The Ultimate 20-Minute Creamy Garlic Herb Instant Pot Mashed Potatoes

Transform your russet potatoes into a dreamy, smooth, and incredibly flavorful side dish with the magic of your Instant Pot! These garlic herb mashed potatoes come together in just 20 minutes, making them the perfect effortless addition to any meal, from weeknight dinners to holiday feasts. Easily scale this recipe to feed a crowd – because everyone deserves perfectly creamy mashed potatoes without the fuss!

Imagine fluffy, pillowy mashed potatoes, infused with the aromatic essence of fresh garlic and herbs, ready on your table in under half an hour. Sounds like a dream, right? With your Instant Pot, this dream becomes a delicious reality! From the moment the pressure releases, filling your kitchen with an intoxicating blend of rosemary, thyme, and robust garlic, you’ll know these aren’t just any mashed potatoes – they’re a revelation.

Forget the instant varieties and the endless pot scrubbing of traditional methods. This recipe simplifies everything, requiring just one pot and a handful of common ingredients you likely already have on hand. It’s truly a game-changer for anyone who loves homemade comfort food but is short on time. Whether you’re serving them alongside a hearty shepherd’s pie, a succulent roast, or as a standalone indulgence, these Instant Pot mashed potatoes deliver unparalleled flavor and texture with minimal effort.

So, get ready to experience the world’s best Instant Pot mashed potatoes. Creamy, smooth, and bursting with herby garlic goodness, they’re just 20 minutes away!

Why Choose the Instant Pot for Mashed Potatoes?

The Instant Pot isn’t just a trendy gadget; it’s a culinary superpower, especially when it comes to mashed potatoes. Here’s why it outshines traditional stovetop methods:

• Unmatched Speed: What typically takes 20-25 minutes of boiling on the stove, plus prep, is condensed into an 8-minute pressure cooking cycle, bringing the total time to under 20 minutes. This efficiency is invaluable for busy weeknights or when juggling multiple dishes for a holiday meal.
• Consistent Cooking: The sealed, high-pressure environment ensures that potatoes cook evenly from the inside out. This eliminates the risk of some pieces being undercooked while others turn mushy, guaranteeing a perfectly tender potato base for mashing every time.
• Hands-Off Approach: No more hovering over a boiling pot, constantly checking for boil-overs or potato tenderness. Once you set the Instant Pot, you’re free to focus on other aspects of your meal preparation, making cooking less stressful and more enjoyable.
• Flavor Infusion: The pressure cooking method allows garlic and fresh herbs to deeply infuse their flavors into the potatoes as they cook, resulting in a more profound and integrated taste compared to simply stirring them in at the end.
• Easy Cleanup: A true one-pot wonder! All the cooking happens in the Instant Pot’s inner pot, significantly reducing the amount of dishes you’ll have to wash later.

Key Ingredients for Flavorful Instant Pot Mashed Potatoes:

Creating truly outstanding mashed potatoes starts with quality ingredients. Here’s a breakdown of what you’ll need and why:

• Potatoes: For this recipe, Russet potatoes are my top choice. Their high starch content makes them incredibly fluffy and absorbent when cooked, perfect for creamy mashed potatoes. However, Yukon Gold potatoes are also an excellent alternative, offering a naturally buttery flavor and a slightly denser, creamier texture. Avoid waxy varieties, as they tend to become gluey when mashed.
• Water: Just enough water is needed to bring your Instant Pot to pressure and steam the potatoes thoroughly. While water works perfectly, for an even richer flavor, you could consider using vegetable or chicken broth.
• Seasonings: Simple yet essential! I use salt to enhance the potato’s natural taste and white pepper for a subtle peppery kick without visible black flecks, which some prefer for aesthetic reasons in fluffy white mashed potatoes. Don’t be shy to adjust seasoning at the end.
• Garlic: A few cloves of fresh garlic are the secret weapon here. By cooking them directly with the potatoes, their flavor mellows and infuses beautifully, creating a wonderfully aromatic mashed potato. If you’re a fan of roasted garlic, this method will give you a similar depth of flavor.
• Fresh Herbs: I typically use a sprig of fresh rosemary and a small bunch of fresh thyme sprigs. These herbs release their earthy, fragrant notes during pressure cooking, elevating the overall taste. To finish, a sprinkle of chopped chives or fresh parsley adds a burst of fresh flavor and vibrant color. Feel free to experiment with other herbs like dill or sage.
• Butter: Melted unsalted butter is stirred in after cooking, contributing richness and a silky texture. Using unsalted butter allows you to control the total salt content in your dish. If using salted butter, reduce the amount of added salt accordingly.
• Sour Cream: A dollop of full-fat sour cream introduces a delightful tang and extra richness, balancing the flavors perfectly. For a slightly different profile or if you prefer, plain Greek yogurt can be used, though sour cream tends to deliver a more classic mashed potato flavor.
• Cream Cheese: Softened cream cheese is the ultimate ingredient for achieving that unbelievably smooth and luscious texture. It adds a subtle creaminess and body that takes these mashed potatoes from great to extraordinary. Ensure it’s softened to blend seamlessly.

