Instant Pot Garlic Mashed Potatoes (Edit recipe)

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This Instant Pot Garlic Mashed Potatoes recipe makes it so easy to have creamy, fluffy, buttery mashed potatoes in no time. Plus, with just a few simple modifications, you can make these Whole30 and dairy-free.

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PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 6

Ingredients

Russet Potatoesrusset potatoes
6 cups Water, (or more as needed)
.75 cup Whole Milk, (can use 2% or almond milk)
butterbutter
4 cloves Garlic, smashed
.75 tsp Kosher Salt, (plus more if needed)
.25 tsp Black Pepper, (plus more if needed)

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Wash and peel the potatoes.
Cut each of the potatoes into 6 equal pieces.
Place the potatoes in the Instant Pot with enough cold water to cover the potatoes, about 6 cups.
Set the valve to sealing and pressure cook on high for 10 minutes.
When the time is up, carefully quick release the pressure.
Use a colander to fully drain the potatoes and place the potatoes back in the Instant Pot and set to warm.
In a small saucepan, add the milk, butter, and smashed garlic cloves.
Cook over medium low heat for about 5 minutes.
Stir occasionally and be sure the milk does not come to a boil, then set aside.
Add salt and black pepper to the potatoes. Use a hand mixer (or potato masher) to slowly mash the potatoes.
Mash until smooth and fluffy, but be careful not to over-mix.
Use a spoon to remove the garlic cloves from the milk.
Use a spatula to fold in the milk and butter mixture to the potatoes.
Taste for seasoning and add more salt and pepper as needed.
Serve.

Notes

Stovetop: Peel and cut the potatoes as indicated above. Place the potatoes in a large pot, cover with cold water. Bring to a boil over high heat. Reduce the heat and simmer for about 20 minutes or until a fork easily pierces a potato. Use a colander to fully drain the potatoes. Return the potatoes to the pot. Follow the same remaining steps listed above from creating the milk mixture, mashing the potatoes and seasoning. Special Tips Mash the potatoes right away, while they’re still hot, to avoid the consistency turning gummy. Use plain, unsweetened almond milk and ghee for Whole30 and Paleo.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	260
Fat:	8 g
Carbohydrates:	37 g
Protein:	5 g
Cholesterol:	23 g
Sodium:	235 mg
Fiber:	4 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.