20 Minute Garlic Herb Instant Pot Mashed Potatoes
Learn how to make instant pot mashed potatoes flavored with garlic and herbs in 20 minutes! These potatoes are creamy and smooth. Plus, you can easily double or triple this side dish for larger parties.
Servings: 6 servings
Calories: 234kcal
Equipment
Ingredients
- 2-2¼ pounds russet potatoes
- 2 cups water
- 1 ½ teaspoon salt or this seasoning plus more to taste
- 4-6 whole cloves garlic peeled
- 1 sprig fresh rosemary + a small bunch of thyme sprigs
- ¼ cup butter melted
- ¼ cup sour cream
- 3-4 tablespoons buttermilk (or 4 ounces cream cheese, softened)
- chopped chives or parsley for topping
Instructions
- PREP: 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.
- LOAD: Add the potatoes, water, salt, garlic, rosemary, and thyme into the instant pot. Cover, seal the valve and cook on manual high pressure for 8 minutes.
- QUICK RELEASE: Don't wait for natural pressure release on this one, immediately turn the knob to 'vent'. If you're worried about sputter, cover the valve with a kitchen towel, although there isn't enough liquid in here to fireback, but it doesn't hurt to be safe! Drain the potatoes, and discard the herb sprigs. Keep the garlic with the potatoes to make it garlicky, or discard. 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 push back. Using a rubber spatula, mix in the melted butter, sour cream or buttermilk), and cream cheese.
- ADJUST: 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.
- Cream Cheese Subs: Recently I've started to nix the cream cheese and 2-3 tablespoons of buttermilk instead. If the consistency isn't smooth or creamy enough, I'll add a bit more. But feel free to use either ingredient!
- Creamy Consistency: keep in mind that all mashed potatoes (even the instant kind) thicken as they sit. To bring leftovers back to your favorite consistency, you can stir in addition sour cream, (buttermilk) milk, or butter. I find a splash of milk works best here.
- Options: 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!
Nutrition
Calories: 234kcal | Carbohydrates: 33g | Protein: 5g | Fat: 10g | Fiber: 3g | Sugar: 2g
