Instant Pot Garlic Mashed Potatoes

These creamy Instant Pot Garlic Mashed Potatoes are so simple to make in the pressure cooker with just four ingredients: potatoes, salt, butter, and cream. You’ll be surprised how easy they are.

The Instant Pot is a great way to make potatoes of all kinds. We love making baked potatoes because you don’t have to preheat the oven, and pressure cooked baby potatoes are a versatile and simple side dish.

Why You’ll Love It

• Time Saver: One of the best things about using an Instant Pot for your garlic mashed potatoes is the efficiency. No more waiting for water to boil or keeping an eye on simmering pots.
• Foolproof Flavor: The Instant Pot lets you infuse the potatoes with garlic and other spices under pressure. This pressure-cooking method ensures that the flavors are deeply absorbed.
• Less Cleanup: Forget multiple pots and strainers. You’ll be doing everything in the Instant Pot—cooking, mashing, and even mixing in your butter and cream. That means fewer dishes to wash and more time to enjoy your mouthwatering creation.

» Try these potatoes on the side of a Pork Roast, Turkey Breast or Brisket.

What You Need

The ingredients list is small, as usual. It’s a quick list of things you probably already have on hand.

• Potatoes – You can use any type of potato you like, but I find that non-waxy varieties work best to get that fluffy creamy mash without them being gluey. Reach for the russets, red potatoes, Yukon gold, or white potatoes. Whether you remove the skin or leave it on is also up to you. I always remove the skin from russets but leave it on for red potatoes.
• Garlic – This is the star of the show. Be sure to use fresh, newly purchased garlic for the best flavor.
• Water – You can adjust the water depending on how many potatoes you’re making at once. A 6-quart Instant Pot requires at least 1 cup of water, while an 8-quart requires 1 1/2 cups of water. I find that one cup is perfect for 1-3 pounds of potatoes. If you make more than 3 pounds, you’ll need to add additional water.
• Butter – As Julia Child once said, “butter makes everything better”. That’s definitely the case with these mashed potatoes. The butter will help give them a creamier, richer flavor. I use salted butter. If you use unsalted, you might need to increase the amount of salt you add.
• Heavy cream or milk – You can add milk, half and half, or cream. While the cream does make it slightly richer, it also adds extra calories. So you decide!
• Salt – You’ll want to add salt to the potatoes as they cook and another dose of salt to the potatoes before you mash them up. Potatoes need salt for flavor, so don’t skip out on this. You can add more to meet your tastes.

What Potatoes Are Best for Mashing?

When it comes to making mashed potatoes, not all spuds are created equal. Here are a few types of potatoes that excel in the mashing department:

• Russet Potatoes: These are your go-to for a classic, fluffy mash. Their high starch content makes them ideal for absorbing butter and cream, resulting in a light and airy texture.
• Yukon Gold Potatoes: If you’re after a creamier, buttery texture, Yukon Golds are your best bet. They have a medium starch content and a naturally buttery flavor, which makes them excellent for mashing.
• Red Potatoes: These have a waxy texture and are low in starch, which means they hold their shape a bit more after cooking. While they’re generally better for roasting or boiling, some people enjoy their firmer texture in a mash.

Helpful Tips

• Do make sure to cube the potatoes into similar sizes before adding them to the pot, so they all cook evenly. If you’re using baby potatoes, you still have to cut them at least in half, don’t just add the whole potato.
• You will need additional water if you cook more than 3 pounds of potatoes. You can double and make 6 pounds, but you’ll need at least 2 cups of water. Similarly, you need at least 1 1/2 cups of water for an 8-quart Instant Pot.
• Don’t overmix the potatoes or they will become gluey.
• Don’t leave the potatoes in the Instant Pot for a natural pressure release after the time is up. Do an immediate quick release and turn the pot off, so it’s not on warm.
• It’s best to drain the water, then add the additional ingredients and mash the potatoes right away while they’re still warm.

Stove Top Directions

Don’t have an Instant Pot? No problem!

Put the potatoes, garlic, half the salt into a large pot on high heat and boil until potatoes are fork tender. Then follow step 5 to the end to finish up these delicious potatoes.

Additions You Can Make

As you know, mashed potatoes are incredibly versatile and can be used in so many dishes. But they don’t have to be served plain. There are tons of options for dressing up the potatoes to make them something a bit different.

• If you want to make super decadent potatoes, double or even triple the butter. If you’ve ever had mashed potatoes at a Joel Robuchon restaurant, you know how amazing they can be drenched in butter.
• Add shredded cheddar cheese, sour cream, and cream cheese to make cheesy potatoes.
• Add some bacon bits and sliced green onions to make a loaded potato dish.

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