This Instant Pot Garlic Mashed Potatoes recipe is so creamy, and packed with flavors! It is super easy and quick to make and only requires a few ingredients. The best is that you can make it in under 30 minutes in the Instant Pot.
Preparing the ingredients just takes a few minutes; the rest is handled by your Instant Pot. You can make the mashed potatoes with garlic either rough and textured or creamy and smooth. You'll appreciate how easy it is to create these mashed potatoes, no matter how you like to eat them.
The most incredibly soft and creamy mashed potatoes of your life will be ready in just 20 minutes. This is the kind of recipe that really motivates me to love my job as a food blogger. Because it allows me to produce the best instant pot garlic mashed potatoes in my home, taste-test them, and then share them with you guys.
Ingredients for Instant Pot Garlic Mashed Potatoes
This is an overview of the ingredients needed to make this instant pot garlic mashed potatoes. The full list and detailed instructions are down below in the recipe card!
- Potatoes - Yukon Gold is very popular. Russet potatoes, however, also work nicely in my opinion. Use old potatoes instead of new ones since they cook unevenly, release more water, and are more difficult to mash. When cooking mashed potatoes, older potatoes are your best buddy.
- Butter - Unsalted Butter
- Garlic powder
- Black pepper and salt - Salt and Pepper to taste.
- Milk - Although you can alternatively use heavy cream or half and half, I used standard whole-fat milk.
I'm not too particular when I'm making mashed potatoes for my two-person family or just myself. The nutrient content of the potato peel is substantial.
You only need to cube the potatoes with the skin on when cooking these Instant Pot Mashed Potatoes with the No Drain method.
How to make Instant pot garlic mashed potatoes
- Place potatoes, garlic, water, salt, and 1.5 tablespoons butter in the inner pot of the Instant Pot.
- Cover the pan, seal the valve, and cook the food for 8 minutes at high pressure. (It took 18 minutes total because it took my Instant Pot 10 minutes to reach pressure.) Turn the vent knob to the "vent" immediately to release pressure. Once the pressure has been released, open the lid.
- For potatoes that are incredibly creamy, mash the potatoes in the Instant Pot with a potato masher. You can drain the water from the potatoes before mashing them for fluffier mashed potatoes.
- Add the remaining butter, sour cream, and cream cheese after the potatoes have been mashed.
- While the potatoes are still boiling hot, thoroughly combine them.
- Add ¼ cup of heated milk. If it appears to be too much, don't worry; the potatoes will simply absorb it.
- Remix thoroughly; taste, and, if necessary, add more salt. Serve with additional butter and chives on top.
- Run your mashed potatoes through a sieve if you notice lumps for exceptionally smooth and creamy mashed potatoes. This step is optional.
Okay, these are some of my favorites!
- Herbs: Thyme, parsley, and chives
- onion caramelization
- Parmesan, cheddar, or Emmental cheese
- Herby, Browned Walnuts or Pecans as Butter Nuts
- Brie cheese
Storing and reheating mashed potatoes
The mashed potatoes can be kept in the fridge for up to 4-5 days in an airtight container.
For up to 3–4 months, mashed potatoes freeze well! I prefer to freeze them in cubes so that I may remove servings that are the right size whenever I want.
When ready to serve, microwave the potatoes with a little milk or water or let them defrost overnight.
Why Do Mashed Potatoes Get Gummy
I frequently hear folks complain about this. Over-mashing your potatoes will result in gummy potatoes. The natural starches in potatoes are released each time they are mashed.
It starts to gunk up if you smash it too much. Try to avoid overmixing your potatoes.
More Quick and Easy to make Recipes:
- Instant Pot Chicken Fajitas
- Air Fryer Frozen Broccoli
- Air Fryer Breakfast Potatoes
- Homemade Mayonnaise Without Mustard
- Grilled Buffalo Chicken
Instant Pot Garlic Mashed Potatoes
- Instant Pot
- 3 pounds yukon gold potatoes
- 4 cups water
- 2 tsps salt
- ⅓ cup unsalted butter
- ⅓ cup whole fat milk or heavy cream
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- parsley or leeks for decoration
- Potatoes should be peeled and diced into 1-inch chunks.
- To the instant pot, add the potatoes, water, garlic, and salt.
- Choose PRESSURE. Cook at HIGH pressure for 6 minutes with the pressure valve sealed.
- Quick Release and switch on the pressure cooker.
- Start mashing the potatoes with a potato masher after adding the butter.
- Optional Step: Add the heavy cream, 1 tablespoon at a time, while whisking the potatoes.
- Thus, the mashed potatoes will be much more smooth.
- To achieve the correct consistency, add more cream.
- Scoop into a bowl, add melted butter, and top with chives or parsley for decoration.