Best Instant Pot® Garlic Mashed Potatoes

Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Try these creamy, buttery, and totally irresistible garlic mashed potatoes made in just minutes in your Instant Pot® for a completely mess-free easy dinner.

By Fioa

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Recipe Summary

prep:
10 mins
cook:
25 mins
additional:
5 mins
total:
40 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Combine vegetable broth, potatoes, garlic, and 2 teaspoons salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Steam function according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

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  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

  • Strain potatoes and place back in the pot; mash until creamy. Mix in butter, milk, and Parmesan cheese. Season with remaining salt and nutmeg.

Nutrition Facts

Per Serving:
227 calories; protein 5.6g; carbohydrates 31.1g; fat 9.4g; cholesterol 24.1mg; sodium 1588.5mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Christian Strange
Rating: 5 stars
07/17/2019
Making these potatoes in the Instant Pot is amazing. The flavor infuses into the potato. Wow! Read More

Most helpful critical review

SZYQ1
Rating: 2 stars
07/22/2018
I hate to give a bad review, but I had serious issues in making this recipe. Overall, potatoes cooked perfectly and flavor is good, but texture was more of a gluey consistency (used potato masher and fork). I only used 1 tsp salt and didn’t feel the need to add additional salt after mixing. The major issue with this recipe is that there is too much liquid to make mashed potatoes in the Instant Pot (IP)! You will only need 1 to 2 cups total broth according to other tried and true Instant Pot recipes such as the IP recipe book, Amy+Jacky, and This Old Gal. I’m a newer IP user and while I have successfully made potatoes in the IP before (for potato salad and Fioa’s scalloped potatoes), but wasn’t thinking clearly and added the entire 4 cups of liquid. What a mess when doing the quick release (spewing liquid like a volcano)! The next issue is wasting broth if you use 4 cups because you’re straining the potatoes and not reserving any of the broth. Good thing I used Vegan and Gluten Free Broth Powder (from this site) to make the vegetable broth. I reserved about 1/2 cup of the liquid to use a little in mashing the potatoes as my husband always does when he makes his mashed potatoes. So, if you want to try this recipe, try with 1.5 cups of broth, either use the natural release method for 5-10 minutes and then quick-release, or do the quick release in short bursts to ensure volcano eruption doesn’t occur. I’d have to try it again with 1.5 cups. Sorry, this just didn't work for us. Read More
Helpful
(2)
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
SZYQ1
Rating: 2 stars
07/21/2018
I hate to give a bad review, but I had serious issues in making this recipe. Overall, potatoes cooked perfectly and flavor is good, but texture was more of a gluey consistency (used potato masher and fork). I only used 1 tsp salt and didn’t feel the need to add additional salt after mixing. The major issue with this recipe is that there is too much liquid to make mashed potatoes in the Instant Pot (IP)! You will only need 1 to 2 cups total broth according to other tried and true Instant Pot recipes such as the IP recipe book, Amy+Jacky, and This Old Gal. I’m a newer IP user and while I have successfully made potatoes in the IP before (for potato salad and Fioa’s scalloped potatoes), but wasn’t thinking clearly and added the entire 4 cups of liquid. What a mess when doing the quick release (spewing liquid like a volcano)! The next issue is wasting broth if you use 4 cups because you’re straining the potatoes and not reserving any of the broth. Good thing I used Vegan and Gluten Free Broth Powder (from this site) to make the vegetable broth. I reserved about 1/2 cup of the liquid to use a little in mashing the potatoes as my husband always does when he makes his mashed potatoes. So, if you want to try this recipe, try with 1.5 cups of broth, either use the natural release method for 5-10 minutes and then quick-release, or do the quick release in short bursts to ensure volcano eruption doesn’t occur. I’d have to try it again with 1.5 cups. Sorry, this just didn't work for us. Read More
Helpful
(2)
Christian Strange
Rating: 5 stars
07/17/2019
Making these potatoes in the Instant Pot is amazing. The flavor infuses into the potato. Wow! Read More
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