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Instant Pot Garlic Mashed Potatoes

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Make perfectly fluffy, unbelievably flavorful garlic mashed potatoes in the Instant Pot – with no need to drain! Our nearly effortless, foolproof pressure cooker mashed potatoes recipe includes chopped garlic, butter, and sour cream. Blend pantry staples together with tender potatoes (no peeling necessary!) to create a rich and satisfying side dish. Pair with your favorite mains for a comforting dinner that will please everyone at the table!

a bowl of mashed potatoes with a turkey in the background

Why This Is The Best Garlic Mashed Potatoes Recipe

Using the Instant Pot is hands-down the best no-fuss method to cook the fluffiest, most delicious mashed potatoes. 

The Instant Pot steams the potatoes with very little liquid. Steamed potatoes are light and fluffy, compared to boiled potatoes which may become water-logged.

So, this recipe is easier and even healthier than traditional stovetop mashed potatoes with garlic!

a pot of whipped potatoes

Cook these pressure cooker mashed potatoes with the potato skin on (without peeling), depending on your preference. Plus, there is no draining needed.

Simply add chopped potatoes and broth to the pressure cooker and let the IP work its magic. Then release the pressure, mash the potatoes right in the pot, and mix in minced garlic, butter, and tangy sour cream.

a pot of mashed potatoes with butter and garlic

The most incredibly flavorful Instant Pot garlic mashed potatoes are ready in just over 30 minutes, with barely any effort needed.

They’re great to let cook hands-free as you work on the rest of dinner. Then serve with nearly any of your favorite, deliciously cozy main dishes… from weeknight family dinners to holidays and special occasions, these perfect potatoes are always a hit!

Is There A Difference Between An Instant Pot And A Pressure Cooker?

Pressure cookers are countertop devices that quickly cook food with pressurized steam. They cut cook time down to a fraction when compared to oven or stovetop recipes.

Instant Pot is a brand of an electric pressure cooker, similar to Ninja Foodi, Yedi, Chef IQ, and Crock-Pot Express. Like these kitchen tools, the IP is simply a very popular model in the line of available pressure cookers.

Instant Pot image

So, all Instant Pots are pressure cookers – but not all pressure cookers are Instant Pots.

New to the wonderful work of pressure cooking? Be sure to check out my guide for How to Use the Instant Pot 101!

Ingredients Needed For No-Drain Instant Pot Mashed Potatoes With Garlic

You truly need only a handful of kitchen staples for this fantastic mashed potatoes recipe.

ingredients for garlic mashed potatoes: sour cream, chicken broth, peeled garlic, potatoes, all purpose seasoning, and butter

Keep these ingredients on hand at all times, in case you have a last-minute urgent need for garlic mashed potatoes:

  • Yukon gold potatoes or russett potatoes – or your favorite potato for mashing
  • Chicken broth
  • Garlic
  • Sour cream (milk, cream, or buttermilk)
  • Butter

Plus chives to garnish, if you like.

cut potatoes in a bowl in front of the pressure cooker

Looking for a Instant Pot potato recipe to feed a crew? Our Instant Pot loaded potato casserole recipe uses 5 lbs of potatoes!

How to Make the Best Garlic Mashed Potatoes

Seriously, this is the easiest recipe to make traditional-style mashed potatoes! There are no worries about the pan boiling over on the stovetop, over boiling the cut potatoes and turning them to mush, or draining a pot of boiling water.

Pressure cooker mashed potatoes are my favorite way to make creamy potatoes, and they will become yours, too.

With this recipe, you can mash the potatoes right in the pot without draining them, or use a hand mixer for creamy, whipped potatoes.

Instant Pot potatoes

Here are the three simple steps for how to make the best garlic mashed potatoes:

  1. Add the potatoes, chicken broth, and garlic to the Instant Pot. Cook at high pressure for 7 minutes.  
  2. Leave the pressure cooker alone for 10 minutes (for a natural pressure release), then do a quick release. Broth visible at the bottom of the pot, but it dissapears once you mash the potatoes.
  3. Mash potatoes with a potato masher right in the pot or remove potatoes to a serving bowl to use a hand mixer for even creamier whipped potatoes. Stir in sour cream and butter. Top with fresh chives and ground pepper, if desired, before serving.

