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A bowl of mashed potatoes

Instant Pot Garlic Mashed Potatoes

Creamy, smooth mashed potatoes infused with garlic butter. The classic side dish recipe made easy (and extremely tasty!) with the Instant Pot!
5 from 1 vote
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Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 10 people
Calories: 225kcal
Author: MinShien

Ingredients

  • 3 lbs russet or yukon gold potatoes
  • 3-5 cups water
  • 2 tsp salt
  • 1 cup heavy cream
  • 8-10 cloves garlic
  • 3 tbsp butter
  • 1 tsp sugar
  • 1 tbsp chopped parsley
  • salt to taste

Instructions

  • Wash and scrub potatoes. Cut potatoes into large pieces, make sure they are around the same size.
  • Add potatoes to Instant Pot and submerge 3/4 of the potatoes in water. Add 2 tsp of salt.
  • Pressure cook on high for 10 minutes. Make sure to move valve to sealing position when pressure cooking.
  • Crush garlic cloves. Heat a pot on medium heat on stove top, then add heavy cream and garlic cloves and bring it to boil. Lower heat to medium low and cook for another few minutes. Remove from heat.
  • Release pressure on Instant Pot when pressure cooking is done. Drain potatoes.
  • Smash potatoes until they are smooth (I typically do this in the Instant Pot itself), then add heavy cream and garlic mixture, 2 tbsp butter, sugar, and salt to taste. Mix well.
  • Transfer to a serving plate and sprinkle with chopped parsley and add the other 1 tbsp of butter to the top of potatoes. Enjoy!

Nutrition

Calories: 225kcal | Carbohydrates: 26g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 515mg | Potassium: 598mg | Fiber: 2g | Sugar: 1g | Vitamin A: 490IU | Vitamin C: 9mg | Calcium: 41mg | Iron: 1mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!