Instant Pot Garlic Mashed Potatoes

Ingredients

• 1.36 kg (3 lb), peeled and cut into 5 cm (2 in) chunkspotatoes
• 4 cloves, smashed and peeledgarlic
• 240 ml (1 cup)water
• ½ teaspoonsalt
• 57 g (4 tablespoons), softenedunsalted butter
• 240 ml (1 cup), at room temperature; or your preferred milkhalf-and-half
• 1 teaspoon, or to tastesea salt
• ½ teaspoon, or to tasteblack pepper
• To taste (optional)fresh chives or parsley

Instructions

1. 1

   Pressure cook

   Put the potatoes and garlic in the Instant Pot, then add the water and ½ teaspoon of salt. Secure the lid, close the sealing valve and cook at High Pressure for 8 minutes. When cooking is finished, quick-release the pressure. Allow about 10 minutes for the pot to come to pressure before the cooking time starts.

2. 2

   Mash the potatoes

   Drain the potatoes thoroughly in a colander and return them to the Instant Pot. Add the butter, half-and-half, sea salt and pepper to taste, then mash well.

3. 3

   Garnish and serve

   Serve the mashed potatoes with fresh chives on top, if desired.

What are garlic mashed potatoes?

Mashed potatoes are a familiar American side dish made by cooking potatoes until tender and mashing them with butter and a dairy ingredient. This version adds garlic during cooking, so it softens alongside the potatoes.

The Instant Pot cooks the chunks under pressure, freeing up hob space. Butter and half-and-half are mixed in after draining to make the mash rich and creamy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 297 calories, 6g protein, 42g carbs, 12g fat.

The potatoes provide most of the carbohydrates, while butter and half-and-half contribute much of the fat. The potatoes and dairy also provide some protein. To balance the plate, serve a portion alongside vegetables and a protein-rich main.

Choosing the potatoes

Potato chunks: Cut them into similarly sized pieces, about 5 cm, so they cook at a similar rate. The recipe calls for the potatoes to be peeled before cooking.

Garlic: Smash and peel the cloves, then cook them with the potatoes. They can be mashed in with the potatoes for garlic flavour throughout.

Drain before mashing

Drain well: Once the pressure is released, tip the potatoes into a colander and let the water run off thoroughly. Excess cooking water can make the finished mash loose.

Return to the pot: Add the drained potatoes back to the Instant Pot before adding the butter and dairy. The recipe uses the pot again for mashing, keeping the process simple.

Getting a creamy texture

Softened butter: This blends more readily into the hot potatoes than butter straight from the fridge. Mash until the butter is incorporated.

Room-temperature dairy: Half-and-half at room temperature is easier to mix into the potatoes. Add the salt and pepper to taste as you mash.

Timing and pressure release

Pressure time: Set the Instant Pot to High Pressure for 8 minutes. The recipe notes that the cooker takes about 10 minutes to come to pressure before that countdown begins.

Quick release: Release the pressure when the cooking time ends, following your appliance's instructions. The total time given for the recipe is 28 minutes.

Serving ideas

Fresh finish: Scatter chopped chives or parsley over the mash just before serving, if you like. Both are listed as optional garnishes.

On the plate: Serve as a side with a main dish and vegetables. The soft, creamy texture also makes it a natural partner for dishes with a sauce or gravy.

Recipe notes & tips

• Cut the potatoes into evenly sized chunks for more consistent cooking.
• Let the butter soften before you start cooking.
• Use half-and-half at room temperature, as specified in the recipe.
• Drain the potatoes well before returning them to the pot.
• Taste the mash before serving and adjust the salt and pepper to your preference.
• Add chives or parsley just before serving so the garnish stays fresh.

Variations

• Use milk: Replace the half-and-half with your preferred milk, as suggested in the ingredient list.
• Add parsley: Choose fresh parsley instead of chives, or use it as the garnish.
• Boost the garlic: Mash the cooked garlic cloves thoroughly through the potatoes for a more even garlic flavour.
• Adjust the seasoning: Add the sea salt and black pepper gradually, tasting as you go.
• Make it ahead: Prepare the mash in advance and reheat it gently before serving.

Common mistakes to avoid

• Uneven chunks: Pieces of different sizes may cook unevenly; cut them to a similar size.
• Skipping the drain: Extra water can loosen the mash; drain the potatoes thoroughly.
• Cold dairy: Half-and-half straight from the fridge is harder to blend smoothly; bring it to room temperature.
• Hard butter: Butter that is not softened takes longer to mix in; soften it before adding.
• Over-seasoning early: The recipe gives salt and pepper to taste; add them gradually and check the flavour.

How to store

Cool leftovers promptly, then store them in a covered container in the fridge for up to 3 days. Reheat gently in a saucepan or microwave, stirring as needed; add a small splash of milk if the mash seems too thick.

Frequently asked questions