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Home » Recipes » Side Dishes

Instant Pot Garlic Mashed Potatoes

Published: Nov 1, 2021 · Modified: Mar 8, 2023 by Scott · This post may contain affiliate links.

Jump to Recipe Print Recipe

These Instant Pot garlic mashed potatoes are rich and creamy and flavored with a whole head of delicious roasted garlic for an easy side dish that's loaded with flavor!

A large bowl of roasted garlic mashed potatoes set on a wooden table.
Jump to:
  • Why this recipe works
  • What type of potatoes to use
  • How to make roasted garlic
  • Step-by-Step Instructions
  • Recipe Tips and FAQs
  • What to serve with mashed potatoes
  • 📖 Recipe
  • You may also like

Why this recipe works

Sure, you can load mashed potatoes with butter and cream to make them rich and indulgent, and those are delicious! But to really take the flavor to the next level nothing beats roasted garlic mashed potatoes! They're the ultimate comfort food and go great with dishes like my Salisbury steak, herb-crusted roasted pork loin, and my Instant Pot London broil.

The caramelized roasted garlic adds a complex sweet but savory flavor to the potatoes and it's super easy to make. Just one cut, a drizzle of oil, and 45 minutes in the oven to make this flavor bomb!

And making mashed potatoes in an Instant Pot is my favorite way to cook them. Your potatoes are done in about the time it takes to bring a large pot of water to a boil for stovetop mashed potatoes. It's also a great way to free up extra space on the stove when making large holiday meals like Thanksgiving dinner.

What type of potatoes to use

For this mashed potato recipe I prefer to use russet potatoes. Their higher starch content produces a lighter texture. Yukon gold or red potatoes will also work but these will produce a denser, creamier result.

Close up image of russet potatoes.

How to make roasted garlic

When you roast garlic, it changes the flavor as the sugars caramelize and makes it much milder than raw garlic. So while a whole head may sound like a lot of garlic, it's just the right amount for this recipe.

You can make roasted garlic in a toaster oven. No need to heat up a full size oven for 1 head of garlic!

  1. Preheat oven to 400°F. Remove the loose outer layers of skin from the garlic and trim around ¼ to ½ inch from the top to expose the cloves.
  2. Line one spot in a muffin tin with foil and place the garlic in the foil. Drizzle around 1 teaspoon of olive oil on top of the garlic then fold the foil over the garlic to cover.
  3. Roast for 30-45 minutes until the garlic is softened and lightly browned. Once the garlic has cooled, you can squeeze the cloves out from the skin.
A head of garlic with around ¼ inch trimmed from the top.
Trimmed garlic shown in a foil lined muffin tin prior to roasting.
A head of roasted garlic shown in a muffin tin.
Image of a clock for time saving tip

Roasted garlic will keep for 3-4 days in the refrigerator, so you can make it well ahead of time to make these mashed potatoes even quicker.

Step-by-Step Instructions

  1. Peel the potatoes and cut them into slices around 1 inch thick. Add to the pot with 1 cup of water. Lock the lid and cook on high pressure for 7 minutes. Note: it will take around 8 minutes to pressurize, so the total cook time is about 15 minutes.
  2. While the potatoes cook, squeeze the roasted garlic cloves from their skins onto a cutting board and roughly chop with a large chef's knife. Then use the side of the knife to mash the garlic into a paste and set aside.
  3. Carefully quick release the pressure, then drain the water and return the potatoes to the pot. Add the roasted garlic paste, butter, milk, salt and pepper.
  4. Mash with a potato masher until smooth, adding more milk if needed until you reach your desired consistency. Season with additional salt and pepper to taste then serve warm.

Note: If your pressure cooker pot has a nonstick coating, mash the potatoes in a separate bowl or uncoated pot to avoid scratching your pot!

Finished garlic mashed potatoes shown in an Instant Pot.

Recipe Tips and FAQs

Storage and reheating instructions

Store leftovers in an airtight container and refrigerate for up to 5 days.

