These Instant Pot Garlic Mashed Potatoes are creamy, fluffy, and infused with a delicious garlic flavor. With seven simple ingredients, they're quick and easy to make, especially using the Instant Pot. Perfect for holidays or any meal, this recipe includes stovetop instructions, plus Whole30 and dairy-free options so everyone can enjoy them.
Mashed potatoes, or puré de papa as they are know in Spanish, were a regular side dish at our table growing up. They always paired perfectly with saucy dishes like Chile Verde con Queso, Pork in Salsa Verde, or Chile Colorado. My mom's mashed potatoes were simple yet comforting, the ideal way to soak up every bit of those flavorful sauces.
Now, as an adult, I love making mashed potatoes too, but with my own twist. Today's recipe is infused with garlic for extra flavor, and I use my Instant Pot to make this classic dish in record time with minimal effort.
The Instant Pot is especially convenient during the holidays when your stove may already be full with pots and pans of other delicious foods. And if you don't own an Instant Pot, no worries-I've included stovetop directions along with plenty of tips and tricks to ensure your mashed potatoes turn out just right, whether you're serving them for Thanksgiving or any occasion.
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Why You'll Love This Recipe
- Fast and Easy: Making the best mashed potatoes is really pretty simple, but with the use of the Instant Pot the process is even easier and fast. If you don't have one though, I have also included stovetop directions.
- Minimal Ingredients: Only 7 common and simple ingredients are needed, with 3 of those being water, salt, and pepper.
- Fluffy and Flavorful: The perfect balance of flavor and texture. These mashed potatoes are infused with a delicate garlic flavor and are unbelievably creamy and fluffy.
- Whole30 and Dairy-Free Options: Easily swap out some of the ingredients for Whole30 and dairy-free mashed potatoes.
For another amazing Instant Pot recipe, check out this Instant Pot Buttery Basmati Rice.
Ingredients & Substitutions
- Russet Potatoes: This type of potatoes make the fluffiest mashed potatoes. Russets are high in starch which result in a much lighter and fluffier mash. Yukon Gold Potatoes can be substituted and result in a creamy mash, but are much more dense so they won't come out as fluffy.
- Water: You will need plenty of water to cook the potatoes (whether in the Instant Pot or on the stovetop).
- Milk: I like using whole milk for rich and creamy results, but 2% will also work. For an even richer flavor, you can also use heavy cream and for a dairy-free alternative, use plain almond milk.
- Butter: I love the flavor of grass-fed butter, but use whichever butter you prefer. You can also use vegan butter for a dairy-free option or ghee for Whole30 or paleo.
- Garlic: You will need whole garlic cloves to get that true, amazing garlic taste.
- Salt and Pepper:
How to Make Garlic Mashed Potatoes
Instant Pot Method
1. Prepare the Potatoes: Wash and peel 2.5 pounds of russet potatoes. Cut each of the potatoes into 6 equal pieces.
2. Cook the Potatoes: Place the peeled and quartered potatoes in the Instant Pot with 6 cups of cold water, seal the valve, and pressure cook on high for 10 minutes. Once the cooking time is complete, quickly release the pressure, drain the potatoes thoroughly in a colander, and return them to the Instant Pot and set to warm.
3. Create Milk Mixture: In a small saucepan, combine milk, butter, and garlic cloves. Warm the mixture over medium-low heat for 5 minutes, stirring occasionally, until the butter melts and the garlic is fragrant. Remove from heat and set aside.
4. Season and Mash: Season the potatoes with salt and pepper, then mash them with a hand mixer or potato masher until smooth and fluffy. Remove the garlic cloves from the milk mixture and gently fold it into the mashed potatoes. Taste and adjust the seasoning as needed.
Stovetop Method
1. Prepare the Potatoes: Wash and peel 2.5 pounds of russet potatoes. Cut each of the potatoes in 6 equal pieces.
2. Cook the Potatoes: Place the potatoes in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 20 minutes, or until tender. Drain the potatoes completely.
3. Finish the Mashed Potatoes: Follow the same remaining steps listed above from creating the milk mixture, mashing the potatoes and seasoning.
Tips
- Mash Immediately: Mash the potatoes right away, while they're still hot, to avoid a gummy consistency.
- Evenly Sized: Cut your potatoes into evenly-sized pieces to ensure even cooking and prevent overcooking.
- Cold Water: Always use cold water to start the cooking process for consistently cooked potatoes.
