Roasted Garlic Mashed Potatoes {Instant Pot}

mashed potatoes in a circle dish topped with butter and chopped chives

5 from 11 reviews

These are the ultimate roasted garlic mashed potatoes made easy in an instant pot. Made with yukon gold potatoes, these creamy mashed potatoes are made extra delicious with a big dollop of sour cream. 


Units Scale
  • 1 head garlic
  • 2 teaspoons olive oil
  • 3 pounds yukon gold potatoes
  • 1 cup water
  • 1/2 cup sour cream
  • 1 stick unsalted butter
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Extra butter and chopped fresh chives, optional


Roasted Garlic

  1. Preheat the oven to 400°.
  2. 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.
  3. 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.
  4. 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

  1. 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.
  2. 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.
  3. Add the roasted garlic cloves to the potatoes with the sour cream and butter and mash to the desired consistency.
  4. Stir in salt and pepper and serve the potatoes topped with extra butter and chopped fresh chives, if desired. 


  • Depending on the size of the head of garlic and the size of the cloves, the garlic will take anywhere from 45-60 minutes to roast. Look for the 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 the potatoes. 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 is fit 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. Be careful not to overmix or mash the potatoes so they do not become gummy.

Substitutions and Variations

  • Potatoes - Yukon gold potatoes 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 end texture may be different.
  • No Garlic - An entire head of fresh garlic is roasted in the oven to add a wonderful flavor to these instant pot mashed potatoes. This can be omitted for a more plain mashed potato recipe.
  • Cheese - For cheesy mashed potatoes, substitute the sour cream for 1/2 cup parmesan, cheddar, gruyere or goat cheese.
  • Meat - Add 1/2 cup of cooked diced bacon or ham for an extra savory flavor.

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, 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 1/2 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.


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