Instant Pot Garlic Mashed Potatoes

closeup of scooping out mashed potatoes.

5 from 1 vote

Soft, fluffy garlic mashed potatoes cooked easily in an instant pot. This comforting side dish is ready in about 30 minutes.

Prep Time5

Cook Time15

Pressure Building and Release time:20

Total Time40

Course: Side Dish

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 223kcal

Author: Lyuba Brooke

Ingredients

3 lbs Russet (Idaho) potatoes
1 oz garlic cloves
2.5 cups chicken or vegetable broth
salt
fresh cracked black pepper
3 tbsp unsalted butter
1/4 cup leftover broth from cooking potatoes
1/4 cup whole milk (more or less if needed)

US Customary - Metric

Instructions

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.

Video

Notes

Make Ahead: make the potatoes according to the recipe, spread them in a baking dish and let them cool to room temperature. Cover the dish air-tight and refrigerate.

Storing: You can store your leftovers in an airtight container in the refrigerator, for up to 3-5 days. Note that some milks affect the shelf life and could be closer to 3 days.

Reheating: take the baking dish out of the refrigerator about 30 minutes before reheating and discard whatever you used to cover the dish. Drizzle 2-3 tablespoons on whole milk over the top of the potatoes and you can even add a couple of slices of butter on top as well. Loosely cover the dish with a sheet of aluminum foil and reheat at 350℉ for about 15-20 minutes, depending on the thickness. Make sure the potatoes are hot at the very center before serving.

Nutrition