Instant Pot Mashed Potatoes are ultra rich, super creamy, and secretly gluten-free, dairy-free, vegan, and Whole30-approved!  This easy garlic mashed potatoes recipe is made with red skin potatoes, garlic, butter or buttery sticks, and fresh herbs for a healthy side dish recipe the whole family will love.

Potato recipes are a staple in our house for an easy side dish.  You might also enjoy these Homemade Scalloped Potatoes, Crispy Smashed Potatoes, and Baked Potato Wedges with a Cajun Remoulade sauce.

Instant Pot Mashed Potatoes Recipe – New Twist on an Old Favorite!

There is nothing quite like a side of mashed potatoes… especially when they are made quickly in the Instant Pot!

I remember being a bit anxious before having my wisdom teeth taken out as a kid.  Let’s be honest here… I was mainly worried about what I could EAT and COULDN’T eat after the surgery!

Fortunately for me, my dad was sweet enough to spend the time to make a big pot of homemade mashed potatoes.  I remember it being a labor of love to bring a big pot of water a boil, patiently wait as the potatoes cook, and then add in your seasoning ingredients.

Not being one whom patience is a virtue, I decided to bring back an old favorite… but this time turn them into Instant Pot mashed potatoes!  (For those of you who like your garlic mashed potatoes without too much fuss!)

So let’s take a look at what are the best potatoes for mashed potatoes, how to make Instant Pot mashed potatoes, how to mash potatoes, and if you can freeze and reheat this garlic mashed potatoes recipe.

What are the Best Potatoes for Mashed Potatoes?

Really starchy potatoes such as Yukon or russet potatoes will yield super fluffy mashed potatoes whereas red or white potatoes are a bit more waxy and will give you mashed potatoes with more shape and creaminess.

In this particular recipe we are using red skin potatoes both for their texture and the extra pop of color the skin adds to the finished Instant Pot mashed potatoes recipe.

However, feel free to use Yukon or russet potatoes if that is what you have on hand.  Just make sure you cut them into similar sized pieces as the ones you see pictured below.

How to Make Mashed Potatoes in the Instant Pot

Now that you have potatoes selected, it is time to add them to your Instant Pot.  You will not need a trivet or steamer basket for this Instant Pot mashed potatoes recipe.  Instead, simply add the potatoes to the pot (a 6-quart Instant Pot is preferable) with a cup of water or broth (broth will give them much more flavor).

Cook’s Tip: Using vegetable or chicken broth instead of water gives the Instant Pot mashed potatoes a lot more flavor.

How Long Do You Cook Mashed Potatoes in the Instant Pot

The best thing about making mashed potatoes in the Instant Pot is how quickly you can cook your potatoes.

Once you have the broth and potatoes in the pot, simply close the lid, make sure the pressure release valve is set to sealed, and turn it on high pressure for 12 minutes.  Once the timer goes off, immediately release the pressure release valve.

How to Mash Potatoes

The best way to mash potatoes is with a stainless steel potato masher.  As soon as the potatoes are done cooking in the Instant Pot, immediately start mashing the potatoes.  The potatoes are slightly more difficult to mash as they cool off.

Also, you can add a bit of milk, yogurt, or cream (if not dairy-free) if you want to make the garlic mashed potatoes a bit more creamy.

How to Make Garlic Mashed Potatoes

While the potatoes are cooking in the Instant Pot, saute butter, or vegan buttery sticks, and two cloves of crushed garlic in a medium skillet over medium-low heat.  Saute the garlic until it just begins to brown, stirring occasionally.

Cook’s Tip: Sauteeing garlic helps to bring out the nutty and savory flavor of it.

When the potatoes are done cooking pour the butter sauce over the potatoes with fresh rosemary and time to make the absolute best garlic mashed potatoes recipe!

Can You Freeze Mashed Potatoes

Yes.  You can freeze mashed potatoes quite easily.  Simply fill one gallon ziplock bags with your leftover mashed potatoes and lay them flat in the freezer to form thin rectangular shapes.  This will help the frozen mashed potatoes thaw more quickly and allows you to stack them in the freezer.

How to Reheat Leftover Mashed Potatoes

If you are reheating mashed potatoes from frozen: thaw frozen mashed potatoes in the refrigerator or in the microwave before following the instructions below.

Reheating Mashed Potatoes: Add refrigerated mashed potatoes and a tablespoon or two of milk to a skillet or saucepan over medium-low heat, stirring occasionally.  You can also reheat leftover mashed potatoes in the microwave or in a baking dish in a 350 degree oven for 15-20 minutes.

What to Eat with Mashed Potatoes?

Mashed potatoes are so versatile and can go with almost any main dish recipe… especially those with a delicious sauce that need some creamy potatoes to soak it all up!  Some of my favorite entrees to serve with this garlic mashed potatoes recipe includes:

Ground Turkey Paleo Meatloaf | Gluten-Free

Spinach Artichoke Stuffed Chicken Breast

Sun-Dried Tomato & Goat Cheese Chicken

Honey Sriracha Glazed Salmon

Print

Instant Pot Mashed Potatoes

Instant Pot Mashed Potatoes are ultra rich, super creamy, and secretly gluten-free, dairy-free, vegan, and Whole30-approved!  

Course Side Dish

Cuisine American

Keyword garlic mashed potatoes, instant pot mashed potatoes

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 6 servings

Calories 209 kcal

Author London

Ingredients

• 2 ½ pounds red potatoes* large, quartered
• 1 cup broth vegetable or chicken
• 1 ½ - 2 tsp. salt to taste
• 2 cloves garlic crushed
• 4 Tbsp. butter or vegan buttery sticks
• 1 tsp. rosemary fresh, finely chopped
• 1 tsp. thyme fresh, finely chopped
• Parsley optional
• See this recipe in Meal Plan #5

Instructions

1. Pour broth into the bottom of a 6-quart Instant Pot. Place quartered red potatoes into the Instant Pot.
2. Cover Instant Pot with lid and make sure pressure release valve is set to sealed. Cook on high pressure for 12 minutes. Immediately release the pressure release valve when the timer goes off.
3. While potatoes are cooking add butter, or buttery sticks, and crushed garlic to a small saucepan. Saute over medium-low heat for 1-2 minutes, or until garlic is slightly browned.
4. Using a potato masher, or a large fork, mash potatoes until your desired consistency is reached.
5. Add garlic-butter, rosemary, thyme, and salt, to taste. Mix until well combined.
6. Serve mashed potatoes with parsley or additional rosemary and thyme. Enjoy!

Recipe Notes

• Feel free to use Yukon or russet potatoes if that is what you have on hand. 
• Vegetable or chicken broth helps give the mashed potatoes extra flavor.  Feel free to use water if that is what you have, but make sure to add additional salt and seasonings.

Nutrition Facts

Instant Pot Mashed Potatoes

Amount Per Serving

Calories 209 Calories from Fat 72

% Daily Value*

Total Fat 8g 12%

Saturated Fat 5g 25%

Cholesterol 21mg 7%

Sodium 261mg 11%

Potassium 867mg 25%

Total Carbohydrates 31g 10%

Dietary Fiber 3g 12%

Sugars 2g

Protein 3g 6%

Vitamin A 8.2%

Vitamin C 22.3%

Calcium 3.7%

Iron 9.8%

* Percent Daily Values are based on a 2000 calorie diet.