Instant Pot Mashed Potatoes
Creamy Instant Pot mashed potatoes made with sautéed garlic, tender potatoes, milk, and simple seasonings. An easy one-pot side dish for Thanksgiving, holidays, or weeknight dinners.
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Ingredients
- 3 lb Potatoes peeled and cut into chunks
- 1 whole bulb Garlic minced
- 1 cup Water
- 1 tablespoon Oil
- 1 tablespoon Butter
- ¾ cup Milk
- 1 tablespoon Black Peppercorns or as per taste
- Salt or as per taste
- Chives or parsley, for garnish
Instructions
- Set the Instant Pot to Sauté and add oil and butter. Add the garlic and cook for about 2–3 minutes, or until fragrant. Do not let it burn.1 tbsp Oil, 1 tbsp Butter, 1 whole bulb Garlic
- Pour in the water and scrape the bottom of the Instant Pot well to loosen anything that may be sticking.1 cup Water
- Add the potato chunks and salt.3 lb Potatoes, Salt
- Close the lid and pressure cook on High for 8 minutes.
- Let the pressure release naturally for 10 minutes, then carefully release any remaining pressure.
- Open the lid and mash the potatoes directly in the Instant Pot using a potato masher.
- Add the milk gradually, about ¼ cup at a time, mashing and stirring after each addition until the potatoes are creamy and reach your preferred consistency.¾ cup Milk
- Season with black pepper and adjust the salt if needed.1 tbsp Black Peppercorns
- Garnish with chopped chives or parsley and serve warm.Chives
Video
Nutrition Facts
Instant Pot Mashed Potatoes
Amount per Serving
Calories
176
Calories from Fat 36
% Daily Value*
Fat
4
g
6
%
Saturated Fat
2
g
13
%
Trans Fat
0.1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
7
mg
2
%
Sodium
32
mg
1
%
Potassium
768
mg
22
%
Carbohydrates
32
g
11
%
Fiber
4
g
17
%
Sugar
2
g
2
%
Protein
4
g
8
%
Vitamin A
91
IU
2
%
Vitamin C
34
mg
41
%
Calcium
56
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
- Sauté the garlic only until fragrant; browned or burned garlic can taste bitter.
- Deglaze the pot well after adding the water to help prevent a burn warning.
- Cut the potatoes into similar-sized chunks so they cook evenly.
- Let the pressure release naturally for 10 minutes before releasing the remainder.
- Add milk gradually rather than all at once so you can control the consistency.
- Mash while the potatoes are still hot for the best texture.
- Avoid overmixing, which can make mashed potatoes gluey.
- If making ahead, refrigerate and reheat with a splash of milk to loosen the texture.
- Garnish with chives or parsley just before serving.
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