Instant Pot Garlic Mashed Potatoes
User Reviews
5
Instant Pot Garlic Mashed Potatoes
Description
This recipe starts with peeling and cubing russet potatoes, then cooking them quickly in an Instant Pot with water and salt. While the potatoes pressure cook for 8 minutes, garlic and fresh thyme and rosemary are gently sautéed in butter to release their aroma and flavor.
After draining, the potatoes are mashed with the garlic herb butter, sour cream, milk, salt, and pepper for a creamy texture and layered, savory taste. The mixture can be mashed to your preferred consistency, balancing fluffy and smooth qualities.
These mashed potatoes pair well with a variety of main dishes and can be served with a pat of additional butter or fresh herbs on top. The recipe includes options for pre-prepping ingredients, storing leftovers in the fridge for several days, freezing portions for months, and reheating slowly on the stove or microwave.
Ingredients
- 3 lbs. russet potato rinsed and scrubbed
- 5 cups water
- 4 Tbsp. butter salted
- 4 cloves garlic finely minced
- ½ tsp. thyme fresh, finely chopped
- ½ tsp. rosemary fresh, finely chopped
- ⅓ cup sour cream or a dairy-free alternative
- ⅓ cup milk or a full-fat plant-based alternative
- 2 tsp. salt divided
- ¼ tsp. black pepper to taste
Instructions
- After thoroughly rinsing and drying the potatoes, peel using a vegetable peeler and cut into 1-inch chunks.
- Add the cubed potatoes to a 6-quart Instant Pot along with the water and 1 teaspoon of salt. Turn the pressure cooker to high pressure and set the timer for 8 minutes. Quick release the pressure once the timer goes off.
- While the potatoes are cooking, add the butter to a small skillet or saucepan over medium-low heat. Once melted, add the garlic and herbs. Saute for 5 minutes, stirring occasionally, or until the garlic and herbs become fragrant.
- Drain the cooked potatoes in a colander in the sink and then add them back to the pot along with the garlic herb butter, sour cream, milk, 1 to 1 ¼ teaspoons of salt, and black pepper.
- Mash the potatoes using a potato masher until they reach your desired consistency.
- Serve with a pat of butter and additional fresh herbs and enjoy!
Notes
- Chop herbs or peel and cut potatoes a day ahead for easier preparation.
- Store leftover mashed potatoes in an airtight container refrigerated for up to 4 to 5 days.
- Freeze portions in freezer-safe containers or bags for 2 to 3 months.
- Reheat gently on the stove or in the microwave to maintain texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Calories | 211kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 22mg | 7% |
| Sodium | 551mg | 23% |
| Potassium | 736mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 271IU | 5% |
| Vitamin C | 11mg | 12% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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