Make these super creamy instant pot garlic mashed potatoes in under 30 minutes. This recipe is one pot no drain and the potatoes are melt in your mouth soft and fluffy (gluten-free)
If you own an instant pot, here are some more interesting recipes that you can try – Instant Pot Chicken Stew, Instant Pot Cauliflower Soup, Instant Pot Quinoa, Instant Pot Black Beans, Instant Pot Sweet Potatoes, Instant Pot Refried Beans, and Creamy Instant Pot Oatmeal.
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About This Recipe
Garlic mashed potatoes made in an Instant pot is an easy side dish to serve with any meal. This technique to make mashed potatoes is super easy, mess-free, one pot, and comes together in under 30 minutes.
These instant pot garlic mashed potatoes are melt in your mouth and super fluffy. The best part is that this recipe is a no-drain recipe. This means you don’t have to drain the extra water after cooking the potatoes. This one-step makes this recipe a notch higher than other recipes out there. It’s super easy and mess-free.
These garlic mashed potatoes in instant pot are,
- Gluten-free
- Creamy
- Delicious
- Rich
- Garlicky
- Ready in under 30 minutes
- No Drain
- freezer friendly
- One-Pot
Ingredients
Potatoes – The best-mashed potatoes are prepared with Russet potatoes, Idaho potatoes, and Yukon Golds as they are high in starch, but in case you do not get any of these, then try any potatoes that you use for your regular cooking.
Garlic – Garlic adds a delicious and distinct flavor, that makes it even more delicious. So do not skip on this one.
Others – Butter, sour cream, and cream cheese add that perfect creamy texture, that makes these mashed potatoes just irresistible. Do not compromise on these ingredients, if you want that restaurant-style texture in mashed potatoes.
How to make Instant Pot Garlic Mashed Potatoes?
Start by preparing the potatoes. You will need 2 pounds of potatoes or 6 -7 medium size 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 in color due to oxidation. The best is to peel and chop the potatoes just when ready to cook.
Add the potato cubes to the instant pot along with 4-6whole peeled garlic cloves, 1 tsp salt, and ½ cup water. You can replace water with vegetable or chicken stock for added flavor. Put the lid of the instant pot and close 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 venting position. Use a kitchen towel 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 2 tbsp extra virgin olive oil, 2 tbsp salted butter, ¼ cup sour cream, and ¼ cup cream cheese to the pot and mash until the potatoes are smooth and creamy. Adjust the seasoning.
Transfer the potatoes to the serving bowl. Keep a tab of butter on top and garnish with chopped herbs and chili flakes. Serve warm.
Frequently Asked Questions
Making garlic mashed potatoes in an instant pot (electric pressure cooker) is a much better way than cooking them in a pot over the stovetop. Here are a few reasons.
1. This technique is one pot and mess-free. I have also worked on this recipe and made it no drain, which makes it even easier.
2. The texture of the mashed potatoes is very creamy and fluffy.
3. You can make the mashed potatoes, switch on the keep warm setting and the potatoes will remain warm until you are ready to serve them.
Pro Tips by Neha
I made this recipe in my 6 quart Instant Pot. If you have a bigger one, you can double the recipe.
Add some milk if the potatoes look dry.
Cook the potatoes in chicken or vegetable broth 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 saute some smashed garlic cloves in butter and olive oil until they are slightly browned, and then add the potatoes. You can also add roasted garlic in place of raw garlic for a more prominent garlic flavor.
You can also use herbs like rosemary or thyme to flavor these mashed potatoes.
To make these Mashed Potatoes more creamy and cheesy, add ¼ cup of grated parmesan or cheddar cheese. You can also add some ranch dressing to them.
If sour cream is not available, you either use only cream cheese or add some milk in place of it. This is a very forgiving recipe. Play around with ingredients that are available.
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.
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 or better still warm for better absorption by potatoes.
Storage Suggestions
You can make these mashed potatoes 48 hours in advance. Transfer them in a container and refrigerate until use.
When ready to serve, transfer them to an ovenproof dish and bake for 30-40 minutes at 200 degrees F. Add some milk or cream if the potatoes have thickened.
You can also microwave these in intervals of 30 seconds and mix well after each interval.
This recipe freeze very well. Just transfer the mashed potatoes in a freezer-safe container or zip lock and freeze for up to 6 months. Thaw and use when needed.
Serving Suggestions
This dish is so versatile, so I can serve it with almost anything.
I like to serve mine with Roasted Chicken, Steamed Vegetables, Spicy Chicken Curry, or Mutton Stew.
You can also serve it for your English breakfast with sausages, stir-fried vegetables, eggs, and toast. May be, make this breakfast for your weekend with a cup of frothy coffee.
I like to top my mashed potatoes with grilled chicken, instant pot broccoli, crispy bacon, and browned butter for a filling meal.
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Recipe Card
Instant Pot Garlic Mashed Potatoes Recipe
Ingredients
- 2 lb potatoes (peeled and cubed)
- ½ cup water
- 4-6 whole cloves of peeled garlic
- 1 teaspoon salt
- 2 tablespoon extra virgin olive oil
- 2 tablespoon salted butter
- ¼ cup sour cream
- ¼ cup cream cheese
Instructions
- Start by preparing the potatoes. You will need 2 pounds of potatoes or 6 -7 medium size 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 in color due to oxidation. The best is to peel and chop the potatoes just when ready to cook.
- Add the potato cubes to the instant pot along with whole peeled garlic cloves, salt, and water. You can replace water with vegetable or chicken stock for added flavor. Put the lid of the instant pot and close 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 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.
- Transfer the potatoes to the serving bowl. Keep a tab of butter on top and garnish with chopped herbs and chili flakes. Serve warm.