- Drain Thoroughly: Drain your potatoes completely before mashing to ensure they come out fluffier.
- Classic Texture: For a classic, slightly chunky texture, use a potato masher. This traditional method allows more control over the consistency of your mashed potatoes.
- Fluffy Texture: For an extra fluffy texture, use a hand mixer. This technique, passed down from my mother-in-law, creates whipped mashed potatoes. However, be careful not to overmix, as this can lead to a sticky consistency.
Recommended for This Recipe
Instant Pot
I have a 6-quart Instant Pot and it is great for making soups, rice, roasts, and these mashed potatoes for my family of 5.
How to Serve
Use these creamy mashed potatoes as a side dish for Thanksgiving or with your favorite dinner, such as roast chicken, pork chops or steak. Mashed potatoes are also a great with many Mexican dishes like:
- Asado de Puerco
- Mixed Vegetables and Ground Beef Skillet
- Pan Seared Cilantro Lime Chicken
- Topping for Roasted Green Chile Pastel de Papa
Storing and Reheating
Refrigerate in an air-tight container for up to 5 days.
To save time in your meal prep, mashed potatoes can easily be prepared ahead and then reheated.
To reheat, microwave it in a microwaveable safe bowl until steaming and heated through. You can also place them in an oven-safe container and bake at 350° for 20 minutes or until hot. You may need to add a splash of milk, water, or broth if needed to restore the creamy consistency.
Variations
- Whole30 and Paleo Version: Replace the butter with ghee and the milk with unsweetened, plain almond milk.
- Dairy-Free: Use unsweetened, plain almond milk and vegan butter.
- It is so easy and healthy to make your own almond milk. Click here for my Healthy Homemade Almond Milk recipe.
FAQ
No problem! I've included stovetop instructions in the recipe, so you can still make these creamy mashed potatoes without an Instant Pot.
While Russet potatoes are ideal for creamy mashed potatoes, you can also use Yukon Gold or Red potatoes. However, they may result in a slightly different texture.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
Recipe
Instant Pot Garlic Mashed Potatoes
Equipment
- Instant Pot
- Hand Mixer or Potato Masher
Ingredients
- 2.5 lbs russet potatoes
- 6 cups water (or more as needed)
- ¾ cup whole milk (can use 2% or almond milk)
- ¼ cup butter
- 4 garlic cloves, smashed
- ¾ teaspoon salt (plus more if needed)
- ¼ teaspoon black pepper (plus more if needed)
Instructions
- Wash and peel the potatoes. Cut each of the potatoes into 6 equal pieces.
- Place the potatoes in the Instant Pot with enough cold water to cover the potatoes, about 6 cups. Set the valve to sealing and pressure cook on high for 10 minutes. When the time is up, carefully quick release the pressure.
- Use a colander to fully drain the potatoes. Place the potatoes back in the Instant Pot and set to warm.
- In a small saucepan, add the milk, butter, and smashed garlic cloves. Cook over medium low heat for about 5 minutes. Stir occasionally and be sure the milk does not come to a boil. Set aside.
- Add salt and black pepper to the potatoes. Use a hand mixer (or a potato masher) to slowly mash the potatoes. Mash until smooth and fluffy, but be careful not to over-mix.
- Use a spoon to remove the garlic cloves from the milk. Use a spatula to fold in the milk and butter mixture to the potatoes.
- Taste for seasoning and add more salt and pepper as needed.
- Serve.
Notes
- Peel and cut the potatoes as indicated above. Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat. Reduce the heat and simmer for about 20 minutes or until a fork easily pierces a potato. Use a colander to fully drain the potatoes. Return the potatoes to the pot.
- Follow the same remaining steps listed above from creating the milk mixture, mashing the potatoes and seasoning.
- Mash the potatoes right away, while they're still hot, to avoid the consistency turning gummy.
- Use a potato masher, for light and slightly chunky potatoes. This traditional method ensures the most control over the consistency of the final product.
- Another method is to mash using a hand mixer. This way yields whipped mashed potatoes that are extra fluffy. Be careful not to over-mix though as this will make your potatoes sticky.
- Use plain, unsweetened almond milk and ghee for Whole30 and Paleo.
Nutrition
Originally published November 2022. Updated post November 2024.
Elizabeth R.
The Instant Pot made this so easy. I have been making this as a side dish for the past few weeks. Thank you.
Gemma
Hi Elizabeth, now I can't make mashed potatoes any other way. It's just so easy with the Instant Pot.