Instant Pot Garlic Mashed Potatoes

4.92 from 36 votes

Instant Pot Garlic Mashed Potatoes

This Instant Pot Garlic Mashed Potatoes recipe creates a velvety, smooth and creamy potato. It's a quick and easy recipe that uses just a few pantry staple ingredients- but that's all you need to create delicious mashed potatoes!

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: American

Diet: Vegetarian

Keyword: garlic mashed potatoes, instant pot mashed potatoes

Servings:

Calories: 193kcal

Author: Kristina Tipps

Equipment

pressure cooker
potato masher
vegetable peeler

Ingredients

2.5 lbs potatoes Yukon gold prefered
6 garlic cloves
⅓ cup milk
6 tablespoon butter
1 teaspoon salt plus more to taste
½ teaspoon black pepper plus more to taste
fresh herbs such as chives, oregano or parsley for serving

Instructions

Wash and dry the potatoes. Use a vegetable peeler to remove the skins. Remove skin from garlic cloves. Put the whole potatoes, garlic cloves and 1 cup of cold water into the inner pot of the pressure cooker.
Close and seal the lid. Set to pressure cook or manual on high for 10 minutes. If you've chopped the potatoes, see notes for cook time.
Quickly release the pressure when done cooking. Use the potato masher or immersion blender to mash to the texture you'd like. Add the milk, butter, salt and pepper to the pot. Continue to mix until butter is melted and potatoes are smooth. Taste and season with more salt and pepper if desired.
Serve topped with optional herbs of choice.

Notes

Tip #1: for an extra smooth and velvety texture, use an immersion blender rather than a potato masher.

Cook time: for whole potatoes, pressure cook for 10 minutes on high. For halved potatoes, cook for 8 minutes and for quarters, cook for 5 minutes on high.

Storing: store in the fridge for up to 7 days in an airtight container. They can be frozen for up to 6 months in freezer-safe storage bags or containers.

Nutrition