Instant Pot Mashed Potatoes

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.
Add 2 cups of water and 1 teaspoon of 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.
Add cream cheese, salt, and black pepper powder. Mix until smooth.
Serve warm with chopped parsley and a pat of butter on top.

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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