Potato fans will absolutely love this Pressure-cooker Garlic Mashed Potatoes recipe! This super rich and creamy mashed potato dish is done all in one pot, making prep, cooking, and cleanup a breeze.
Mashed potatoes are a family dinner staple and classic side dish. We LOVE mashed potatoes, but haven't always loved making them on the stovetop.
Enter the almighty handy dandy electric pressure cooker. Using multicookers like the Pressure-cooker and the Pressure-cooker is the favorite way to get creamy potatoes.
[feast_advanced_jump_to]❤️ Why you'll love this recipe
If this is your first time making mashed potatoes in the electric pressure cooker (Pressure-cooker/Pressure-cooker), prepare to be amazed!
Maybe it's the rich, creamy texture that makes this simple side dish the ultimate comfort food.
Or maybe it's the way these gluten-free mashed potatoes go so well as a side dish with many different main courses. We love these garlicky mashed potatoes as a tasty Thanksgiving side dish with Spatchcock Turkey, or with Air Fryer Paprika Chicken on busy weeknights.
As the main cook of the house, We also love how everything is made in one pot, without much prep work. Makes for simple clean up, too!
🥔 Ingredients
- Potatoes – Russet potatoes work the best for mashed potatoes. You can also use Yukon Gold potatoes, but We would not recommend using red potatoes.
- Garlic – This recipe calls for 6 cloves of garlic, which We find to be simply the right amount. Feel free to adjust the amount to your personal preference.
- Butter – We know a cup of unsalted butter seems like a lot, but 1) that's what helps take these mashed potatoes to a whole new level, and 2) this recipe makes a LOT of mashed potatoes. So one cup (2 sticks) of butter is in proportion to the rest of the ingredients. If you must, you can reduce the butter to 1/2 cup (1 stick). Simply be aware that in doing so, you will not end up with the same creaminess. So if you prefer chunkier potatoes, go ahead and reduce the amount of butter, cream cheese, and/or cream.
- Broth – you can use homemade broth or homemade stock, or store bought. You can use chicken broth or vegetable broth – whichever you prefer.
- Cream Cheese – Use half of a stick of cream cheese (4 ounces). You can also substitute with your favorite dairy-free cream cheese if you wish, or greek yogurt.
- Cream – you can use half and half, heavy whipping cream, or even your preferred milk (including dairy-free milk alternatives). This adds a velvety smooth texture to the mashed potatoes!
- Fresh Herbs – fresh or dried thyme and sage add depth of flavor.
- Salt and pepper – the measurements are for kosher salt and ground black pepper. Be sure to adjust the amount if you are using regular table salt instead of kosher salt.
✅ Step-by-step instructions
Detailed instructions on how to make these fluffy potatoes are in the recipe card below. Here's a quick step-by-step look at make garlic mashed potatoes in an electric pressure cooker:
- Peel and slice the potatoes.
2. Place sliced potatoes into the Pressure-cooker and cover with broth or water. Add the salt and garlic.
3. Close the Pressure-cooker or Pressure-cooker lid and be sure the pressure release valve is in SEALING. Pressure Cook on high pressure and set the cooking time to 8 minutes.
4. Once pressure cooking is complete, use a wooden spoon or other utensil with a long handle to carefully move the pressure release valve over to VENT for a Quick Release. Once the pressure release valve falls all the way down, quite carefully open the lid.
5. Drain the potatoes over a fine mesh strainer (see photo above) so that the garlic stays with the potatoes.
6. Return the potatoes and garlic to the Pressure-cooker and use a potato masher to mash the potatoes.
7. Add the butter, cream cheese, heavy cream or half and half, sage, and thyme. Mash the ingredients together with a potato masher until the potatoes reach your desired consistency.
You can also opt to use a hand blender (immersion blender) to puree the potatoes in the Pressure-cooker/Pressure-cooker until smooth and creamy.
👩🏻🍳 Recipe FAQs
Depending on how thick you've sliced your potatoes, it usually takes between 8 and 10 minutes of pressure cooking (not including Come to Pressure Time) for potatoes to be fully cooked and soft enough to mash.
How do We make mashed potatoes truly creamy?This recipe results in super creamy mashed potatoes, thanks to pressure cooking in the Pressure-cooker or Pressure-cooker, and the addition of a mixture of butter, cream, and cream cheese. If you want it even creamier, you can add more heavy cream or cream cheese while the potatoes are still hot/warm. You can also opt to use an immersion blender instead of or in addition to a potato masher to blend the potatoes and ingredients together until creamy.
What's the best way to store leftover mashed potatoes?Allow leftover garlic mashed potatoes to cool to room temperature, then store in an airtight container in the refrigerator for up to 4 days.
Can We freeze mashed potatoes?While you can technically freeze mashed potatoes, it is not recommended. Frozen mashed potatoes do not thaw or reheat well; the consistency changes during the freezing process and you could end up with watery potatoes once they are thawed.
What if the mashed potatoes are too creamy? How do We "bulk up" mashed potatoes?If you find your potatoes are too creamy, you could refrigerated them. This usually helps firm up the potatoes. When the potatoes are still warm, you could also try to add a little flour, cornstarch, or arrowroot powder to the warm potatoes and stir until it's reached the consistency you like. Keep in mind this second option changes the flavor, so you may want to add more seasoning (garlic, herbs, salt, and/or pepper) to balance out the flavors.
