If you need a quick and easy side dish, these Instant Pot garlic mashed potatoes are the answer. Made with just four simple ingredients—potatoes, garlic, butter, and herbs—this recipe delivers creamy, flavorful results in just ten minutes. Best of all, there’s no milk needed to get that smooth, buttery texture!
If you’re short on time but still crave rich, creamy mashed potatoes, the Instant Pot makes it quick and easy without sacrificing flavor!
My husband is a big fan of the Instant Pot. With our busy schedule, he often uses it to whip up vegetables and meats in no time. It’s a total lifesaver—locking in natural flavors while keeping meals quick and easy for our hectic days!
What Makes This Recipe Unique
To take these Instant Pot mashed potatoes up a notch, we infuse the butter with garlic and herbs for rich, savory flavor.
Wrap herbs like rosemary, thyme, or parsley in cheesecloth and tie with baking twine to make a sachet—or use a tea ball for easy cleanup. Melt the butter in a small saucepan, add the herb sachet (or tea ball) and garlic cloves, and simmer for at least 10 minutes. Let it rest while the potatoes cook.
Once the potatoes are tender, mash them right in the Instant Pot. Add the garlic and herb-infused butter, sprinkle in the remaining salt, and mix gently—just don’t over-mash or the texture can get gluey. If you prefer an extra creamy mash, stir in a splash of milk, though we usually skip it because the butter adds plenty of richness.
How to Make Instant Pot Garlic Mashed Potatoes
When I first started using my Instant Pot, I’ll admit—I was a little intimidated! It’s not like your average kitchen appliance. Since it uses pressure to cook, it can seem a bit scary if you’re not familiar with how it works.
Step 1 – Prep the Potatoes
- Wash, peel (optional), and quarter evenly
Step 2 – Pressure Cook in the Instant Pot
- Add potatoes and water to the pot
- Secure the Lid
Align the lid with the Instant Pot and twist it into the locked position. You’ll hear a chime when it’s properly sealed. - Set the Steam Release Valve
Make sure the valve on top is set to “Sealing” (not “Venting”). This is key for the pressure to build. - Select a Cooking Program
- Press the button for the function you need to Pressure Cook, then use the + or – buttons to set your cooking time.
- Wait for the Pot to Pressurize
- Once you start the program, the Instant Pot will say “On” as it builds pressure. This usually takes 10–15 minutes, depending on what you’re cooking and how full the pot is.
- Cook on high pressure for 10 minutes
- Quick release by turning the valve to “Venting” to release steam quickly.
Step 3 – Make the Garlic & Herb Butter
What’s a Herb Sachet?
- Wrap fresh herbs in cheesecloth or use a tea ball
- Simmer with garlic and butter for 10+ minutes
- Remove sachet from butter or if using loose herbs or teaball, strain before adding to the potatoes
Step 4 – Mash and Mix
- Mash potatoes directly in the pot
- Stir in the garlic-herb butter, salt and pepper
- Add a splash of milk if desired
- Avoid over-mixing to keep the texture smooth
Instant Pot Garlic Mashed Potatoes Recipe
If you need a quick and easy side dish, these Instant Pot garlic mashed potatoes are the answer. Made with just four simple ingredients—potatoes, garlic, butter, and herbs—this recipe delivers creamy, flavorful results in just ten minutes. Best of all, there's no milk needed to get that smooth, buttery texture!
Servings: 12 servings
Ingredients
- 5 lbs potatoes Skin and quarter russet potatoes
- water Use enough to cover the potatoes in the Instant Pot. You can use broth
Garlic Butter Infusion
- ¾ cup butter
- 6-8 cloves garlic
- 1 Herb sachet with 3 tablespoons herbs de Provence (or any combination of staple herbs such as sage, thyme, tarragon, oregano, savory, and marjoram).
- 2 tsp salt (or more to taste)
- ½ tsp pepper (or more to taste)
Instructions
Pressure Cook in the Instant Pot
Add potatoes and water to the pot enough to cover the potatoes. Love the lid in place, close the seal knob and cook on high pressure for 10 minutes. Quick release or natural release for 5–10 minutes. Drain water from the potatoes.
Make the Herb Garlic Butter
Wrap fresh herbs in cheesecloth or use a tea ball. Simmer with whole garlic cloves and butter for 10+ minutes. Remove sachet from butter or if using loose herbs or teaball, strain before adding to the potatoes
Mix and Mash Potatoes
Mash the drained potatoes directly in the pot. Stir in the garlic-herb butter, salt, and pepper. Add a splash of milk if desired. Avoid over-mixing to keep the texture smooth
Season to taste and serve the mashed potatoes right away for the best flavor and texture. If you're not ready to eat yet, simply cover the Instant Pot and use the “Keep Warm” setting to hold them until mealtime.
