If you want the ultimate comfort food that’s quick, creamy, and packed with flavor, this Instant Pot Garlic Mashed Potatoes Recipe is your new best friend in the kitchen. Taking full advantage of the Instant Pot’s magic, it transforms simple russet potatoes into fluffy, garlicky perfection without hours at the stove. Imagine tender potatoes infused with fragrant herbs and rich butter, whipped up smoothly with a touch of sour cream and milk for that dreamy texture. This recipe is a total game-changer when you need a crowd-pleaser that’s both effortless and absolutely delicious.
Ingredients You’ll Need
Gathering the right ingredients is half the fun and guarantees results that sing. Each element in this dish is essential, from the tender russet potatoes giving you the perfect fluff to the fresh thyme and rosemary adding fresh herbal notes that elevate every bite.
- 3 lbs. russet potatoes: These hearty potatoes break down beautifully for creamy mashed potatoes packed with body and flavor.
- 5 cups water: Used to steam the potatoes quickly and evenly in the Instant Pot.
- 4 Tbsp. salted butter: Adds richness and a silky mouthfeel; salted butter brings the right balance of seasoning.
- 4 cloves garlic, finely minced: Infuses the potatoes with that irresistible roasted-garlic aroma and flavor.
- ½ tsp. fresh thyme, finely chopped: Offers a subtle earthiness that complements the garlic perfectly.
- ½ tsp. fresh rosemary, finely chopped: Adds a piney brightness, making the dish taste fresh and aromatic.
- â…“ cup sour cream (or dairy-free alternative): Provides tang and creaminess that sets these mashed potatoes apart.
- â…“ cup milk (or full-fat plant-based alternative): Helps loosen the potatoes to the ideal consistency without watering them down.
- 2 tsp. salt (divided): Enhances all the flavors—the first bit seasons the potatoes during cooking, and the rest adjusts the final taste.
- ¼ tsp. black pepper (to taste): Adds the finishing touch of mild heat and depth.
How to Make Instant Pot Garlic Mashed Potatoes Recipe
Step 1: Prepare the Potatoes
Start by thoroughly rinsing and drying the russet potatoes, then peel them carefully using a vegetable peeler. Chop the potatoes into 1-inch chunks—this size helps them cook evenly and fast inside the Instant Pot. Taking the time to prep them properly ensures every bite is tender and smooth.
Step 2: Pressure Cook the Potatoes
Add the cubed potatoes to your Instant Pot along with 5 cups of water and 1 teaspoon of salt. Secure the lid and set the pressure cooker to high for exactly 8 minutes. Once the time is up, perform a quick release of the pressure to avoid overcooking. This rapid cooking method keeps the potatoes moist and perfect for mashing.
Step 3: Make the Garlic Herb Butter
While the potatoes are steaming, melt your butter in a small skillet or a saucepan over medium-low heat. Toss in the finely minced garlic, fresh thyme, and rosemary. Let that mixture gently sauté for about 5 minutes, stirring occasionally, until you can’t help but inhale the incredible aroma—this step infuses a deep, aromatic flavor that makes these mashed potatoes unforgettable.
Step 4: Combine and Mash
Drain the potatoes well in a colander, then transfer them back into the Instant Pot. Pour in your fragrant garlic herb butter, along with the sour cream, milk, the remaining salt (about 1 to 1 ¼ teaspoons), and black pepper. Grab a potato masher and mash everything together until you achieve the consistency you love—some like theirs silky smooth, others prefer a bit more texture. Either way, it turns out dreamy.
Step 5: Final Touches
Give your mashed potatoes a final taste test and adjust the seasoning if needed. Serve immediately with an extra pat of butter melting on top and a sprinkle of fresh herbs if you have them on hand. The warmth and comfort of this dish will bring everyone to the table with smiles.
How to Serve Instant Pot Garlic Mashed Potatoes Recipe
Garnishes
Simple garnishes can make your mashed potatoes look as amazing as they taste. Think of fresh chopped chives, a sprig of thyme or rosemary, or even a drizzle of olive oil or browned butter. These little touches add vibrant color and a fresh finish that invites everyone to dig in.
Side Dishes
Instant Pot Garlic Mashed Potatoes pair beautifully with so many favorites. Roasted chicken, crispy pork chops, or a juicy steak are classic choices. For a vegetarian meal, serve alongside sautéed green beans or roasted Brussels sprouts to bring balance and a pop of green to your plate.
Creative Ways to Present
Turn your mashed potato dish into something special by piping it onto plates using a large star tip for elegant swirls or making individual potato nests filled with gravy or cheese. You can even spread mashed potatoes in a casserole dish, top with cheese, and broil for a golden crust that’s irresistible.
