Instant Pot Garlic Mashed Potatoes

There’s something about mashed potatoes that makes any meal feel more complete.
They’re comforting, rich, and always welcome at the table—whether you’re serving roast chicken or just want something cozy on a weeknight.

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This Instant Pot version makes the whole process smoother.
You skip the boiling, save the stovetop space, and still end up with soft, creamy, garlicky mashed potatoes that taste like you hovered over them for an hour.

Whether you serve them at Thanksgiving or alongside a Tuesday night meatloaf, these mashed potatoes always deliver.

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Why You’ll Want to Make These Again and Again

Mashed potatoes are the kind of side dish everyone loves—but they can be a hassle if you’re boiling, draining, and trying not to overmix.
The Instant Pot takes all that and turns it into a simple, reliable process.

• One pot, no draining – Cook and mash in the same pot with no extra mess.
• Perfect texture every time – The pressure cooking gets them soft and fluffy.
• Garlic infuses right in – No need to roast or sauté it separately.
• Easy to customize – Add more butter, stir in cheese, or go dairy-free if needed.
• Works for meal prep or holidays – Reheats like a dream, keeps warm on low, and doubles easily.

This is a recipe you can keep in your back pocket—because mashed potatoes go with just about everything.

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What You’ll Need to Make It

The ingredient list is short, but every piece plays a part. Use good potatoes, real butter, and fresh garlic for the best results.

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• Yukon Gold Potatoes – Creamy and rich, they mash beautifully without needing a ton of butter or cream.
• Garlic Cloves – Peeled and added whole to cook with the potatoes. They soften and mellow out perfectly.
• Butter – Salted or unsalted, stirred in at the end for richness.
• Milk or Cream – Use heavy cream for a richer finish, or milk for something lighter.
• Salt and Pepper – Always season your potatoes well!
• Optional Add-ins: Sour cream, cream cheese, chives, grated Parmesan, or roasted garlic for more depth.

The base recipe is simple—so it’s easy to riff on depending on what’s in your fridge.

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How to Make Garlic Mashed Potatoes in the Instant Pot

This method keeps everything in one pot, and it’s ready start-to-finish in about 25 minutes.

• Prep the potatoes – Peel (or leave the skins on for rustic texture) and cut into 1½ to 2-inch chunks. Add them to the Instant Pot with whole garlic cloves and just enough water to cover.
• Pressure cook – Seal the lid and cook on high pressure for 10 minutes. When finished, do a quick release.
• Drain if needed – If the water isn’t fully absorbed, pour out the excess or use a slotted spoon to transfer the potatoes to a bowl.
• Mash and mix – Add warm milk or cream and softened butter right into the pot. Mash until smooth or fluffy, depending on how you like them.
• Season and serve – Add salt and pepper to taste. Stir in extras like sour cream, roasted garlic, or chives if using.

And that’s it. Creamy, garlicky, classic mashed potatoes—made simpler.

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Topping Ideas and Add-Ins

Once you’ve got the base down, there are so many ways to change up the flavor.
Here are some of our favorite ways to take them up a notch.

Add-On or Topping	What It Does
Roasted Garlic	Extra depth and sweetness from slow-roasted cloves
Sour Cream or Cream Cheese	Adds tang and even more creaminess
Fresh Chives or Green Onion	Brightens and balances the richness
Grated Parmesan or Asiago	Brings a salty, nutty finish
Crumbled Bacon	Crunchy, smoky, and makes it a full-on main if you want
Olive Oil or Butter Drizzle	Adds richness and a glossy finish
Smoked Paprika or Chili Flakes	For a subtle kick and warm color

Make them your own—or keep them plain and classic. They’ll be great either way.

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How to Store and Reheat Garlic Mashed Potatoes

Mashed potatoes store well, but they do thicken in the fridge.
The trick is adding a little liquid when reheating to bring them back to life.

Storage Tips

• Let them cool completely before transferring.
• Store in an airtight container in the fridge for up to 4 days.
• You can freeze mashed potatoes, but expect the texture to change slightly. For best results, use within 1 month.

Reheating Tips

• Microwave: Add a splash of milk or broth, stir, and heat in 30-second bursts until warmed through.
• Stovetop: Reheat over low heat with a bit of liquid, stirring regularly to avoid sticking.
• Oven: For big batches, cover with foil and warm at 325°F for 15–20 minutes.

They’re still fluffy, smooth, and delicious—even the next day.

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Garlic Mashed Potatoes FAQ

Can I leave the skins on?

Absolutely. Yukon Golds have thin skins and make for a more rustic mash. Just scrub well first.

Can I use russet potatoes?

Yes, but they’re more starchy and will need more butter or cream to keep them smooth.

Can I make this dairy-free?

You can! Use olive oil or a plant-based butter, and swap the milk or cream for a dairy-free version.

How do I keep mashed potatoes warm?

Use the “Keep Warm” setting on your Instant Pot or keep them in a covered dish over a pan of simmering water.

What’s the best way to mash them?

Use a potato masher for a chunky texture or a hand mixer for a smoother finish. Avoid a food processor—it can make them gluey.