This 30-minute Instant Pot mashed potatoes recipe is thick and creamy, buttery, and perfectly flavored with a touch of garlic! They also free up stovetop space for the holidays.
Why you'll love them
I'm very pleased with how these Instant Pot garlic mashed potatoes turned out. They're that irresistible restaurant-style thick texture you crave as a decadent side dish and are oh so buttery! I like to call them company mashed potatoes since they're always a hit whenever I have guests over... when I can keep my hands off long enough for them to arrive. 😉
There are so many reasons to make mashed potatoes in the Instant Pot. It doesn't heat up your kitchen, they're quick and easy with only a handful of ingredients, you can make them ahead of time and keep 'em warm right in the pressure cooker, and it leaves room to make other things on the stove for a big meal or a special feast like Thanksgiving or Christmas dinner.
What you'll need
- Potatoes - I recommend Yukon Gold (yellow) potatoes for the best texture. Russet (baking) potatoes will work as well. These types of potatoes are the best because they're starchy and easier to mash.
- Water - to cook them in
- Butter - the key to making great mashed potatoes is plenty of butter, and these have plenty of butter.
- Heavy cream - to give it that luxurious, creamy quality
- Garlic - I like to mince it with this garlic press. It's quick with no need to peel the cloves first. You can add even more if you're a garlic lover like me!
- Salt & pepper - it's very easy to under-season mashed potatoes, so don't go easy on the salt since it's imperative for good flavor. I am hesitant to suggest a quantity since everyone's tastes vary, but 1 teaspoon of salt is a good starting point for this amount of mashed potatoes.
- The best way to mash potatoes is with a good 'ol handheld wire potato masher. You can control the consistency much better compared to when you're using an electric mixer or food processor, so it's less likely they'll become gummy by overworking them.
Tips for success
- These are great make-ahead mashed potatoes. You can cook them up to a few hours ahead of time and simply use the "keep warm" setting on your Instant Pot until ready to serve.
- It works best to mash the potatoes when they're nice and hot. Don't let them sit draining in the sink for a long time.
- I use oven mitts to safely drain the potatoes. The IP gets really hot, so be careful.
How to make Instant Pot mashed potatoes
This is an overview, and full ingredients & instructions are in the recipe card below.
- Clean and cut the potatoes into quarters or halves if they're smaller. Add them to your Instant Pot along with salt. Cover the potatoes with water, and cook them on high pressure for 10 minutes.
- Meanwhile, in a small saucepan, make the cream mixture. Once the IP countdown is done, do a quick pressure release. Drain the potatoes, ensure they're fairly dry, and return to the IP.
- Mash the potatoes right in the Instant Pot while slowly pouring in the warm butter/cream/garlic mixture. Generously season them with salt & pepper, and serve with extra butter if desired.
Substitutions and variations
- I strongly recommend Yukon Golds or Russets, but if you can't find them anywhere, you can use waxier potatoes like red ones. Just note that they're prone to becoming sticky and gluey if you're not careful.
- You can leave the potato skins on if you wish for some added texture. Just make sure to scrub the potatoes well first.
- Substituting the heavy cream for something with less fat isn't something I suggest since the potatoes won't be as rich or creamy.
- This recipe will easily double in a 6-quart or larger Instant Pot. Just add enough water to cover the potatoes and don't go over the max fill line. The cooking time will stay the same.
What to serve with Instant Pot mashed potatoes
- I garnished the potatoes pictured with extra butter and some fresh parsley. You could also chop up some fresh chives.
- These are excellent to complement any weeknight meal. Pair them with Easy Chicken and Gravy to my Best Ever Meatloaf recipe. Making them for guests? Serve with my Creamy Chicken in White Wine Sauce.
- They dazzle on your holiday table along with other classics like my Easy Roast Turkey and Sweet Potato Casserole. Check out my entire Thanksgiving and Christmas recipe collection to get inspired!
Leftovers and storage
- Leftover mashed potatoes will keep in the fridge in an airtight container for a few days.
- I prefer to reheat these in a saucepan over a low heat. For best results, add a splash of cream and re-mash them to restore to their former deliciousness.
- The texture may change if you freeze them, so I don't generally recommend it.
I hope you'll give these simple Instant Pot mashed potatoes a try! Questions, or want to leave me a review? I'd love to hear from you in the comments below. You can also find me on Instagram.
Easy Instant Pot Mashed Potatoes
- 3 pounds Yukon Gold potatoes peeled & quartered
- Water as needed
- 1/2 cup butter (1 stick)
- 3/4 cup heavy/whipping cream
- 3 cloves minced garlic (or to taste)
- Salt & pepper to taste
- Prep the potatoes and place them in the Instant Pot. Add water until potatoes are just covered, along with a generous pinch of salt.
- Close the lid, make sure the valve is on "sealing", press the "manual" button and set the timer to cook for 10 minutes on high pressure (it'll take about 10 minutes or so to get up to pressure).
- Add the butter, cream, and garlic to a small saucepan and warm it over low heat. This step infuses the garlic flavor into the cream and slightly cooks the garlic to take the edge off a bit.
- Quick release the pressure once the Instant Pot's countdown has finished.
- Carefully take the inner pot out of the Instant Pot and drain the potatoes into a colander (I use oven mitts). Return the potatoes to the inner pot once they're thoroughly drained. If there's still excess water, press the "sauté" button and let the water evaporate for about a minute or so, then be sure to press the "keep warm" button to turn it off so they don't burn.
- Mash the potatoes right in the Instant Pot. Slowly pour in the warm butter/cream/garlic mixture and mash until potatoes are smooth. Season with salt and pepper (I am hesitant to suggest an amount of salt since tastes differ, but 1 teaspoon for this quantity of potatoes is a good start). Serve with extra butter if desired.
- Serves 4-6 depending how much people eat.
- Make-ahead tip: Leave the potatoes in the pressure cooker for up to a few hours and they will stay fresh and warm using the "keep warm" setting.
- This recipe will easily double in a 6-quart or larger Instant Pot. Add enough water to just cover the potatoes and don't go over the max fill line. Same cooking time.
- This is the 6-quart Instant Pot I used for this recipe.
- Crockpot: See this recipe.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
This recipe was originally published on February 26, 2018. It's been updated with new photos and better instructions but is the same great recipe!