Forget everything you think you know about homemade mashed potatoes being a weekend-only side dish. These Instant Pot mashed potatoes come together in 30 minutes flat, without hovering over a hot stove and with no risk of boiling over onto your cooktop.
I stumbled onto this method a few years ago when I was staring at a bag of potatoes on a Tuesday night, wondering how on earth I’d get mashed potatoes on the table without adding another hour to dinner prep. Between soccer practice and a work deadline breathing down my neck, peeling and boiling felt impossible.
Here’s what makes these mashed potatoes different: the Instant Pot steams the potatoes instead of boiling them, which means they don’t get waterlogged and turn into paste when you mash them. You get fluffy, creamy potatoes without watching pots or draining scalding water.
If you’re thinking mashed potatoes are too much work for a weeknight, I get it. But this isn’t your grandmother’s three-pot method. You literally dump everything in, walk away, and come back to perfectly cooked potatoes ready for mashing.
And while the potatoes cook themselves, you’ve got 15 minutes to throw together whatever main dish you’re serving, or just sit down for five minutes. Because some nights, that’s exactly what you need!
I’ll show you exactly how to get that perfect, creamy texture every time, plus share my favorite tips for making these potatoes. Whether you’re preparing a big Sunday dinner feast or just want amazing mashed potatoes for a weeknight dinner, this recipe is your new best friend.
Looking for more easy side dish recipes? Try air-fried parmesan tomatoes, Waldorf salad, or air-fried edamame.
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Ingredient Notes
For exact amounts needed see the recipe card below
- Red potatoes: I use red potatoes because they don’t require peeling. I hate peeling potatoes!
- Garlic cloves
- Butter
- Milk
- Salt and pepper
How to Make Instant Pot Garlic Mashed Potatoes
- Start by washing the potatoes. Cut them into roughly 1/2 cubes, trying to keep the pieces fairly uniform so they cook evenly.
- Place the cut potatoes in your Instant Pot strainer basket and rinse under cold water.
- Peel your garlic cloves and add them directly to the potatoes.
- Pour 1 cup of water and one teaspoon of salt into your Instant Pot. Place the trivet inside, then set your strainer basket of potatoes and garlic on top.
- Lock the lid and make sure your pressure valve is sealed. Set to Manual high pressure for 8 minutes. It’ll take about 10 minutes to come to pressure.
- When the cooking time is up, carefully do a quick pressure release. I usually use a wooden spoon handle to avoid any steam burns.
- Remove the strainer basket, dump out the cooking water, and give the pot a quick rinse. Return the potatoes and garlic to the clean pot.
- Add your butter and start mashing while everything’s still hot. Then add the milk, remaining salt, and pepper. Continue mashing until you reach your desired consistency – I like mine with just a few small lumps for texture.
Serving Ideas
These creamy Instant Pot mashed potatoes are the ultimate comfort food side dish! My family loves them alongside almost any main course, but they really shine with some specific meals.
They’re perfect for:
- Holiday meals like Thanksgiving or Christmas dinner
- Served under braised short ribs or beef stew
- Alongside roasted chicken or turkey
- With grilled steak or pork chops
- With comfort food favorites like meatloaf
You can also add some toppings! Set out bowls of extras like:
- Extra butter pats
- Sour cream
- Chopped chives or green onions
- Crumbled bacon
- Shredded cheese
How to Store
These garlic mashed potatoes keep really well, which is great because I always make extra for leftovers! Store them in an airtight container in the refrigerator for up to 4 days.
The key to reheating these potatoes is to add a splash of warm milk or cream to restore their creamy texture. I usually heat them in the microwave, stirring every minute or so.
Tips & Tricks
Be sure to check out the step by step instructions
- Rinsing the cut potatoes under cold water before cooking helps reduce the starchiness and make the mashed potatoes creamier.
- You can adjust the garlic amount from 2 to 6 cloves depending on your preference. The garlic cooks right along with the potatoes, making it super convenient.
- One of my favorite time-saving tricks is leaving the skins on these red potatoes. Not only does it save prep time, but the skins add extra nutrients and a nice texture to the finished dish.
- You can use Yukon Gold or Russet potatoes. If using Russets, you probably want to peel them as their skins are tougher.
- Using a strainer basket keeps the potatoes from sitting in water while cooking, which helps prevent them from becoming waterlogged and gummy.
- You can use a mixer instead of a potato masher, but be careful not to overmix the potatoes. Over-mixing can make potatoes gluey. I prefer a simple masher for the best texture.
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Instant Pot Mashed Potatoes Recipe
Ingredients
Cooking the Potatoes
- 3 pounds red potatoes 5-6 medium sized
- 2-6 cloves garlic
- 1 cup water
- 1 teaspoon salt
Mashing the Potatoes
- 1/4 cup butter
- 1/4 cup milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Wash the red potatoes. There is no need to peel them.3 pounds red potatoes
- Slice the potatoes into 1/2 thick slices and chop so the potatoes are in more or less even pieces.
- Put the potatoes in an instant pot strainer and rinse them under cold water.
- Peel the garlic cloves and add them to the strainer with the potatoes.2-6 cloves garlic
- Add 1 cup of water and the salt to the Instant Pot. Add the strainer full of potatoes on top of a trivet over the water. Put the lid on, making sure the pressure valve is closed.1 cup water, 1 teaspoon salt
- Set the Instant Pot to Manual, high pressure for 8 minutes.
- When the Instant Pot is finished cooking release the pressure manually.
- Remove the strainer with the potatoes and garlic and set aside for a minute.
- Dump the water out of the Instant Pot and rinse it quickly. Return the potatoes to the Instant Pot, dumping them out of the strainer.
- Add the butter and mash with a handheld potato masher for 1-2 minutes. Once the butter is mixed in add the milk, salt and pepper and continue to mash the potatoes until the desired consistency is reached.1/4 cup butter, 1/4 cup milk, 1 teaspoon salt, 1/2 teaspoon pepper
Video
Notes
- Rinsing the cut potatoes under cold water before cooking helps reduce the starchiness and make the mashed potatoes creamier.
- You can adjust the garlic amount from 2 to 6 cloves depending on your preference. The garlic cooks right along with the potatoes, making it super convenient.
- One of my favorite time-saving tricks is leaving the skins on these red potatoes. Not only does it save prep time, but the skins add extra nutrients and a nice texture to the finished dish.
- You can use Yukon Gold or Russet potatoes. If using Russets, you probably want to peel them as their skins are tougher.
- Using a strainer basket keeps the potatoes from sitting in water while cooking, which helps prevent them from becoming waterlogged and gummy.
- You can use a mixer instead of a potato masher, but be careful not to overmix the potatoes. Over-mixing can make potatoes gluey. I prefer a simple masher for the best texture.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
