Instant Pot Garlic Mashed Potatoes with Herbs
Pressure-cooked Russet potatoes infused with garlic, finished with butter, cream cheese, and fresh sage and thyme. Quick hands-off cooking in the Instant Pot yields creamy, smooth mashed potatoes ready in under 30 minutes.
Ingredients
- 6 large Russet potatoes, peeled and sliced
- 4 cups vegetable broth or water
- 3 teaspoons kosher salt, divided
- 6 cloves garlic, minced
- ½ cup unsalted butter
- ½ teaspoon fresh sage, chopped(optional)
- ½ teaspoon dried sage(optional)
- ½ teaspoon fresh thyme leaves, chopped(optional)
- ½ teaspoon dried thyme(optional)
- 4 ounces cream cheese
- ½ cup heavy cream or half and half
- black pepper, to taste
Instructions
- 1
Peel and slice potatoes into 1-inch to 1.5-inch slices.
- 2
Place potatoes in Instant Pot and cover with vegetable broth or water so some sticks out of liquid.
- 3
Add salt and minced garlic.
- 4
Close lid, set pressure release valve to SEALING.
- 5
Pressure cook on HI for 8 minutes.
- 6
Once cooking is complete, carefully move pressure release valve to VENT for quick release.
- 7
Once valve falls down, carefully open lid.
- 8
Drain potatoes in fine mesh strainer.
- 9
Return potatoes to Instant Pot.
- 10
Add butter, cream cheese, heavy cream or half and half, sage, thyme, salt, and pepper.
- 11
Mash until creamy.
Tips
Some potato slices will stick out of liquid; this is intentional.
Pressure coming to temperature takes 6-15 minutes before countdown begins.
Use fine mesh strainer to keep garlic with potatoes during draining.
For chunkier texture, mash less; for smoother texture, mash longer or use potato ricer.
Good to Know
Cover and refrigerate up to 4 days. Reheat gently in Instant Pot with splash of cream or on stovetop over low heat.
Mash potatoes up to 1 day ahead. Store covered. Reheat and add fresh herbs before serving.
Serve warm as a side dish alongside roasted vegetables, grilled meats, or braised proteins.
Common Mistakes
Do not fill Instant Pot past two-thirds capacity to avoid overflow during pressure cooking.
Do not skip the quick release step or use natural release, which will continue softening potatoes.
Do not drain potatoes without strainer or garlic will be lost in liquid.
Do not skip dividing salt between cooking liquid and final mash to avoid oversalting.