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Instant Pot Mashed Potatoes With Garlic

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These Instant Pot mashed potatoes with garlic come together in less than 30 minutes right in the electric pressure cooker! Easy, creamy, and so delicious.

Instant Pot Garlic Mashed Potatoes with sour cream in a white bowl with butter melting on top and a spoon inside the bowl

Who doesn’t love mashed potatoes? The best recipes can steal the show at even the most elaborate holiday meals.

But if you don’t love how long traditional methods of cooking them take, you have to try this recipe for Instant Pot mashed potatoes with garlic!

From start to finish, you can have your garlic mashed potatoes ready to serve in less than 30 minutes thanks to the Instant Pot.

They turn out so creamy, and the garlic adds the perfect flavor. Best of all, you’ll make everything right in the pressure cooker, so prep and clean-up are a breeze.

Here’s what I’m going to teach you in this post:

  • How to make these delicious Instant Pot mashed potatoes with garlic
  • How to prep the potatoes ahead of time
  • How to keep mashed potatoes warm in the Instant Pot
  • Which tools are best for mashing your potatoes
  • How to safely perform a quick release with the Instant Pot

From weeknight dinners to holiday feasts, these Instant Pot garlic mashed potatoes are perfect for every occasion. Whether you serve them as-is or top with your favorite gravy, they’re sure to be a crowd-pleaser every time!

I made this recipe using my Instant Pot 6-Quart Duo Nova. It’s the perfect size for my family of four and makes releasing the steam so much easier than the standard Instant Pot.

Picture of all ingredients of recipe in bowls unprepared

How To Make This Instant Pot Garlic Mashed Potatoes Recipe

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: Place the potatoes, water, and salt in the inner pot of an Instant Pot. 

STEP TWO: Close the lid, set the valve to sealing, then cook on Manual High Pressure for 10 minutes. When the timer goes off, open the valve to perform a quick release.

STEP THREE: Once the pressure gauge drops, carefully remove the lid. 

Collage of overhead shots in Instant Pot (cut potatoes in it, all ingredients added in it, hand mixer mixing them, finished potatoes)

STEP FOUR: Add the sour cream, garlic, butter, and pepper to the Instant Pot. Use a potato masher or hand mixer to mash the potatoes to your desired consistency, adding more sour cream, butter, and/or salt if desired.

STEP FIVE: Transfer the potatoes to a serving bowl. Garnish with more butter and chopped parsley or chives if desired.

Pressure cooker garlic mashed potatoes in a bowl with butter melting in front of an Instant Pot

Can You Prep The Potatoes Ahead Of Time?

Absolutely! This is an easy way to cut down on prep time if you’re making mashed potatoes for Thanksgiving or a big holiday feast.

  1. Peel and cut the potatoes into quarters
  2. Fully submerge them in water
  3. Store them in the refrigerator for up to 12 hours
  4. When you’re ready to cook them, simply drain the potatoes and use as normal

I wouldn’t recommend storing the potatoes like this for any longer than 12 hours. After that, they can start to get too soft and lose their shape, texture, and flavor.

Instant Pot Garlic Mashed Poateos in a bowl with butter melting in it and spoonful of mashed potatoes being taken out

Can You Keep Mashed Potatoes Warm In An Instant Pot?

Yes! This is a great method to keep them warm while you finish cooking the rest of the meal. You can transfer them to a serving bowl at meal time, or serve them straight from the Instant Pot. 

Simply set your Instant Pot to Keep Warm. You can let the garlic mashed potatoes sit in the pot for 1-2 hours, although I recommend stirring occasionally to keep them fluffy.

What Are The Best Tools For Mashing Potatoes?

  • A hand mixer is going to be one of the easiest ways to quickly mash and combine your potatoes.
  • Using a potato masher is also a great option. Pressure cooking the potatoes makes them very soft and easy to work with.
  • A fork can also be used, but I would consider this method a last resort. The potatoes will still mash easily, but it’s going to take more time and effort.
Overhead shot of Instant Pot Mashed Potatoes with Garlic in a bowl with melted butter and Instant Pot in the corner

How Do You Safely Quick Release The Instant Pot?

A “quick release” simply means opening the valve after the cooking time has ended. This immediately releases the pressure in the Instant Pot, as opposed to letting it go down on its own over time. 

Because of the steam build-up in the pot, you want to make sure you follow these steps to perform a quick release safely:

  • Make sure there is plenty of room above the pressure cooker for the steam to escape freely. You may need to turn the Instant Pot so it isn’t under any cabinets.
  • If the valve starts spraying water, you can try closing it for 15 to 20 seconds and opening it again. Repeat until the valve is no longer spraying.
  • Once the pressure gauge drops, carefully unlock and remove the lid. There will still be a lot of steam, so be careful not to get too close.

Other Instant Pot Recipes You’ll Love:

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Yield: 8 servings

Instant Pot Mashed Potatoes With Garlic

Instant Pot Garlic Mashed Potatoes with sour cream in a white bowl with butter melting on top and a spoon inside the bowl

From weeknight dinners to holiday feasts, these Instant Pot mashedpotatoes with garlic are perfect for any occasion! Creamy, delicious, and readyin less than 30 minutes.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 2 pounds Russet potatoes, peel and quartered
  • 1/2 cup cold water
  • 1 teaspoon salt
  • 1/2 cup sour cream
  • 6 cloves garlic, minced
  • 6 tablespoons butter
  • 1/2 teaspoon black pepper

Optional for serving

  • 2 tablespoons sliced chives
  • additional butter

Instructions

  1. Place the potatoes, water and salt in the inner pot of an Instant Pot. Seal the lid and valve, then cook on Manual High Pressure for 10 minutes, performing a quick release when the timer goes off.
  2. Carefully remove the lid. Add the sour cream, garlic, butter, and pepper to the Instant Pot. Use a potato masher or hand mixer to mash the potatoes to your desired consistency, adding more sour cream, butter, and/or salt if desired.
  3. Transfer the potatoes to a serving bowl, garnishing with more butter and chopped parsley, if desired.







Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 231Total Fat: 13gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 35mgSodium: 366mgCarbohydrates: 26gFiber: 3gSugar: 2gProtein: 4g

This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.

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6 thoughts on “Instant Pot Mashed Potatoes With Garlic”

  1. Love the fact that you can use a small amount of water and not have to drain the potatoes after cooking.

    I’d like to make a larger batch (5 lbs), what would I have to adjust?

    Reply
    • Hi Jean, the amounts get a little odd when you do 5lbs, but to cook 4lbs of potatoes, just double the ingredients in the recipe and keep the cooking time the same!

      Reply

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