Instant Pot Mashed Potatoes are the easiest way to make this creamy, smooth, and comforting recipe. Simply add cubed potatoes to your pressure cooker, then mash and season them with an irresistible garlic herb butter.
After thoroughly rinsing and drying the potatoes, peel using a vegetable peeler and cut into 1-inch chunks.
Add the cubed potatoes to a 6-quart Instant Pot along with the water and 1 teaspoon of salt. Turn the pressure cooker to high pressure and set the timer for 8 minutes. Quick release the pressure once the timer goes off.
While the potatoes are cooking, add the butter to a small skillet or saucepan over medium-low heat. Once melted, add the garlic and herbs. Saute for 5 minutes, stirring occasionally, or until the garlic and herbs become fragrant.
Drain the cooked potatoes in a colander in the sink and then add them back to the pot along with the garlic herb butter, sour cream, milk, 1 to 1 ¼ teaspoons of salt, and black pepper.
Mash the potatoes using a potato masher until they reach your desired consistency.
Serve with a pat of butter and additional fresh herbs and enjoy!
Meal Prep and Storage
To Prep-Ahead: You can chop the herbs, or peel and dice the potatoes a day before.
To Store: Keep leftovers in an airtight container in the fridge for up to 4 to 5 days.
To Freeze: You can either freeze single-sized portions for easy use, or place cooled potatoes in a freezer-safe bag for up to 2 to 3 months.
To Reheat: Warm mashed potatoes back up in a saucepan on the stove or in the microwave.
Instant Pot Garlic Mashed Potatoes
Amount Per Serving
Calories 211Calories from Fat 72
% Daily Value*
Saturated Fat 5g31%
Trans Fat 0.2g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Vitamin A 271IU5%
Vitamin C 11mg13%
* Percent Daily Values are based on a 2000 calorie diet.