Yield: 12 half-cup servings

Instant Pot Garlic Herb Mashed Potatoes

Garlic Herb Mashed Potatoes on table

These Instant Pot Garlic Herb Mashed Potatoes are easy, creamy and full of flavor!  Make up a double or triple batch for dinner, and freeze the extras for future meals!!

Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes

Ingredients

  • 3 pounds Yukon Gold or russet potatoes, peeled and cut into 1in chunks
  • 4 cups water
  • 6 teaspoons minced garlic
  • 3 teaspoons kosher salt, divided
  • 1 teaspoon white vinegar
  • 1 cup heavy cream
  • 3 tablespoons butter
  • 1/4 cup chopped fresh or freeze-dried chives
  • 1/4 cup chopped fresh parsley (or about 1 1/2 tablespoons dried)
  • 1/2 teaspoon ground pepper

Instructions

  1. Place potatoes, water, garlic, vinegar and 1 teaspoon salt into cooking pot of pressure cooker.
  2. Seal pressure cooker, close venting valve and set pressure cooker to cook on HIGH pressure for 7 minutes (on an Instant Pot press Manual, then + or - to get to 7 minutes).  (See your instruction manual for specifics for your model.)
  3. When cooking time is completed, quick release the pressure using your venting valve.  
  4. Once pressure is fully released, carefully lift cooking pot out of pressure cooker and drain potatoes.  Return cooking pot to pressure cooker and set your pressure cooker to Saute.  Let potatoes cook for 2-3 minutes to dry potatoes and remove excess moisture.
  5. Add heavy cream and remaining salt (1-2 teaspoons) to cooking pot.  Mash potatoes using a potato masher or large spoon.  
  6. Add butter, chives, parsley and pepper and continue to mash or stir until you've reached the desired consistency.  Taste and add additional salt and/or pepper if needed.
  7. Serve immediately, prepare for freezing, or set your pressure cooker to Keep Warm to hold them until later.

To freeze:

  1. Allow potatoes to cool to room temperature. 
  2. Spoon into baking dish or tray, top with additional pats of butter if desired, and cover.  Label, date and freeze.

To reheat:

  1. Remove potatoes from freezer and allow to thaw overnight in the refrigerator.
  2. Bake at 350 degrees Fahrenheit, covered, for 20-30 minutes until heated through.

Nutrition Information:

Yield:

12

Serving Size:

1/2 cup

Amount Per Serving: Calories: 216Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 30mgSodium: 575mgCarbohydrates: 28gFiber: 3gSugar: 2gProtein: 4g

Nutrition information provided as an estimate only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Facebook