Instant Pot Garlic Mashed Potatoes

These Instant Pot Garlic Mashed Potatoes are rich, creamy and so easy to make. Whether for elegant dinner parties or simple weeknight dinners, mashed potatoes are a classic side dish that compliments any meal.

Making mashed potatoes in an Instant Pot makes planning multiple dish meals like holidays and large gatherings much easier.

When it comes to the ultimate comfort food, you just can’t go wrong with rich, buttery and creamy mashed potatoes. Who could possibly not love them?

They are such a popular and easy side dish; it’s estimated that over 200 million pounds of potatoes are sold in the US just during the weeks around Thanksgiving! That’s a lot of potatoes!

If you’ve never made mashed potatoes in a pressure cooker, this recipe is a total game changer. After you see how easy it is, it will become your new favorite way to make them. No more standing over the stove babysitting a pot of boiling water.

Add everything to the inner pot and let the pressure cooker do the rest of the work. They turn out amazing every single time.

The savory roasted garlic flavor in these potatoes comes without having to roast the cloves separately.

Garlic cloves are added to the Instant Pot at the same time you add the potatoes. When the cooking time is up, you’ll have nice and creamy garlic mixed throughout the potatoes.

Garlic mashed potatoes is a good side dish on its own or delicious when combined with Roasted Mediterranean Vegetables, Roasted Brussels Sprouts, or Roasted Asparagus.

They compliment so many recipes like Roasted Pork Tenderloin, Orange Glazed Salmon, Pot Roast, or even this Flank Steak recipe.

What’s Needed for This Mashed Potatoes Recipe:

  • 3 lbs. red potatoes, cut into small chunks
  • 5-6 cloves of garlic, smashed and peeled
  • ½ c. chicken stock or vegetable broth, preferably organic
  • Sea salt and black pepper, to taste
  • ¼ c. heavy cream
  • 3 T. unsalted butter, cut into chunks
  • Instant Pot like this one
red potatoes, one potato cubed, bowls of ground pepper, chicken stock, heavy cream, garlic and butter on the counter next to an Instant Pot

How to Make Instant Pot Potatoes

garlic, pepper and knife on counter
  1. Start by peeling and slightly smashing the cloves of garlic.
Crushed fresh garlic on counter

2. Combine potatoes, garlic and broth in Instant Pot. Season with salt and black pepper, to taste, and stir to combine. Add lid and lock into sealing position. Set the “Manual” setting to 8 minutes.

cubed red potatoes in instant pot

3. When cook time is complete, allow pressure to release naturally for 10 minutes, then switch to the venting position for a quick release any remaining pressure.

cooked cubed red potatoes in instant pot

4. Carefully remove lid and add heavy cream and butter. Mash the potatoes with a potato masher or immersion blender until almost smooth, but still slightly chunky. Taste and season with additional salt and black pepper, if desired.

5. Transfer to a serving bowl and serve with any of your favorite main courses. They are great with just about any type of entree! Here are some of our favorites:

red bowl of creamy mashed red potatoes with butter and garnish
Instant Pot Garlic Mashed Potatoes

Can I Make this Mashed Potato Recipe Stove Top?

Of course! In fact, until I started making Instant Pot Mashed potatoes that is the only way I ever made them. If you don’t have an electric pressure cooker, it will take a few extra steps, but they will still be delicious.

To start, you’ll want to roast the garlic cloves and have it ready to add into the potatoes once they have cooked. Cube the potatoes into small chunks and place them in a large pot. Add 1:1 ratio of water and chicken broth to just cover the potatoes. When the potatoes are tender, drain the excess water and add the other ingredients and mash them until they reach the desired consistency you prefer.

What Potato Is Best for Mashing?

If you want to leave the potato skin on, you’ll want to use the ones that have thin skin like the red potatoes used in this recipe. You can also use Yukon gold potatoes because they have a thin and tender skin also.

If you aren’t a fan of leaving the skins on, you can use russet potatoes. They have a thicker skin, so you’ll want to peel them prior to boiling.

Add- ins and Variations

  • Instead of the heavy cream you can use Greek yogurt, cream cheese or sour cream.
  • Garlic Herb Mashed Potatoes- Add even more depth of flavor to these mashed potatoes by adding fresh herbs. Fresh thyme and rosemary go great with the roasted garlic flavor. Add in some parmesan cheese for a real Italian spin.
  • Easily make this recipe into loaded mashed potatoes by adding cooked bacon crumbles, sour cream and cheddar cheese. Top with a sprinkling of finely chopped fresh chives.
  • Cheesy mashed potatoes are another great variation. Add in 1/2 block of cheddar cheese with any of your favorite melting cheese like cheddar cheese or pepper jack, or colby.
  • If you happen to forget to buy garlic cloves you can also use a couple teaspoons of garlic powder to the cooked potatoes.
red bowl of garlic mashed potatoes with butter and garnish

Instant Pot Garlic Mashed Potatoes

Published By Stephanie
Rich and creamy mashed potatoes made in an Instant Pot and ready in about 30 min. Using a few simple ingredients, this side dish will be the hit of the meal.
5 from 1 vote
Prep Time 15 mins
Cook Time 8 mins
Release time 10 mins
Total Time 33 mins
Course Side Dish
Cuisine American
Servings 6 servings
Calories 254 kcal

Equipment

  • Instant Pot

Ingredients
  

  • 3 lbs red potatoes cut into small chunks or cubed
  • 5-6 cloves garlic smashed and peeled
  • ½ cup chicken stock or vegetable stock
  • sea salt and pepper to taste
  • ¼ cup heavy cream
  • 3 T unsalted butter cut into chunks

Instructions
 

  • Start by peeling and slightly smashing the cloves of garlic.
  • Combine potatoes, garlic and broth in Instant Pot. Season with salt and black pepper, to taste, and stir to combine. Add lid and lock into sealing position. Set the “Manual” setting to 8 minutes.
  • When cook time is complete, allow pressure to release naturally for 10 minutes, then switch to the venting position for a quick release any remaining pressure.
  • Carefully remove lid and add heavy cream and butter. Mash the potatoes with a potato masher or immersion blender until almost smooth, but still slightly chunky. Taste and season with additional salt and black pepper, if desired.
  • Transfer to a serving bowl and serve with any of your fav

Nutrition

Calories: 254kcalCarbohydrates: 38gProtein: 5gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 29mgSodium: 74mgPotassium: 1072mgFiber: 4gSugar: 3gVitamin A: 337IUVitamin C: 20mgCalcium: 36mgIron: 2mg
Keyword Whole 30
Tried this recipe?Tag me on Facebook @fitfoundme with a pic and let me know what you thought of this recipe in the comments below!
about stephanie

About Stephanie

Just an everyday stay at home mom who one day decided I didn’t want to become the stereotypical overweight, middle-aged, out of breath, mom anymore. One day at a time, one meal at a time, one workout at a time and I became the athlete I never knew existed. Read more...

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