Instant Pot garlic mashed potatoes are the perfect, creamy, garlicky side dish that’s as easy as turning on the Instant Pot.
Serve these easy Instant Pot mashed potatoes next to beef bourguignon, ribs, or pork chops for a simple and delicious meal.
Why We Love Them
Saving time and stove space? Yes please!
The Instant Pot makes such an easy job of mashed potatoes. It cooks the garlic cloves down quickly, so they can be mixed into the mash perfectly and you don’t lose any flavor.
Using a little chicken stock in the recipe adds some extra flavor to the potatoes while they cook, rather than boiling them in regular old water.
You’ll never make mashed potatoes another way again!
How To Make Instant Pot Garlic Mashed Potatoes
To make garlic mashed potatoes in the Instant Pot:
- Chop: Chop the potatoes into 1″ cubes, making sure they’re equal in size.
- Cook: Add the potatoes, chicken broth, and salt to the Instant Pot. Set it to 8 minutes on high pressure (it should take 10-12 minutes to come to pressure). Once done, quick release the pressure.
- Mash: Add heavy cream, butter, and cream cheese. Mash until smooth.
Tips and Substitutions
- You can leave the skin on or peel the potatoes depending on your preference. We love having mashed potatoes with skin on!
- Add whatever you’d like to the mashed potatoes to dress them up or down. Some of our favorites include heavy cream, butter, herb and garlic cream cheese (trust me on this one), chives, and sour cream.
- Classic russet potatoes are the best for mashed potatoes, but most types of potatoes will work. When making mashed potatoes, you want to select potatoes that break down, rather than tougher potatoes like baby red potatoes (which work great in stews like Irish stew).
- Hand mashing is a little extra work, but keeps the potatoes from becoming gluey. If you use a hand blender, you risk overmixing which results in gluey mashed potatoes.
Storing and Reheating Leftover Mashed Potatoes
Mashed potatoes can be stored in the fridge for up to 5 days. Once cooled, store them in an air tight container.
Potatoes are known not to freeze well, as the texture changes. Mashed potatoes, loaded with cream and butter, actually freeze super well! Once cooled, freeze as usual for up to 8 months.
Defrost them in the fridge a day before you plan to enjoy them.
To reheat mashed potatoes, place them in the microwave and add 1 tablespoon of milk or cream per cup of potatoes. Microwave at 30 second intervals, giving them a stir, until heated evenly.
More Potato Favorites
- Slow Cooker Mashed Potatoes
- Oven Roasted Sweet Potatoes
- Loaded Baked Potato Soup
- Twice Baked Potatoes
- Crispy Parmesan Roasted Potatoes
Instant Pot Garlic Mashed Potatoes
- 2 pounds russet potatoes 4-5 potatoes, cut into 1" cubes
- ¾ cup chicken broth low sodium
- 6 cloves garlic peeled
- ½ teaspoon salt
- ¼ cup herb and garlic cream cheese
- ¼ cup heavy cream
- ¼ cup butter
- ¼ cup chives finely chopped
- ½ teaspoon black pepper to taste
- Peel potatoes if desired. Cut into 1" cubes.
- Add potatoes, chicken broth, garlic, and salt to the Instant Pot. Seal lid.
- Set Instant Pot to 8 minutes on high pressure. Once done, quick release Instant Pot to release pressure immediately.
- Add cream cheese, heavy cream, and butter. Mash with a hand masher until smooth.
- Serve, garnished with chives and pepper.
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