Instant Pot garlic mashed potatoes are an easy side dish. This recipe makes garlic mashed potatoes entirely in the Instant Pot!
Mashed potatoes are one of the easiest sides to make in the Instant Pot! They take just a few minutes of prep to get going, are made entirely in the pressure cooker, and only take about 30 minutes to make.
These potatoes are great for busy weeknights or for holiday dinners when the stove is occupied with other dishes. No matter when you make these mashed potatoes, they make a delicious side dish!
Ingredient notes and substitutions
- Chicken broth: I like to use reduced-sodium chicken broth so that I can better control the salt level in the potatoes. You can use bone broth, regular broth, or no salt broth.
- Whole milk: Using whole milk give you richer, creamier mashed potatoes. You can use skim milk, 1% milk, or 2% milk for leaner mashed potatoes, or you can use cream for richer mashed potatoes.
- Garlic: If you have roast garlic, it goes wonderfully in this recipe.
How to make Instant Pot garlic mashed potatoes
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Add potatoes, broth, salt, and pepper to the inner pot.
Step 2: Close and lock the lid. Press manual high pressure and adjust the cooking time to 8 minutes. Be sure the pressure release is set to sealing
Step 3: When the cooking time ends, carefully turn the pressure release valve to venting to quickly release pressure. Unlock the lid and remove it.
Step 4: Drain the broth and discard.
Step 5: Use a potato masher to mash potatoes in the pot.
Step 6: Pour in warm milk and mix.
Step 7: Mix in butter until melted. If necessary, add additional warmed milk and butter to reach desired consistency.
Step 8: Stir in garlic.
Step 9: Serve warm topped with a couple of pats of butter and a sprinkle of coarse black pepper.
Tips
- Vegetarian: To make the potatoes vegetarian, use vegetable broth in place of the chicken broth.
- Dairy free: You can make the recipe dairy-free by using nondairy milk and plant based butter.
- Plain mashed potatoes: Feel free to omit the garlic if you’d like plain mashed potatoes. You can also change up the mashed potatoes by adding your favorite mix-ins like shredded cheese or chives.
Serving suggestions
The mashed potatoes go well with any number of main dishes like turkey, ham, French onion pot roast, or beef tips.
Storage
Store any leftover mashed potatoes in an airtight container in the refrigerator. The mashed potatoes will keep for up to 3-4 days when properly stored in the fridge.
Equipment
Ingredients
- 2 ½ pounds russet potatoes peeled and in large chunks
- 1 cup reduced-sodium chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3/4 cup whole milk heated to about 90F
- 2-3 tablespoons butter
- 5 cloves garlic minced
Instructions
- Add potatoes, broth, salt, and pepper to the inner pot.
- Close and lock the lid. Press manual high pressure and adjust the cooking time to 8 minutes. Be sure the pressure release is set to sealing. It should take about 10-15 minutes for the pot to come to pressure.
- When the cooking time ends, carefully turn the pressure release valve to venting to quickly release pressure.
- Unlock the lid and remove it.
- Drain broth and discard.
- Use a potato masher to mash potatoes in the pot.
- Pour in warm milk and mix.
- Mix in butter until melted.
- If necessary, add additional warmed milk and butter to reach desired consistency.
- Stir in garlic.
- Serve warm topped with a couple of pats of butter and a sprinkle of coarse black pepper.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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