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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.
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.
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.
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.
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.
- Peel and cut the potatoes into quarters
- Fully submerge them in water
- Store them in the refrigerator for up to 12 hours
- 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.
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.
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:
- When you turn the valve to venting, wear a long oven mitt or heat-resistant glove. Be ready for the electric pressure cooker to release a lot of steam immediately.
- 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:
- Instant Pot Potato Salad
- Instant Pot Glazed Carrots
- Instant Pot Chicken Taco Bowls
- 5-Ingredient Instant Pot Mac and Cheese
- 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
- 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.
- 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.
- Transfer the potatoes to a serving bowl, garnishing with more butter and chopped parsley, if desired.
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.