Make Ahead and Storage
Storing Leftovers
If you have leftovers—and you probably will—store them in an airtight container in the refrigerator for up to 3 days. The creamy texture holds beautifully, just keep them chilled until ready to reheat.
Freezing
You can freeze mashed potatoes, but the texture sometimes changes slightly. For best results, freeze in portions in freezer-safe containers or bags for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
The easiest way to reheat is gently on the stovetop over low heat, stirring often and adding a splash of milk if they feel dry. You can also microwave leftovers in short bursts, stirring in between to ensure even heating and preserve that creamy consistency.
FAQs
Can I use other types of potatoes for this Instant Pot Garlic Mashed Potatoes Recipe?
Russet potatoes are recommended for their fluffy texture, but you can also use Yukon Gold for a creamier, buttery feel. Avoid waxy potatoes as they can become gluey when mashed.
Do I have to peel the potatoes?
Peeling creates a smoother mashed potato texture, but if you love a rustic feel and don’t mind a bit of skin, leaving some on adds extra nutrients and color.
Can I adjust the garlic level?
Absolutely! This recipe uses 4 cloves for a nice garlic punch, but feel free to use more or less depending on your preference.
Is it okay to substitute sour cream and milk with dairy-free options?
Yes, dairy-free sour cream and full-fat plant-based milk work wonderfully here and still give that creamy, tangy flavor and smooth texture.
How can I make the mashed potatoes fluffier?
Make sure to avoid overcooking the potatoes and mash them with a light touch. Adding warmed milk and butter gradually helps achieve that perfect fluffiness without heaviness.
Final Thoughts
This Instant Pot Garlic Mashed Potatoes Recipe is a total kitchen hero, blending simplicity and flavor in such an effortless way. Whether you’re preparing for a weeknight family dinner or a festive feast, these creamy, garlicky mashed potatoes will steal the show every single time. Give it a try, and I promise it will quickly become a beloved classic in your recipe collection.
Print
Instant Pot Garlic Mashed Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Description
Creamy and flavorful Instant Pot Garlic Mashed Potatoes made with fresh herbs, garlic, butter, and sour cream. Perfectly tender russet potatoes cooked quickly under pressure and mashed to a smooth, rich consistency for a comforting side dish that serves 8.
Ingredients
Potatoes and Liquid
- 3 lbs. russet potatoes (rinsed and scrubbed)
- 5 cups water
Garlic Herb Butter
- 4 Tbsp. butter (salted)
- 4 cloves garlic (finely minced)
- ½ tsp. fresh thyme (finely chopped)
- ½ tsp. fresh rosemary (finely chopped)
Mashed Potato Mix-ins
- â…“ cup sour cream (or a dairy-free alternative)
- â…“ cup milk (or a full-fat plant-based alternative)
- 2 tsp. salt (divided)
- ¼ tsp. black pepper (to taste)
Instructions
- Prepare the Potatoes: After thoroughly rinsing and drying the potatoes, peel them using a vegetable peeler and cut into 1-inch chunks. This ensures even cooking in the Instant Pot.
- Pressure Cook the Potatoes: Add the cubed potatoes to a 6-quart Instant Pot along with 5 cups of water and 1 teaspoon of salt. Seal the lid and set the pressure cooker to high pressure for 8 minutes. Once cooking is complete, perform a quick release to release the pressure safely.
- Make Garlic Herb Butter: While the potatoes cook, melt 4 tablespoons of butter in a small skillet or saucepan over medium-low heat. Add the finely minced garlic and chopped fresh thyme and rosemary. Sauté gently for about 5 minutes, stirring occasionally until fragrant but not browned.
- Drain and Mix the Potatoes: Drain the cooked potatoes in a colander, then return them to the Instant Pot or a large mixing bowl. Add the garlic herb butter, ⅓ cup sour cream, ⅓ cup milk, the remaining 1 to 1 ¼ teaspoons of salt, and black pepper to taste.
- Mash the Potatoes: Using a potato masher, mash the potatoes until you achieve the desired creamy consistency. Adjust seasoning if necessary.
- Serve: Serve the mashed potatoes warm with an optional pat of butter and extra fresh herbs for garnish and added flavor. Enjoy your rich and garlicky side dish!
Notes
- For dairy-free options, substitute butter with a plant-based alternative, sour cream with coconut or cashew-based sour cream, and milk with almond or oat milk.
- Do not overcook potatoes in the Instant Pot, as they can become watery. Use quick release to stop cooking immediately.
- Feel free to add more garlic or herbs if you prefer a stronger flavor.
- If you want extra fluffy potatoes, use a ricer instead of a masher.
- These mashed potatoes pair wonderfully with roasted meat, poultry, or vegetarian main dishes.