To reheat smaller portions, stir in a splash of milk to loosen them up and reheat in a saucepan over medium-low heat until warmed through.

If making the entire dish in advance, I recommend placing them in a baking dish and covering with foil, then reheating the oven at 325°F until warmed through.

Do I have to peel my potatoes?

You can totally leave the skin on if you prefer more rustic mashed potatoes with the skin. Just make sure to wash them thoroughly before using them to remove any dirt. I would also recommend chopping the potatoes into chunks to avoid any large pieces of skin ending up in the final dish.

How can I make my mashed potatoes smoother?

For the smoothest, fluffiest texture I recommend using a potato ricer to mash your potatoes. You can also use an electric hand mixer but be careful to not overmix.

Side angle view of a large serving bowl of mashed potatoes.

If you try this recipe, don't forget to leave a RATING or COMMENT below. I would love to hear from you!!! And FOLLOW me on Pinterest, Facebook, and Instagram for all the latest recipes!

What to serve with mashed potatoes

  • Garlic and Herb Crusted Standing Rib Roast
  • Beef Tenderloin Tips in Mushroom Gravy
  • Easy Creamy Chicken Marsala
  • Instant Pot London Broil
  • Pepper Crusted Roast Beef
  • Instant Pot Pork Chops with Gravy

📖 Recipe

A large bowl of roasted garlic mashed potatoes set on a wooden table.

Instant Pot Garlic Mashed Potatoes Recipe

These Instant Pot garlic mashed potatoes are rich and creamy and flavored with a whole head of roasted garlic for an easy side dish that's loaded with flavor!
Author: Scott
5 from 2 votes
Print Pin Rate
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Servings: 8
Calories: 240kcal

Equipment

  • 6 Qt Instant Pot
  • Cutting board
  • Chefs Knife
  • Potato Masher

Ingredients

  • 1 head garlic
  • 1 teaspoon olive oil
  • 3 pounds Russet potatoes, peeled and sliced into 1 inch slices
  • 1 cup water
  • ¾ cup whole milk, or half and half
  • 4 tablespoons unsalted butter
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper

Instructions

Roasted Garlic

  • Preheat oven to 400°F. Remove the loose outer layers of skin from the garlic and trim around ¼ to ½ inch from the top to expose the cloves.
  • Line one spot in a muffin tin with foil and place the garlic in the foil. Drizzle around 1 teaspoon of olive oil on top of the garlic then fold the foil over the galic to cover.
  • Roast for around 45 minutes until the garlic is softened and lightly browned. Once the garlic has cooled you can squeeze the cloves out from the skin.

Mashed Potatoes

  • While the garlic roasts, place the peeled and sliced potatoes in your pressure cooker with 1 cup of water.
  • Lock the lid and cook on high pressure for 7 minutes, then quick release the pressure. Drain the water and return the cooked potatoes to the pot.
  • Squeeze the roasted garlic cloves from the skin and roughly chop with a large knife. Use the side of the knife to mash the garlic into a paste.
  • Add the garlic paste to the pot with the potatoes along with the milk, butter, salt and pepper. Mash the potatoes until smooth. If necessary, add additional milk to reach your desired consistency. Season with additional salt and pepper to taste then serve warm.

Notes

For smoother mashed potatoes use a potato ricer to mash the potatoes. You can also use an electric mixer to whip the potatoes if preferred, but be careful to not overmix.

Nutrition

Calories: 240kcalCarbohydrates: 39gProtein: 5gFat: 7gSaturated Fat: 4gCholesterol: 17mgSodium: 607mgPotassium: 987mgFiber: 4gSugar: 3g

* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.

Course: Side Dish
Cuisine: American
Tried this recipe?Don't forget to leave a rating above and mention @disheswithdad or tag #disheswithdad on social media!

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Hello, I'm Scott! ! I'm a former professional cook and a long-time home cook. I created this space to share my favorite quick and easy, family-friendly recipes and hopefully inspire you to try some of them for yourself!

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