Potato fans will absolutely love this Instant Pot Garlic Mashed Potatoes recipe! This super rich and creamy mashed potato dish is done all in one pot, making prep, cooking, and cleanup a breeze.
Mashed potatoes are a family dinner staple. I LOVE mashed potatoes, but haven't always loved making them on the stovetop.
Table of contents
- Why do we love these pressure cooker garlic mashed potatoes so much?
- Kitchen tools and equipment
- Key ingredients for garlic mashed potatoes
- How to make garlic mashed potatoes in an electric pressure cooker
- Recipe FAQs
- What to serve with Instant Pot Garlic Mashed Potatoes
- Best wine pairings for garlic mashed potatoes
- More delicious side dish recipes
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Why do we love these pressure cooker garlic mashed potatoes so much?
Maybe it's the rich, creamy texture that makes this vegetable side dish the ultimate comfort food.
Or maybe it's the way mashed potatoes go so well as a side dish with many different main courses. I love these garlicky mashed potatoes with Spatchcock Turkey at Thanksgiving, or with Air Fryer Paprika Chicken on busy weeknights.
As the main cook of the house, I also love how everything is made in one pot, without much prep work. Makes for easy clean up, too!
Kitchen tools and equipment
For this recipe, you just need a few basic kitchen tools:
Electric pressure cooker - I make this in my 8-quart Deluxe XL Ninja Foodi or my 8-quarter XL Instant Pot. You may also make this in a 6-quart Ninja Foodi or 6-quart Instant Pot but you may need to adjust measurements of ingredients slightly.
Potato masher - This potato masher helps mash the potatoes and mix in the creamy ingredients.
Immersion Blender (optional) - If you find that a potato masher isn't making the potatoes as creamy as you would like, you can use an immersion blender (hand blender) to puree the potatoes in the pot.
Key ingredients for garlic mashed potatoes
Potatoes - Russet potatoes work the best for mashed potatoes.
Garlic - This recipe calls for 6 cloves of garlic, which I find to be just the right amount. Feel free to adjust the amount to your personal preference.
Butter - I know a cup of butter seems like a lot, but 1) that's what helps take these mashed potatoes to a whole new leverl, and 2) this recipe makes a LOT of mashed potatoes. So one cup (2 sticks) of butter is in proportion to the rest of the ingredients. If you must, you can reduce the butter to ½ cup (1 stick). Just be aware that in doing so, you will not end up with the same creaminess. So if you prefer chunkier potatoes, go ahead and reduce the amount of butter, cream cheese, and/or cream.
Cream Cheese - Use half of a stick of cream cheese (4 ounces). You can also substitute with your favorite dairy-free cream cheese if you wish.
Cream - you can use half and half, heavy whipping cream, or even your preferred milk (including dairy-free milk alternatives). This adds a velvety smooth texture to the mashed potatoes!
Herbs - fresh or dried thyme and sage add depth of flavor.
Salt and pepper - the measurements are for kosher salt and ground black pepper. Be sure to adjust the amount if you are using regular table salt instead of kosher salt.
How to make garlic mashed potatoes in an electric pressure cooker
Peel and slice the potatoes into 1-inch to 1½-inch slices.
Place sliced potatoes into the Instant Pot and cover with vegetable broth or water. Add the salt and garlic.
Close the Instant Pot or Ninja Foodi lid and be sure the pressure release valve is in SEALING. Pressure Cook on HI for 8 minutes. It will take your Instant Pot or Ninja Foodi anywhere from 6 to 15 minutes to come to pressure, and then it will start counting down.
Once pressure cooking is complete, use a wooden spoon or other utensil with a long handle to carefully move the pressure release valve over to VENT for a Quick Release. Once the pressure release valve falls all the way down, very carefully open the lid.
Drain the potatoes over a fine mesh strainer (see photo above) so that the garlic stays with the potatoes.
Return the potatoes and garlic to the Instant Pot and use a potato masher to mash the potatoes.
Add the butter, cream cheese, heavy cream or half and half, sage, and thyme. Mash the ingredients together with a potato masher until creamy. You can also opt to use a hand blender (immersion blender) to puree the potatoes in the Instant Pot/Ninja Foodi until smooth and creamy.
