These are the best tasting mashed potatoes with the best texture. Soft and fluffy Garlic Mashed Potatoes cooked easily in an instant pot. This comforting side dish is ready in about 30 minutes.
Garlic Mashed Potatoes
The one dish that no holiday table is complete without is mashed potatoes. It’s the most beloved, classic, and comforting side dish.
Personally, I will pick potatoes over pasta as a comfort side every time.
My new favorite way to cook mashed potatoes is in an Instant Pot. Usually, cooking in a pressure cooker saves a ton of time, especially if we are talking about meats that normally take hours to prepare.
With mashed potatoes, pressure cooker truly only saves 10-15 minutes. In this dish, it’s not all about saving time but also about the texture. The texture of mashed potatoes cooked in an Instant Pot is so much softer and smoother.
The flavors of garlic are also sealed in so much better than cooking on the stove. Garlic flavor is much more pronounced with this method.
Tips for cooking mashed potatoes in an Instant Pot:
The best tip that I can give about cooking these potatoes is to use chicken or vegetable broth to cook the potatoes rather than water.
Broth will make the flavor of potatoes much richer.
If you are planning on serving potatoes with a beef side or beef gravy, you can even use beef broth to cook potatoes.
Remember that pressure cooker get extremely hot, so cooked potatoes will be extremely hot when done. Be very careful draining water and mashing the potatoes.
To safe a little bit of time, you can use quick release on the pressure cooker instead of natural release. Natural release normally takes an additional 10-15 minutes. As always, be careful because the steam is hot.
Some more comforting side dish recipes:
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Instant Pot Garlic Mashed Potatoes
Soft, fluffy garlic mashed potatoes cooked easily in an instant pot. This comforting side dish is ready in about 30 minutes.
- 3 lbs red potatoes
- 1 oz garlic
- 2.5 cups chicken or vegetable broth
- fresh cracked black pepper
- 3 tbsp butter
- 1/4 cup leftover broth from cooking potatoes
- 1/4 cup whole milk (more or less if needed)
Peel and quarter potatoes. (If you want to leave skin on, make sure to wash potatoes well. Potato skin does contain a lot of nutrients.)
Place quartered potatoes into the instant pot.
Press garlic cloves and add it to the potatoes. Season with some salt and pepper.
Add enough broth to just cover the potatoes.
Close the lid and make sure it's latched. Turn the valve to "seal" and set the Instant Pot to cook on high pressure cook mode for 15 minutes.
You can do a quick release, carefully. Make sure to press cancel first just to double check that the pressure cooker is done cooking. Open the lid after all pressure has been released.
Drain off all the water but save some for the mashed potatoes.
Add butter, about 1/4 cup of cooking broth, and about 1/4 cup of milk to potatoes. Mash potatoes well. Taste to see if you need more salt. If texture demands it, add some more milk.
Note: if using a metal potato masher, transfer potatoes into a separate mixing bowl so that you don't scratch the Instant Pot bowl.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.