I’m sharing my method for making flavorful and creamy mashed potatoes in an instant pot with this delicious instant pot garlic mashed potatoes recipe. These creamy and garlicky mashed potatoes are mostly hands-off and require very little prep work.
These mashed potatoes are buttery, creamy, and garlicky! They make for a rich and velvety and comforting side dish, especially during this chilly time of year. The best part about them is that they are so simple to make in an instant pot!
We are taking this classic side dish up a notch by adding some garlic to it! And freshly cracked black pepper and chives too! Oh, and melted butter, obviously. You can easily adapt these to your preference, but if you’re like me, you’re going to want it all:
I call these “lazy mashed potatoes” because…
Because I’ve come up with a recipe that requires you to do the least amount of work possible. There is no need to peel or chop or boil or drain these potatoes.
Yes, you can peel the potatoes if you want to, but most of the time, I just give them a quick rinse, leave them unpeeled and toss them right into the instant pot.
I also leave the potatoes whole – there’s no need to chop them up. Whole potatoes require a longer cook time, but I’ll take a few minutes of chilling on the couch if it means avoiding actual work (e.g., chopping).
Once the potatoes are done, no need to drain the water – just mash it all up and add a few ingredients!
Should I peel the potatoes?
Totally up to you! Leave ’em on if you like them that way! As I mentioned above, I usually leave the peels because I will always choose the easier way to do things. I’ve been told by family/friends that they prefer it that way – I really don’t think peels are a big deal.
What type of potatoes should I use to make mashed potatoes?
I usually use either all russet potatoes or a combination of russet and Yukon gold potatoes. You can use any potato you want, but you may need to adjust the ingredients accordingly, as all potatoes absorb different amounts of liquid. I’ve tried the recipe listed below many times with all russets as well as using a combination of russet and Yukon. The latter turns out a bit sweeter, just so you know. I’m not sure which way I prefer them, but I’d say the combo if I HAD to choose.
What additions can I add to the mashed potatoes?
My recipe is pretty basic but feel free to have fun with it. Outside of potatoes, water, and salt, I add garlic, butter, milk, and a couple of optional ingredients like heavy cream and parmesan. You can also sprinkle in bacon, cheddar cheese, green onions, chives, sour cream, cream cheese, I mean, the list goes on.
- 3 pounds medium russet potatoes or a combination of russet and yukon gold, peeled or unpeeled*
- 6-8 cloves garlic I like 8
- 1 cup water
- 1 teaspoon salt to taste
- ½ cup butter 1 stick
- ½ - 1 cup milk adjust to consistency preference
- ⅔ cup - 1 cup grated parmesan adjust to taste
- 2 - 4 tablespoons heavy cream to consistency preference
- *see notes for other additional ingredient ideas
- Add the potatoes, garlic, water, and salt to the pot.
- Secure the lid, close the pressure valve, and cook for 16 minutes at high pressure.
- Quick-release pressure.
- Add the butter, mash, then slowly add milk and heavy cream if using while mashing the potatoes.
- Optional: add the parmesan or any other ingredients if desired.
- Top with freshly ground black pepper and chives. Add more butter if desired.
- *If you are using a large or XL potato, cut it in half before putting it into the pot.
- You may want to adjust the salt at the end; if you're not using parmesan cheese, you'll likely want to add more salt.
- A few ideas: you can mix in sour cream or cream cheese if you prefer a bit of tang. Or you can sprinkle in bacon, cheddar cheese, green onions for loaded mashed potatoes!