Instant Pot Garlic Mashed Potatoes Recipe
If you need a quick and easy side dish, these Instant Pot garlic mashed potatoes are the answer. Made with just four simple ingredients—potatoes, garlic, butter, and herbs—this recipe delivers creamy, flavorful results in just ten minutes. Best of all, there's no milk needed to get that smooth, buttery texture!
Servings 12 servings
Equipment
- potato masher
Ingredients
- 5 lbs potatoes Skin and quarter russet potatoes
- water Use enough to cover the potatoes in the Instant Pot. You can use broth
Garlic Butter Infusion
- ¾ cup butter
- 6-8 cloves garlic
- 1 Herb sachet with 3 tablespoons herbs de Provence (or any combination of staple herbs such as sage, thyme, tarragon, oregano, savory, and marjoram).
- 2 tsp salt (or more to taste)
- ½ tsp pepper (or more to taste)
Instructions
Prep Potatoes
- Wash, peel (optional), and quarter.
Pressure Cook in the Instant Pot
- Add potatoes and water to the pot enough to cover the potatoes. Love the lid in place, close the seal knob and cook on high pressure for 10 minutes. Quick release or natural release for 5–10 minutes. Drain water from the potatoes.
Make the Herb Garlic Butter
- Wrap fresh herbs in cheesecloth or use a tea ball. Simmer with whole garlic cloves and butter for 10+ minutes. Remove sachet from butter or if using loose herbs or teaball, strain before adding to the potatoes
Mix and Mash Potatoes
- Mash the drained potatoes directly in the pot. Stir in the garlic-herb butter, salt, and pepper. Add a splash of milk if desired. Avoid over-mixing to keep the texture smooth
- Season to taste and serve the mashed potatoes right away for the best flavor and texture. If you're not ready to eat yet, simply cover the Instant Pot and use the “Keep Warm” setting to hold them until mealtime.
Notes
- Optional: Add milk at end of mashing for a more creamy texture (the butter infusion is so rich and garlicky, you probably won’t need it)