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Instant Pot Mashed Potatoes


Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 people
Close up photos of garlic mashed potatoes topped with butter and sage in a white serving dish with a serving spoon in them.

Garlic & Sage Instant Pot Mashed Potatoes are the easiest way to make everyone’s favorite side dish! Made with fresh garlic and sage, sour cream, parmesan, and more, they’re creamy, delicious, and made in half the time.

Ingredients  

  • 3 pounds Yukon Gold Potatoes peeled and cut into 1” cubes
  • 5 cups water or enough just to cover the potatoes
  • 1 tablespoon salt
  • 1 tablespoon minced garlic about 3 large cloves
  • 1 tablespoon minced fresh sage about 5 large leaves
  • 1 cup sour cream
  • 1 cup freshly grated parmesan cheese
  • cup heavy cream
  • 5 tablespoon salted butter
  • 1 tablespoon salt
  • 1 tablespoon minced fresh sage about 5 large leaves
  • 2 teaspoons garlic powder optional

Instructions

  • In the bowl of your instant pot, add the potatoes, water, salt, garlic, and sage. Note: you should add enough water to just cover the potatoes but never add water over the fill line.
  • Attach the lid and ensure the vent is in the “sealing” position. Cook the potatoes on Manual— Normal for 15 minutes. Note: The instant pot will take 5 to 10 minutes to come to pressure and display “on” on the screen. Once at pressure, it will begin counting down from 15.
  • Once the instant pot has finished cooking, manually release the pressure by moving the vent to the “venting” position. Note: It will steam and may splatter for the first minute. I recommend moving the valve with a pair of long tongs.
  • Once the pressure has released, drain the potatoes and return them to the instant pot (or a large bowl).
  • Add the remaining ingredients (sour cream, parmesan, heavy cream, butter, salt, sage, and garlic powder) and mash until the potatoes are your desired consistency. See notes.
  • Mashed potatoes can be kept warm using the “Keep Warm” setting on the Instant Pot for up to one hour. If they begin to thicken too much, add a ¼-½ cup of heavy cream and stir it to combine. This will help moisten and loosen the potatoes again.

Notes

  • Store mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat on the stove-top over medium-low heat. Again, add a 1/4-1/2 cup of heavy cream to loosen if the potatoes are too thick.
  • Yukon Gold potatoes will produce the creamiest mashed potatoes. Although you can also substitute red skin or russet potatoes.
  • I know this seems like a lot of salt, but potatoes are naturally bland and the salt helps bring out the flavor of the garlic and sage in the potatoes.
  • The garlic powder to finish is optional but will add a strong garlic flavor that I love. If you don’t add it, the potatoes will just have a hint of garlic.
  • One of my favorite ways to mash potatoes is with an immersion blender. You can completely control the texture and it takes almost no time at all. For a more home-style and slightly lumpy texture, I recommend a potato masher or hand mixer. Lastly, for a very smooth puree texture, I recommend a high-speed blender for 15 to 30 seconds.


Find it online: www.sugarandsoul.co/instant-pot-mashed-potatoes-recipe/