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overhead shot of herb and garlic instant pot mashed potatoes in brown bowl
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5 from 4 votes

Herb & Garlic Instant Pot Mashed Potatoes

Herb & garlic Instant Pot mashed potatoes are simple to prepare and can be made ahead and kept warm in the Instant Pot. Perfect for a weeknight meal or holiday feast.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 6 people
Calories: 294kcal
Author: Denise Bustard

Equipment

Ingredients

  • 2 lbs russet potatoes peeled & cut into 4; see note 1
  • 5 cloves garlic peeled; see note 2
  • 1 sprig rosemary
  • 5 sprigs thyme
  • 4 cups water
  • ¼ cup butter salted or unsalted
  • ¾ cup cream see note 3
  • 1 teaspoon salt or to taste

Instructions

  • In the stainless steel insert of an Instant Pot, combine the potatoes, peeled garlic, rosemary, thyme, and water until just covered - around 3 ½ to 4 cups water.
    potatoes and herbs in instant pot before cooking
  • Put the lid on the Instant Pot, set the valve to 'sealing', and select manual (or pressure cook) for 10 minutes. When the Instant Pot beeps, release the pressure immediately using quick pressure release (do this gradually if you doubled the recipe!).
    instant pot with 10 minutes on the timer
  • Remove the woody stems of the rosemary and thyme, and carefully drain off the water.
    butter and potatoes in instant pot
  • Add the butter, then mash the potatoes. Stir in salt and cream. Add more cream or milk to your liking. Taste and adjust salt.
    milk and salt added to mashed potatoes in instant pot
  • Serve immediately or keep the potatoes warm on the 'keep warm' setting on your Instant Pot.
    creamy mashed potatoes in instant pot

Video

Notes

  1. yukon gold potatoes are another great choice for smooth mashed potatoes; avoid red or fingerling.
  2. remove the peels from the cloves, but there's no need to mince
  3. you may use milk to lighten up; a combination of yogurt and milk is another great way to make these potatoes thick, but does impart a tangy flavor. We do not recommend non-dairy milk in this recipe.
Storage 
  • Fridge - Cool completely, then store in an airtight container for up to 4 days in the fridge.
  • Freezer- Store in an air tight container for up to 3 months; make sure container is completely cool before placing into the freezer to avoid freezer burn.
Reheating
Heat in the microwave until steaming hot. Mash with extra milk to rehydrate. 

Nutrition

Serving: 1/6 of the batch | Calories: 294kcal | Carbohydrates: 29g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 61mg | Sodium: 482mg | Potassium: 662mg | Fiber: 2g | Sugar: 1g | Vitamin A: 715IU | Vitamin C: 10.9mg | Calcium: 54mg | Iron: 1.5mg