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garlic mashed potatoes in speckled bowl
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5 from 4 votes

Instant Pot Garlic Mashed Potatoes - Gluten-Free

Instant pot garlic mashed potatoes are naturally gluten-free, easy and dairy optional. Full of garlic and herbs, the perfect holiday side. Add this to your holiday menu!
Course Side Dish
Cuisine American
Keyword Side dish, holiday side, Thanksgiving side dish, mashed potatoes, garlic potatoes, Instant Pot potatoes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 servings
Calories 127kcal
Author Beth Allingham


  • 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!


To make mashed potatoes smoother than hand-mashing can achieve, I suggest using a food processor rather than a blender. A blender develops a pocket around the blades when blending a product this thick, and it's a nuisance to have to keep pushing the potatoes back down onto the blades. 
I have always made my mashed potatoes without a recipe, so I appreciated this recipe as a starting point for amounts. I then adjusted the process so that they came out the way I like them. 


Serving: 0.5cup | Calories: 127kcal | Carbohydrates: 10.3g | Protein: 2.6g | Fat: 9.3g | Saturated Fat: 6.7g | Sodium: 386mg | Potassium: 310mg | Fiber: 1.5g | Sugar: 1.4g | Calcium: 22mg | Iron: 1mg