Instant Pot Garlic Mashed Potatoes
Ready in 30 minutes, these fluffy Instant Pot garlic mashed potatoes are a flavorful side dish! Serve them for Thanksgiving or the next time you make a roast chicken!
Servings: 6 servings
Calories: 341kcal
Equipment
Ingredients
To Make The Roasted Garlic
- 1 Head Garlic
- 1 teaspoon Extra Virgin Olive Oil
- Salt and Pepper to taste
To Make the Mashed Potatoes
- 3 lbs Russet Potatoes 4 large potatoes
- 6 cups Water
- ½ cup Butter
- ½ cup Milk
- 1 tablespoon Salt plus 2 teaspoons
- 1 teaspoon Pepper
Instructions
To Make the Roasted Garlic
- Preheat the oven to 400 degrees.
- Cut the garlic in half across the head of garlic. Place the garlic on a piece of aluminum foil.
- Drizzle the cut side of the garlic with olive oil and sprinkle with salt.
- Enclose the garlic in the aluminum foil and roast for 45 minutes. The garlic should be very spreadable when it is done roasting.
To Make the Mashed Potatoes
- While the garlic roasts, wash the potatoes and cut them into chunks. The chunks should all similar in size. Add them to the bowl of the Instant Pot.
- Add the water and 1 tablespoon of salt to the Instant Pot.
- Place the lid on the Instant Pot and cook on "High" for 10 minutes.
- Allow the Instant Pot to naturally release for 10 minutes.
- After 10 minutes, release any leftover pressure and carefully take the insert out of the Instant Pot and drain the potatoes. Immediately put the potatoes back in the Instant Pot.
- Add the butter, milk, 2 teaspoons of salt, and 1 teaspoon of pepper to the Instant Pot. To add the garlic to the Instant Pot, use a butter knife or a small spoon and scoop out the cloves of garlic and place them in the Instant Pot. Depending on how big your head of garlic is, would depend how many cloves there are. Dispose of the papery outside of the garlic. With a potato masher, mash the potatoes until they are the consistency you desire.
- Serve immediately.
Notes
- Instead of water, chicken or vegetable broth would impart even more flavor into these potatoes.
- Yukon gold or russets are best for mashing. Russets are very starchy and Yukon gold are waxy. Both would be great for mashing.
Nutrition
Calories: 341kcal | Carbohydrates: 44g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 1331mg | Potassium: 1001mg | Fiber: 3g | Sugar: 2g | Vitamin A: 510IU | Vitamin C: 14mg | Calcium: 75mg | Iron: 2mg