These easy Instant Pot Garlic Mashed Potatoes are rich and velvety, seasoned with garlic, parmesan cheese, butter and herbs. They are a holiday side dish must-make! Be sure to watch the video below too.
If you have 30 minutes, that’s all it takes to make these creamy, fluffy, mouth-watering delicious Instant Pot Garlic Mashed Potatoes!
Oh hello holiday food! Good to see you again.
I love that this recipe is low-fuss and pretty hands off. Plus, using the Instant Pot clears up more space on the stove for your to make other delicious holiday favorites.
These instant pot mashed potatoes are the perfect comfort food side to any main dish.
Made with no fancy ingredients – just simple, common ingredients that are most likely in your pantry already.
They’re packed with flavor, texture, nutrients and are gluten free. Potatoes are loaded with nutrients: potassium, fiber, and vitamins B6 and C, as well as a serving of carbohydrates.
The holidays are going to get a bit easier thanks to this recipe because it:
Is a 30 minute side dish
Is made in 1 (instant) pot
Is low maintenance
Requires no boiling
Requires very little mashing of the potatoes and voila! You have dreamy smooth, fluffy, and perfect mashed potatoes.
Ingredients needed to make Instant Pot Mashed Potatoes
Potatoes: We use Russet potatoes for this recipe. (Yukon and red are great options as well. However I have not tested this recipe using those varieties)
Garlic: You can use a fresh bulb of garlic and mince or crush yourself, or use jarred garlic. Also, feel free to use more or less garlic according to your liking. Live your truth!
Water: Water is a necessity so the potatoes can cook properly in the pressure cooker.
Salt: We’re using half of the salt (1 tsp.) when placing the potatoes and water in the pot, and the other half when we add in the other seasonings. Salt enhances the taste of the potatoes and helps bring out the natural flavors in the other ingredients.
Butter: Butter helps us get that creamy texture we want in our mashed potatoes!
Parmesan cheese: Because cheese + potatoes = ♡
Sour cream: Contributes towards the creamy texture.
Whole milk: Let the milk come to room temperature before adding it in, or gently heat. Warm milk (and dairy) is absorbed much easier by hot potatoes and it makes mashing and blending them in a breeze.
Seasonings: Garlic powder & pepper
Chives/herbs: We like adding in chives, but feel free to add in any herbs you prefer.
How to make Instant Pot Garlic Mashed Potatoes
Place the peeled, sliced potatoes in the bottom of the Instant Pot. Add fresh garlic, salt and cover with water.
Cook on HIGH pressure for 15 minutes.
Reserve ½ cup of the water and then drain the potatoes. Return them back to the pot.
Add in the butter and stir. Then mix in the sour cream, parmesan cheese, milk, some of the reserved water, garlic powder, pepper, and the rest of the salt.
Mash the potatoes in the pot using a potato masher and garnish with chopped chives, herbs, more butter and other toppings/add-ins your heart desires.
A note about butter: no need to melt the butter before adding into the hot potatoes. Hot or melted butter can cause the milk solids and fat to separate. Add in cold butter so it will distribute the fat and milk solids evenly.
Mashed Potato toppings and add ins:
These are great ideas for other toppings and add-ins that can elevate your Instant Pot garlic mashed potatoes
Add-ins such as cheddar, parmesan and ranch can add a lot of great flavor.
Fresh herbs like thyme, rosemary and sage go well with potatoes.
Make it into a meal and top your mashed potatoes with cooked chicken, broccoli or crumbled bacon
Tips and tricks for making the perfect Instant pot garlic mashed potatoes
We use Russet potatoes. “They say” Yukon Gold potatoes are the best for mashing. It comes down to preference! You can also use a 50/50 mix of two types!
No need take time cubing up the potatoes. Slice into rounds and add to the Instant Pot.
To truly have a creamy taste and texture, be sure your potatoes are hot when mashing the potatoes.
Add the fat first (butter), before adding any liquid. This helps to ensure the texture of the potatoes remains firm before being softened by the milk and remaining ingredients.
You can use cream cheese, heavy cream or half and half instead of sour cream.
Let the sour cream and milk sit out on the counter while the potatoes cook in the Instant Pot. Room temperature dairy is absorbed much easier by hot potatoes and it makes mashing and blending them in a breeze.
I like to cook the garlic with the potatoes so it infuses them with garlic flavor. If you prefer to mash them in after cooking, you can do that too!
3lb.Russet potatoes, peeled and sliced (about 8-9 small potatoes or 5-6 medium potatoes)*
2tsp.crushed garlic (about 4 cloves)
6cupswater (enough to cover potatoes)
8Tbsp.butter, unsalted (1 stick or 1/2 cup)
1/2cupParmesan cheese, grated, fresh
1/2cupreserved starchy water from potatoes*
1Tbsp.chives/herbs of choice (fresh preferred)
Peel and slice the potatoes into rounds and place in the Instant Pot.
Add in the garlic and salt. Cover potatoes with ~6 cups of water or enough for the potatoes to be completely covered.
Secure the lid, set the valve to seal and cook on manual HIGH pressure for 15 minutes. (Note: Instant pot will take a few minutes to reach pressure, then time will begin to count down).
When the timer goes off, quick release the pressure using a dish towel or pot holder.
Reserve 1/2 cup of the starchy water (see notes). Drain the potatoes and then return back to the pot.
Add in the butter and stir. Then add in remaining ingredients: remaining salt, 1/4 cup of reserved starchy water, Parmesan cheese, milk, sour cream, garlic powder and pepper. Mash until smooth.(Do not over work the potatoes, see notes).
Serve with chives and more butter on top if desired.
If you want the potatoes to be a little thinner, add more of the reserved starchy water and/or a tablespoon of milk at a time. The starchy water makes mashed potatoes creamy, light and fluffy. No need to dice potatoes into cubes. You can simply peel and slice them into rounds. Depending on size, you could even just cut the potatoes right in half and add them in! When mashing, do not to overwork the potatoes. This causes an excess amount of starch to be released and the potatoes can become pasty and unappetizing. Overall, limit the amount/time you mash. Pro tip: Use a potato ricer if you have one for smooth, lump free potatoes! While mashing, you’ll add in the remaining salt. After mashing taste and adjust until desired.
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.
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