There’s no better side dish than Instant Pot Mashed Potatoes. They turn out creamy and fluffy in just minutes, free up the stove top, and can be prepared ahead of time. This method uses less water than boiling and keeps the potatoes warm in the Instant Pot until you’re ready to serve.
I eat potatoes frequently in many forms—sweet potatoes, fingerlings, and Yukon Golds are all favorites. While I sometimes prefer crispy smashed baby potatoes, my family usually asks for mashed, so this Instant Pot method is my go-to: reliable, quick, and forgiving.
Using the pressure cooker simplifies the process. You don’t need to bring a large pot of water to a boil; a single cup of water and the Instant Pot’s pressure do the work for you. The garlic cooks with the potatoes, giving a subtle, mellow flavor that blends perfectly into the mash.
Why you’ll love this recipe:
- Quick and dependable: the potatoes are tender and mashable after 8 minutes of pressure cooking.
- Uses minimal water—no need to boil a large pot.
- Can be made completely ahead and held warm in the Instant Pot.
- Yukon Gold potatoes yield a naturally creamy texture without extra fuss.
Recipe ingredients
Ingredient notes
- Potatoes: Yukon Golds are recommended for the creamiest results. Peel and cut into uniform 2″ chunks for even cooking.
- Garlic: Whole smashed cloves cook with the potatoes and add a gentle garlic flavor without being overpowering.
- Half and half: Provides a rich, silky texture. You may substitute whole milk, heavy cream, or a milk of your choice—richer dairy yields creamier potatoes.
- Butter: Unsalted, softened butter adds essential flavor and silkiness.
- Herbs: Fresh chives or parsley make a nice garnish and add a pop of color and mild oniony or herbal flavor.
How to make this recipe
Pressure-cooked mashed potatoes are easy and forgiving. The key is cutting the potatoes to similar sizes and draining them well before mashing so you control the final texture.
Pro tip: Cut the potatoes into uniform pieces for even cooking.
- Place the peeled, chopped potatoes and smashed garlic cloves in the Instant Pot. Add 1 cup water and 1/2 teaspoon salt.
- Secure the lid and set to cook at High Pressure for 8 minutes. When cooking finishes, quick-release the pressure.
- Drain the potatoes thoroughly in a colander, then return them to the empty Instant Pot insert.
- Add 4 tablespoons softened unsalted butter, 1 cup room-temperature half and half (or your preferred milk), 1/2 teaspoon black pepper, and additional sea salt to taste. Mash until you reach your desired consistency.
- Garnish with chopped fresh chives or parsley if desired and serve warm.
Serving suggestions
Instant Pot mashed potatoes pair well with many main dishes and are suitable for weeknight meals or holiday spreads. Try them with roasted chicken, pork loin, pan-seared steak, baked fish, or a holiday ham or turkey. Leftovers can be shaped into potato cakes for a second meal.
Recipe notes
- Consistency: Adjust the amount of half and half or milk to reach creamier or firmer mashed potatoes as you prefer.
- Potato choice: Yukon Golds offer the best natural creaminess; russets will be fluffier but can absorb more liquid.
- Make ahead: You can mash the potatoes and keep them warm in the Instant Pot on the “Keep Warm” setting for a short period, stirring occasionally.
More side dish recipes you’ll love
- Air fryer or roasted potatoes
- Mashed butternut squash
- Mashed cauliflower
- Parsnip purée or cheesy twice-baked mashed potatoes
Did you try this recipe? If so, leave a review and tag @flavorthemoments on social media so I can see what you made.
Recipe at a glance
- Name: Instant Pot Garlic Mashed Potatoes
- Servings: 6
- Prep time: 10 minutes (plus about 10 minutes for the Instant Pot to come to pressure)
- Cook time: 8 minutes at High Pressure
- Total time: Approximately 28 minutes
Ingredients
- 3 lbs. potatoes, peeled and chopped into 2″ chunks (Yukon Gold recommended)
- 4 cloves garlic, smashed and peeled
- 1 cup water
- 1/2 teaspoon salt (for cooking)
- 4 tablespoons unsalted butter, softened
- 1 cup half and half, room temperature (or substitute milk/cream)
- 1 teaspoon sea salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- Fresh chives or parsley for garnish (optional)
Instructions (concise)
- Place potatoes, garlic, water, and 1/2 teaspoon salt in the Instant Pot. Close the lid and set to High Pressure for 8 minutes. Quick-release the pressure when cooking finishes.
- Drain the potatoes well and return them to the Instant Pot insert. Add butter, half and half, sea salt, and pepper. Mash until smooth and adjust seasoning.
- Serve topped with chopped chives or parsley.
Nutrition (per serving, approximate)
Calories: 297 kcal; Carbohydrates: 42 g; Protein: 6 g; Fat: 12 g; Saturated Fat: 8 g; Cholesterol: 35 mg; Sodium: 227 mg; Potassium: 1015 mg; Fiber: 5 g; Sugar: 2 g; Vitamin A: 376 IU; Vitamin C: 46 mg; Calcium: 75 mg; Iron: 2 mg.
Nutrition is estimated using a food database and intended as a guideline.
All images and original recipe content © Flavor the Moments.