Instant Pot Garlic Mashed Potatoes

These instant pot garlic mashed potatoes are super easy and especially creamy. Made with yukon gold potatoes, sour cream and an entire head of roasted garlic, this will be your new favorite way to make creamy mashed potatoes!

This post was originally published in November 2020 and has been updated for content.

I love potato dishes of all kinds, especially mashed potatoes. These creamy potatoes are made with an entire head of roasted garlic and have the best flavor and texture. Pressure cooking not only shortens cooking time but frees up your stove top for other dishes.

They are perfect along side a glazed spiral ham for Easter, a roasted turkey for Thanksgiving or even a roast chicken for Sunday dinner.

🥔 Ingredient notes

• Potatoes - I recommend using yukon gold potatoes when making this recipe. They have a sweet, creamy texture that makes for delicious mashed potatoes. Red potatoes and russet potatoes may also be used as alternatives, but cooking times and texture may be different.
• Roasted Garlic - An entire head of fresh garlic is roasted in the oven to add a wonderful flavor. However, they can be omitted for a more plain mashed potato recipe.

📋 Substitutions and variations

• Cheese - For cheesy mashed potatoes, substitute the sour cream for ½ cup of parmesan, cheddar, gruyere, goat or cream cheese.
• Meat - Add ½ cup of cooked diced bacon or ham for an extra savory flavor.

🔪 Step by step instructions

First, slice off the top third of the head of garlic so the cloves are exposed. Drizzle the exposed cloves of garlic with the olive oil. Wrap the entire head tightly in foil and then place in an oven safe dish.

Roast the garlic in the oven at 400˚ for 45-60 minutes until the cloves are golden brown and soft.

Cut the potatoes and then place them in the instant pot or electric pressure cooker with the water. Cover and lock the lid into place, making sure the valve is set to the sealing position. Cook the potatoes on high pressure for 15 minutes and then carefully switch the valve to the venting position to quick release the pressure.

Gently squeeze the roasted garlic cloves out of the paper skin by gently squeezing the bottom of the head of garlic.

Add the roasted garlic cloves to the cooked potatoes in the instant pot along with the sour cream and butter. Mash the potatoes to the desired consistency and stir in the salt and pepper.

Serve the potatoes warm topped with extra butter and chopped chives or fresh herbs, if desired!

⭐ Expert tips

• Depending on the size of the head of garlic and the size of the cloves, it will take anywhere from 45-60 minutes to roast. Look for the garlic cloves to be golden brown and soft when you press them.
• Cut the potatoes into similar sized cubes that are approximately one-inch so everything cooks quickly and evenly.
• Yukon gold potatoes have a fairly thin skin and do not need to be peeled prior to cooking and mashing them. If you prefer to not have peels in your mashed potatoes, then make sure to peel the potatoes before chopping them.
• Don't forget to add the water with the potatoes to the instant pot for cooking. It's necessary to create the pressure inside to cook the potatoes. Don't worry about draining it after cooking time either. Just add the other ingredients and mash the potatoes together.
• Make sure the sealing ring fits snug inside of the lid before locking it onto the pot and securing the valve into the sealing position. If any of those things are not done, it will not be able to come to pressure and begin cooking.
• When it's time to release the pressure, carefully flip the valve to the venting position. The steam will immediately come out in full force and make a loud noise. Keep your hands and face clear of the venting area to prevent burns.
• Mash the potatoes to your desired consistency. If you like more texture to your potatoes, gently mash them. For a more smooth consistency, process the cooked potatoes through a potato ricer instead.

💭 Frequently asked questions

🥘 Alternative cooking methods

Stovetop - The potatoes can be steamed in a steamer basket in a large pot filled with about an inch or two of water. Cover and bring the water to a boil over medium high heat and then lower the heat to medium low and allow the potatoes to steam for about 15-20 minutes until fork tender. Place the steamed potatoes in a serving bowl and mash them with the roasted garlic, butter, sour cream, butter, salt and pepper.

Slow Cooker - Add the 3 pounds of potatoes and water to a slow cooker with the butter. Cover and cook on low for 7-8 hours or high for 3-4 hours. When the potatoes are fork tender, mash them to the desired consistency with the roasted garlic, sour cream, salt and pepper.

⏲️ Make ahead instructions

The garlic can be roasted up to 3 days ahead of time. After it's done roasting, squeeze the cloves from the head and store them in an airtight container in the refrigerator.

The potatoes can be cooked in the instant pot up to 24 hours ahead of time. Cool them completely and store them in an airtight container in the refrigerator. The potatoes can then be reheated in a covered pot or slow cooker over medium low heat with ½ cup of water. When they are warmed through, add the roasted garlic, sour cream, butter and salt and pepper and mash to the desired consistency.

🥡 Storage suggestions

Leftover mashed potatoes can be stored in an airtight container in the refrigerator for 3-5 days or in the freezer for up to 2 months. Frozen mashed potatoes should be thawed completely in the refrigerator before heating and the consistency may not be the same as fresh. Leftovers can be reheated in a pot on the stovetop over low heat, in the oven or in the microwave. Additional liquid may be needed when reheating if the potatoes are dry.

