Instant Pot Garlic Mashed Potatoes

Creamy Instant Pot Garlic Mashed Potatoes made with fresh potatoes using an easy no-drain method. The potatoes and garlic pressure cook together, then get mashed with butter and cream for an easy one-pot Thanksgiving or Christmas side dish.

Course Side Dish

Cuisine American

Keyword Instant Pot Garlic Mashed Potatoes

Prep Time 2

Cook Time 10

Servings

Calories 273kcal

Author Chhavi

Equipment

Instant Pot
Hand Whisk(Optional)

Ingredients

3 Pounds Potatoes Yukon Gold or Russet Potatoes
¾ Cup Water
4-5 Cloves Garlic
2 Tablespoon Heavy Cream or Milk/Sour Cream ;add more if needed
3 Tablespoon Butter
Salt to Taste
Black Pepper to taste
1 teaspoon Parsley or Chives to Garnish

Instructions

Peel and Dice the potatoes into 1 inch Chunks.
Add the potatoes, water,Garlic* and Salt to the instant pot.
Select PRESSURE COOK for 6 minutes on HIGH PRESSURE with the pressure valve at SEALED position.
Quick Release and open the instant pot.
Add the butter and start mashing the potatoes with a potato masher.(see note)
Optional Step - Using a hand whisk, whisk the potatoes while adding heavy cream, 1 tablespoon at a time. This will give extra smooth mashed potatoes. Add more cream to get the desired consistency.
Scoop into a bowl, top with melted butter and garnish with chives or parsley.

Video

Notes

Check out the yellow boxes for important information & Tips

Important Notes

The mashed potatoes get thicker as you whisk them and they cool down a bit.
You can keep the potatoes in the warm setting for 1-2 hours in the instant pot.Do not keep it in that setting for longer because the bottom of the mashed potatoes will start drying up and burning.

Ingredient Notes

Potatoes -Yukon Gold potatoes will give you creamier mashed potatoes, while Russets will make them lighter and fluffier. A combination of both works well too.
Water/ Broth - Chicken broth is a great way to amp up not only the flavor but also the nutrient quotient
Garlic- Take this mashed potato a notch up by using roasted garlic instead!

Substitutions

Vegan Mashed Potatoes - I recommend using store-bought vegan butter and cashew or Ssoy cream/milk to make this recipe work. I don't recommend adding olive oil, coconut oil, or coconut-based milk.

Richer Mashed Potatoes - Use Sour cream instead of milk.

Go extra with these toppings

Crispy bacon (duh!)
Herbs- chives,parsley, thyme
Caramelized onions
Cheese- parmesan or cheddar or Emmental
Browned herby butter
Nuts- pecans or walnuts
Chili oil (for the brave!)

Do not overmix: Mash only until creamy. Overworking cooked potatoes can make them gummy.

Make ahead: Refrigerate cooked mashed potatoes in an airtight container. Reheat gently with a splash of milk or cream and a little extra butter.

Keeping warm: The mashed potatoes can be kept warm in the Instant Pot for a short period before serving. Stir before serving and loosen with warm milk if needed.

Nutrition