These Instant Pot garlic mashed potatoes are thick, creamy, and loaded with garlic, and they're done in 30 minutes. Eight whole garlic cloves pressure-cook right alongside 3 pounds of Yukon Gold potatoes. Then we stir in cream cheese and butter to make them rich. Making them in the Instant Pot is my personal favorite, and it frees up a burner.
Today, I'm excited to share a game-changing recipe that will forever transform your mashed potato game: Instant Pot mashed potatoes with garlic.
We love mashed potatoes, and I enjoy experimenting with ways to keep them new and exciting on our dinner table.
From mascarpone mashed potatoes to garlic mashed red potatoes and Boursin mashed potatoes, we love them all.
Making garlic mashed potatoes in the Instant Pot is a personal favorite of mine.
This comforting Instant Pot side dish is not only flavor-packed but also incredibly easy.
Why I Make Mashed Potatoes in the Instant Pot
On the stove, potatoes boil in water, then drain. In the Instant Pot, they cook in just ½ cup of chicken or vegetable broth.
Since nothing gets drained, the flavor stays in the bowl.
The garlic cooks right alongside the potatoes. Eight cloves sounds like a lot, I know. Under pressure, they turn soft and mellow, a lot like roasted garlic, and they mash straight in. You get garlic in every bite without any sharp raw bits.
Then there's the cream cheese. It makes these garlic mashed potatoes thick, with a little tang that pairs well with all that garlic.
They're also an easy Thanksgiving side. The Instant Pot handles the potatoes while the turkey and casseroles get the oven.
Ingredients
- Potatoes:Potatoes: I prefer Yukon Gold potatoes here. They're naturally buttery and get creamy with just a little half-and-half. Russets work too. I've made these with russet potatoes many times (my kids prefer them!), and they soak up more liquid, so plan on extra half-and-half or milk at the end.
- Broth: For a vegetarian version of this recipe, use vegetable broth instead of chicken broth.
- Garlic: While eight cloves of garlic seems like a lot, pressure cooking mellows the flavors much like roasting garlic does.
- Butter: Vegan butter can also be used.
- Cream Cheese & Half-and-Half: For extra creaminess and tanginess, stir in cubed cream cheese and a little half-and-half until the mashed potatoes reach your desired texture. You can use heavy cream or sour cream if you prefer. To make this dairy-free, use non-dairy cream cheese and unsweetened nut milk.
Step by Step
For the full garlic mashed potatoes recipe for the Instant Pot with measurements, see the recipe card at the end of the post.
Tips & Tricks
- Adjust the Number of Servings: Three pounds of pressure cooker garlic mashed potatoes serves about 8 people; if you are serving more or less, feel free to use the slider in the recipe card to scale the recipe. Be conscious of the size of your Instant Pot so that you don't overfill it.
- Make ahead: To keep the mashed potatoes warm until you want to serve them, you can keep them on warm in your Instant Pot for up to 3 hours. Using your Instant Pot for something else? You can also transfer them to a slow cooker. If they get a little dry, add milk and stir just before serving.
- Add Fresh Herbs: Fresh herbs add a final pop of flavor to take this dish to the next level. Try finishing with freshly chopped parsley, chives, rosemary, or thyme.
- Consider Mix-Ins: Crumbled bacon, sharp cheddar and grated Parmesan all work here. If you're a Gruyère person, my Gruyere mashed potatoes go all in on it.
Mash Them by Hand
I prefer a plain potato masher or ricer, right in the inner pot. That's one less dish, and you can leave a few lumps if you like them. Skip the blender and the hand mixer. Overworking hot potatoes releases their starch and turns them gluey, which is much harder to fix than a lump.
- Smooth: For lump-free mashed potatoes, I recommend a potato ricer. Once you pass the cooked potatoes through, they will practically melt together as you stir in the flavorings.
- Rustic: To have chunkier mashed potatoes, use a potato masher. This is also the best method if you want to leave the peels on.
