Instant Pot Garlic Mashed Potatoes
These creamy, buttery, Instant Pot Garlic Mashed Potatoes are made in just 20 minutes and are the perfect side dish to any meal!
Video
Ingredients
- 2 lbs Yukon Gold Potatoes (about 6 potatoes)
- 2 ½ cups water (or 1 ½ cup water & 1 cup chicken broth)
- 1 cup milk
- 3 tablespoon butter, divided
- 2 garlic cloves, minced
- 1 teaspoon salt, divided
- ½ teaspoon black pepper
- 2 tablespoon sour cream
- 2 tablespoon green onions, chopped (optional)
Instructions
- Thoroughly wash your potatoes under water and peel if desired.
- Cut your potatoes in half and then in fours depending on how big they are. Place potatoes in the instant pot. Pour the water (or half water and half chicken broth) into the instant pot to just cover the potatoes. Add ½ teaspoon of salt and gently stir.
- Make sure the sealing ring is inserted into the Instant Pot lid. Close the lid and turn the pressure knob to sealing.
- Pressure cook on high for 8 minutes. Allow a natural steam release for 5 minutes. Then quick release the rest of the steam.
- Carefully pour potatoes into a colander to drain the water off of the potatoes using pot holders. Set the potatoes to the side.
- Heat the milk, 2 tablespoons of butter, and the minced garlic cloves in the Instant Pot on the saute setting. As soon as milk is heated and the butter is melted, turn the saute button off. Return cooked potatoes to the pot.
- Mash potatoes directly in the Instant Pot with a potato masher until smooth. Stir in sour cream. Season with the other ½ teaspoon of salt, black pepper and 1 tablespoon of butter. Enjoy!
Notes
*Cook time does not include time for Instant Pot to reach pressure.
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