I make these Instant Pot garlic mashed potatoes when I’m feeding a crowd at my holiday table. It’s 4.5 pounds of potatoes for 8 people, with only ¾ cup of water and nothing to drain. Whole garlic cloves cook right alongside the potatoes, and I mash everything in the pot with butter, milk and cream cheese.
No-drain mashed potatoes with the garlic cooked right in
Everything happens in my 6-quart Instant Pot, so the stove stays free for the rest of the meal and the potatoes are done in about 30 minutes.
The ¾ cup of cold water is just enough to bring a full 6-quart pot to pressure. After a 7-minute cook and a quick release, I push the potatoes aside and sauté off what’s left, so there’s no colander. The garlic cloves go soft under pressure and mash straight into the potatoes, and half a block of cream cheese goes in at the end.
For just two servings, here’s how to make mashed potatoes in the microwave in one bowl. When the stove is free, I make cheesy mashed potatoes.
Choosing the potatoes and the dairy
Full ingredient list and detailed instructions in the recipe card.
- Yukon Gold potatoes give the creamiest mash, and I also like half Yukon Gold and half Russet. Peel Russets. Yukons can go in unpeeled, but I peel mine because they mash creamier. Whole baby potatoes skip the cutting, so just wash them well.
- Whole garlic cloves cook with the potatoes and mash right in. Use more or fewer to taste.
- Cream cheese makes the mash rich and a little tangy. Sour cream works if that’s what you have.
- Whole milk and butter blend in more smoothly when they’re warm. Half and half or heavy cream makes it richer, and here are my substitutes for milk in mashed potatoes if you’re out.
- Broth can stand in for the water if you want more flavor. I use plain water.
Shruthi’s top tips
Getting no-drain mashed potatoes right
- Measure the water. ¾ cup is enough in a 6-quart pot. If you get a burn notice, quick release, scrape the bottom, add a splash more liquid and bring it back to pressure.
- Stay with the pot while it sautés. Cook the water off for 3 to 5 minutes at most, or the potatoes on the bottom scorch.
- Cut the potatoes into even cubes so they cook at the same rate. To prep ahead, keep the cubes submerged in water in the fridge for a couple of hours.
- Mash with a potato masher. A food processor or immersion blender makes the potatoes gummy. For extra-smooth potatoes, press any lumps through a potato ricer.
How to make Instant Pot garlic mashed potatoes
- Peel the potatoes (optional for Yukon Golds) and cut them into even cubes.
- Put the potatoes, whole garlic cloves and ¾ cup of cold water in the Instant Pot.
- Lock the lid, set the valve to sealing and pressure cook on high for 7 minutes. Quick release by turning the valve to venting.
- Push the potatoes to one side with a wooden spoon, switch to Sauté and let the leftover water cook off, 3 to 5 minutes at most. Press Cancel.
- Add the warm milk, melted butter, cream cheese, salt and pepper.
- Mash with a potato masher until smooth, adding a splash more milk if you want it looser.
- Taste for salt and pepper, then top with chopped parsley and a pat of butter.
How to serve Instant Pot garlic mashed potatoes
They hold on the Warm setting while I finish the rest of the meal, which makes them easy on a holiday. I serve them next to a Wellington you can assemble days ahead or acorn squash stuffed with quinoa and crispy mushrooms, and the rest of the spread comes from my Thanksgiving recipes.
Variations
For a vegan version, use plant butter, soy milk and vegan cream cheese, and follow the same steps. Chives or rosemary can replace the parsley.
Storage and reheating
I reheat leftovers right in the Instant Pot with a little water on Steam for 5 minutes. They also freeze well in portions. Reheat them straight from frozen in the microwave or on the stove, but thaw them first if you’re using the Instant Pot.
Instant Pot Garlic Mashed Potatoes (No Drain!)
Equipment
Ingredients
- 4.5 pounds potatoes
- 4 garlic cloves, peeled
- ¾ cup cold water
- ¾ cup whole milk
- 4 oz butter, 1 stick, unsalted, melted
- 4 oz cream cheese, Half a standard packet
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Peel and chop roughly 4.5 lbs of potatoes into even sized cubes.
- Place the cubed potatoes, 4 whole garlic cloves and ¾ cup of cold water in the instant pot. Set the lid to the “sealing” position.
- Pressure cook on high for 7 minutes, followed by a "quick release" by turning the valve to the venting position.
- Once the pressure has released, use a wooden spoon to push the potatoes to one side and set the Instant Pot to “Sauté”. Allow any leftover water to cook off (no more than 3-5 minutes) and then press “Cancel”Make sure to watch the Instant Pot while this is happening to avoid scorching the bottom of your potatoes.
- Add ¾ cup of whole milk, 4 oz of melted butter, 4 oz of cream cheese, and 1 teaspoon each of salt and pepper to the Instant Pot. Use a potato masher to combine all the ingredients until desired consistency is achieved. More milk can be added if desired.
- Serve with freshly chopped parsley, and a slice of butter! Enjoy! You can make mashed potatoes in the Instant Pot and leave it on the "Warm" setting while you prep any other dishes.
Notes
- Made in a 6-quart Instant Pot. Cooking time in other models may vary.
- Use Russet, Yukon Gold or a mix. Peel Russets; Yukon Golds can go in peeled or unpeeled. Cut the potatoes evenly so they cook at the same rate.
- Whole baby potatoes skip the peeling and cutting. Wash them well.
- To prep ahead, cube the potatoes and keep them submerged in water in the fridge for a couple of hours.
- ¾ cup of water is enough in a 6-quart pot. If you get a burn notice, quick release, scrape the bottom, add a splash more liquid and pressure cook again.
- If you still see lumps after mashing, press them through a sieve or a ricer.
- Warm the milk and butter first so they blend in smoothly. Broth can replace the water for more flavor.
- Store in an airtight container in the fridge for up to 4 days, or freeze in portions. Reheat in the microwave in 30-second bursts or in the Instant Pot on Steam with a little water.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We love mashed potatoes and this recipe is just so much better than my old boil-and-mash recipe. I love the flavor of garlic in the potatoes, and I love using my IP.
I LOVE not having to drain the potatoes after cooking! this is so easy and so tasty
Not only was this a super easy recipe, but these mashed potatoes came out perfectly creamy and delicious! Thank you for another winner!
This garlicky mashed potato came out so delicious. So creamy and easy to make. I made this for the weekend when my family came over and they loved it. Recommend 100%.
Can you recommend vegan version of this recipe? Thanks.
Hi! To make this recipe vegan, use plant butter (instead of regular butter), soy milk instead of regular milk, and vegan cream cheese instead of regular cream cheese (but follow the same steps!)