 to 8
Calories: 343 kcal
Ingredients
  • 3 pounds red potatoes washed and cut into 1-inch chunks
  • 3 to 4 cloves garlic peeled and left whole
  • cup half-and-half
  • ¼ cup unsalted butter
  • ¼ cup sour cream
  • 1 cup grated Cheddar cheese
  • salt and freshly ground black pepper
  • 3 scallions optional
  • 4 slices bacon cooked and chopped (optional)
Instructions
  1. Place the potatoes and garlic cloves into the pressure cooker and add enough water to just cover them. Lock the lid in place.
  2. Pressure-cook on HIGH for 6 minutes.
  3. While the potatoes are cooking, warm the half-and-half and melt the butter together in the microwave or in a saucepan.
  4. Release the pressure with the QUICK RELEASE method and carefully remove the lid. Drain the potatoes and return them to the warm pressure cooker.
  5. Smash the potatoes with a potato masher or large spoon, adding the warm half & half and butter, sour cream and grated Cheddar cheese. Season to taste with salt and freshly ground black pepper. Top with the scallions and chopped bacon (if using). Serve warm.
Recipe Notes

To Make the day ahead: Increase the half and half to ⅔ cup and the sour cream to ⅓ cup. Once your potatoes are cooked, add the half-and-half, sour cream and butter to the potatoes and mash. Transfer the smashed potatoes to a casserole dish and top with ½ cup of grated Cheddar cheese and cooked bacon. Cover with aluminum foil and refrigerate. Remove from refrigerator 1 hour before baking. Bake in a 350ºF oven for 25 to 35 minutes, removing the foil for the last 15 minutes. Top with scallions and serve hot.