FAQs
Are Yukon or russet potatoes better for mashed potatoes?
Yukon and russet potatoes are both popular choices for making mashed potatoes, but they have their differences and advantages when it comes to texture and flavor. Ultimately, your preference will depend on the type of mashed potatoes you prefer.
Yukon Gold Potatoes: Yukon Gold potatoes have a smooth, thin skin and a yellow, creamy interior. They have a buttery flavor and a slightly waxy texture, which makes them ideal for mashed potatoes that are rich and flavorful.
Advantages:
- Naturally buttery flavor, reducing the need for extra butter or cream.
- A slightly waxy texture allows for creamier mashed potatoes.
- The yellow color gives a visually appealing, golden appearance.
Russet Potatoes: Russet potatoes, also known as Idaho potatoes, are larger and have thicker, rougher skin. Their starchy interior makes them perfect for fluffy and light mashed potatoes.
Advantages:
- High starch content, resulting in a fluffier and lighter texture.
- Absorbs flavors well, allowing for customization with seasonings and ingredients.
- Generally, more affordable and widely available.
Both Yukon Gold and Russet potatoes can be used for making delicious mashed potatoes.
If you prefer a rich, buttery, and creamy texture, Yukon Gold potatoes are the better choice. On the other hand, if you like your mashed potatoes to be light and fluffy, russet potatoes are the way to go. You can even experiment with combining the two types of potatoes to achieve a balance of both textures and flavors.
Are there any types of potatoes that you can't mash?
While most types of potatoes can be mashed, some varieties may not yield the best results in terms of texture and flavor. Potatoes with a high water content or waxy texture may not be ideal for mashing, as they can become gluey or gummy when overworked.
For example, fingerling potatoes are not typically used for making mashed potatoes due to their waxy texture. When mashed, these potatoes can become dense and heavy instead of light and fluffy.
However, it's important to note that you technically can mash any type of potato, but the quality of the mashed potatoes may vary depending on the variety. For the best results, it's recommended to use potatoes like russets or Yukon Golds, which have a more suitable texture and flavor profile for creating delicious mashed potatoes.
Why broth instead of water?
Since nothing gets drained, whatever the potatoes cook in ends up in the bowl. Broth seasons them from the inside out. Water works in a pinch, but you'll probably want a little more salt.
Can I leave the skins on?
I peel mine for the smoothest mash. Yukon Gold skins are thin, though. If you like a rustic bowl, scrub them well and leave them on. A masher handles them fine.
Tools
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- Instant Pot
- Potato masher, potato ricer, or hand mixer
What to Serve With Them
For a holiday dinner or company, serve these with a picanha roast or Dutch oven brisket. On a weeknight they're great with honey garlic slow cooker chicken thighs. Add a pan of creamed spinach with cream cheese and you've got a steakhouse-style plate at home.
Creamiest Instant Pot Garlic Mashed Potatoes
Equipment
Ingredients
- 3 pounds yellow potatoes
- ½ cup broth
- 8 cloves garlic peeled and smashed
- ¼ cup unsalted butter sliced and divided
- 2 teaspoons sea salt
- ½ teaspoon freshly ground black pepper
- 4 ounces cream cheese cubed
- 2 tablespoons half and half plus more as needed
Instructions
- Peel your potatoes and cut them into cubes. Pour the broth in the inner pot to your Instant Pot.
- Add the potatoes, smashed garlic, 1 tablespoon of butter, salt, and pepper.
- Place the lid on your Instant Pot and seal it. Set your Instant Pot to MANUAL HI pressure for 8 minutes.
- When the time is up, do an instant release. Add the remaining 3 tablespoons of butter. Using a potato masher, mash the potatoes to the desired consistency.
- Add the cream cheese and half and half and stir until the cheese is melted and fully incorporated.
- Add more half and half as desired to reach the desired consistency.
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