Easy Instant Pot Garlic Mashed Potatoes

These Instant Pot Mashed Potatoes are super easy and adaptable for just about any eating style! | perrysplate.com

Having an Instant Pot makes a lot of things easier, but there are three things that are, for lack of a better term, LIFE-CHANGING in an Instant Pot. Mashed potatoes are one of them.

What are the other two?

Hard-cooked eggs. (I cook mine for 4 min with immediate steam release and an ice bath.)

Bone Broth. Bone broth might be the best benefit of having an Instant Pot, honestly. Nourishing bone broth in just 2-3 hours without waking up to the smell of soup during a 24 hours simmer on the stove or a slow cooker. It’s amazing.

Why Instant Pot mashed potatoes are WAAAY easier

  1. No more waiting forever for a big pot of water to boil. Depending on what kind of stove you have, this could take up to 30-40 minutes.
  2. No babysitting said pot on the stove so it doesn’t spill over. Or overcooking your potatoes.
  3. NO DRAINING THE POTATOES. This might be the biggest reason for me.
  4. No dirtying multiple pots/bowls/strainers.

These Instant Pot Mashed Potatoes are super easy and adaptable for just about any eating style! | perrysplate.com

What kind of potatoes are best for mashed potatoes?

Growing up in Idaho, I’m obligated to tell you that russets are the best. But, honestly, it depends on what you want the result to be.

Russets are best for lighter, fluffier mashed potatoes — more like the potato puree type of mashed potatoes.

Reds are less starchy and creamier, and don’t tell my Dad this, but I actually prefer the texture of reds mashed up than russets. 

Yukon golds have a rich, buttery flavor and are also creamy like reds. They’re delicious as well, but have a slightly sweeter taste to them, which I’m not always in the mood for.

Answer? 

Any of them would make great mashed potatoes.

Adding garlic to mashed potatoes is an easy way to add flavor! | perrysplate.com

Tip for making mashed potatoes more flavorful

Early in my marriage I learned a trick for making mashed potatoes more flavorful — throw a few garlic cloves into the pot of potatoes and water. This works if you make mashed potatoes on the stove, too.

Don’t take out the garlic cloves when you mash them up — mash it right into the potatoes.

When you cook the potatoes with chicken broth, you don't have to drain the potatoes before you mash them! | perrysplate.com

Another tip to make these Instant Pot mashed potatoes even easier:

Use chicken broth for pressure cooking your potatoes. This adds more flavor AND you don’t have to strain it later!

Do you have to peel the potatoes first?

Nope. I never peel mine. (I have a couple of complainers in the family, so I might start alternating, but I hate peeling potatoes, so I probably won’t. Ha.)

Granted, if you want lighter, fluffier, silkier mashed potatoes you’re going to peel them. 

When the potatoes are finished cooking, remove the rack before mashing them. | Instant Pot Mashed Potatoes | perrysplate.com

I know I sound like a broken record, but making Instant Pot mashed potatoes is so ridiculously easy. It’s almost scary how quickly and easily you can whip up a batch.

I mean, taking out the rack is probably the trickiest part and it takes all of 4 seconds. UPDATE: After chatting with a few of you, I realized that you probably don’t actually need the rack when you make mashed potatoes. I assumed the rack helped the steam circulate better in the Instant Pot, but it might not matter.

So, using the rack is optional, friends. 

Add warm milk and butter to mashed potatoes to make them delicious! | perrysplate.com

Can you mash the potatoes right in the Instant Pot?

YES! I use a potato masher, but you can use a heavy bottom glass or a hand mixer — which is what my dad always used.

These mashed potatoes are more like the chunky steakhouse style potatoes which are my favorite kind. I like leaving some chunks of potatoes in there. A mixer would give you a smoother consistency for sure.

Be careful with the mixer, though, because if you overdo it you’ll end up with weird, glue-y mashed potatoes. The texture is hard to describe, but it’s not something you want. Trust me.

Instant Pot Mashed Potato Adaptations

Ok, during the mashing/adding milk, etc phase is when you can tweak this to fit your personal preference or dietary restrictions. Here are a few variations for you. I included measurements in the recipe below.

  • Everyday: Your choice of milk and butter
  • Special occasion/extra rich: Your choice of milk, an extra stick of butter, and a cup of sour cream or an 8-ounce package of softened cream cheese. And maybe stir in a bunch of grated Parmesan. Heck, it’s Thanksgiving.
  • Vegan: Use vegetable broth, unsweetened almond milk/cartoned coconut milk, and your preferred vegan butter
  • Whole30/Paleo: unsweetened almond milk/cartoned coconut milk and ghee or grass-fed butter
  • Keto: Sorry, no potatoes for you. Make my Instant Pot Cauliflower Puree with Garlic & Rosemary instead!

These Instant Pot Mashed Potatoes are super easy and adaptable for just about any eating style! | perrysplate.com

Easy Instant Pot Mashed Potatoes with Garlic

Easy Instant Pot Mashed Potatoes with Garlic

Yield: Serves 8
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Making mashed potatoes in an Instant Pot is so easy, it's almost scary. Mashed potatoes are no longer a special occasion side dish -- make them any night of the week!

Ingredients

  • 1 cup chicken or vegetable broth
  • 5 pounds potatoes, any type
  • 4 whole cloves of garlic, peeled
  • 1/2 cup melted butter or ghee
  • 1-2 cups of milk (see note)
  • 2-3 teaspoons of salt, to taste

Instructions

  1. Place the rack in the insert pot and add the chicken broth.
  2. If the potatoes are more than 3 inches wide or long, cut them into 2-3 pieces. Place them on the rack and toss the garlic in on top.
  3. Place the Instant Pot lid on the cooker, locking it shut, and move the steam valve to the "Sealing" position.
  4. If your potatoes are large -- around 2-3 inches per piece, cook on high pressure for 15 minutes.
  5. If your potatoes are smaller -- less than 2 inches per piece, cook on high pressure for 10 minutes.
  6. When the potatoes are almost finished, put the butter and 1 cup of milk into a small sauce pan. Cook over medium-low heat just until the butter is melted. Remove from heat.
  7. When the pressure cooking cycle is finished, carefully move the steam release valve to "Venting" to manually release the steam.
  8. Open the lid when the float falve sinks. Remove the rack and pour in the warmed butter and milk. Mash with a potato masher, adding more milk, if necessary, to reach desired texture.
  9. Add 2 teaspoons of salt and mix well. Taste, and add another 1/2-1 teaspoon if needed.
  10. You can keep the mashed potatoes in the Instant Pot with the lid on to keep them warm until ready to serve. Check them immediately before serving if they have sat for a while to see if they need more milk or chicken broth (sometimes those potatoes soak up a lot of liquid and get clumpy after a whlie).

Notes

  • Everyday: Your choice of milk and butter
  • Special occasion/extra rich: Your choice of milk, butter, and a cup of sour cream or an 8-ounce package of softened cream cheese. And maybe stir in a bunch of grated Parmesan. Heck, it's Thanksgiving.
  • Vegan/Vegetarian: Use vegetable broth, unsweetened almond milk/cartoned coconut milk, and your preferred vegan butter
  • Whole30/Paleo: unsweetened almond milk/cartoned coconut milk and ghee or grass-fed butter
  • Keto: Sorry, no potatoes for you. Make my Instant Pot Cauliflower Puree with Garlic & Rosemary instead!