Notes
- Optional: Add milk at end of mashing for a more creamy texture (the butter infusion is so rich and garlicky, you probably won’t need it)
Why Infuse Garlic into the Butter
What makes this mashed potatoes recipe different is the use of a garlic and herb-infused butter, created with a simple herbal sachet.
Enhanced Flavor: Simmering fresh herbs and garlic in butter draws out deep, aromatic flavors that plain mashed potatoes just don’t have.
No Bits of Herbs in Your Potatoes: By using a sachet or tea ball, you infuse all the flavor without leaving behind any herb pieces in the final dish.
Customizable: You can easily switch up the herbs based on your preferences or what’s in your garden—rosemary, thyme, sage, or even parsley work beautifully.
Elegant Touch: This small step adds a gourmet twist, making your mashed potatoes feel special enough for holidays or dinner parties.
Using an herbal sachet transforms a basic side dish into something memorable and full of layered, savory flavor.
Tips for the Best Instant Pot Mashed Potatoes
- Use starchy potatoes for a fluffier mash
- Simmer the butter long enough to draw out herb flavors
- Don’t over-mash—keep them fluffy, not gluey
- Use a handheld masher instead of a mixer
Common Mistakes to Avoid
- Not adding enough water to cook the potatoes
- Using raw garlic instead of simmered
- Over-mashing, which leads to a gummy texture
How to Store and Reheat Leftovers
Storage Tips
- Store in an airtight container for up to 4 days
- Reheat with a bit of butter or milk to restore creaminess
Reheating Methods
Stovetop over low heat with added liquid
Microwave in intervals with stirring
Why Make Mashed Potatoes in the Instant Pot?
Saves Time
The Instant Pot cooks potatoes in a fraction of the time compared to stovetop boiling—perfect for busy days or holiday prep.
Hands-Off Cooking
No need to babysit a boiling pot. Just set it and let the pressure cooker do the work while you focus on other dishes.
Even Cooking
Pressure cooking ensures the potatoes cook evenly, resulting in a consistent, fluffy texture every time.
Keeps the Kitchen Cooler
Unlike boiling on the stove, the Instant Pot won’t heat up your kitchen—especially nice during the holidays or warmer months.
Does Food Taste Better in the Instant Pot?
Absolutely—especially when you’re making something like garlic mashed potatoes! Because the Instant Pot cooks under pressure, it locks in moisture and intensifies flavors. The garlic softens and sweetens as it steeps in the heat, and the herbs blend beautifully into the butter. The result is a richer, more full-bodied flavor compared to boiling on the stovetop, where much of that flavor can be lost in the water.
Frequently Asked Questions
Yes! You can make them a day in advance. Just reheat with a bit of butter or milk to refresh the texture before serving.
Fresh herbs work in a pinch, you can absolutely use fresh herbs for the sachet. They release more aroma and flavor during simmering, making your garlic butter infusion even more fragrant and flavorful.
Yes! Substitute vegan butter or olive oil for the butter. The herb and garlic infusion still adds great flavor.
You can, but make sure not to fill past the max fill line. It may take longer to come to pressure, but cook time stays the same.
What to Serve with Garlic Mashed Potatoes
Recipe for Trout Almondine – This Recipe for Trout Almondine combines brown butter and crispy almonds. This delicious combination adds a rich and nutty flavor to the trout. Brown butter is made by cooking butter until the milk solids turn golden brown, resulting in a deep, nutty taste. The sliced almonds, when toasted until crispy, provide a delightful crunch and enhance the overall texture of the dish.
Beef Bourguignon Instant Pot – This Beef Bourguignon cooked in an Instant Pot is the ultimate, savory comfort food. The beef chunks and vegetables become melt-in-your-mouth tender, making it a perfect dish for any occasion.
Easy Chicken in Electric Skillet Recipe – I stumbled upon this Easy Chicken in Electric Skillet Recipe while rushing to make dinner for my husband. It’s a chicken recipe that’s tender and moist with a rich gravy sauce. You can use chicken breasts or boneless chicken thighs for this recipe.
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Why You’ll Love These Instant Pot Garlic Mashed Potatoes
- Quick and Convenient with the Instant Pot
- Rich Garlic Flavor with a Homemade Herb Butter
- Creamy Without Needing Milk
- A Perfect Side Dish for Holidays or Weeknights
Cheers,
Photo Credits: MyPhotography.com
I named my blog Happy Happy Nester because I love everything related to the home. I’ve always enjoyed decorating my surroundings. Get cozy and stay for a bit, thanks for visiting!
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