Herb and Garlic Instant Pot Mashed Potatoes
Herb and Garlic Instant Pot Mashed Potatoes! Quick, easy, and impossible to mess up. Perfect for weeknight dinners or holiday entertaining.
Smooth, creamy, and absolutely foolproof.
I’m so happy about this recipe! Not only is it delicious, but it’s absolutely perfect for holiday entertaining. It’s quick and impossible to mess up; you’ll never have to worry about overcooked, soupy, or gluey mashed potatoes again. The timing is perfect and their tenderness makes for easy mashing, promising velvety buttery goodness every single time. This good stuff is cooked in broth for extra flavor, and the butter is infused with garlic and fresh herbs. You’ll never boil your potatoes on the stovetop again.
This is all you need:
- Yukon Gold potatoes
- Chicken or vegetable broth
- Garlic cloves
- Fresh rosemary, thyme, and parsley
- Plain Greek yogurt (full fat)
- Whole milk
- Sea salt and cracked black pepper
The gist on making Herb and Garlic Instant Pot Mashed Potatoes.
Peel and rinse your potatoes, then cut them into quarters (or half, if it’s a smaller potato. Try to keep the chunks of potato around the same size). Place the potatoes into the Instant Pot and pour in enough chicken broth to cover them (about 4-5 cups). Secure and lock the lid into place, position the valve to sealing, and cook the potatoes on high pressure for 8 minutes. When the timer beeps indicating the potatoes are ready, move the valve to steaming for a quick release. Carefully remove the inner pot from the pressure cooker and drain the potatoes, then return them to the pot. Add the salt and pepper to taste, then add the herb and garlic butter, milk, and Greek yogurt. Mash them with a potato masher until smooth. Taste, and adjust salt and pepper if needed. Transfer to a serving bowl, and top with a pat or two of butter and a sprinkle of fresh parsley or chives.
The herb and garlic infused butter.
While the potatoes are pressure cooking, melt the butter in a small saucepan over medium heat on the stove. Once the butter has melted, add the grated garlic and chopped fresh herbs. Stir occasionally to keep the butter from separating. If your butter separates, simply heat it up again and keep stirring. Once the potatoes are ready to be mashed, you’ll add the butter to the pot.
Recipe tips + tricks.
- Yukon Gold potatoes are the best for mashing. Seriously, skip the Russet potatoes. Yukon Gold forever.
- If you don’t like texture in your mashed potatoes and would prefer to not have chopped up herbs or garlic in the mix, you can infuse the butter by simply smashing the garlic cloves and putting them into the melted butter whole, and adding the fresh herbs in sprigs without chopping them up. That way, you still get the flavor infused into the butter. Once you’re ready to transfer the butter to the potatoes, discard the garlic cloves and herbs.
- You can use chicken or vegetable broth, or simply water. If using water, add a bit of salt before cooking the potatoes.
- For extra herb and garlic flavor, you can use herb and garlic cream cheese instead of Greek yogurt.
What to serve Herb and Garlic Instant Pot Mashed Potatoes with:
- Roast Turkey Breast
- Baked Honey Garlic Chicken Thighs with Montreal Steak Spice
- Salt and Pepper Crusted Roast Beef
- Lemon Pepper Chicken Cutlets with Arugula Salad
Hope you enjoy!
If you plan on making this recipe, be sure to snap a pic and tag us on Insta! @killing__thyme.
Get the Recipe:
Herb and Garlic Instant Pot Mashed Potatoes
- 3 lbs Yukon Gold potatoes, peeled and cut into quarters (cut smaller potatoes in half; try to keep the potato chunks about the same size).
- 4 cups of chicken broth, enough to cover the potatoes, You can use vegetable broth as well.
- 1 tsp sea salt
- 1/4 cup butter
- 3 cloves of garlic; smashed, peeled, and grated to a paste or very finely minced, You can use a microplane to grate the cloves to a paste.
- 1 tsp chopped fresh rosemary
- 1 tsp chopped fresh thyme
- 1 tsp chopped fresh parsley
- 1/3 cup plain Greek yogurt, You can also use sour cream or cream cheese
- 1/4 cup whole milk
- Cracked black pepper, to taste
- Extra chopped fresh parsley, or chives, for garnish
- Instant Pot
- Potato masher
- Place prepared potatoes into the Instant Pot. Pour in the chicken broth to cover them (about 4-5 cups). Secure the lid into place, lock it, and position the valve to sealing. Cook the potatoes on high pressure for 8 minutes. When the potatoes are ready, do a quick release.
- Remove the inner pot from the pressure cooker. Drain the potatoes, then return them to the pot. Add salt and pepper to taste, then transfer the herb and garlic butter, milk, and Greek yogurt to the Instant Pot. Mash the potatoes with a potato masher until smooth. Give everything a good stir. Taste, and adjust the salt and pepper if needed.
- Transfer the potatoes to a serving bow, top with a pat or two of butter, and garnish with chopped fresh parsley or chives.
Herb and Garlic infused butter.
- As the potatoes are pressure cooking, melt the butter in a small saucepan over medium heat. Once the butter has melted, add the garlic and herbs. Stir occasionally to keep the butter from separating. (If the butter separates, heat it up again and keep stirring.)
- When the potatoes are ready to be mashed, you'll add the butter to the pot.