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White bowl with fluffy mashed potatoes topped with butter and parsley.

Instant Pot Garlic Mashed Potatoes

Make perfect creamy homemade mashed potatoes every single time with my easy-to-make recipe for Instant Pot Garlic Mashed Potatoes. This classic side dish is made within 30 minutes with fresh ingredients.
Course Side Dish
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 337kcal
Author Katie


  • Instant Pot


  • 7 Russet potatoes peeled and cubed
  • 4 cups Water
  • 8 garlic cloves peeled and smashed
  • 1 teaspoon Salt
  • 4 tablespoons Butter
  • ½ cup Heavy cream
  • salt and black pepper to taste
  • dried parsley flakes for garnish


  • First, peel the potatoes, and cut into large 1-inch cubes (make sure all pieces are similar in size). Place in the Instant Pot and cover with about 4 cups of water. Add one teaspoon of salt to the water and the garlic cloves.
  • Close the lid, making sure the valve is in "sealing" position. Select the "steam" setting and cook for 10 minutes.
  • As soon as the Instant Pot beeps and the potatoes are done; carefully do a quick pressure release. Drain the potatoes immediately into a strainer.
  • Return the potatoes back to the Instant Pot. Using a potato masher immediately mash the potatoes. Let the steam escape for a few minutes. Then mix in the butter and heavy cream. Salt and pepper to taste and add parsley flakes on top for garnish. Serve immediately.


  • DO NOT use a hand-mixer or stand-mixer when making mashed potatoes. This was the number one reason why my mashed potatoes were turning to paste. I over mixed them.
  • Invest in a potato masher. I know what your thinking--another kitchen gadget?!?! Yes, if you want to make successful mashed potatoes every single time you need to invest in a potato masher.
  • Do not over mix. After you have drained *and rinsed your potatoes you'll place them back in the Instant Pot. Then, using the potato masher you will begin to mash the potatoes. I spend 30-60 seconds tops doing this and leave them a little lumpy. Then I let them rest for a few minutes. I return to add in cubed salted butter and heavy cream. My potatoes are creamy and I'm not beating them to death.
  • Even Cuts - By cutting the potatoes in even size this will prevent some to turn to mush while others not cook through. I find that a thicker 1-inch size piece of potato works just fine.
  • Room Temperature - For best results and to ensure you don't end up with gummy potatoes have the butter and heavy cream at room temperature.
  • Broth - You can use a box of chicken broth instead of water. Just make sure you reduce the amount of salt you add to the pot as most chicken broth has a lot of sodium already in it.


Serving: 0.5c | Calories: 337kcal | Carbohydrates: 47g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 474mg | Potassium: 1073mg | Fiber: 3g | Sugar: 2g | Vitamin A: 528IU | Vitamin C: 16mg | Calcium: 60mg | Iron: 2mg