These instant pot garlic mashed potatoes are quick and easy to make and dairy optional! They’re full of garlic and herbs, the perfect savory side dish, and naturally gluten-free. The instant pot makes mashed potatoes even easier, with no guessing about when the potatoes are done.
Garlic and potatoes are a heavenly flavor match — think the flavors of garlic fries! The herbs are the same as you’d use with other Thanksgiving dishes, so you just chop your green onions, rosemary and thyme while doing the same for the turkey and the stuffing.
In my last post I raved about bread stuffing, and it’s still my favorite holiday side dish. But, mashed potatoes run a close second in my holiday playbook. As with stuffing, mashed potatoes showcase the gravy, and they are filling and savory. I’ve never seen the need to make them too fancy.
But being able to use the Instant Pot has been such a game-changer! I no longer need to guess how much water to add if cooking potatoes on the stovetop, or keep poking them to see if they’re done. Or worry about the water running dry and that the potatoes might burn.
Of course the mashed potatoes may have to wait in line for the Instant Pot when you are preparing a multi-dish meal. Luckily this dish can be made in advance, refrigerated and then reheated when mealtime draws near.
What makes these mashed potatoes creamy?
First, potatoes that are cooked using a moist method like the IP will make a creamier mashed potato than roasted or sautéed potatoes. The starch grains get completely hydrated as they cook. Boiling works, too, of course, but the IP has made it easier for me to ensure that the potatoes are cooked through.
Second, the addition of coconut milk (or dairy milk), while optional, will give a light color and extra creaminess to this dish.
How can I make mashed potatoes with dairy products?
To make this recipe for people who can eat dairy, use butter in place of the olive oil to saute the garlic. After the potatoes have cooked, add milk to the potatoes instead of or in addition to the broth.
You can also stir in additional butter during mashing. Note: if you are using salted butter, reduce the amount of salt to about ¾ teaspoon.
How do you reheat leftover mashed potatoes?
If you have leftover mashed potatoes, they are easy to reheat; here are three methods.
- For a small amount, the quickest way is to cover and reheat them in the microwave.
- For a larger amount, I suggest adding another ¼ cup or so of broth and stirring. Then place the potatoes in an ovenproof dish, cover and bake at 350 degrees F for up to 30 minutes, depending on the quantity.
- If your Instant Pot or slow-cooker isn’t occupied with another dish, you can place leftover mashed potatoes into it, cover and cook on low until the potatoes are heated through.
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How long can you keep leftover mashed potatoes?
As with your other dinner leftovers, mashed potatoes will keep in the refrigerator for 3 days as long as you have refrigerated them within 2 hours of cooking. Mashed potatoes will thicken over time, so be prepared to add some broth, water or milk during reheating.
If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #amealinmind on Instagram. I’d love to see what you come up with. Thank you so much!!
Other delicious side dishes
Instant Pot Garlic Mashed Potatoes - Gluten-Free
- Instant Pot
- Potato Masher
- 1 tablespoon olive oil extra virgin
- 4-6 cloves garlic minced (I used 4 cloves)
- 2 pounds yukon gold potatoes can sub russet, peeled and chopped into 1-inch cubes
- 1 ½ cup broth divided
- 1 teaspoon sea salt or more to taste
- 1 ½ teaspoons fresh thyme minced, optional
- 1 ½ teaspoons fresh rosemary minced, optional
- 1 ½ teaspoons fresh chives minced, optional
- 1/4 teaspoon black pepper optional, to taste
- 1 cup coconut milk optional (or dairy milk)
- Add the olive oil to the instant pot. Heat the oil for about 30 seconds on the saute setting, then stir in the garlic. Saute the garlic until it is fragrant and some pieces are just turning brown.
- Stir the chopped potatoes into the garlic-oil mixture in the instant pot. Add 1 cup of the broth.
- Close the lid and move the valve to the "sealing" position. Set for 9 minutes on "manual" (or "pressure cook") - adjust to 11 minutes at high altitude or if you want your mashed potatoes to be very creamy. Note it will take about 10 minutes for the pot to come to pressure.
- While the potatoes are cooking, mince the rosemary, thyme, and chives.
- Once the time is up and the instant pot beeps, do a quick release by carefully moving the valve from the "sealing" to the "venting" position to release the remainder of the steam.
- Open the pot to pour in the remainder of the broth, and add the salt, pepper, fresh rosemary, chives, and thyme.
- Using a potato masher, mash the potatoes to your desired consistency (see note). Add more broth and salt if needed.
- To increase the creaminess and whiteness of the mashed potatoes, stir in coconut milk or dairy milk - I usually add at least a half cup. If you will be reheating the potatoes later, you are likely to add more liquid then. Serve!
Please pin this recipe for later!
Instant Pot Garlic Mashed Potatoes - Gluten-Free
Amount Per Serving (0.5 cup)
Calories from Fat 84
% Daily Value*
Fat 9.3g14%Saturated Fat 6.7g42%Sodium 386mg17%Potassium 310mg9%Carbohydrates 10.3g3%Fiber 1.5g6%Sugar 1.4g2%Protein 2.6g5%
Calcium 22mg2%Iron 1mg6% * Percent Daily Values are based on a 2000 calorie diet.