Instant Pot Garlic Mashed Potatoes

Original Post: https://www.evolvingtable.com/instant-pot-mashed-potatoes/

Creamy and delicious mashed potatoes are easy in the Instant Pot.

5 from 4 votes

Instant Pot Garlic Mashed Potatoes

Instant Pot Mashed Potatoes are the easiest way to make this creamy, smooth, and comforting recipe. Simply add cubed potatoes to your pressure cooker, then mash and season them with an irresistible garlic herb butter.

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: American

Servings: servings

Author: London Brazil

Ingredients

3 lbs. russet potatoes rinsed and scrubbed
5 cups water
4 Tbsp. butter salted
4 cloves garlic finely minced
½ tsp. thyme fresh, finely chopped
½ tsp. rosemary fresh, finely chopped
⅓ cup sour cream or a dairy-free alternative
⅓ cup milk or a full-fat plant-based alternative
2 tsp. salt divided
¼ tsp. black pepper to taste

Instructions

After thoroughly rinsing and drying the potatoes, peel using a vegetable peeler and cut into 1-inch chunks.
Add the cubed potatoes to a 6-quart Instant Pot along with the water and 1 teaspoon of salt. Turn the pressure cooker to high pressure and set the timer for 8 minutes. Quick release the pressure once the timer goes off.
While the potatoes are cooking, add the butter to a small skillet or saucepan over medium-low heat. Once melted, add the garlic and herbs. Saute for 5 minutes, stirring occasionally, or until the garlic and herbs become fragrant.
Drain the cooked potatoes in a colander in the sink and then add them back to the pot along with the garlic herb butter, sour cream, milk, 1 to 1 ¼ teaspoons of salt, and black pepper.
Mash the potatoes using a potato masher until they reach your desired consistency.
Serve with a pat of butter and additional fresh herbs and enjoy!

Video

Notes

Meal Prep and Storage

To Prep-Ahead: You can chop the herbs, or peel and dice the potatoes a day before.
To Store: Keep leftovers in an airtight container in the fridge for up to 4 to 5 days.
To Freeze: You can either freeze single-sized portions for easy use, or place cooled potatoes in a freezer-safe bag for up to 2 to 3 months.
To Reheat: Warm mashed potatoes back up in a saucepan on the stove or in the microwave.

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