These Instant Pot Garlic Mashed Potatoes are incredibly creamy, ready in about 30 minutes, and made in a single electric pressure cooker. They truly melt in your mouth!
You’re only about 20 minutes away from soft, ultra-creamy mashed potatoes. My aim was to create the easiest garlic mashed potatoes you’ll ever make: one pot, minimal mess, and done in 30 minutes. The Instant Pot (or any pressure cooker) steams and pressures the potatoes, giving an even cook and a fantastic texture. Once you try this method, it will likely become your go-to recipe.
If you haven’t made mashed potatoes in a pressure cooker before, you’ll be pleasantly surprised. The combination of steam and high pressure cooks the potatoes and garlic together so the garlic softens and infuses the potatoes deeply.
Jump to Section: Instant Pot Garlic Mashed Potatoes
- Why Make Mashed Potatoes In An Instant Pot
- Ingredients for Garlic Mashed Potatoes
- How to Make Instant Pot Mashed Potatoes – Step by Step
- The One Pot Mashed Potato Technique
- Mashed Potatoes Customisation & Toppings
- Serving Ideas
- Watch Instant Pot Garlic Mashed Potatoes Recipe Video
Why Make Mashed Potatoes In An Instant Pot
- One pot only — fewer dishes to wash.
- Ready in roughly 30 minutes from start to finish when using 1 kg (about 2 lb) of potatoes, including peel and chop time.
- Garlic cooks with the potatoes, infusing flavor and softening so it mashes easily.
- No fancy ingredients — simple pantry staples deliver great flavor.
If you don’t have an Instant Pot, try slow cooker or stovetop methods instead.
Ingredients for Garlic Mashed Potatoes
Here’s a short, practical ingredient list.
Potatoes: Yukon Golds are ideal for a creamy texture, though russets also work. Avoid new potatoes for this recipe — they hold more water and can be harder to mash evenly.
Seasoning: Salt, freshly ground pepper, and garlic provide the base flavor.
Butter and milk: Add richness and a silky texture.
Cream cheese and sour cream: Cream cheese lends body and richness; sour cream adds a light tang and keeps the mash moist.
Water: Used in the Instant Pot for steaming the potatoes.
How to Make Instant Pot Mashed Potatoes – Step by Step
This is quick and simple — you’ll likely never go back to a more time-consuming method.
1. Place the peeled and evenly cut potatoes, smashed garlic, water (or unsalted stock), salt, and 1 1/2 tablespoons butter into the Instant Pot inner pot.
2. Close the lid, set the valve to sealing, and cook on high pressure for 8 minutes. (Most Instant Pots take around 8–10 minutes to come to pressure, so total time is closer to 18–20 minutes.) Release pressure immediately by carefully turning the valve to vent and open the lid once the pressure is fully released.
3. Use a potato masher to mash the potatoes directly in the pot for a very creamy result. For fluffier potatoes, drain the cooking liquid before mashing.
4. Stir in the remaining butter, sour cream, and cream cheese while the potatoes are still hot.
5. Mix thoroughly while the potatoes steam to combine everything smoothly.
6. Pour in about 1/4 cup hot milk. It may seem like a lot at first, but the potatoes will absorb it and reach the perfect texture.
7. Taste and adjust seasoning, then top with extra butter and chopped chives before serving.
8. Optional: For ultra-smooth mashed potatoes, pass the mash through a fine sieve to remove any lumps.
The One Pot Mashed Potato Technique
This method uses a small amount of water — roughly 1/2 to 2/3 cup for 1 kg potatoes — and mashes the potatoes in the pot without draining. Initially the mixture may look thin, but as you mash and add butter, sour cream, cream cheese, and hot milk, the texture thickens into a luxuriously smooth, pillow-like mash. The garlic cooks right in with the potatoes, creating a seamless, well-infused flavor.
Mashed Potatoes Customisation & Toppings
Keep it simple with butter and chives, or try these ideas to elevate the dish:
- Mix in 1/4 cup grated cheddar or parmesan while the potatoes are hot for a cheesy version. Add a teaspoon or two of ranch seasoning for a tangy twist.
- Fresh herbs like rosemary, thyme, or sage lend an earthy note.
- Top with cooked chicken, steamed broccoli, crispy bacon, or browned butter to make it a hearty centerpiece.
Serving Ideas
- Serve with comforting mains such as chicken in mushroom sauce, bacon-wrapped chicken roulade, or a rich lentil stew.
- Pair with roasted vegetables like honey-roasted carrots, roasted Brussels sprouts, or a mixed tray of roasted vegetables for an easy, cozy meal.
- Add a ladle of vegetarian, mushroom, or onion gravy for extra comfort and flavor.
I’ve tested these garlic mashed potatoes several ways — adding infused garlic oil, roasting the garlic first, and simply cooking the garlic with the potatoes in the Instant Pot. All variations are tasty, but cooking the garlic together in the pressure cooker is fast and consistently flavorful. I often pair these mash with roast chicken or a quick spatchcock roast when time is short.
Try this Instant Pot method and you may never choose another way to make mashed potatoes — it’s that reliable and easy.
Watch Instant Pot Garlic Mashed Potatoes Recipe Video
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Instant Pot Garlic Mashed Potatoes (Pressure Cooker Recipe)
Ingredients
- 1 kg Potatoes, peeled and cut into even 1 inch pieces
- 6 Garlic Cloves, peeled and smashed
- 2/3 cup Water or unsalted chicken stock
- 3/4 teaspoon Salt
- 3 tablespoons Butter, divided
- 1/4 cup Sour Cream
- 1/4 cup Cream Cheese
- 1/4 cup Hot Milk
- More butter and chopped chives for topping
Instructions
- Add potatoes, garlic, water, salt, and 1 1/2 tablespoons butter to the Instant Pot. Close the lid, set the valve to sealing, and cook on high pressure for 8 minutes. Release pressure immediately and open when safe.
- Mash the potatoes in the pot with a potato masher. For a lighter texture, drain and then mash. Stir in the remaining butter, sour cream, and cream cheese while the potatoes are hot. Taste and adjust salt.
- Pour in 1/4 cup hot milk and mix until the desired consistency is reached. Top with extra butter and chives to serve.
- Optional: For an extra-smooth finish, pass the mash through a fine sieve to remove lumps.
Notes
- Use starchy potatoes like Russet or Yukon Gold for a fluffier texture.
- To prep ahead, peel and cut potatoes and keep them submerged in water in the fridge to prevent browning.
- Baby potatoes can be used whole; you may skip peeling if you like the texture.
- Substitute unsalted chicken stock or bone broth for water to boost flavor—adjust salt as needed.
- Finish with fresh or dried herbs such as rosemary or thyme for extra aroma.
Nutrition
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