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!
Creamy Garlic Mashed Potatoes
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.
Reasons to use your instant pot
Are you thinking, why would you use your instant pot for these mashed potatoes? Well, here is why.
- It frees up space in your oven! If you’re cooking a special occasion meal, you’re most likely going to run out of space for all the sides. So using your instant pot for at least one dish will help tremendously! The good news is that you can time this right so that it’s warm at meal time, and serve it right in the pot! Or if it’s a fancy meal, transfer it to a casserole dish.
- The potatoes cook super fast. Once the instant pot heats up, these take only 8 minutes to cook. Then it’s just about adding the ingredients and mashing. So simple.
- No mess. Cooking potatoes on the stove top often makes more of a mess than using the instant pot. There is no sputtering!
- Just as delicious. Either method (instant pot or stove top) is just as delicious. So the taste won’t change.
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 (but they won’t be as good!).
- 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. You’ll need a good amount of salt to flavor these, so test and add more as needed. You can always add, but you can’t subtract!
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. (You’ll need to add more later.)
- 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 instant pot.
- Add the other ingredients. Top the potatoes with six tablespoons of butter, the sour cream, and the warmed half and half. Use a potato masher to cream the potatoes. Test and add additional salt and pepper, as needed. You may need to add a little bit more half and half to get a perfectly creamy texture. Remember, you can add it, but you can’t subtract!
- Serve. Serve the potatoes either in the instant pot or in a casserole dish, topped with the two remaining tablespoons of butter, and some additional kosher salt and freshly ground black pepper.
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.
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).
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!
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.
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.
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
- 1 cup 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.