Instant Pot Garlic Mashed Potatoes
Mashed Potatoes will be the most popular dish on your table with this perfectly garlicky and buttery Instant Pot Mashed Potatoes Recipe. Mashed potatoes are the ultimate comfort food, and pressure cooking cuts the cooking time needed to make this easy side dish in half.
Servings: 8
Calories: 190kcal
Equipment
- a strainer or colander
- a large bowl
- a potato masher
Ingredients
- 2 pounds Yukon Gold potatoes peeled and cut into eighths (I use about 6 - 8 baseball-sized potatoes or 5 or 6 plus a cup of small, unpeeled creamer potatoes cut in half to add skin and texture. If you want smooth and creamy, just go with the Yukons :) )
- 1 ½ cups whole milk
- 4 tablespoons salted butter
- 2 - 3 garlic cloves add more if you love garlic - this is mild for those who need to breathe near others ;)
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon dried sage
- ¼ teaspoon onion powder
- ½ teaspoon dried thyme
Garnish
- extra butter
- extra thyme
- gravy
Instructions
- Add potatoes then milk directly into the Instant Pot, then add the spices, garlic, and butter - making sure the butter is evenly spread out.2 pounds Yukon Gold potatoes, 1 ½ cups whole milk, 4 tablespoons salted butter, 2 - 3 garlic cloves, ¾ teaspoon kosher salt, ½ teaspoon black pepper, ¼ teaspoon dried sage, ¼ teaspoon onion powder, ½ teaspoon dried thyme
- Stir everything together and try to make sure the potatoes are pushed under the milk as best they can be and the butter and spices are evenly spread around.
- Close the lid of the Instant Pot and point the vent to Sealing. Then press the Manual or Pressure Cook button followed by the Pressure button to adjust it to LOW pressure. Set the time using the +/- buttons or the dial for 12 minutes.
- When the cooking cycle is complete, carefully release the pressure using the "Quick Release" method - turn the vent to Venting and let the steam out right away. You can either turn the Instant Pot Off or leave it on the Keep Warm setting.
- Once all pressure has been released, carefully open the lid. Drain the potatoes into a colander over a bowl, but save the milk to add back later.
- Mash the potatoes using your favorite method - a ricer, masher, or pastry cutter in times of desperation - I like to do this right in the Instant Pot.
- Add a little of the milk back and stir. If it still seems too thick, continue adding more milk until you reach your desired consistency.extra thyme, extra butter
- Season the potatoes with a pinch of additional salt and pepper if needed, but the seasoning in the milk is usually enough. (You can add more butter if you like, but I like to add it when serving.)
- You can keep the potatoes covered with a glass lid in the Instant Pot, on the Keep Warm setting, for up to 4 hours.
- When ready, serve the potatoes topped with gravy or butter.gravy
Notes
Recipe Yield
This recipe will make 5 - 6 cups of mashed potatoes, which should serve about 6 - 8 people if there are other sides to be had - less if it is one of your main dishes. How to Store Leftover Mashed Potatoes Once cooled, cooked potatoes can be stored in an airtight container in the refrigerator for up to a week, or they can be frozen for about 3 months. The microwave is the easiest way to reheat the leftover potatoes.
This recipe will make 5 - 6 cups of mashed potatoes, which should serve about 6 - 8 people if there are other sides to be had - less if it is one of your main dishes. How to Store Leftover Mashed Potatoes Once cooled, cooked potatoes can be stored in an airtight container in the refrigerator for up to a week, or they can be frozen for about 3 months. The microwave is the easiest way to reheat the leftover potatoes.
Nutrition
Serving: 0.5cup | Calories: 190kcal | Carbohydrates: 23g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 339mg | Potassium: 551mg | Fiber: 3g | Sugar: 3g | Vitamin A: 296IU | Vitamin C: 23mg | Calcium: 106mg | Iron: 1mg
