Instant Pot Garlic Mashed Potatoes come together in 30 minutes and are creamy, fluffy, and comforting. Complete your holiday spread or enjoy as an easy weeknight side dish!
The thing I love about these Instant Pot garlic mashed potatoes is that they go with pretty much everything! Can be made with chicken, beef, pork, or loaded with cheese and bacon!
I love some good side dishes (sometimes more than the main course!) Here are a few that I think you will love too! Smoked Gouda Mac and Cheese, Parmesan Green Beans, Air Fryer Baked Potato, and Roasted Mini Potatoes.
Why You’ll Love Instant Pot Garlic Mashed Potatoes
- Great for holidays, parties, and comforting dinners.
- Kids and adults will devour them.
- They are creamy and delicious.
- You can add all your favorite toppings!
- Less than 30 minutes to make.
- Cooking in the pressure cooker is practically effortless.
Ingredients Needed For Cream Mashed Potatoes
- Potatoes (I used Russet)
- Salt
- Pepper
- Chicken broth (or water or veggie broth)
- Sour Cream
- Heavy Cream or Milk
- Butter
- Garlic
- Fresh Herbs, optional
How To Make Instant Pot Potatoes
Step 1: Prep potatoes
Peel and cut potatoes into halves or quarters if they are larger. Place in the Instant Pot liner.
Step 2: Add chicken broth
Pour just enough chicken to fill the instant pot liner with 1 inch of liquid. It’s fine if an inch or so of the potatoes are sticking out of the water. Sprinkle with salt and pepper.
Step 3: Cook
Turn on the Instant Pot to the manual setting and cook for 12 minutes. Do a quick release as soon as the time is up.
Step 4: Serve
If there is a lot of liquid left in the pot, you can drain the potatoes. I rarely have enough liquid to drain off, but you may depending on how much you added.
Add the butter, more salt, and pepper, sour cream, heavy cream (or milk), and garlic. Mash until smooth and creamy. Serve with fresh herbs and enjoy!
Serve and enjoy!
Frequently Asked Questions
I prefer russet, but Yukon gold also works. While some people use white or red potatoes, I find that they become gummy.
No, it’s not required! We prefer them peeled, but you can leave the peeels on.
Either an electric mixer or potato masher both work well.
Typically, I add a little more butter and fresh herbs. However, we also like to add freshly grated cheddar cheese and bacon bits. They are also pretty taste with ranch dressing too!
More Instant Pot Recipes
Instant Pot Garlic Mashed Potatoes
Equipment
Ingredients
- 8 potatoes peeled, cut in half
- chicken broth or water
- Salt to taste
- Pepper to taste
- 1/4 cup Sour Cream
- 1/4 cup heavy cream or milk
- 1/2 cup butter
- 3 tablespoons garlic more or less to taste
- fresh herbs optional
Instructions
- Peel and cut potatoes into halves or quarters if they are larger. Place in the Instant Pot liner.
- Pour just enough chicken to fill the instant pot liner with 1 inch of liquid. It’s fine if an inch or so of the potatoes are sticking out of the water. Sprinkle with salt and pepper.
- Turn on the Instant Pot to the manual setting and cook for 12 minutes. Do a quick release as soon as the time is up.
- If there is a lot of liquid left in the pot, you can drain the potatoes. I rarely have enough liquid to drain off, but you may depending on how much you added.Add the butter, more salt, and pepper, sour cream, heavy cream (or milk), and garlic. Mash until smooth and creamy. Serve with fresh herbs and enjoy!Serve and enjoy!