20 Minute Garlic Herb Instant Pot Mashed Potatoes
Learn how to make instant pot mashed potatoes flavored with garlic and herbs in 20 minutes right in your instant pot! These potatoes are creamy and smooth. Plus, you can easily double or triple the batch for larger parties!
Servings: 6 servings
Ingredients
- 2 1/4 pounds russet potatoes
- 3 cups water
- 1 1/2 teaspoon salt plus more to taste
- 6 whole cloves garlic peeled
- 1 sprig fresh rosemary + a small bunch of thyme sprigs
- 1/4 cup butter melted
- 1/4 cup sour cream
- 4 ounces cream cheese
- chopped chives or parsley for topping
Instructions
- potatoes: peel the potatoes and chop them into 4-6 pieces depending on the size of the potato. If each of your potatoes weighs a pound, I'd suggest chopping them into 8 pieces.
- pressure cook: Add the potatoes, water, salt, garlic, rosemary, and thyme into the instant pot (affiliate link). Cover, seal the valve and cook on manual high pressure for 8 minutes. Don't wait for natural pressure release on this one, immediately turn the knob to 'vent', drain the potatoes, and discard the herb sprigs. You can keep the garlic or toss it out. I left it in (they mash and blend in so well!)
- mashed potatoes: Using a potato masher, break down the potatoes. This should be easy, the potatoes won't really push back. Using a rubber spatula, mix in the melted butter, sour cream, and cream cheese. Taste and adjust salt to preference. I needed an additional 1/2 teaspoon for our sweet spot. Plate and serve with chopped chives on top!
Notes
- potatoes: I highly recommend using russet potatoes for these mashed potatoes and they yield the lightest, fluffiest texture. Yukon golds will also work but I find they have a slightly more dense feel overall.
- keep in mind that all mashed potatoes (even the instant kind) thicken as they sit. To bring them back to your favorite consistency, you can stir in addition sour cream, milk, or butter. I find milk works best here, and all you need is a splash or two.
- If you’re a mashed potato purist, you can simply leave out the garlic and herb (but, omg, please don’t) and make regular mashed potatoes. Just as delicious and perfect with almost anything!