Recipe Tips and Mashed Potato Variations

  • You can make this mashed potatoes recipe with Yukon gold, red or russet potatoes.
  • Use roasted garlic for an extra rich, mellow garlic flavor.
  • If you don’t have fresh garlic cloves, simply swap with 1 teaspoon of dried garlic powder.
  • Substitute sour cream with heavy cream, half and half or buttermilk.
  • Or lighten up the dish even more by using low-fat Greek yogurt instead of sour cream.
  • Leave the skins on or peel the potatoes – your choice!
  • Make this an Instant Pot cheesy garlic mashed potatoes recipe by mixing in 1/4 cup of cheese with the garlic, butter, and sour cream. Try shredded cheddar, parmesan, or Colby Jack cheese.
  • Looking for a simple, no frills but still wonderfully flavorful mashed potato recipe? Try our classic Instant Pot Mashed Potatoes. It uses the same easy, no drain method!

Frequently Asked Questions

Can this Instant Pot Garlic Mashed Potatoes recipe be made ahead?

Absolutely these potatoes are a great make-ahead dish. After step one, allow the potatoes to cool. Place them into a gallon-sized freezer bag and refrigerate for 1-3 days or freeze for up to 3 months.

To serve, thaw the frozen potatoes in the refrigerator. Then reheat, mash, and mix with heavy cream and butter per the remainder of the recipe.

Do I need the trivet or a steamer basket to make mashed potatoes?

Nope! Just add the potatoes and broth to the bottom of the pot for fluffy, evenly cooked potatoes.

How much do 6 medium potatoes weigh?

As potato sizes can vary, I estimate that 6 medium potatoes weigh around 1 1/2 pounds (or 24 ounces). I used 6 potatoes as the measurement in this recipe for 6 servings.

a serving bowl of garlic mashed potatoes in front of an Instant Pot

Here’s the Easiest, Best Garlic Mashed Potatoes Recipe

a bowl of garlic and butter mashed potatoes
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Instant Pot Garlic Mashed Potatoes

The Instant Pot was made for mashed potatoes! Pressure cooking produces the fluffiest, absolutely best garlic mashed potatoes. This recipe is lower in fat and calories than stovetop recipes and has a no peel and no drain method!
Course Side Dish, Dinner
Cuisine American
Keyword Vegetables, Side Dish, Make Ahead, Easy Dinner, gluten-free, 30 minute meals, Instant Pot, pressure cooker
Prep Time 5 minutes
Cook Time 27 minutes
Total Time 32 minutes
Servings 6 servings
Calories 221kcal

Equipment

  • Instant Pot (or any electric pressure cooker)

Ingredients

  • 6 medium russet potatoes, Yukon gold, or red, scrubbed and cut in quarters (for large potatoes, cut into eighths)
  • 1 ¼ cup chicken broth
  • 3 cloves garlic, peeled and chopped fine or minced (substitute with 1 teaspoon dried garlic powder, if needed)
  • 1/4 cup sour cream (substitute with heavy cream or half-and-half)
  • 2 tablespoons butter
  • fresh chives, chopped (optional)

Instructions

  • Add the potatoes, chicken broth, and garlic to the bottom of the Instant Pot (don't use the trivet). Add lid, close sealing lever, and cook at high pressure for 7 minutes.
  • After the pressure cycle is complete, allow pressure to naturally release for 10 minutes, then initiate a quick release by turning the sealing lever.
  • There will be broth visible at the bottom of the pot, but once you mash the potatoes, it will be completely absorbed.
  • Mash potatoes with a potato masher right in the pot or remove potatoes to a serving bowl to use a hand mixer for even creamier whipped potatoes. Stir in sour cream and butter. Top with fresh chives and ground pepper, if desired, before serving.

Notes

This dish can be made ahead. After step one, allow the potatoes to cool. Place them into a gallon-sized freezer bag and refrigerate for 1-3 days or freeze for up to 3 months.  To serve, thaw the frozen potatoes in the refrigerator. Then reheat (in the microwave or stovetop).  Mash and mix with sour cream and butter, and serve.

Nutrition

Serving: 1serving | Calories: 221kcal | Carbohydrates: 38g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 233mg | Potassium: 957mg | Fiber: 5g | Sugar: 2g | Vitamin A: 182IU | Vitamin C: 46mg | Calcium: 43mg | Iron: 2mg

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