Depending on how thick you've sliced your potatoes, it usually takes between 8 and 10 minutes of pressure cooking (not including Come to Pressure Time) for potatoes to be fully cooked and soft enough to mash.
This recipe results in super creamy mashed potatoes, thanks to pressure cooking in the Instant Pot or Ninja Foodi, and the addition of a mixture of butter, cream, and cream cheese. If you want it even creamier, you can add more heavy cream or cream cheese while the potatoes are still hot/warm. You can also opt to use an immersion blender instead of or in addition to a potato masher to blend the potatoes and ingredients together until creamy.
Allow leftover garlic mashed potatoes to cool to room temperature, then store in airtight containers in the refrigerator for up to 4 days.
While you can technically freeze mashed potatoes, it is not recommended. Frozen mashed potatoes do not thaw or reheat well; the consistency changes during the freezing process and you could end up with watery potatoes once they are thawed.
If you find your potatoes are too creamy, you could refrigerated them. This usually helps firm up the potatoes. When the potatoes are still warm, you could also try to add a little flour, cornstarch, or arrowroot powder to the warm potatoes and stir until it's reached the consistency you like. Keep in mind this second option changes the flavor, so you may want to add more seasoning (garlic, herbs, salt, and/or pepper) to balance out the flavors.
What to serve with Instant Pot Garlic Mashed Potatoes
We served these garlic mashed potatoes at Thanksgiving along with our Spatchcock Turkey and some homemade turkey gravy. So good!
While these creamy mashed potatoes are a great side dish for any weeknight dinner, I especially love serving them alongside these dinner recipes and other side dishes:
- Citrus Herb Chicken
- Soy Garlic Butter Chicken Bites with Asparagus
- Instant Pot Filipino Chicken Adobo
- Air Fryer Whole Chicken
- Cast Iron Rib Eye Steak with Chimichurri Sauce
- Air Fryer Paprika Chicken
Best wine pairings for garlic mashed potatoes
If you're serving mashed potatoes as a side dish with, say, Thanksgiving turkey or Christmas beef roast, you'll want to choose a wine that pairs well with the main dish. However, some of those same wines will also pair well with these garlicky mashed potatoes on their own.
Since these mashed potatoes are rich and creamy, go for a big red wine to match. A Cabernet Sauvignon, Syrah, or Argentinian Malbec would pair well with mashed potatoes.
More delicious side dish recipes
- Garlic Rosemary Roasted Glazed Carrots
- Christmas Tree Pull-Apart Cheesy Bread
- Mushroom Marsala
- Air Fryer Broccoli
- Garlic Parmesan Knots
- Air Fryer Ravioli
Instant Pot Garlic Mashed Potatoes
- 6 large Russet potatoes (about 3 pounds)
- 6 cups vegetable broth or water, just enough to cover the potatoes
- 3 teaspoons kosher salt, divided
- 1 cup (2 sticks) unsalted butter
- 6 garlic cloves, minced
- ½ teaspoon chopped fresh sage or dried sage
- ½ teaspoon chopped fresh thyme leaves or dried thyme
- 4 ounces cream cheese
- ½ cup heavy cream or half and half
- Peel and slice the potatoes into 1-inch to 1½-inch slices. Place them into the Instant Pot and cover with vegetable broth or water. Add the salt and garlic.
- Close the Instant Pot lid and be sure the pressure release valve is in SEALING. Pressure Cook on HI for 8 minutes. It will take your Instant Pot or Ninja Foodi anywhere from 6 to 15 minutes to come to pressure, and then it will start counting down.
- Once pressure cooking is complete, use a wooden spoon or other utensil with a long handle to carefully move the pressure release valve over to VENT for a Quick Release. Once the pressure release valve falls all the way down, very carefully open the lid.
- Drain the potatoes over a fine mesh strainer so that the garlic stays with the potatoes. Return the potatoes to the Instant Pot and add the butter, cream cheese, heavy cream or half and half, sage, thyme, salt, and pepper. Mash the ingredients together with a potato masher until creamy.
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.