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These Easy Instant Pot Garlic Mashed Potatoes with parmesan are the easiest you will ever make! Creamy, buttery and the perfect compliment to any meal. No peeling necessary! Weeknight dinners and special holiday meals will be extra delicious with this side dish!
Table of Contents
- Why you will love these Instant Pot Mashed Potatoes:
- What type of potatoes are best for mashed potatoes?
- Mashed potatoes with or without skins?
- How to make the best Instant Pot Garlic Mashed Potatoes:
- Expert Tips:
- What to serve with your Instant Pot Mashed Potatoes:
- Possible Add-Ins or toppings:
- Instant Pot Garlic Parmesan Mashed Potatoes Recipe
I am not even going to ask you the question if you are team stuffing or team mashed potatoes when it comes to the holiday season. What a silly question–why should we have to choose?!
It is slowly but surely easing into the season of all things cozy and comforting foods. So these Instant Pot Garlic Mashed Potatoes are a MUST for any and all occasions and are the perfect side dish for so many meals!
I considered calling these Lazy Mashed Potatoes, but decided against it. Feel free to call them that if you would like! No peeling unless you really want to. I just chop, toss, cook and mash. Done!
Why you will love these Instant Pot Mashed Potatoes:
- They are so simple to make. Literally pop the potatoes in the Instant Pot and set it for 10 minutes. From there, mash and add in all the goodies. Doesn’t get any easier!
- Creamy, parmesan and garlic flavor. These Instant Pot garlic mashed potatoes take your average taters to the next level of flavor. The parmesan and garlic easily add so much to this classic recipe.
- Only one pot needed! Everything can be done right in the pressure cooker pot! This is less mess in the end and also frees up lots of space you may need on the stove.
What type of potatoes are best for mashed potatoes?
Russets and Yukon Golds are said to be the best and will whip up the fluffiest. This is due to their high starch content.
Red potatoes are a bit waxier and if not worked with just right, can turn out pasty. I have made these Instant Pot Garlic Mashed Potatoes and have enjoyed them as well.
Mashed potatoes with or without skins?
I am a big fan of what I think is more often called smashed potatoes. I like the skins on my potatoes when I make mashed potatoes. For one it saves a TON of time and it also allows you to get even more nutrients out of the potatoes.
You are more than welcome to peel your potatoes for this recipe if you would like, but then they would be far from Lazy Mashed Potatoes, right?
Ingredients and substitutions:
- potatoes: as I mentioned, use yukon gold or russet. Using a combination of potatoes in a batch is a great option.
- broth: I used chicken broth. I try to opt for little or no sodium added to the broth so I can add salt on my own to taste.
- milk: I prefer whole milk, or even cream is great in my mashed potatoes. I really suggest not cutting corners on any of the extra ingredients in this recipe.
- parmesan: freshly grated, pre-grated, whatever you please.
- sour cream: like I said, cutting corners is not my way to go here. The cozy comfort of these mashed potatoes comes from the cream and butter in this or any mashed potato recipe. If you do end up opting for something like Greek Yogurt, use the full fat version at least.
- garlic: typically I use garlic cloves but I have been known to use some garlic powder at times when I don’t have cloves handy.
- butter: like I said, if I am having mashed potatoes, I am having them right. Real butter (unless of course you can’t have it). Nothing beats a nice buttery potato. Nothing.
- salt and pepper: I put measurements, but always adjust to taste!
How to make the best Instant Pot Garlic Mashed Potatoes:
These Instant Pot mashed potatoes are as simple as can be. To make them, do the following:
- Cut up all of your potatoes. While you can peel them, I never do. It is really your preference.
- Add potatoes, broth and salt into the Instant Pot. Close the pressure cooker and seal the vent. Set time to pressure cook on high for 10 minutes. It will take time for pressure to build, about 10-15 minutes usually.
- When the timer is complete, do a quick release to allow steam to release. Add butter and milk and use a potato masher to mash the potatoes until desired smoothness. A large fork can work well too.
- Stir in the sour cream, garlic, parmesan and pepper. Add more salt if desired. Enjoy!
Expert Tips:
- For best results, avoid using an electric mixer when making your mashed potatoes. If using an electric mixer, you risk over mixing and the potatoes becoming gummy. If you have to use a mixer, try to do more of a pulsing method and just run the mixer for a few seconds at a time.
