Creamy Garlic Mashed Potatoes (Instant Pot Recipe)
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Why You’ll Love This Recipe
These homemade garlic mashed potatoes are creamy, buttery and full of roasted garlic flavor. Using the Instant Pot makes them quick and easy, perfect for weeknight dinners or holiday gatherings. Whether you prefer russet, Yukon gold, or red potatoes, this recipe delivers smooth, flavorful mashed potatoes every time.
Ingredients You’ll Need
- russet potatoes, peeled and cut into chunks
- roasted garlic cloves ( to taste)
- whole milk (or half-and-half/heavy cream for extra creaminess)
- unsalted butter
- salt
- black pepper
- Optional: sour cream for tangy richness
Tips for Extra Creamy Mashed Potatoes
- Don’t overmix: Too much mixing can make potatoes gluey.
- Roast the garlic: Wrap cloves in foil, bake at 400°F for 30 minutes until soft and caramelized.
- Warm your dairy: Warm milk or cream before adding to prevent cooling the potatoes.
Garlic Potato Variations
- Cheesy Garlic Mashed Potatoes: Stir in 1 cup shredded cheddar or parmesan.
- Herbed Mashed Potatoes: Add fresh parsley, chives or rosemary.
- Skin-On Mashed Potatoes: Leave skins on for rustic texture.
Storage & Reheating
- Freeze for up to 1 month; thaw overnight before reheating.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop with a splash of milk.
Frequently Asked Questions
Can I use fresh garlic instead of roasted? Yes, but mince it finely and sauté before adding for best flavor.
Can I double this recipe? Absolutely. Just double the ingredients and use the same Instant Pot method.
What potatoes are best? Russet potatoes give fluffy texture, while Yukon golds make creamier mashed potatoes.
Serve these potatoes for every day dinners and those family holiday with ham.
Creamy Garlic Mashed Potatoes (Instant Pot Recipe)
Rich, buttery garlic mashed potatoes made in the Instant Pot with roasted garlic for extra flavor. Quick, creamy, and perfect for holidays or weeknight dinners.
Servings: 4 servings
Ingredients
- 8 large russet potatoes
- 1 teaspoon kosher salt
- ½ cup whole milk, heavy cream or half-n-half
- 3 cloves soft roasted garlic
- 1 cup water
- 1 stick butter
- pepper, to taste
Instructions
- Peel and dice the potatoes, making sure they are all relatively the same size, so that they cook evenly.
- Put the strainer basket inside the Instant Pot.
- Place the chopped potatoes into the Instant Pot with 1 cup water and salt.
- Add the top onto Instant Pot and place it on Steam for 10 minutes.
- Use the quick release once the pot time has completed and remove the top.
- Remove the potatoes from the pot and place into a bowl or Dutch oven.
- Add your milk (half & half or heavy cream) along with garlic, butter, pepper.
- Using a potato masher, mash the potatoes until they are creamy. They may have a few lumps, this is ok, they are homemade after all.
- Taste to ensure the potatoes have the garlic taste you are looking for, add more garlic if desired.
Video
Notes
You can use 2% or skim milk to make the potatoes. For creamier potatoes, we suggest whole milk or cream.
