5.0 from 15 votes
Instant Pot Garlic Mashed Potatoes (No Drain!)
This quick and easy no drain recipe for Instant Pot mashed potatoes is garlicky, creamy and straight up delicious! Whether you're cooking a Thanksgiving feast or just a meal for yourself, this recipe is a showstopper!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8 servings
Calories: 364 kcal
Course:
Side Dish
Cuisine:
American
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.
Cup of Yum
Notes
- This has been made in a 6qt Instant Pot, cooking time in other models may vary.
- Use Russet or Yukon Gold or a combination for the perfect mashed potatoes. If you use Russet potatoes, you should peel them, but Yukon can be used peeled or unpeeled. Make sure to cut them evenly to ensure uniform cooking.
- To avoid cutting up the potatoes, you substitute whole baby potatoes, and also also avoid peeling them! If you're not peeling potatoes, wash them really well!
- To prep the potatoes in advance, cube them and then store them submerged in water in the fridge for a couple of hours.
- Ensure that the bottom of the pot has an inch of water - this will prevent the "burn" notice. If you still get a burn notice, release the steam by "venting" the Instant Pot ("quick release") and then add a bit more liquid and cook again.
- If you mash and still see lumps, you can run them through a sieve or a ricer for really smooth and creamy mashed potatoes!
- Warming up the butter and the milk will help them blend better with the potatoes. You can also use broth instead of water to increase the flavor.
Nutrition Information
Calories
364kcal
(18%)
Carbohydrates
47g
(16%)
Protein
7g
(14%)
Fat
17g
(26%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.5g
Cholesterol
48mg
(16%)
Sodium
452mg
(19%)
Potassium
1140mg
(33%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Vitamin A
588IU
(12%)
Vitamin C
51mg
(57%)
Calcium
81mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 364
% Daily Value*
| Calories | 364kcal | 18% |
| Carbohydrates | 47g | 16% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 48mg | 16% |
| Sodium | 452mg | 19% |
| Potassium | 1140mg | 24% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 588IU | 12% |
| Vitamin C | 51mg | 57% |
| Calcium | 81mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.