Instant Pot Roasted Garlic Mashed Potatoes

Making mashed potatoes in an Instant Pot is a perfect way to quickly cook the potatoes, and free up a burner on the stove. Then you can mash and stir all of the good stuff directly into the potatoes in the Instant Pot. After preparing, you can leave them in the Instant Pot on the warm setting for several hours before serving. This is very helpful when preparing a big meal with lots of last minute cooking details.

Yukon gold are my preferred type of potatoes for making mashed potatoes. Russet potatoes are great for baking, but can make for mealy mashed potatoes.

I flavor my mashed potatoes with butter, milk, cream, sour cream, and garlic. You can use regular minced garlic in these potatoes (or leave out the garlic all together), but using roasted garlic makes them a million times better! Sometimes I add a little bit of fresh grated Parmesan cheese as well.

To keep your potatoes nice and hot, be sure to heat the butter, milk, and cream before mixing them into the mashed potatoes. I like my potatoes slightly whipped with a mixer to remove most of the lumps, but don’t overwhip them or they will become gummy.

Here is a tutorial for roasting large quantities of garlic:

I roast about 3 pounds of garlic at a time (on a day I can leave the windows open), then freeze it in several 1 cup containers. I always have one container in the refrigerator to use whenever a recipe calls for garlic.

RECIPE:

Instant Pot Mashed Potatoes

Servings: 4-6
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2 lb Yukon gold potatoes, peeled and quartered
1 ½ cups water
2 Tbs butter
2 cloves garlic, roasted and crushed for best flavor*
¼ cup milk
¼ cup heavy cream
2 tablespoons sour cream
1-2 tablespoons fresh grated Parmesan cheese (optional)
Salt & white pepper to taste

Add 1 ½ cups of water to the bottom of the pressure cooker. Place a steamer trivet or basket in the pot and add quartered potatoes. Close the lid (vent set to seal). Cook on Manual High Pressure for 7 minutes. Allow for a 10 minute natural pressure release, then quick release.

In a 2-cup Pyrex measuring cup, combine milk, cream, garlic and butter. Microwave for 60 seconds, or until hot and butter has melted.

When the potatoes have finished cooking, remove the lid (do not turn off warming function). Drain the potatoes, then return the potatoes to the Instant Pot. Mash the cooked potatoes with a potato masher. Add half of the hot milk mixture to the bowl. Continue to mash and stir. Add the remaining milk mixture slowly until potatoes reach the desired consistency; you may not need all of the hot milk mixture. Stir in sour cream and Parmesan cheese, if using. Taste and season with salt (about 1 tsp) and a dash of white pepper.

For whipped potatoes: use an electric mixer to beat just until smooth and fluffy. Do not beat for too long or the potatoes will become gummy.

Return lid to pot and leave mashed potatoes in Instant Pot on Warm setting until ready to serve. Cooked Mashed Potatoes will keep 2-3 hours on warm in the Instant Pot.

Notes:

To roast garlic: Place garlic cloves in a small foil-lined oven safe bowl (like a ramekin). Drizzle with olive oil (about 1 Tbs) and wrap foil around cloves. Bake at 400°F for 20-40 minutes, until garlic is soft and slightly browned. Exact time will depend on how many garlic cloves you are roasting. See How To Roast Garlic for tips on roasting and storing large quantities of garlic.
For 5 lb of potatoes, add an additional minute to the cooking time and double amounts of mix-ins.

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