🍽 Serving ideas
We served these garlic mashed potatoes at Thanksgiving dinner along with our Spatchcock Turkey and some homemade turkey gravy. They're perfect for any holiday meal!
Feel free to add any of your favorite potato toppings like sour cream, green onions, bacon, or cheddar cheese to this mashed potato recipe.
While these creamy potatoes are a great side dish for any weeknight dinner, We especially love serving them alongside these dinner recipes and other side dishes:
- Citrus Herb Chicken
- Soy Garlic Butter Chicken Bites with Asparagus
- Pressure-cooker Filipino Chicken Adobo
- Air Fryer Whole Chicken
- Cast Iron Rib Eye Steak with Chimichurri Sauce
- Air Fryer Paprika Chicken
🍷 Best wine pairings
If you're serving mashed potatoes as a side dish with, say, Thanksgiving turkey or Christmas beef roast, you'll want to choose a wine that pairs well with the main dish. However, some of those same wines will also pair well with these garlicky mashed potatoes on their own.
Since these mashed potatoes are rich and creamy, go for a big red wine to match. A Cabernet Sauvignon, Syrah, or Argentinian Malbec would pair well with mashed potatoes.
⏲ Kitchen tools and equipment
Ready to start cooking? For this recipe, you simply need a few basic kitchen tools:
- Electric pressure cooker – We make this in the 8-quart Deluxe XL Pressure-cooker or the 8-quarter XL Pressure-cooker. You may also make this in a 6-quart Pressure-cooker or 6-quart Pressure-cooker but you may need to adjust measurements of ingredients slightly.
- Potato masher – This potato masher helps mash the potatoes and mix in the creamy ingredients.
- Cutting board, vegetable peeler, and knife- Use a sturdy cutting board, vegetable peeler, and sharp knife to prep the potatoes and mince the garlic.
- Immersion Blender (optional) – If you find that a potato masher isn't making the potatoes as creamy as you would like, you can use an immersion blender (hand blender/electric mixer) to puree the potatoes in the pot.
🥦 More tasty side dish recipes
Check out all of our side dish recipes!
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!
Pressure-cooker Garlic Mashed Potatoes
By Marlynn Schotland Prep Time: 10 mins Cook Time: 8 mins Come to Pressure Time (IP): 10 mins Total Time: 28 mins Servings: 10 Garlicky mashed potatoes are rich and creamy, and simple to make in under 30 minutes in your electric pressure cooker!Equipment
- Pressure-cooker, Pressure-cooker, or other electric pressure cooker
Ingredients
- 6 large Russet potatoes (about 3 pounds)
- 4-5 cups vegetable broth or water, simply enough to barely cover the potatoes with some sticking out of the liquid
- 3 teaspoons kosher salt, divided
- 6 garlic cloves, minced
- ½ cup (1 stick) unsalted butter
- ½ teaspoon chopped fresh sage or dried sage
- ½ teaspoon chopped fresh thyme leaves or dried thyme
- 4 ounces cream cheese
- ½ cup heavy cream or half and half
Instructions
- Peel and slice the potatoes into 1-inch to 1½-inch slices. Place them into the Pressure-cooker and cover with vegetable broth or water. Add the salt and garlic.
- Close the Pressure-cooker lid and be sure the pressure release valve is in SEALING. Pressure Cook on HI for 8 minutes. It will take your Pressure-cooker or Pressure-cooker anywhere from 6 to 15 minutes to come to pressure, and then it will start counting down.
- Once pressure cooking is complete, use a wooden spoon or other utensil with a long handle to carefully move the pressure release valve over to VENT for a Quick Release. Once the pressure release valve falls all the way down, quite carefully open the lid.
- Drain the potatoes over a fine mesh strainer so that the garlic stays with the potatoes. Return the potatoes to the Pressure-cooker and add the butter, cream cheese, heavy cream or half and half, sage, thyme, salt, and pepper. Mash the ingredients together with a potato masher until creamy.
Notes
Pressure cooker: We make this in the 8-quart Deluxe XL Pressure-cooker or the 8-quarter XL Pressure-cooker. You may also make this in a 6-quart Pressure-cooker or 6-quart Pressure-cooker but you may need to adjust measurements of ingredients slightly. Do NOT attempt to make this recipe with the same measurements in a mini or 3-quart pressure cooker. Do NOT ever fill the Pressure-cooker above the Fill line. To thicken mashed potatoes: If your mashed potatoes turn out too creamy for you, you could try to stir in some flour, arrowroot powder, or cornstarch while the potatoes are mashed and still hot/warm. Start with a small amount and stir in small increments until the potatoes are to your preferred consistency. Then add seasonings to taste, if needed. TO MAKE MASHED POTATOES CREAMIER: If the potatoes aren't creamy enough for you after using a potato masher, you can puree them using a hand mixer/immersion blender. You can also add more heavy cream. DAIRY-FREE MASHED POTATOES: To make these dairy-free, simply substitute your favorite dairy-free butter, dairy-free cream cheese, and milk alternative.Nutrition
Calories: 354 kcal, Carbohydrates: 27 g, Protein: 4 g, Fat: 27 g, Saturated Fat: 17 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 7 g, Trans Fat: 1 g, Cholesterol: 74 mg, Sodium: 1310 mg, Potassium: 573 mg, Fiber: 2 g, Sugar: 3 g, Vitamin A: 1201 IU, Vitamin C: 8 mg, Calcium: 46 mg, Iron: 1 mgNutrition information is automatically calculated, so should only be used as an approximation.