Instant Pot Garlic Mashed Red Potatoes (Creamy & Easy)
These Instant Pot garlic mashed red potatoes are creamy, buttery, and infused with garlic in every bite. Eight minutes of pressure cooking, zero stovetop babysitting, perfect mashed potatoes every time.
Red potatoes cook with smashed garlic cloves right in the Instant Pot, so the garlic flavor gets into every piece. Then you add butter and cream and mash them to your preferred texture – smooth or chunky, your call. The skins add texture and color, plus you skip the peeling step entirely.
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Why You’ll Love This Recipe
- Hands-Off – Instant Pot does the work
- Garlic-Infused – Cooks with the potatoes, not added after
- No Peeling – Red potato skins stay on
- 8 Minutes – Faster than the stovetop
- Perfect Texture – Creamy but not gluey
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To make these Garlic Mashed Potatoes, you’ll need:
- Instant Pot – 6-quart works great
- Potato Masher – For rustic texture (or immersion blender for smooth)
- Red Potatoes – Small to medium size
Instant Pot Garlic Mashed Red Potatoes
Ingredients
Equipment
Method
- Combine potatoes, garlic, and broth in Instant Pot. Season with salt and pepper and stir. Lock lid into place and set pressure valve to “Sealing.” Select “Manual” or “Pressure Cook” on High for 8 minutes.
- When timer goes off, allow natural release for 10 minutes, then quick release any remaining pressure.
- Carefully remove lid. Add heavy cream and butter. Mash with potato masher or immersion blender to desired consistency – smooth or slightly chunky. Taste and adjust seasoning.
- Transfer to serving bowl and serve immediately.
Tips & Techniques
Supper & Sage Tip: Cut potatoes into uniform small chunks (about 1-inch pieces) so they cook evenly. Huge chunks won’t cook through in 8 minutes, tiny pieces turn to mush. Aim for consistency.
For best results:
- Small to medium red potatoes work best
- Don’t skip the natural release – prevents potatoes from getting waterlogged
- Add cream and butter while potatoes are hot so they melt in
- Don’t overmash or they get gluey
Texture options:
- Rustic chunky: Use a potato masher, and leave some lumps
- Creamy smooth: Use immersion blender
- Ultra smooth: Use hand mixer (be careful not to overwork)
Flavor variations:
- Add cream cheese with the butter
- Stir in fresh chives or parsley
- Include roasted garlic instead of raw
- Mix in sour cream for tang
- Add Parmesan cheese
Make ahead:
- Make your mashed potatoes and refrigerate.
- Reheat gently with splash of cream
- Best eaten fresh but leftovers work for 2-3 days
Frequently Asked Questions
Q: Can I peel the potatoes?
A: You can, but red potato skins are thin and add nice texture. Plus, not peeling saves time!
Q: My potatoes are watery. What happened?
A: Too much liquid or you skipped the natural release. The 10-minute natural release is important.
Q: Can I use russet potatoes instead?
A: Yes, but peel them first. Russet skins are thicker and less pleasant in mashed potatoes.
Q: How do I reheat leftovers?
A: Microwave with a splash of cream or milk, stirring every 30 seconds. Or reheat on the stovetop over low heat.
Other Dishes You May Like
- Instant Pot Balsamic Pork Tenderloin
- Roasted Asparagus
- Greek Lemon Potatoes
- Instant Pot Corned Beef and Cabbage
- Instant Pot Classic Beef Stew
Eight minutes in the Instant Pot and you’ve got creamy, garlicky mashed potatoes without babysitting a pot on the stove. This is the easy side dish that pairs with everything.
