Instant Pot garlic mashed potatoes is the best Thanksgiving or Christmas side dish! Hands down this is a holiday favorite that’s cheap to make in a Ninja Foodi or any brand of pressure cooker quick.
We all love the traditional dishes served during the holidays, but it is nice to tweak it just a bit! These Instant Pot garlic mashed potatoes do just that. Packed with flavor they’re a great easy Instant Pot recipe added to our list of more than 100+. (affiliate links present)
Ninja Foodi Garlic Mashed Potatoes
You can make this with any brand of electric cooker you have at home. I mean I have them all including a Crockpot Express, Mealthy and of course my Ninja Foodi multi cooker. Use the same directions for all of them listed below except that the latter uses the lid that is not attached.
We made “plain” Ninja Foodi mashed potatoes years ago and used this same method, except with LOT more garlic and goodness. I don’t only make these when family comes over though. It is so easy to throw together, and cheap as heck that they’re served a few times a month too.
Table of contents
If you are new to pressure cooking we have a lot of easy one pot meal recipes for you here. To begin with let’s start with a few basic tips:
- Make sure to Bookmark our InstaPot recipes page. We add new ones each week!
- Then PRINT this —–> Instant Pot cooking times cheat sheet that will help you understand how long meat, vegetables and beans take to cook in your pressure cooker.
- I HIGHLY recommend you buy this non stick pot.
- You should know how to deglaze a pressure cooker after sautéing but it won’t have as many issues with this better liner.
For reference, this is the model I have (a 6 quart) and use for all recipe creations.
Instant Pot Garlic Mashed Potatoes NO Drain
That is right!! There is no colander needed to drain the water out before you prep these. That is super handy and makes it a lot safer too. No scalding liquid that can potentially burn you. Instead you just cook them with broth to soften and then add all the other ingredients at the end when you mash it all together.
We do enjoy Instant Pot sweet potato mash for sweet but using fresh garlic or Air fryer garlic is the all time best with turkey. I’ll admit that I do have a jar of minced in my fridge in case I run out but that is my standby. Diced onions are optional but add more taste and a bit of texture as well to every bite.
You can make this as an easy Ninja Foodi recipe or in a Crockpot Express with the high pressure function, they all have this. Timing would remain the same for all electric pressure cooker brands so just follow it exactly as directed below in the printable recipe card.
Ingredients
- Washed and sliced Russet or Yukon Gold potatoes with the skin on or taken off like these. The only real difference is the texture and nutritional value is better when left on. Red take a bit longer because they are firmer.
- Chicken broth or water
- Minced jarred garlic or fresh garlic cloves and onions with olive oil in order to soften on saute
- Sour cream is our favorite add in but you could use Greek yogurt
- Heavy cream will make them creamier than milk
- Garlic salt is optional
- Potato masher will help with the texture
Add salt and pepper to taste at the very end. You can always season more when they are done and ready to serve, you can’t unsalt it once it’s in there.
Yukon Gold are said to be the smoothest and best to use. They have more starch than others but second to those would be Russets. Remove skins to make them very smooth, for more texture leave them on.
Keep in mind that the thicker you slice your pieces the chunkier they will be. If you want them really smooth cut them into chunks like you see here.
How to Make the Best Homemade Garlic Mashed Potatoes
- Wash and slice potatoes or cube them about 1.5″ x 1.5″ in size.
- You can leave skins on or off, off will make them smoother.
- Finely dice roasted air fryer garlic and onion. Set pressure cooker to saute and add oil. Then add these into the pot to soften.
- Turn pot off, add potatoes and broth into the pot.
- Close lid and steam valve.
- Set to high pressure for 7 minutes followed by a 2 minute natural release, then quick release.
- Open lid and mash potatoes.
- Add sour cream, garlic salt and heavy cream if you want to add that too. Taste and season with salt and pepper to taste.
When it comes to the add ins at the very end you can add more or less than listed below. If you want them really thick you might only add a bit of the cream. Some like it real smooth and choose some cream cheese as well. For a healthier choice you could use broth instead to thin them out.
Start to finish this takes under 30 minutes which means you can pressure cook Instant Pot frozen roast first, and then when that is resting you can throw in potatoes to cook.
How long does it take to boil potatoes in Ninja?
It doesn’t make a difference what brand you use to boil potatoes in pressure cooker, they all take the same cook time of about 7 minutes. That will vary slightly depending on how large the pieces are but that is the only variable that will change things. You will use the lid that is attached with the pressure cook button in a Foodi.
Want to leave petite baby taters whole and serve them just like that? We show you how to make those pressure cooker baked potatoes this way which will take about twice as long to get tender but still probably the fastest method of all.
What else can you add?
You can add even more add ins like our cheesy bacon ranch potatoes too. Feel free to add a bit of sour cream for a creamier version. There are SO many ways to make these whether they are left whole, diced, or mashed as you see here. Adding in different herbs, butter, ranch seasoning, bacon bits and other add ins will make it taste different every time.
I will tell you this is my kids favorite side dish of all times. I mean even when they first starting eating solids they would want more and more.
How to save leftovers
What do you do with these if you have any leftovers. Wait until they are room temperature to do anything first off. Then spoon what is left into airtight containers. Add as much as you’d want to reheat in one sitting the next day. The least amount of air left in the container or bag the better to keep them moist.
How to reheat
Take your container out of the fridge. Do not use that same dish to reheat. Instead, transfer to a microwave safe bowl and heat for 30 seconds and then stir. Add a bit of milk to thin it out as they will likely thicken up in the cold fridge. Continue to do this until they are as hot as you’d like them to be. For added yum sprinkle shredded cheese on top for the last warming.
What to make with leftover garlic mashed potatoes
- If this is for the holiday season you could combine these two favorites to make green bean mashed potato casserole the next day.
- The kids love it when I make them into air fryer mashed potato balls
Instant Pot Garlic Mashed Potatoes
Equipment
- 1 pressure cooker
Ingredients
- 2 lb potatoes, Yukon or russet, cubed
- 1 tbsp olive oil
- 5 cloves garlic, diced
- 1/2 onion, finely diced
- 3/4 c chicken broth, or vegetable broth
- 1/4 c sour cream
- 1/4 c heavy cream, optional if you want them not as thick
- 1/4 tsp garlic salt
- salt and pepper, to taste
Instructions
- Wash and slice potatoes or cube them about 1.5" x 1.5" in size. You can leave skins on or off, off will make them smoother.
- Finely dice garlic and onion. Set pressure cooker to saute and add oil. Then add these into the pot to soften.
- Turn pot off, add potatoes and broth into the pot.
- Close lid and steam valve. Set to high pressure for 7 minutes followed by a 2 minute natural release, then quick release.
- Open lid and mash potatoes. Add sour cream, garlic salt and heavy cream if you want to add that too. Taste and season with salt and pepper to taste.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