Step-by-Step Guide to Perfect Instant Pot Mashed Potatoes:

Follow these simple steps for perfectly creamy and flavorful garlic herb mashed potatoes:

1. Prep the Potatoes: Begin by thoroughly washing and peeling your chosen potatoes. Once peeled, chop them into uniform 4-6 piece chunks, depending on their original size. For larger potatoes (around a pound each), cutting them into 8 pieces ensures even cooking. Uniformity in size is crucial for all pieces to cook simultaneously and achieve the desired tender texture.
2. Pressure Cook to Perfection: Place the chopped potatoes into the Instant Pot liner. Add the water (or broth), salt, peeled garlic cloves, and your fresh rosemary and thyme sprigs. Secure the lid, making sure the sealing valve is in the “Sealing” position. Cook on Manual (or Pressure Cook) High Pressure for 8 minutes. The moment the cooking cycle is complete, perform a quick release by carefully turning the valve to the “Venting” position. This is essential to prevent the potatoes from becoming waterlogged or overcooked by sitting in the hot liquid during a natural pressure release. Once the steam has fully vented and the float valve drops, you can open the lid. At this point, remove and discard the herb sprigs. You can either leave the cooked garlic cloves in to be mashed, or remove them if you prefer a milder garlic flavor. I personally love mashing them in!
3. Create Creamy Mashed Potatoes: Carefully drain the potatoes, discarding the cooking liquid. You can either transfer them to a large mixing bowl or mash them directly in the Instant Pot liner (which saves on cleanup!). Use a sturdy potato masher or a potato ricer to break down the cooked potatoes. For the smoothest, lump-free results, a ricer is excellent. I highly recommend avoiding an electric mixer or hand mixer for this step, as over-mixing can activate the potato starches, leading to a gummy, unappetizing texture. Once mashed to your desired consistency, stir in the melted butter, sour cream, and softened cream cheese until thoroughly combined and smooth.
4. Season and Serve: Taste your mashed potatoes and adjust the seasoning as needed. You might find you need an additional ½ to 1 teaspoon of salt to achieve the perfect balance. If you desire an even more pronounced garlic flavor, a dash of garlic salt can be added. Be mindful not to oversalt if you plan to serve these with a salty gravy. Garnish with fresh chopped chives or parsley before serving for an extra pop of color and freshness.

Expert Tips for Unbeatable Mashed Potatoes:

• The Perfect Potato: As mentioned, russet potatoes are king for light and fluffy mashed potatoes due to their high starch content. Yukon Golds offer a creamier, slightly denser result. Choose what you prefer, but avoid waxy potatoes like red or new potatoes, which can turn gluey.
• Flavor Infusion is Key: Don’t just add garlic and herbs at the end! Cooking them directly with the potatoes in the Instant Pot allows their flavors to permeate every single bite, creating a much richer and more cohesive taste profile.
• Avoid Over-Mashing: This is perhaps the most crucial tip for perfect mashed potatoes. Over-mashing, especially with an electric mixer, can break down the starches too much, resulting in a gummy, unpleasant texture. Stick to a potato masher or ricer for the best results.
• Achieving Ideal Consistency: Mashed potatoes tend to thicken as they cool. If you find your leftovers (or even freshly made batch) are too thick, simply stir in a splash or two of warm milk, cream, or even chicken broth until you reach your desired creaminess.
• Season Generously and Taste: Salt is your best friend when it comes to potatoes. Don’t be afraid to season well, but always taste and adjust. Remember, you can always add more salt, but you can’t take it away!

