Instant Pot Mashed Potatoes

A bowl of creamy garlic mashed potatoes topped with a pat of butter and garnished with herbs, prepared effortlessly in an Instant Pot, sits invitingly.

5 from 1 vote

These creamy, fluffy and utterly delicious mashed potatoes are so easy and quick to make. With INSTANT POT you can make these mashed potatoes in just 20 minutes, a perfect side dish for a busy weeknight dinner.

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: American

Keyword: instant pot garlic mashed potatoes

Servings: servings

Calories: 277kcal

Equipment

Pressure Cookier Like and Instant Pot

Ingredients

6 medium-sized potatoes peeled and cut into large cubes around 3 lbs
2 teaspoon salt
2 tablespoons unsalted butter + more for serving
1 teaspoon minced garlic
½ cup milk
½ cup cream cheese
1 teaspoon freshly crushed black pepper
1 tablespoon chopped parsley optional
2 cups water

Instructions

Place peeled and cut potatoes at the bottom of the Instant Pot.
6 medium-sized potatoes peeled and cut into large cubes
Add 2 cups of water and 1 teaspoon of salt.
2 cups water, 2 teaspoon salt
Close the lid and pressure valve. Select the PRESSURE COOK button on HIGH PRESSURE and cook for 10 minutes.
Once the pressure-cooking cycle is over, allow the pressure to release naturally for 5 minutes.
Open the lid and select the CANCEL button.
Drain the potatoes and transfer them into a large bowl
Mash the potatoes with a masher until smooth.
Heat a small pan over medium heat and melt butter with milk until warm, add minced garlic and pour it over mashed potatoes and stir until creamy and fluffy.
2 tablespoons unsalted butter + more for serving, ½ cup milk, 1 teaspoon minced garlic
Add cream cheese, salt, and black pepper powder. Mix until smooth.
2 teaspoon salt, ½ cup cream cheese, 1 teaspoon freshly crushed black pepper
Serve warm with chopped parsley and a pat of butter on top.
1 tablespoon chopped parsley

Notes

• You can store MASHED POTATOES in an airtight container for 1-2 days in the refrigerator or for around 15 days in the freezer. To reheat, thaw the mashed potatoes overnight in the fridge; put a saucepan on low heat, add the thawed potatoes, and heat them stirring occasionally. Add, cream cheese, butter, or milk as required if potatoes start to dry out.
• Try to get evenly sized potatoes for proper cooking. You can cut small potatoes in halves but if you’re working with very large potatoes then cut them into quarters.
• Mash the potatoes as soon as they’re done cooking. They’ll develop skin if you let them sit for too long and it will be harder to get a smooth texture.

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