instant pot mashed potatoes in 3 bowls

Quick and Easy Instant Pot Garlic Mashed Potatoes

Quick and Easy Instant Pot Garlic Mashed Potatoes with cream cheese and sour cream is a recipe that will show you how long to pressure cook mashed potatoes in the Instant Pot. Serve this side dish for a holiday crowd using five pounds of russet or red potatoes or dinner for two using two pounds of potatoes.
Course dinner, lunch, Side Dish
Cuisine American
Keyword instant pot garlic mashed potatoes, instant pot mashed potatoes, pressure cooker mashed potatoes
Prep Time 10 minutes
Cook Time 10 minutes
Instant Pot come to pressure 10 minutes
Total Time 30 minutes
Servings 6
Calories 250kcal
Author Brandi Crawford


  • 2 pounds russet potatoes peeled and sliced into large chunks
  • 2-3 garlic cloves minced You can also use 1 tablespoon of minced garlic in a jar
  • water, enough to completely cover the potatoes I used 2 cups
  • 2 oz cream cheese I used reduced-fat
  • 1/4 cup sour cream I used reduced-fat
  • 1 tablespoon butter Use more if you prefer
  • 1 teaspoon onion powder
  • 1 teaspoon rosemary fresh or jarred
  • salt and pepper to taste

Optional Topping Ideas

  • fresh parsley
  • paprika
  • green onions
  • chives


  • Peel and slice the potatoes. To make it easy, I sliced each potato twice, to make 4 big chunks.
  • Place the potatoes in the Instant Pot with the garlic and water.
  • Cook on Manual High Pressure for 10 minutes.
  • When the Instant Pot beeps that it is complete, quick release the steam.
  • Open the lid and drain the excess water from the pot. See note in Recipe Notes.
  • Mash the potatoes with a potato masher. Add the remaining ingredients. Continue to mash and combine the ingredients. The potatoes will become fluffy. If the potatoes are too thick add a little water or milk until they reach your desired texture.
  • Cool before serving.


Instant Pot Garlic Mashed Potatoes Recipe Tips

  • How long do you pressure cook mashed potatoes? If you are cooking 2 pounds of potatoes, cook on High > Manual Pressure Cooking for 10 minutes. 5 pounds of potatoes will need 12 minutes.
  • Which potatoes do you use for Instant Pot Mashed Potatoes? Russet potatoes work great to create light, fluffy, and succulent potatoes. I, however, also love mashed red potatoes. A lot of people don't like the consistency of mashed red potatoes. If you are cooking for a crowd, I definitely recommend russet or even Yukon gold. Test it out to see which you like the best.
  • How much water is necessary? Enough to cover the potatoes completely. For 2 pounds of potatoes, I needed 2 cups of water.
  • Do you have to peel the potatoes before cooking them in the Instant Pot? This depends. If you want traditional mashed potatoes, then yes. Peel the potatoes and cut them into 4 large chunks. Skin-on mashed potatoes are a thing! They still taste good. Do what works for you.
  • Do you have to drain the water from the Instant Pot after pressure cooking? It depends, I recommend yes drain the water. Draining the water completely will help create fluffy potatoes for this recipe. This recipe calls for cream cheese, 1/4 cup heavy cream, and 1/4 cup of sour cream. If you pair these ingredients with the water that is already in the Instant Pot, the potatoes will turn out soupy. If you like creamy potatoes as opposed to fluffy, I still recommend you drain the water first, add the ingredients noted, and then assess if you need more liquid. You can always add water/liquid back to the potatoes. Once you add in your ingredients, it is a lot more difficult to drain the water. You will essentially be draining the ingredients you added right along with it.
  • Russet potatoes are naturally bland. SEASON your potatoes with salt and pepper, in addition to the spices listed. Start light and taste repeatedly until you have reached your desired taste.


Calories: 250kcal