Creative Variations and Serving Ideas:

While these garlic herb mashed potatoes are perfect as they are, don’t hesitate to customize them to your liking or elevate them for special occasions:

• Cheesy Mashed Potatoes: Stir in a cup of shredded cheddar, Parmesan, Gruyere, or even a blend of your favorite cheeses for a decadent twist.
• Loaded Mashed Potatoes: Take them over the top by folding in crispy bacon bits, chopped green onions, and an extra sprinkle of cheese after mashing.
• Spicy Kick: For those who love a bit of heat, add a pinch of cayenne pepper or a dash of hot sauce when adding other seasonings.
• Herb Variations: Experiment with different fresh herb combinations. Sage and thyme are wonderful for autumn meals, while dill and chives offer a lighter, fresher flavor.
• Buttermilk Mashed Potatoes: Substitute some of the sour cream with buttermilk for a tangier, slightly lighter flavor profile.

These versatile mashed potatoes are the perfect accompaniment to almost any meal. They shine alongside classic dishes like roasted chicken, juicy steaks, slow-cooked pot roasts, or crispy pork chops. They are an absolute must-have for holiday spreads, complementing roasted turkey and gravy beautifully. Beyond being a side, they can be the base for comfort food classics like shepherd’s pie or a creamy topping for casseroles. The possibilities are endless!

Storing and Reheating Your Mashed Potatoes:

Leftover mashed potatoes are a treat! Store any remaining mashed potatoes in an airtight container in the refrigerator for up to 3-4 days. When reheating, you might notice they’ve thickened. To restore their creamy texture, gently reheat them on the stovetop over low heat or in the microwave, adding a splash of milk or cream and a knob of butter, stirring occasionally until warmed through and smooth again.

So, can we all agree that Instant Pot mashed potatoes are one of the most brilliant culinary creations to come out of our beloved pressure cookers? The ease, the speed, the incredible flavor – it’s simply unbeatable. Just look at those super smooth swoops!

Yield: 6 servings

20 Minute Garlic Herb Instant Pot Mashed Potatoes

Prep Time
12 minutes

Cook Time
8 minutes

Total Time
20 minutes

Learn how to make instant pot mashed potatoes flavored with garlic and herbs in 20 minutes right in your instant pot! These potatoes are creamy and smooth. Plus, you can easily double or triple the batch for larger parties!

Ingredients

• 2 1/4 pounds russet potatoes
• 3 cups water
• 1 1/2 teaspoon salt (plus more to taste)
• 6 whole cloves garlic, peeled
• 1 sprig fresh rosemary + a small bunch of thyme sprigs
• 1/4 cup butter, melted
• 1/4 cup sour cream
• 4 ounces cream cheese
• chopped chives or parsley, for topping

Instructions

1. Prep Potatoes: Peel the potatoes and chop them into 4-6 pieces depending on the size of the potato. If each of your potatoes weighs a pound, I’d suggest chopping them into 8 pieces. Ensure uniform size for even cooking.
2. Pressure Cook: Add the potatoes, water, salt, garlic, rosemary, and thyme into the Instant Pot. Cover, seal the valve, and cook on Manual High Pressure for 8 minutes. Do not wait for natural pressure release; immediately turn the knob to ‘vent’ for a quick release. Drain the potatoes and discard the herb sprigs. You can keep the garlic or toss it out (they mash and blend in so well!).
3. Make Mashed Potatoes: Using a potato masher (or potato ricer), break down the potatoes until smooth. Avoid using an electric mixer to prevent gummy texture. Using a rubber spatula, mix in the melted butter, sour cream, and cream cheese until fully incorporated. Taste and adjust salt to preference. I usually need an additional 1/2 teaspoon for our sweet spot. Plate and serve immediately with chopped chives or parsley on top!

Notes

• Potato Choice: I highly recommend using russet potatoes for these mashed potatoes as they yield the lightest, fluffiest texture. Yukon golds will also work but I find they have a slightly more dense feel overall.
• Consistency Adjustment: Keep in mind that all mashed potatoes (even the instant kind) thicken as they sit. To bring them back to your favorite consistency, you can stir in additional sour cream, milk, or butter. I find milk works best here, and all you need is a splash or two.
• Purist Option: If you’re a mashed potato purist, you can simply leave out the garlic and herbs (but, oh my, please don’t!) and make regular mashed potatoes. They’ll still be delicious and perfect with almost anything!

Recommended Products

• Potato Masher
• Potato Ricer
• Instant Pot, 6 Quart

Have you made this recipe?

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