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Instant Pot Garlic Mashed Potatoes

Instant Pot Garlic Mashed Potatoes

Garlic Mashed Potatoes step-by-step recipe - fluffy, creamy and delicious mashed potatoes spiked with the wonderful flavor of roasted garlic. The go-to mashed potatoes to go with coq au vin or just plain baked chicken breasts!
Course Main Course
Cuisine American
Keyword potato recipes
Prep Time 10 minutes
Cook Time 10 minutes
Instant Pot Time 20 minutes
Total Time 30 minutes
Servings 5 people
Author Niveditha


  • Instant Pot
  • Hand mixer
  • Potato Masher
  • Spatula
  • Colander


Cooking the Potatoes:

  • 6 medium Potatoes , (900 g)
  • 4 cups Water , (1 litre)

Roasting garlic:

  • 1 tbsp Butter
  • 5 medium Garlic cloves , (30 g)

Mashing the potatoes:

  • 1/3 cups plus 2 tbsp Butter , (100 ml)
  • 2 cups Milk , (500 ml)
  • 3/4 tsp Salt
  • 1/2 tsp Black Pepper powder
  • 50-100 g Cheddar Cheese , optional


For the potatoes:

  • Peel the skin off from the potatoes. Wash them and chop them to 2-inch pieces.
  • Put the chopped potatoes into the Instant Pot bowl. Cover with 4 cups of water.
  • Seal and set the Instant Pot to PRESSURE COOK mode for 20 minutes.

For the roasted garlic:

  • Heat a small skillet with 1 tbsp butter.
  • Add the garlic skin on and roast until the skin begins to peel off the garlic.
  • Remove the skillet from heat and let the garlic cloves cool down completely.
  • Once cooled, place them on a wooden chopping board and mash them using a potato masher. Set it aside.

Making creamy mashed potatoes:

  • After 20 minutes of cook time, QUICK RELEASE the steam and open the lid.
  • Place a colander in the sink. Using mitts, remove the Instant Pot bowl and carefully drain the water by pouring through the colander.
  • Trasnfer the potatoes back to the Instant Pot. Set it to SAUTE mode for 5 minutes.
  • Pour in the milk. Add half of the melted butter and the mashed roasted garlic. Mix with a spatula.
  • Add half of the black pepper powder. Using a hand mixer, whisk for 2 minutes.
  • Pour in the remaining butter.
  • Whisk until light and fluffy for about 5 minutes. Check seasoning and add salt/pepper if needed.
  • Serve it immediately or cover with Instant Pot lid and use the KEEP WARM setting until ready to serv!.


  • Cheese: If using Cheddar Cheese, shred them and add when just after you mix the milk into the mashed potatoes.
  • Garlic: This is the right amount for me, it gives a note of flavor but isn't overpowering. Add or reduce based on your preference.
  • Salt: If using cheddar, reduce the amount of added salt as cheese also has salt in it.
  • Pepper: Do not add to much pepper for hotness. This dish is meant to be this way, eat it with a spicy gravy or chicken to balance it.
  • Special Diets: For variations, substitutions and vegan/lactose/gluten-free mashed potatoes, scroll up in the post.