Instant Pot Garlic Mashed Potatoes (No Drain)

4.50 from 6 votes

Make these super creamy Instant Pot Garlic Mashed Potatoes in under 50 minutes. This recipe is one pot with no drain, and the potatoes are melt-in-your-mouth soft and fluffy.

If you own an Instant Pot, here are some more exciting recipes that you can try: Mashed Purple Sweet Potatoes, Instant Pot Chicken Stew, Instant Pot Chicken Broccoli Pasta, and Instant Pot Cuban Chicken Soup.

Instant pot garlic mashed potatoes served in a bowl.
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About Garlic Mashed Potatoes In Instant Pot

If you like mashed potatoes, this Instant Pot Mashed Potatoes recipe is just for you.

This technique to make mashed potatoes is super easy, mess-free, one-pot, and comes together in under 50 minutes.

The resultant mashed potatoes are super fluffy and creamy.

The best part is that this comforting side dish is a no-drain recipe. This means you don’t have to drain the extra water after cooking the potatoes. This one trick makes this recipe a notch higher than others.

These garlic mashed potatoes cooked in an instant pot are gluten-free and vegetarian, and the recipe can be easily doubled or tripled. I made this recipe in my 3-quart instant pot. If doubling or tripling, use a 6-quart pot. The cooking time will remain the same.

Why Make Mashed Potatoes In An Instant Pot?

Making garlic mashed potatoes in an instant pot (electric pressure cooker) is much better than cooking them over the stovetop. Here are a few reasons.

  • This technique is one-pot and mess-free. I have also improved this recipe by making it no-drain and even easier.
  • The texture of the mashed potatoes is very creamy and fluffy.
  • You can keep the mashed potatoes warm for a long time. Switch on the keep warm setting; the potatoes will remain warm until you are ready to serve them.

Ingredients

Instant pot garlic mashed potatoes ingredients 1
Instant pot garlic mashed potatoes ingredients 2

Potatoes – The best-mashed potatoes are prepared with Russet potatoes, Idaho potatoes, or Yukon Gold potatoes, as they are high in starch. But if you do not get any of these, use any potatoes you use for your regular cooking.

Red potatoes also work well.

You can replace regular potatoes with sweet potatoes and make instant pot sweet potatoes.

Garlic – Garlic adds a delicious and distinct flavor that makes the mashed potatoes very delicious.

Others – You will also need water, salt, extra virgin olive oil, salted butter, sour cream, and cream cheese.

Water can be replaced with vegetable stock (vegetable stock) or chicken stock (chicken broth) for extra flavor.

Add some freshly cracked black pepper for a spicy kick.

How To Make Instant Pot Garlic Mashed Potatoes

Preparation

Start by preparing the potatoes. You will need 2 pounds (1 kg) of potatoes. Wash the potatoes well and peel them using a vegetable peeler. You can leave the skin on if you like the earthy flavor.

Cut the potatoes into 1-inch cubes. Make sure the cubes are equal in size. You can also slice the potatoes into ½-inch thick round slices.

Keep the potato cubes soaked in water until ready to use; otherwise, they will become black due to oxidation. The best is to peel and chop the potatoes just when ready to cook.

Peel the garlic.

Bring the other ingredients to room temperature.

Make The Garlic Mashed Potatoes

Add the potato cubes to the instant pot with 4-6 whole peeled garlic cloves, 1 teaspoon salt, and ½ cup water. Stir well.

Potatoes, garlic, salt and water added to an instant pot.
Stirred well.

Put the lid on the instant pot and secure it well.

Set the valve to the sealing position.

Press PRESSURE COOK and set the timer for 12 minutes on high pressure. The instant pot will take some time (approx 10-12 minutes) to build the pressure and start the timer.

Lid secured.

Once the timer goes off, let the pressure release naturally for 10 minutes.

Release the remaining pressure by moving the valve to the venting position. To avoid steam burn, use a kitchen towel or the back of a spoon to move the valve.

Once the pressure is released, open the lid.

Cooked potatoes.

Mash the potatoes using a potato masher. There is no need to drain the water.

Mashed potatoes.

Add the following ingredients to the pot and mash until the potatoes are smooth and creamy.

  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon salted butter (at room temperature)
  • ¼ cup sour cream (at room temperature)
  • ¼ cup cream cheese (at room temperature)

Tip – You can pass the mashed potatoes through a potato ricer for extra creamy ones.

Check for salt and add more if needed.

