Pressure Cooker Garlic Mashed Potatoes

Side DishInstant PotGluten-FreeVegetarian

Pressure Cooker Garlic Mashed Potatoes! Ready in about 30 minutes, start to finish. Perfect mashed potatoes every time.

Photography Credit: Coco Morante

After making mashed potatoes every kind of way, these days, it’s all about the electric pressure cooker. The potatoes come out perfectly every time, and it’s so, so fast!

Whether you’re making mashed potatoes for a weeknight dinner or a big holiday spread, this is my favorite method for a perfect bowl of spuds.

Pressure Cooker Mashed Potatoes

To ensure that the potatoes cook evenly, I peel and cut them into 1-inch slices. Cut this way, I’ve found that they always take exactly four minutes to cook under pressure, and they always steam perfectly. (Heads up that the pot will take 15 minutes or so to heat up before the actual cooking begins, but the total cook time is still less than 20 minutes from start to finish.)

I’ve included a few cloves of garlic in my mashed potatoes — they soften up and you can mash right in. Four cloves might sound like a lot, but potatoes are such a blank slate, so this gives the whole dish a nice garlicky flavor.

Pressure Cooker Mashed Potatoes

You can definitely tweak the amounts of milk, butter, and salt to make these mashed potatoes as creamy as you like. The proportions I use here make the potatoes taste buttery, but they’re not overly rich — my favorite.

Serve your mashed potatoes with a holiday turkey or roast, or a weeknight dinner of Salisbury steak or meatloaf. I bet you will up making them more often with this easy method!

Pressure Cooker Garlic Mashed Potatoes Recipe

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: 8 to 10 servings (makes about 7 cups)


  • 1 cup water
  • 3 to 3 1/2 pounds (4 large) russet potatoes, peeled and sliced 1-inch thick
  • 4 cloves garlic, peeled
  • 3/4 cup whole milk
  • 3 tablespoons unsalted butter
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Chopped fresh chives or parsley, for garnish (optional)

Special equipment:


1 Pressure cook the potatoes and garlic: Place a steamer basket in the bottom of your electric pressure cooker and add 1 cup of water. Add the sliced potatoes and peeled garlic cloves on top of the steamer basket.

Secure the lid on your pressure cooker and make sure the pressure release valve is set to its “sealing” position. Select the “Steam” or “Manual” setting and set the cooking time to 4 minutes at high pressure. (The pot will take about 15 minutes to come up to pressure and then the actual cooking will begin).

When the cooking program ends, perform a quick release by moving the pressure release valve to its “venting” position.

Pressure Cooker Mashed Potatoes Pressure Cooker Mashed Potatoes Pressure Cooker Mashed Potatoes Pressure Cooker Mashed Potatoes Pressure Cooker Mashed Potatoes

2 Drain the water from the pot, then put the potatoes and garlic back in: Use heatproof mitts to remove the steamer basket from the pot. Lift out the inner pot and pour out the water, then return the potatoes to the inner pot of the pressure cooker (don’t put it back in the pressure cooker housing).

Pressure Cooker Mashed Potatoes

Mash the potatoes, then taste for seasoning: Add the milk, butter, salt, and pepper. Use a potato masher to work the ingredients into the potatoes, mashing until the potatoes are mashed as much as you like them. Add more milk or butter if you like. Taste the potatoes for seasoning, and add more salt and/or pepper if needed.

Pressure Cooker Mashed Potatoes Pressure Cooker Mashed Potatoes

Serve: Spoon the potatoes into a serving bowl and sprinkle the chopped chives on top. Serve hot.

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Coco Morante

Author of The Essential Instant Pot Cookbook. A self-taught cook and classically-trained soprano, Coco Morante writes and sings in the San Francisco Bay Area, where she lives with her husband and their beagle. For more recipes, visit her blog, Lefty Spoon.

More from Coco

7 Comments / Reviews

  1. Connie

    I’ve heard that “steamed” this way in a pressure cooker the potatoes are fluffier and less chance of being mealy. I will find out tomorrow. I have about 8 lbs of potatoes for my 8 qt IP. I’m thinking I should probably increase cooking time to 7 minutes. Love, love, my IP. Looking forward to making mashed potatoes without the worry of being splashed by boiling water.

  2. Tiffany

    I’m new to pressure cooking. I tried mashed potatoes in the instant pot the other day and did the quick release. It took 5-10 minutes for all the steam to come out. Is this normal?

    • Coco Morante

      Hmm, I think that’s on the long side for a natural pressure release! Mine normally takes a few minutes. Sometimes the float valve doesn’t fall back down right away when the pressure has fully released — I’ll often just poke it with a chopstick and see if it falls after a few minutes, when the pot is no longer releasing steam.

      If that’s not what you’re describing, and the pot really is continuing to steam and stay pressurized for 10 minutes, you might want to contact Instant Pot directly just to be sure it’s not an issue with your appliance. Their contact form is at

  3. Vesna

    Put cooked, drained potatoes in a miximg bowl. Instead of using potato masher, mix the potatoes with hand-held mixer, adding milk and butter as you normally would. Thru get really fluffy. They can sit in a bowl for a couple of hours. Before serving, heat a tablespoon of butter until very hot and put potatoes in, mixing quickly and scraping the bottom well until they are hot. Soooo good.

  4. Miriam

    This doesn’t seem to cut down cooking time so much. If potatoes are peeled and cubed or sliced, they boil pretty quickly in a regular pot. Your next mashed potato recipe on the list is only 25 minutes cook time. Is it really worth the pressure cooker?

    • Liz

      I’ve had an instant pot for almost 2 years and I do use it for things like this which might not save much time, BUT it is “set and forget” time … or “load and forget” … vs keeping an eye on a pot of boiling liquid. For me, it is worth it. Also, if it is hot and you don’t want to add heat to the kitchen, an electric pressure cooker does the trick. But, all personal preference :)

    • Emma Christensen

      Hi, Miriam! I agree with what Liz said. For a recipe like this, it’s the convenience of “set it and forget it” for me, as well as freeing up some stove space when making a big holiday meal. Beyond that, it’s just personal preference!

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