Instant Pot Mashed Potatoes are creamy, buttery, and flavored with fresh garlic and rosemary. The potatoes cook quickly in the pressure cooker, making this an easy side dish for family dinners or holiday meals.
Mashed potatoes are always a favorite in my house, and the Instant Pot makes them so easy to prepare. Fresh garlic and rosemary add extra flavor while keeping that classic creamy mashed potato texture.
Why I Love Instant Pot Mashed Potatoes
About the Ingredients ⭐
- Potatoes: I use Russet potatoes, but Yukon Gold potatoes also work well.
- Milk: Whole milk makes the potatoes creamy. Heavy cream or half-and-half can also be used.
- Garlic: Whole peeled garlic cloves add plenty of flavor. Minced garlic or garlic powder can also be used.
- Rosemary: Fresh rosemary adds the best flavor, but dried rosemary will also work.
- Salt & Pepper: Add to taste.
- Chicken Broth: I use Better Than Bouillon for extra flavor. Water can also be used.
Be sure to check out the full recipe and ingredient list below
How to Make Instant Pot Mashed Potatoes
1 – Add Potatoes: Place the cubed potatoes in the Instant Pot.
2 – Add Flavor: Pour in the chicken broth and add the whole garlic cloves, rosemary sprig, and butter.
3 – Pressure Cook: Cook on High Pressure for 10 minutes, then carefully perform a quick release.
4 – Drain: Drain any excess liquid from the potatoes if needed.
5 – Make Them Creamy: Add the milk and butter, then mash until creamy and smooth.
6 – Finish: Season with salt and pepper to taste and serve. 🥔💙
Tips I Found Helpful 💙
- Cut potatoes evenly: Similar-sized cubes will cook at the same rate.
- Use Russet or Yukon Gold potatoes: Both work well for creamy, fluffy mashed potatoes.
- Drain if needed: Remove any excess cooking liquid before adding the milk and butter.
- Don’t overmix: Mash or mix just until smooth so the potatoes don’t become gummy.
- Adjust the consistency: Add a little extra milk if you prefer thinner, creamier mashed potatoes. 🥔💙
Questions Readers Ask Most
What to Serve With Instant Pot Mashed Potatoes
Garlic and Rosemary Instant Pot Mashed Potatoes
Creamy Instant Pot Mashed Potatoes with garlic, rosemary, butter, and milk for an easy, flavorful side dish.
Ingredients
- 5 pounds Red potatoes
- 1 cup chicken broth
- 3 cloves garlic
- 1 sprig rosemary
- 2 tbs butter
- 1/4 cup milk
Instructions
- Place the cubed potatoes in the Instant Pot.
- Add the chicken broth, whole garlic cloves, rosemary sprig, and butter.
- Secure the lid and set the valve to Sealing. Cook on High Pressure for 10 minutes.
- When the cooking time is complete, carefully perform a quick release.
- Drain any excess liquid from the potatoes if needed. Remove the rosemary sprig.
- Add the milk and butter.
- Mash the potatoes until creamy and smooth. I use my KitchenAid mixer or a handheld potato masher. If using a mixer, mix just until smooth to avoid overmixing.
- Season with salt and pepper to taste and serve.
Notes
For the creamiest potatoes, mash just until smooth and avoid overmixing. Add a splash of warm milk if you prefer a thinner consistency.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 356Total Fat: 3gSaturated Fat: 1gUnsaturated Fat: 1gCholesterol: 7mgSodium: 221mgCarbohydrates: 74gFiber: 7gSugar: 6gProtein: 9g
This looks so good. I will add chives and black pepper to mine. Simple but smart recipe.
Quick question – are you supposed to take the rosemary out before you mash the potatoes? These look fabulous though!
yes 🙂
Hi,
These look fabulous. I have one question though. Does the recipe say to add butter twice? Or am I reading that wrong?
Thanks!
Made these for Easter, so yummy!
Do I add butter while cooking in the instant pot AND again after draining? Looks like you add butter twice. Am I reading that right?
Since this question was asked twice without response, I just decided to not put the butter in while cooking the potatoes and added it after they were cooked as I was whipping them. Turned out great!
@Amy, There’s a video for you to watch above this comment section.
I’m having a little trouble here as I don’t have a manual or pressure cooker button on my rosewill pressure cooker are you able to tell me which button I should use instead ?
What type of potato do you use and using your kitchenaid mixer doesn’t cause them to become gummy? Thank you, they look delicious.
Can the recipe be doubled?
Click on the number of servings and it will change the ingredients as you increase the number.
You say Yukon Gold or Russet are best for mashed potatoes but the ingredients you list say 5lbs red potatoes. Hmmmm. I have Russet potatoes to use.
I don’t see a place to click on any numbers…