Instant Pot Garlic Mashed Potatoes [+ Mix-Ins]

Jump to:

• Fuss-Free Instant Pot Garlic Mashed Potatoes
• The Ingredients
• How to Make Instant Pot Garlic Mashed Potatoes?
• FAQs
• Top Recipe Tips and Notes
• Serving Recommendations
• How Long Are Mashed Potatoes Good For?
• More Vegan Side Dishes to Consider
• Easy Vegan Gravy
• Make the BEST Garlic Mashed Potatoes [+ Mix-Ins]
• Fluffy Vegan Dinner Rolls
• Instant Pot Garlic Mashed Potatoes [+ Mix-Ins]

Fuss-Free Instant Pot Garlic Mashed Potatoes

I've already shared a loaded mashed potato bowl, vegan potato salad, and vegan scalloped potatoes. Now, I want to share how easy it is to make mashed potatoes! The process of preparing it has become even more effortless thanks to this Instant Pot garlic mashed potatoes recipe! Cooking mashed potatoes in an Instant Pot requires just the one pot, a handful of pantry staples, is fuss-free and mess-free, and leaves more space on your stovetop.

For this version, I've made these creamy and comforting vegan Instant Pot mashed potatoes with the addition of garlic, dairy-free butter and plant-based milk. By cooking the garlic with the potatoes, the flavor infuses better.

Looking for more ways to use your Instant Pot? Try out this Instant Pot quinoa, Instant Pot apple cider, and Vegan Instant Pot Mexican rice.

The Ingredients

• Potatoes: It's best to use russet potatoes in the Instant Pot, though Yukon Gold potatoes will also work.

Optional add-ins & Recipe Variations

These easy Instant Pot mashed potatoes are super versatile. Whether you want to add extra flavor to the garlic mashed potato or choose other flavorings entirely, here are a few of my favorite options.

• Seasonings: Experiment with seasonings to add extra flavor to the pressure cooker mashed potatoes. Add a pinch and adjust the amount to taste.
  • Nutmeg
  • Smoked paprika
  • Onion powder
  • Garlic powder
  • Chili/Cayenne powder
• Olive oil: Serve the vegan garlic mashed potatoes with a drizzle of olive oil (or melted vegan butter).
• Herbs: Infuse the vegan Instant Pot mashed potatoes with additional flavor by warming your plant-based milk of choice with herbs (i.e., rosemary or thyme) and allowing it to sit for 10-15 minutes.
• Fresh herbs (to garnish): Parsley works particularly well, but fresh chives and dill are also delicious.
• Vegan cream cheese: Add in some vegan cream cheese for richer, creamier vegan garlic mashed potatoes.
• Vegan cheese: Adding nutritional yeast will work well for a subtle 'cheesy' flavor.
• Spinach: An easy way to add greens to this Instant Pot vegan mashed potatoes is by adding a few handfuls of spinach into the just-mashed potato, mixing, and closing the Instant Pot lid for 1-2 minutes. The heat should wilt the leaves.
• Vegetables: It's best to cook these separately and mix them into the already mashed potato. My favorites include peas, broccoli and carrots.
• Cauliflower: If you want to reduce the amount of carbs in this side dish, you could swap out a portion of the potato (⅓-½) for cauliflower instead.
• Vegetable stock: For more flavor, use vegetable stock instead of water to cook the potatoes.

How to Make Instant Pot Garlic Mashed Potatoes?

The Instant Pot will take 10-12 minutes coming up to pressure before the 5 minute cooking time begins.

Step 3: Mash with a potato masher (or fork) until you reach your desired consistency!

FAQs

Top Recipe Tips and Notes

• To adjust the consistency: Based on how thick or light and creamy you prefer your mash, adjust the amount of liquid added.
• For the smoothest results: Use a potato ricer for the cooked potatoes, then mix it in with the remaining ingredients (if you've left the skins on the potato, the ricer will naturally filter these out). For the next best result, use a potato masher, and for the least smooth vegan garlic mashed potatoes, use a fork. While using an immersion blender/mixer is possible, it can turn the mash gummy by activating the starches, so I don't recommend it.
• For a potato puree: Press the mash through a sieve.
• Use warm vegan milk: This will keep the vegan garlic mashed potatoes warmer for longer when serving. Alternatively, leave the vegan milk out on the counter while the potatoes cook to bring it to room temperature, at least.  
• If you peel the potatoes: There's no need to discard the leftover peel. Instead, either save it in a bag in the freezer to make homemade vegetable stock or even season and bake it into crispy potato peel chips.

Serving Recommendations

While the options are practically endless, here are just a few of my top recommendations.

• Serve with vegan stews (like this mixed bean and vegetable stew) and casseroles (like this dairy-free green bean casserole)
• Enjoy alongside a pie
• Enjoy with vegan sausages and gravy
• Have on your Thanksgiving table
• Serve with a vegan roast dinner
• Enjoy with vegan meatballs (like these chili sauce and grape jelly meatballs)
• Have with vegan meatloaf

How Long Are Mashed Potatoes Good For?

Make ahead: You can pre-chop (and optionally peel) the potatoes up to 2 days in advance, storing them in an airtight container of water to avoid browning.

Fridge: Store any leftover vegan garlic mashed potatoes in an airtight container in the refrigerator for 4 days.

Freezer: Allow it to cool completely, then store in an airtight container/Ziplock/Stasher bag for up to 3 months.

Reheat: Use either the microwave or the stovetop to reheat the mash. I recommend adding an extra splash of plant-based milk, water, stock, or vegan butter if needed to bring it back to the super creamy consistency.