These Instant Pot Mashed Potatoes with Roasted Garlic are a must for the holidays. They are creamy and with the addition of roasted garlic, the flavor is amazing. Because these potatoes are cooked using an Instant Pot, they are a cinch to make for your holiday dinner.
Mashed Potatoes in the Instant Pot
It took me a while to jump on the Instant Pot bandwagon, but I finally got there. The Instant Pot has so many functions, but I especially like cooking potatoes in it. Cooking potatoes in the instant pot is great because you can set it and forget it, which is especially nice on Thanksgiving or Christmas. There are usually so many things going on in the oven and stove top, that it’s nice to have these “out of the way”. Here are a few tips for using an Instant Pot if you are new to pressure cooking:
- Don’t forget to add liquid to the pot with the potatoes. It’s a required element for the steam to build up to create the pressure needed to cook the potatoes.
- Make sure your sealing ring is properly put in place. If it’s not in the correct spot, it will not be able to come to pressure.
- The instant pot will need time to come to pressure before the cooking time begins and will also need time to release the pressure after cooking. This is not included in the cooking time and needs to be factored in. Typically it will take 10-15 minutes to come to pressure and about 5-10 minutes to quick release the pressure. Times can vary based on different models.
- After the lid is placed on and locked into place, turn the pressure valve to “seal” before starting the cook time. If you forget to do this, it will not come to pressure.
- When it’s time to release the pressure, carefully flip the valve to “vent”. The steam will immediately come out in full force and make a loud noise. Keep your hand clear of the venting area or you will get burned.
What Potatoes are Best for Mashed Potatoes?
Hands down, Yukon Gold Potatoes are best for mashed potatoes. Their dense texture and low starch content make them best for mashed potatoes. Russet potatoes on the other hand, have a higher starch content and not as much water, which makes them best for baking or frying. Of course you can always use what you have on hand, whether it be red, russet or even another variety. But, if you want the creamiest most buttery texture to your mashed potatoes, Yukon Gold is where it’s at.
How to Roast Garlic in the Oven
Now that you know how to use the instant pot for cooking potatoes and you know which potatoes to use, it’s time to roast garlic. Roasted garlic is one of those flavors that can take a dish from 0 to 100, real quick. When you roast garlic, it caramelizes and brings an amazing depth of flavor to your dish. It does take a little bit of time, but the results are well worth it. The time it takes to roast garlic in the oven, is about the same time it takes to prepare and cook the potatoes in the instant pot. Roasted garlic can be done ahead of time, it will keep about 3-4 days in the refrigerator after roasting.
- First, slice off the top of the head of garlic, just enough to expose the cloves, the top 1/4 should do.
- Next, lay the head of garlic on a piece of aluminum foil that is large enough to wrap around the entire head.
- Drizzle the exposed cloves of garlic with olive oil and wrap the foil tightly around the head of garlic.
- Place the prepared garlic in a shallow baking dish and roast at 400° for 40-45 minutes.
When the cloves are very soft and reach a deep golden brown color, you know they are ready. Then, you simply squeeze out the softened, caramelized cloves and add them to your potatoes.
Instant Pot Mashed Potatoes with Roasted Garlic
- 1 head garlic
- 2 teaspoons olive oil
- 3 pounds yukon gold potatoes
- 1 cup water
- ½ cup sour cream
- 1 stick unsalted butter
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Preheat oven to 400°.
- Slice the top of a head of garlic off, just enough to expose the cloves and place on a piece of aluminum foil that is large enough to wrap around the entire head.
- Drizzle the exposed cloves with olive oil and wrap the head tightly with the foil.
- Place foil wrapped garlic in a shallow baking dish and roast in the oven for 40-45 minutes until the cloves are soft and golden brown.
- While garlic is roasting, cut potatoes into 2" cubes and place inside the pot of the instant pot with the water. Place the lid on and lock it in place, making sure the pressure valve is set to "seal".
- Cook potatoes on high pressure for 15 minutes and then quick release the pressure. To quick release, carefully turn the pressure valve to the venting position, remembering to keep your hand out of the way of where the steam is released. Once the steam is completely released, remove the lid and keep on warm while you finish preparing the roasted garlic.
- Remove garlic from the foil after it's done roasting and squeeze out the roasted cloves. Garlic cloves may need to cool a bit before doing this. Add roasted garlic cloves into the instant pot with the cooked potatoes.
- Add in sour cream, butter, salt and pepper and mash potatoes until all ingredients are combined and you reach the desired consistency.
I hope you enjoyed this easy recipe for Instant Pot Mashed Potatoes with Roasted Garlic. For more side dishes that are great for your holiday menu, check out the recipes below:
- Maple Roasted Acorn Squash
- Balsamic Roasted Brussels Sprouts
- Savory Cornbread Pudding with Jalapeno and White Cheddar
- Maple Pecan Sweet Potatoes