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Garlic Mashed Potatoes Instant Pot Recipe

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Easy to cook and incredibly delicious, these Instant Pot garlic mashed potatoes might just become your next favorite side! 

With just 10 minutes of prep time, here’s a kickass creamy and ridiculously delicious side recipe you just can’t go wrong with. Pair it up with our fabulous pork shoulder roast, meatloaf bites or Beef Short Ribs.

Mashed potatoes are so versatile, and are the perfect side to stick to no matter what you make- whether at home or for that little dinner party you’re hosting.

This one has some subtle garlicky notes in there with a super flavorful and buttery aftertaste you just can’t go wrong with. 

Ready to get started? Here’s everything you need to know beforehand. 

New to cooking with a pressure cooker? Try out the Be the Boss of Your Instant Pot Video Course! It'll help take the pressure off and ease you into cooking with your Instant Pot.

Do I Really Need to Peel & Cut the Potatoes Before Boiling Them?

It actually depends totally on you- there’s no difference between peeling the potatoes before boiling them or afterwards.

You also don’t necessarily need to cut them beforehand as well. Cutting them into small chunks just helps lessen its cooking time in the instant pot. 

Which Potatoes are Best for Garlic Mashed Potatoes?

Yukon gold and russet potatoes are both the best ones to opt for when it comes to making mashed potatoes.

Both of these varieties have the most creamy and buttery texture and flavor, and while they might be just a teeny bit pricey, they are totally worth it.

You can also do a mix of both if you’re feeling ambitious. 

Should I Wait For the Potatoes to Cool Down?

While most good recipes need one key ingredient- patience, this is not one of those. Infact, with mashed potatoes, you have to be quick.

Once your potatoes are going boiling, don’t wait for them to cool down before you throw in the other ingredients. Begin work immediately.

That way, all the delicious flavors can stay sealed in and you’ll get that perfect creamy texture to your dish as well. 

Also remember that the potatoes won’t be able to absorb all the liquid at once, so don’t add it all together. Keep adding the stock little by little until you reach the consistency you prefer. 

Another cool tip to make sure your mashed potatoes are creamy is to heat the cream and milk before you add them into the potato mixture. This way, it will be more easily absorbed into the potatoes. 

Serving Ideas & Suggestions

You might already be preparing these garlic mashed potatoes as a side to one or more of your dishes, but if you’re still on the hunt for some inspiration, or haven’t finalized anything yet, here are some ideas to get you started. 

  • Roast beef or literally any other kind of meat
  • Meatloaf 
  • Grilled chicken or any other white meat
  • Teriyaki salmon
  • Grilled or fried fish
  • Corned beef 
  • Stews with any kind of meat 
  • Grilled or steamed veggies

Get more Instant Pot recipes in our Facebook group and by following APressureCooker.com on Facebook, Pinterest, and Instagram. Have you tried this recipe? Don't forget to Rate This Recipe below!

Recipe

Yield: 6 servings

Instant Pot Garlic Herb Mashed Potatoes

Instant Pot Garlic Herb Mashed Potatoes

Easy to cook and incredibly delicious, this Instant Pot Garlic Mashed Potatoes Recipe might just become your next favorite side!

Prep Time 10 minutes
Cook Time 7 minutes
Additional Time 5 minutes
Total Time 22 minutes

Ingredients

  • 2 pounds russet potatoes
  • 2 tablespoons minced garlic
  • 1/4 cup chopped fresh parsley
  • 3/4 cup chicken broth
  • 1/2 teaspoon pepper
  • 1 1/4 teaspoon salt
  • 4 tablespoons butter
  • 1/2 cup milk
  • 1/2 cup sour cream

Instructions

  1. Peel and dice potatoes.
  2. Place diced potatoes into instant pot. Pour in chicken broth.
  3. Close instant pot by locking the lid in place. Make sure the steam valve is closed. Press the steam button and set it on this function for 7 minutes. 
  4. Using a towel or hot pad, release the steam valve manually.
  5. Once the steam pressure has completely released, turn the lid to open the instant pot. 
  6. Drain the chicken stock from the instant pot using a colander over a bowl to save stock for later.
  7. Pour in the remaining ingredients: butter, milk, sour cream, garlic, chopped parsley, salt, and pepper. 
  8. Mash with potato masher until desired consistency is reached.
  9. If you desire to thin the mashed potatoes more, add chicken stock little by little as needed.
  10. Serve mashed potatoes with more butter and parsley as desired for your enjoyment.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 270Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 34mgSodium 657mgCarbohydrates 36gFiber 4gSugar 2gProtein 6g

Did you make this recipe?

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