Instant Pot Garlic Mashed Potatoes (Chunky Option)

A bowl of cheesy garlic mashed potatoes.

5 from 5 votes

Instant Pot Garlic Mashed Potatoes (Chunky Option)

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.

Prep Time5

Cook Time12

Pressure Buildup10

Total Time27

Course: Dinner, Side Dish

Cuisine: American, Southern

Keyword: cheesy garlic mashed potatoes, instant pot cheesy mashed potatoes, instant pot mashed potatoes, thanksgiving mashed potatoes

Cooking Method: Instant Pot

Servings:

Calories: 190kcal

Author: Kari

Equipment

an Instant Pot or pressure cooker
a strainer or colander
a large bowl
a potato masher
measuring spoons

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 optionally, you can do 1 cup milk, ½ cup cream
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

Optional

½ cup shredded cheese sharp cheddar, gruyere, or smoked gouda

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 half of the milk back and stir. If it still seems too thick, continue adding more milk until you reach your desired consistency. Season the potatoes with a pinch of additional salt, pepper, and thyme and taste. (You can add more butter if you like, but I like to add it when serving.)
extra thyme, extra butter
If adding cheese, stir it in, set the Instant Pot to the Keep Warm function, and let cook, stirring occasionally, until the cheese is melted and creamy.
½ cup shredded cheese
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 additional salt, pepper, thyme, and butter.

Video

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.

Nutrition