Olive oil, butter, sour cream and cream cheese added to the pot.
Ready instant pot garlic mashed potatoes.

Transfer the potatoes to the serving bowl. Keep a tab of butter on top and garnish with chopped herbs and red pepper flakes. Serve warm.

Mashed potatoes cooked in an instant pot garnished with parsley.

Pro Tips By Neha

Add some milk if the potatoes look dry.

Cook the potatoes in chicken or vegetable broth instead of water for a more complex flavor.

You can keep the peel on for rustic, no-peel mashed potatoes.

If you want a strong garlic flavor, you can fry some smashed garlic cloves in butter and olive oil until they are slightly browned, and then add the butter to the potatoes. For a more prominent flavor, you can use roasted garlic rather than raw garlic.

To flavor these creamy mashed potatoes, you can also use fresh herbs, such as chives, green onions, rosemary, or thyme.

Add ¼ cup of shredded parmesan or cheddar cheese to make these mashed potatoes creamier and cheesier. You can also add ranch dressing or heavy cream.

If sour cream is unavailable, you can only use cream cheese or add some milk. This recipe is very forgiving, so play around with the available ingredients.

Always use a potato masher or ricer to mash the potatoes. Never use a hand mixer or immersion blender; these will make the potatoes gluey.

You can add Greek yogurt instead of sour cream to make these potatoes a little healthier 🙂

All the ingredients added to the potatoes must be at room temperature for better absorption by potatoes.

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Make these super creamy Instant Pot Garlic Mashed Potatoes in under 50 minutes. This recipe is one pot with no drain, and the potatoes are melt-in-your-mouth soft and fluffy (vegetarian, gluten-free).
4.50 from 6 votes

Instant Pot Garlic Mashed Potatoes Recipe (No Drain)

Make these super creamy Garlic Mashed Potatoes in Instant Pot in under 50 minutes. This recipe is one pot with no drain and the potatoes are melt-in-your-mouth soft and fluffy.
Prep: 5 minutes
Cook: 40 minutes
Total: 45 minutes
Servings: 8 people

Ingredients 

  • 2 pounds potatoes (1 kg, peeled and cubed)
  • ½ cup water
  • 4-6 whole cloves of peeled garlic
  • 1 teaspoon salt
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons salted butter (at room temperature)
  • ¼ cup sour cream (at room temperature)
  • ¼ cup cream cheese (at room temperature)
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Instructions 

  • Add the potato cubes to the instant pot along with garlic cloves, salt, and water, and stir well.
  • Put the lid on the instant pot and secure it well.
  • Set the valve to the sealing position.
  • Press PRESSURE COOK and set the timer for 12 minutes on high pressure. The instant pot will take some time (approx 10-12 minutes) to build the pressure and start the timer.
  • Once the timer goes off, let the pressure release naturally for 10 minutes.
  • Release the remaining pressure by moving the valve to the venting position. Use a kitchen towel or the back of a spoon to move the valve to avoid steam burn.
  • Once the pressure is released, open the lid.
  • Mash the potatoes using a potato masher. There is no need to drain the water.
  • Add olive oil, butter, sour cream, and cream cheese to the pot and mash until the potatoes are smooth and creamy.
  • Tip – You can pass the mashed potatoes through a potato ricer for extra creamy ones.
  • Check for salt and add more if needed.
  • Transfer the potatoes to the serving bowl. Keep a tab of butter on top and garnish with chopped herbs and red pepper flakes. Serve warm.

Video

YouTube video

Notes

I made this recipe in my 3-quart instant pot. If doubling or tripling, use a 6-quart pot. The cooking time will remain the same.
Add some milk if the potatoes look dry.
To mash the potatoes, always use a potato masher or a ricer. Never use a hand blender or immersion blender, as they will make the potatoes gluey.
All the ingredients added to the potatoes must be at room temperature for better absorption by potatoes.

Nutrition

Calories: 169kcal, Carbohydrates: 16g, Protein: 3g, Fat: 10g, Saturated Fat: 4g, Cholesterol: 19mg, Sodium: 358mg, Potassium: 542mg, Fiber: 3g, Vitamin A: 230IU, Vitamin C: 14.7mg, Calcium: 55mg, Iron: 4.1mg
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Recipe Rating




5 Comments

  1. 5 stars
    Fabulous snack to make. Creamy, delicious and tasty. No need to stress yourself because it’s easy to prepare. Ingredients are all healthy for our body. My kids will also love it.