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Instant Pot Garlic Mashed Potatoes

Instant Pot Garlic Mashed Potatoes are savory, creamy, and simply bursting with rich flavor! Perhaps best of all, they come together in less than 30 minutes in the Instant Pot.

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

This recipe for easy Instant Pot mashed potatoes is the best for those nights when you don’t have enough time or energy to make them on your stovetop.

They’re perfectly creamy and boast delicious garlic flavor. I like to garnish mine with some fresh chives and extra garlic butter when I want a super filling and decadent side dish.

If you’ve been looking for an easy way to make homemade creamy mashed potatoes, all you need to do is break out your Instant Pot and follow this classic recipe.

Creamy and delicious electric pressure cooker mashed potatoes are about to become your new weeknight go-to. Consider making a double batch…who doesn’t love leftover mashed potatoes?!

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You can even use your leftovers to make twice baked mashed potatoes!

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 Cook Garlic Mashed Potatoes in the Instant Pot

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

STEP ONE: Rinse, peel, and cube your potatoes. Add potatoes, water, and salt to the inner pot of your IP and seal the lid and valve.

STEP TWO: Cook the cubed potatoes on High for 10 minutes, then perform a quick release when the timer goes off. 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 THREE: Add the sour cream, garlic (don’t use whole cloves, mince first), butter, and pepper to your Instant Pot. Use a potato masher or hand mixer to mash the potatoes until it takes on a creamy texture. You could also use a wooden spoon, but the easiest way is to use a masher or mixer. 

STEP FOUR: Transfer the potatoes to a serving bowl and garnish with extra butter, chives, sour cream, or other fresh herbs. You can store your pressure cooker mashed potatoes in an airtight container if you have leftovers.

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

Tips to Make the Best Instant Pot Garlic Mashed Potatoes

  • Use the potatoes of your choice. I’m using Russet potatoes to make mashed potatoes in the pressure cooker, but you could also use Yukon Gold potatoes, red potatoes, or baby potatoes.
  • If you find that your Instant Pot garlic mashed potatoes aren’t loose enough, add a bit of whole milk or chicken broth.
  • Use more herbs to add more delicious flavor. Fresh thyme and fresh rosemary are great choices. And, if you’re a total garlic lover, why not use even more garlic cloves?
  • No drain, no problem. This is a no-drain garlic mashed potato recipe, thanks to the Instant Pot. They’ll cook up perfectly without having to worry about excess liquid.
  • Peel your potatoes for the smoothest results.

What to Serve With Roasted Garlic Mashed Potatoes

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

Variations for Instant Pot Mashed Potatoes

  • Add cream cheese, cheddar, Parmesan, or a combination of one or more to make these into cheesy garlic mashed potatoes in the Instant Pot!
  • Roast the garlic first if you’re looking for a more complex flavor. Roasted garlic mashed potatoes for the win!
  • Top with bacon bits for more crunch and savory flavor.
  • Incorporate other ingredients for a more unique flavor. Pesto, mustard, and onion come to mind!

Can I Prep the Potatoes Ahead of Time?

Absolutely! This can be especially helpful if you plan on making mashed potatoes in the pressure cooker for a holiday meal. The most time-consuming part of this recipe is peeling and cutting the potatoes.

Prepare the potatoes up to 12 hours before you plan on making mashed potatoes in your IP. Simply store them in a large bowl or pot filled with water, being sure to completely submerge them.

Store them in the fridge, then pull them out and drain when you’re ready to make your dish.

Overhead shot of Instant Pot Mashed Potatoes with Garlic in a bowl with melted butter and Instant Pot in the corner

More Potato Recipes

What Are The Best Tools For Mashing Potatoes?

There are many different ways (and tools to use) to mash your garlic mashed potato recipe. Here are my recommendations:

  • 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.
  • A fork can also be used, but I would consider this method a last resort.

More Instant Pot Recipes You’ll Love:

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

Instant Pot Garlic Mashed Potatoes

Samantha Erb
From weeknight dinners to holiday feasts, these Instant Pot garlic mashed potatoes are perfect for any occasion! Creamy, delicious, and ready in less than 30 minutes.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Instant Pot
Cuisine American
Servings 8 servings
Calories 231 kcal


  • 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.


Serving: 1gCalories: 231kcalCarbohydrates: 26gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 4gTrans Fat: 1gCholesterol: 35mgSodium: 366mgFiber: 3gSugar: 2g
Tried this recipe?Let us know how it was!


About Samantha

I’ve always had a love of cooking and creating new recipes, so it only made sense to create a food blog so I could share those recipes with you. This site is designed to provide easy and flavorful recipes with as little ingredients as possible. That means you still get great flavor combinations without all that extra time and effort. Read more...

13 thoughts on “Instant Pot Garlic Mashed Potatoes”

  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?

    • 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!

    • Thanks! This is one of the most useful “down to earth” recipes I’ve made in the Instant Pot.

    • I hear you. I try to make the kind of recipes most people would love to make and enjoy that are easy to make. Not the fancy recipes that I, as a busy mom, have no time for.

    • No, milk cannot be pressure cooked, so I only recommend using water and adding any milk after it’s done.

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