- If you are new to your pressure cooker or Instant Pot, make sure to acquaint yourself with it and read the manual before using it. Things will go much smoother if you feel comfortable and confident with how to use the machine.
- The time for the potatoes to cook does not include the time the pressure cooker needs to increase pressure. This typically takes about ten minutes.
What to serve with your Instant Pot Mashed Potatoes:
The beauty of these garlic mashed potatoes is that they pair so well with so many dishes. I LOVE some steak and potatoes so pairing this recipe with Lemon Garlic Butter Steak Bites or this 15 Minute Steak Sheet Pan Dinner are great options.
Air Fryer Parmesan Crusted Chicken Thighs are another great option to add to your meal along with these roasted green beans. This White Wine Pan Seared Chicken is also great with these potatoes.
I also love this Butter Herb Salmon but it uses the Instant Pot as well so not sure how practical it would be to pair with it. Maybe this Maple Glazed Salmon instead?
If you are aiming to have these potatoes for Thanksgiving or a holiday, consider this Turkey Sausage Stuffing, Maple Herb Carrots, or Cranberry Chutney as well!
Possible Add-Ins or toppings:
No need to keep it as is, the beauty of mashed potatoes is all in the ingredients you can add in or even over top.
- chopped bacon
- sliced green onion or chives
- sun-dried tomatoes in Italian herbs (this is one of my very favorites!)
- use roasted garlic cloves instead of regular garlic
- other cheeses: Romano, Mozzarella, Asiago or Fontina
- roasted veggies
- freshly chopped herbs such as rosemary, thyme, or oregano
Other recipes you will love:
- Simple Maple Herb Roasted Carrots
- Easy Instant Pot Mac and Cheese
- Roasted Parmesan Green Beans
- Simple Apple Sage Stuffing
- Instant Pot Creamy Garlic Parmesan Chicken
- Roasted Maple Balsamic Glazed Brussels Sprouts with Pecans
- Butter Herb Instant Pot Salmon
- Instant Pot Cheesy Chicken and Rice
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Instant Pot Garlic Parmesan Mashed Potatoes
Ingredients
- 3 lb yukon gold or russet
- 1 c chicken broth (or vegetable)
- 1/2-3/4 c whole milk
- 1/2 c sour cream
- 1/2 c grated parmesan
- 4 T butter
- 2-3 garlic cloves, minced
- 1 tsp sea salt
- 1/2 tsp pepper
Instructions
- Cut potatoes into one or two inch bite sized chunks. (you can peel them, I never do.)
- Add potatoes, broth and salt into the Instant Pot. Cover and seal. Set time to pressure cook on high for 10 minutes. It will take about 10 minutes for pressure to build.
- When the timer is complete, do a quick release to allow steam to release. Add butter and milk and use a potato masher to mash the potatoes until desired smoothness.
- Stir in the sour cream, garlic, parmesan and pepper. Add more salt if desired. Enjoy!
Notes
- For best results, avoid using an electric mixer when making your mashed potatoes. If using an electric mixer, you risk over mixing and the potatoes becoming gummy. If you have to use a mixer, try to do more of a pulsing method and just run the mixer for a few seconds at a time.
- If you are new to your pressure cooker or Instant Pot, make sure to acquaint yourself with it and read the manual before using it. Things will go much smoother if you feel comfortable and confident with how to use the machine.
- The time for the potatoes to cook does not include the time the pressure cooker needs to increase pressure. This typically takes about ten minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these and got the “burn” error message on my display about 10 minutes into turning it on. Had to release the pressure then turn it off. Sure enough the bottom was burnt. Read in my manual that at least 2 cups of liquid minimum should be in the pot so not sure how these would work with just one cup of broth.
Hi Julie! This is actually a good thing to note as I didn’t realize when I developed this recipe that some require minimum liquid amounts. My size instant pot only requires 1 cup liquid—looks like I need to make note of this in the recipe. Sorry for the inconvenience!
Oh this sounds so good. My family loves mashed potatoes but I never really put anything into it except butter. Can’t wait to give this recipe a try.
I love just about anything made in the Instant Pot! These potatoes sound amazing, can’t wait to try them!!