This Instant Pot Garlic Mashed Potatoes recipe is so easy to make! Pillowy mounds of fluffy potatoes with garlic-infused butter and sour cream make a delicious side dish. Garlic mashed potatoes are perfect for holiday meals!
5poundspotatoesYukon gold, Russets, red potatoes or a combination
1teaspoon sea salt
¾cupbutter
1cupsour cream
3clovesgarlic
1sprigfresh thyme,or other herbs, like rosemary or oregano
Instructions
Peel potatoes and cut into fairly uniform sized-pieces, about 1.5 inches thick.
Place cut potatoes in the bowl of an Instant Pot and cover completely with cool water. Add 1 teaspoon salt.
Put the lid on the Instant Pot, seal, select the Steam function, then use the Manual button to set it for 12 minutes. The Instant Pot will take several minutes to build up steam before it starts counting down the time.
When the time is up, use a Quick Release to release all the steam.
Meanwhile, in a small saucepan, melt butter with peeled garlic cloves and fresh herbs on the stovetop. Allow it to simmer for 10 - 15 minutes. Remove the garlic cloves and the herbs and set aside.
Remove the lid from the Instant Pot and mash the potatoes with a potato masher. Add the melted garlic-infused herb butter and continue to mash until smooth and creamy. Add the sour cream. You can also use a hand mixer, or you can transfer the potatoes to the bowl of a stand mixer. Be careful not to beat them for too long, as they may release too much starch and become gummy.
You can use the Keep Warm button on your Instant Pot to keep the mashed potatoes warm, but make sure to stir them occasionally. They may stick or even burn on the bottom.
Serve directly from the Instant Pot, or transfer to a serving dish. Garnish with extra pats of butter and fresh herbs like thyme or chives.
Notes
Store them safely! To prevent bacteria from forming, don't let the potatoes sit out at room temperature for more than two hours. Store your leftover mashed potatoes in a covered container in the fridge. They will last for 3 to 5 days. You can also freeze them for up to 6 months.