Instant Pot Garlic Herb Mashed Potatoes
The fluffiest, creamiest, and most buttery mashed potatoes are yours without having to babysit a pot of boiling water, and with an easy option to keep them warm as long as needed. Mashed potatoes used to be a big hassle, and this recipe changed the game!
Ingredients
- 3 pounds russet potatoes
- 6 whole cloves garlic peeled
- 2 teaspoons salt
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 3 cups water
- 1/4 cup unsalted butter
- 1/4 cup sour cream
- 2 ounces cream cheese
- fresh rosemary, thyme, chives, or parsley for optional garnish
Instructions
- Peel and chop potatoes into pieces 1-2 inches thick, then place in the Instant Pot. Add garlic and sprinkle with salt, rosemary, and thyme. Pour water on top, cover, seal, and cook for 8 minutes on manual/high pressure. While the potatoes cook, melt the butter in a large liquid measuring cup, then add the sour cream and cream cheese and set aside.
- When the 8 minutes are up, use the quick release function to vent the steam, and leave the pot on “keep warm.”
- Carefully open the lid and lift out the insert. Drain the potatoes, return them to the pot, and mash thoroughly with a potato masher or large spatula. This should be easy - they’ll be very soft and ready to fall apart.
- Scoop in the butter, sour cream, and cream cheese, and mix vigorously with a spatula to incorporate. Taste and add more salt, if desired. Garnish as desired and serve!
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Notes
- Either reduced or full-fat sour cream and cream cheese are fine, use whichever you prefer.
- The finished potatoes are fine on the “keep warm” setting for at least an hour. If it’s much longer than that, or if you’re reheating from the fridge, add a splash of milk and stir well to lighten things back up.
Nutrition Estimate
Calories: 303 kcal, Carbohydrates: 43 g, Protein: 6 g, Fat: 13 g, Saturated Fat: 8 g, Cholesterol: 36 mg, Sodium: 832 mg, Potassium: 984 mg, Fiber: 3 g, Sugar: 2 g, Vitamin A: 423 IU, Vitamin C: 14 mg, Calcium: 61 mg, Iron: 2 mg