For a quick overview of this recipe, check out my web story for these instant pot garlic mashed potatoes.

🥔 More potato dishes

If you loved this recipe for roasted garlic mashed potatoes, check out these other potato dishes that I know you will love too!

• Loaded Potato Soup
• Smashed Potatoes with Blue Cheese
• Cheesy Au Gratin Potatoes

📖 Recipe

Instant Pot Garlic Mashed Potatoes

Amanda

These instant pot garlic mashed potatoes are super easy and especially creamy. Made with yukon gold potatoes, sour cream and an entire head of roasted garlic, this will be your new favorite way to make creamy mashed potatoes!

5 from 12 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Side Dish

Cuisine American

Servings 8 servings

Calories 274 kcal

Ingredients

  

1x2x3x

• 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
• extra butter and chopped fresh chives optional

Instructions

 

Roasted Garlic

• Preheat the oven to 400°.
• Slice the top of third of the head of garlic off to expose the cloves inside. Place it cut side up on a piece of foil that is large enough to wrap up the head completely.
• Drizzle the garlic with the olive oil and wrap the foil completely around the head of garlic to enclose it. Place the wrapped garlic in an oven safe dish and roast it in the preheated oven for 45-60 minutes until the cloves are golden brown and soft.
• Let the garlic cool for 5-10 minutes and then remove it from the foil. Gently squeeze the roasted cloves from the outer skin by gently squeezing on the bottom of the head of garlic to remove them.

Instant Pot Mashed Potatoes

• Cut the potatoes into one inch cubes and place them inside the inner pot of the instant pot with the water. Place the lid on, lock it in place and make sure the pressure valve is set to the sealing position.
• Cook the potatoes on high pressure for 15 minutes and then carefully flip the pressure valve to the venting position to quickly release the pressure.
• Add the roasted garlic cloves to the potatoes with the sour cream and butter and mash to the desired consistency.
• Stir in salt and pepper and serve the potatoes topped with extra butter and chopped fresh chives, if desired. 

Notes

• Depending on the size of the garlic, roasting will take anywhere from 45-60 minutes. Look for golden brown, soft cloves.
• Cut the potatoes into similar sized cubes for quick, even cooking. 
• Yukon gold potatoes have thin skin and do not need to be peeled prior to cooking. They can be peeled, if desired.
• Don't forget to add the water with the potatoes to the instant pot as it is necessary to create the pressure. Don't worry about draining it after cooking time.
• Make sure the sealing ring is fit snug inside of the lid before locking it onto the pot and securing the valve into the sealing position or it won't come to pressure.
• When it's time to release the pressure, carefully flip the valve to the venting position. The steam will immediately come out in full force and make a loud noise. Keep your hands and face clear of the venting area to prevent burns.
• Mash the potatoes to your desired consistency. If you like more texture to your potatoes, gently mash them. For a more smooth consistency, process the cooked potatoes through a potato ricer instead. Don't overmix or mash so the potatoes do not become gummy.

 

Substitutions and Variations

• Potatoes - Red potatoes and russet potatoes may also be used, but cooking times and end texture may be different.
• No Garlic - The roasted garlic may be omitted for plain mashed potato recipe.
• Cheesy - Substitute the sour cream for ½ cup parmesan, cheddar, gruyere, goat or cream cheese.
• Meat - Add ½ cup of cooked diced bacon or ham.

 

Alternative Cooking Methods

Stovetop - Steam potatoes in a steamer basket in a large pot filled with about an inch or two of water. Cover and bring the water to a boil over medium high heat and then lower the heat to medium low and allow the potatoes to steam for about 15-20 minutes until fork tender. Mashed the steamed potatoes with roasted garlic, sour cream, butter, salt and pepper.

Slow Cooker - Add the potatoes and water to a slow cooker with the butter. Cover and cook on low for 7-8 hours or high for 3-4 hours. When the potatoes are fork tender, mash them to the desired consistency with the roasted garlic, sour cream, salt & pepper.

 

Make Ahead Instructions

The garlic can be roasted up to 3 days ahead of time. After it's done roasting, squeeze the cloves from the head and store them in an airtight container in the refrigerator.

The potatoes can be cooked in the instant pot 24 hours ahead of time. Cool them completely and store them in an airtight container in the refrigerator. The potatoes can be reheated in a covered pot or slow cooker over medium low heat with ½ cup of water. When they are warmed through, add the roasted garlic, sour cream, butter and salt and pepper and mash to the desired consistency.

 

Storage Suggestions

Leftovers can be stored in an airtight container in the refrigerator for 3-5 days or in the freezer for up to 2 months. Frozen mashed potatoes should be thawed completely in the refrigerator before heating and the consistency may not be the same as fresh. Leftovers can be reheated in a pot on the stovetop over low heat, in the oven or in the microwave. Additional liquid may be needed when reheating if the potatoes are dry.

 

Nutrition

Serving: 0.75cupsCalories: 274kcalCarbohydrates: 31gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 38mgSodium: 316mgPotassium: 756mgFiber: 4gSugar: 2gVitamin A: 447IUVitamin C: 35mgCalcium: 48mgIron: 1mg

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