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š Why you’ll love this recipe
Ready in under 30 minutes. I mean, this alone should be enough! Only one pot, plus no stovetop or oven! Just think about that when you’re making a giant holiday meal - you can get the side ready so easily! No draining required! No need to drain the water while making these delicious Instant Pot garlic mashed potatoes. One less step, phew! Super customizable. You can use different types of potatoes, adjust the creaminess and garlicky flavors (as well as the herbs used!) to totally customize this dish to your tastes.
š Ingredients and notes
To make this recipe, you’ll need potatoes, butter, whole milk, cream cheese, salt, and pepper. You can top this with parsley (or herbs of choice) and butter!
Notes and Variations
Best potatoes for mashed potatoes: You can really use any type of potato (i.e., Russet potatoes, Yukon Gold, or even red potatoes) in this dish. I personally prefer Yukon Gold (or a mix of half Russet and half Yukon) since that provides a nice creamy texture, but there’s no wrong answer! You can also use baby potatoes if you want to just pop them right in without peeling. Peeled vs. unpeeled potatoes: You can use peeled or unpeeled potatoes in this dish. I prefer the texture of peeled potatoes since it’s usually creamier (you can tell there’s a pattern here) - but you can totally just throw the potatoes in without peeling and save yourself some time. Adjusting garlic and herbs: You can adjust the number of cloves of garlic in this recipe to match your tastes. Likewise, I’ve used parsley to top the dish, but you can also use other herbs if you wish (e.g., chives or rosemary). Choice of dairy: I use a copious amount of unsalted butter, whole milk and cream cheese in my recipe for Instant Pot mashed potatoes. You can substitute these with vegan alternatives for a dairy-free option. You use half and half or even heavy cream for a more indulgent version. Sour cream is a great alternative if you don’t have cream cheese on hand. Use broth instead of water for extra flavor: I prefer good ol’ water, but you can totally use a broth of choice if you want to impart extra flavor.
š How to make the BEST Instant Pot Garlic Mashed Potatoes!
Wash the potatoes thoroughly and peel them (optional!) Then, chop the potatoes into even-sized pieces (cubes). Place the cubed potatoes, whole garlic cloves and cold water in the instant pot. “Seal” the lid properly. Manually pressure cook on high pressure for 7 minutes, followed by a quick release (i.e., turn the valve to the “venting” position) Once the pressure has released, use a wooden spoon to push the potatoes to one side and set the Instant Pot to āSautĆ©ā mode. Allow the leftover water to cook off for about 3-5 minutes and then press āCancelā. The potatoes should now be fork tender. Add the remaining ingredients (warm the milk up in the microwave if you can for a few seconds!) to the Instant Pot. Use either a potato masher or whisk to combine all the ingredients until desired consistency is achieved. More milk can be added if desired. Taste and add more salt or pepper as needed. Serve with freshly chopped parsley, and a slice of butter. You can also use other fresh herbs (e.g., chopped chives or rosemary) if you wish. Your no drain Instant Pot mashed potatoes are ready!
š“ Serving and storage suggestions
I often make a bigger batch of these mashed potatoes than needed (because they’re great as leftovers!) You can make mashed potatoes in the Instant Pot and leave it on the “Warm” setting while you prep any other dishes.
Storing & Reheating Instant Pot Mashed Potatoes
To store these mashed potatoes, put them in an airtight container and store in the fridge. They’ll keep for up to four days this way. When you need to reheat, there are a few different methods you can use.
Place mashed potatoes back in the Instant Pot with a bit of water and steam for five minutes. You can also reheat them in the microwave in 30-second increments until they’re as hot as you like them. You can reheat them in a covered pot on the stove over low heat, stirring occasionally.
Freezing & Reheating Instant Pot Mashed Potatoes
If you’re not planning on eating them within a couple of days, you can also store the mashed potatoes in the freezer for three to six months. Just place them in a freezer-safe container and freeze. I recommend portioning them beforehand so you can just remove the amount you want. No need to thaw them before reheating! Just place them straight from the freezer into the microwave or pot on the stove. If you plan on using the Instant Pot to reheat them, thaw them first so that they don’t take too long to cook through!
š“ Ways to use leftover mashed potatoes
I usually end up making a larger batch of mashed potatoes because I love to use the leftovers in all kinds of dishes. I rounded up a few ways to use up mash below, but make sure to check out my longer list of 40+ creative ways to use leftover mashed potatoes!
Indian samosas - toss leftover garlic mashed potatoes with some spices to use as a filling. Bake or make samosas in an air fryer and enjoy! Use the mashed potatoes as a topping for this delicious, meat-free vegetarian Shepherd’s pie or go fully vegan instead. Use it in a hearty soup or stew (and if you’re wondering which potatoes are best for soups and stews, I got you covered there too) This Mexican casserole is delicious and easy to make! With black bean chili beans, your favorite tortillas, and leftover mashed potatoes for the topping, this easy comfortingĀ casserole is a crowdpleaser.
If you like this recipe, check out my other delicious potato recipes: If you tried this recipe, don’t forget to comment and rate! āāāāā
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