Instant Pot Garlic Mashed Potatoes are simple, buttery, and a perfect holiday side dish. Using an instant pot to cook these frees up your oven for all the other sides!
Don’t you love special occasions? You know, the ones where you wear stretchy pants and indulge on things you normally wouldn’t?!
These potatoes? They are the ones that you close your eyes after every bite, and just absorb the taste that’s hitting the back of your mouth. The taste that makes you go, “Ahhh. I’m glad I have my stretchy pants on because omg, these are so good!”
Just savor them, because special occasions are meant to be thoroughly enjoyed. Every single bite.
There are just five ingredients in these potatoes, plus salt and pepper. An easy recipe, but amazingly delish.
- Potatoes – You’ll need about five large russet potatoes. After peeling them, they’ll measure at about four pounds. I prefer to chop them in two inch chunks, so that they cook fairly fast.
- Garlic – You’ll need an entire head of garlic. Mine yielded about 10 medium to large cloves. This will provide the most amazing garlic flavor, but not over-bearing. I promise.
- Butter – Use about six tablespoons of unsalted butter in the potatoes, and then top with another two tablespoons for serving.
- Half and Half – The half and half provides an extremely creamy and rich flavor, perfect for holiday (or special occasion) potatoes. You could use a lower fat milk if desired.
- Sour Cream – The sour cream helps with the creamy consistency, and adds SO much flavor.
- Salt and Pepper – I always use kosher salt and freshly ground black pepper.
How to make Instant Pot Garlic Mashed Potatoes
- Prep ingredients. Peel the potatoes and cube into approximately 2-inch cubes. Peel the garlic cloves. Place both the potatoes and garlic into an instant pot, and fill with cool water to just above the potatoes. Add about one tablespoon of salt.
- Cook the potatoes. Place the lid on the instant pot and set to pressure cook for 8 minutes. Do a quick release and then remove lid when able. Drain the potatoes into a strainer, and then pour them back into the stock pot.
- Add the other ingredients. To the potatoes (you can leave them in the pot), add six tablespoons of butter and the warmed half and half. Use a potato masher to cream the potatoes. Then add the sour cream, and additional salt and pepper, if needed. You may need to add a little bit more half and half.
- Serve. Serve the potatoes in a casserole dish, topped with the two remaining tablespoons of butter, and some additional kosher salt and freshly ground black pepper.
What are the best potatoes for mashed potatoes?
Russet potatoes or Yukon golds are higher in starch than red or white varieties, and thus, are better for mashed potatoes. These are easily mashed, and tend to not get pasty.
How many potatoes do I need to serve a certain amount of people?
My rule of thumb is about 1/2 of a medium-to-large potato for each guest. So if you are serving 10 people, use five potatoes (like this recipe does).
How do I avoid pasty potatoes?
To avoid pasty potatoes, spend less time mashing. In other words, use a potato masher instead of a mixer. Mash the potatoes until they are smooth, but don’t over mix!
How to thicken my mashed potatoes?
If your mashed potatoes become too runny, you can add instant potato flakes to easily thicken them. Other possibilities are flour, cornstarch, or powdered milk.
Can I freeze mashed potatoes?
Mashed potatoes can definitely be frozen up to about three months. Just set the frozen potatoes in the refrigerator for a day to unthaw, and then bake. You may need to add a little more milk to loosen the potatoes.
Kitchen Tools Used: (affiliate links)
Instant Pot Garlic Mashed Potatoes
- 4 pounds russet potatoes (from about 5 large potatoes) – peeled and chopped
- 10 cloves garlic (one entire head of garlic) – peeled
- ½ cup unsalted butter – divided
- 1 cup sour cream
- 3/4 cups half and half – warmed slightly in microwave, may need a bit more
- kosher salt and freshly ground black pepper – to taste
- Peel and cube the potatoes in evenly sized chunks. Place the potatoes in a in instant pot. Add the peeled garlic cloves, and fill with cool water to just above the potatoes. Add about one tablespoon of kosher salt.
- Set the instant pot to pressure cook for 8 minutes. Then do a quick release and remove the lid. Strain the liquid off of the potatoes and then place potatoes and garlic back in the instant pot.
- Add 6 tablespoons of the butter and the warm half and half, and use a potato masher to cream the potatoes. Add sour cream, additional salt and pepper if needed, and mix again.
- Spoon the potatoes into a serving dish. Add two tablespoons of butter on top, and extra freshly ground black pepper.