Instant Pot Creamy Garlic Mashed Potatoes
If you’re looking for the best mashed potatoes that come out rich, smooth, and full of flavor every single time, this Instant Pot Creamy Garlic Mashed Potatoes recipe is about to become your favorite way to make them. These creamy mashed potatoes are loaded with garlic, butter, and a velvety finish that makes them the perfect comforting side dish for weeknight dinners or special occasions.
Using an electric pressure cooker takes the guesswork out of pressure cooking and gives you consistent, fluffy results without spending a lot of time at the stove. Whether it’s your first time or you’ve made plenty of Instant Pot recipes before, this method is simple and reliable.
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Why You’ll Love This Recipe
- Made with simple steps and everyday ingredients
- Rich, buttery flavor with a creamy texture
- Perfect for holiday meals or a quick main dish side
- Works with russet potatoes, red potatoes, or yukon gold potatoes
- Faster than a crock pot or slow cooker method
Ingredients You’ll Need
- 3 pounds of potatoes (yukon gold potatoes are my favorite, but russet potatoes or red potatoes work great too)
- 2 cups of water (or chicken broth for a richer flavor)
- 1 tsp kosher salt
- 1 sprig rosemary
- 6 cloves of garlic
- 2 oz butter, sliced
- 1/4 cup heavy cream or milk (warm liquids like hot milk give the best results)
- Black pepper, to taste
Optional add-ins:
- Cream cheese or sour cream for extra creamy texture
- Fresh chives or green onions for garnish
How to Make Instant Pot Creamy Garlic Mashed Potatoes
Step 1: Prep the Potatoes
Clean and quarter your 3 pounds of potatoes. You can peel them, but I like leaving the skin on for added texture and nutrients. Smaller pieces help ensure even cooking time.
Step 2: Add to the Instant Pot
Place the potatoes into the inner pot of your electric pressure cooker. Add 2 cups of water, kosher salt, rosemary, and the cloves of garlic. Make sure there is enough water to properly steam the potatoes.
Step 3: Pressure Cook
Secure the lid and set to manual high pressure for 15 minutes. This cook time is perfect for soft, fork-tender potatoes.
Once the cooking time is up, carefully turn the steam release handle for a quick release. Allow all pressure to escape before opening.
Step 4: Drain and Remove Herbs
Remove the rosemary sprig and drain the potatoes. Transfer them to a large bowl.
Step 5: Mash and Mix
Add butter and heavy cream or milk while the potatoes are still hot. Use a potato masher for a rustic texture or a hand mixer for fluffier mashed potatoes.
Season with black pepper and additional salt to taste.
Tips for the Best Results
- Use warm liquids like hot milk instead of cold to avoid gummy potatoes
- Don’t over mix with a hand mixer, or the texture can become gluey
- Add a little bit more butter if you want a richer flavor
- Let ingredients like butter sit at room temperature before mixing
- If using a steamer basket, keep the potatoes elevated above the cup of water
The Best Kind of Potatoes to Use
- Yukon gold potatoes: creamy and naturally buttery
- Russet potatoes: light and fluffy
- Red potatoes: slightly waxy with a smooth texture
Each type works well, so it really depends on your preference and what you have on hand.
Serving Ideas
These creamy mashed potatoes pair perfectly with:
- Roast chicken or turkey
- Meatloaf or steak as a hearty main course
- A spoonful of cranberry sauce on the side for special occasions
They truly are a comforting side dish that fits both weeknight dinners and big gatherings.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat on the warm setting of your instant pot or on the stove with a splash of milk.
Frequently Asked Questions
Can I use chicken broth instead of water?
Yes, swapping the water for chicken broth adds a deeper, more savory flavor.
Can I make this dairy-free?
Absolutely. Use vegan butter and a plant-based milk for similar results.
What if I don’t have an Instant Pot?
You can adapt this recipe for a slow cooker or crock pot, but it will take extra time compared to pressure cooking.
Final Thoughts
These instant pot garlic mashed potatoes are one of those wonderful recipes you’ll come back to again and again. They’re easy, full of flavor, and come together in less time than traditional methods.
Instant Pot Creamy Garlic Mashed Potatoes
Equipment
- Instant Pot (electric pressure cooker)
- large bowl
- Potato masher or hand mixer
- Knife and cutting board
- Colander
Ingredients
- 3 pounds potatoes yukon gold, russet, or red, cleaned and quartered
- 2 cups water
- 1 tsp kosher salt
- 1 sprig rosemary
- 6 cloves garlic
- 2 oz butter sliced
- 1/4 cup heavy cream or milk
- Salt and black pepper to taste
Instructions
- Clean and quarter the potatoes. Peel if desired.
- Add potatoes to the inner pot with water, salt, rosemary, and garlic.
- Seal lid and cook on manual high pressure for 15 minutes.
- Perform a quick release using the steam release handle.
- Remove rosemary, drain potatoes, and transfer to a large bowl.
- Add butter and heavy cream or milk.
- Mash with a potato masher or mix with a hand mixer until smooth.
- Season with salt and black pepper to taste and serve warm.
