These easy Instant Pot Garlic Parmesan Mashed Potatoes are the simplest, creamiest side you’ll make. Rich butter, garlic and parmesan turn humble potatoes into a comforting, flavorful dish—no peeling required. Perfect for weeknight dinners or holiday meals.
There’s no need to choose between stuffing and mashed potatoes at the holidays—both can shine. As the season turns cozy, these Instant Pot garlic mashed potatoes are an essential side that pairs well with a wide variety of mains.
If you love cooking with an Instant Pot and want more ideas, try other pressure-cooker favorites like Instant Pot spaghetti, mac and cheese, or creamy garlic parmesan chicken.
Why you will love these Instant Pot Mashed Potatoes:
- Fast and simple: Cut the potatoes, pressure cook for 10 minutes, then mash and stir in the creamy additions.
- Bold garlic and parmesan flavor: Garlic and parmesan elevate classic mashed potatoes into a savory, satisfying side.
- One-pot convenience: Everything is cooked in the Instant Pot, cutting down on dishes and stove usage.
What type of potatoes are best for mashed potatoes?
Russet and Yukon Gold potatoes are ideal for fluffy, creamy mashed potatoes because of their higher starch content. Red potatoes are waxier and can become pasty if overworked, though they can still work if you prefer their texture.
Mashed potatoes with or without skins?
Leaving the skins on saves time and adds extra nutrients and texture—what many call “smashed” potatoes. You can peel them if you prefer a smoother finish, but keeping the skins makes this recipe quicker and more rustic.
Ingredients and substitutions:
- Potatoes: Yukon Gold or russets work best. A mix of types is fine.
- Broth: Chicken or vegetable broth adds flavor—use low- or no-sodium if you want to control the salt.
- Milk: Whole milk or cream makes the creamiest result.
- Parmesan: Freshly grated or pre-grated, as you prefer.
- Sour cream: Adds tang and richness; full-fat Greek yogurt can be a substitute.
- Garlic: Fresh cloves are recommended for best flavor; garlic powder can be used in a pinch.
- Butter: Real butter delivers the classic buttery taste.
- Salt and pepper: Adjust to taste.
How to make the best Instant Pot Garlic Mashed Potatoes
These Instant Pot mashed potatoes are straightforward. Follow these steps:
- Cut potatoes into 1–2 inch chunks. Peeling is optional.
- Put potatoes, broth and salt into the Instant Pot. Seal and pressure cook on high for 10 minutes (pressure build time is about 10–15 minutes).
- Perform a quick release when the timer finishes. Add butter and milk, then mash to your preferred smoothness using a potato masher or large fork.
- Stir in sour cream, minced garlic, parmesan and pepper. Taste and adjust salt as needed. Serve warm.
Recipe Tips
Avoid using an electric mixer. Overmixing with a mixer can make potatoes gummy. If you must use one, pulse briefly and sparingly.
Know your pressure cooker. Read your Instant Pot manual if you’re unfamiliar with it so you can use it safely and confidently.
Allow time for pressure to build. The listed cook time does not include the ~10 minutes the pot needs to reach pressure.
What to serve with your Instant Pot Mashed Potatoes
These garlic parmesan mashed potatoes pair beautifully with steak, chicken, salmon, or roasted vegetables. For a holiday meal, serve alongside stuffing, maple-roasted carrots or cranberry chutney for a complete spread.
Possible Add-Ins or Toppings
Customize the potatoes with mix-ins or toppings to suit your taste:
- Chopped bacon
- Sliced green onions or chives
- Sun-dried tomatoes with Italian herbs
- Roasted garlic cloves instead of raw garlic
- Other cheeses: Romano, Asiago, Fontina or mozzarella
- Roasted vegetables folded in
- Fresh herbs like rosemary, thyme or oregano
Other recipes you will love:
- Simple Maple Herb Roasted Carrots
- Easy Instant Pot Mac and Cheese
- Roasted Parmesan Green Beans
- Simple Apple Sage Stuffing
- Instant Pot Creamy Garlic Parmesan Chicken
- Roasted Maple Balsamic Glazed Brussels Sprouts with Pecans
- Butter Herb Instant Pot Salmon
- Instant Pot Cheesy Chicken and Rice
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Instant Pot Garlic Parmesan Mashed Potatoes
Ingredients
- 3 lb Yukon Gold or Russet potatoes
- 1 c chicken broth (or vegetable broth)
- 1/2–3/4 c whole milk
- 1/2 c sour cream
- 1/2 c grated parmesan
- 4 T butter
- 2–3 garlic cloves, minced
- 1 tsp sea salt (adjust to taste)
- 1/2 tsp pepper
Instructions
- Cut potatoes into 1–2 inch bite-sized chunks. Peeling is optional.
- Add potatoes, broth and salt to the Instant Pot. Cover, seal, and pressure cook on high for 10 minutes (allow ~10 minutes for pressure to build).
- Quick-release the pressure. Add butter and milk, then mash to desired smoothness.
- Stir in sour cream, garlic, parmesan and pepper. Taste and adjust salt. Serve hot.
Notes
- Avoid electric mixers: They can overwork the potatoes and make them gummy. If you must use one, pulse briefly.
- Read your Instant Pot manual: Familiarize yourself with the appliance before use.
- Pressure build time: The cook time does not include the time it takes the Instant Pot to reach pressure (about ten minutes).
Nutrition
Carbohydrates: 30 g,
Protein: 9 g,
Fat: 11 g,
Saturated Fat: 6 g,
Cholesterol: 28 mg,
Sodium: 706 mg,
Potassium: 1011 mg,
Fiber: 6 g,
Sugar: 1 g
Nutrition information is automatically calculated and should be used as an approximation.
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