These Restaurant-Style Instant Pot Mashed Potatoes make a perfect side dish for the holidays. Thanks to the keep warm function they can even be made ahead.
1head of garlicoptional
2poundsnew red potatoes (baby potatoes)
1/4cupbuttercut into small pieces
To make the roasted garlic, preheat the oven to 400°F. Peel the outer loose skin from the garlic head while keeping the head intact. Cut off the top part to expose each clove. Place into a small baking dish and drizzle with olive oil. Cover with a lid or aluminum and roast for 40 minutes. When done, remove from oven and set aside to cool.
In the meantime, wash the baby potatoes. Use a vegetable brush to remove any dirt and cut off any gnarly bits.
Add the potatoes to the Instant Pot together with enough water to cover the potatoes by 1 inch. Add 1 teaspoon of sea salt. Close the lid and turn the valve to sealing. Selecting the Manual cooking function, pressure cook the potatoes for 10-12 minutes (the latter for high altitude).
Once the cooking time is up, let the pressure release naturally (NPR) for 10 minutes, then turn the valve to venting to release any remaining pressure. Using oven mitts carefully drain the water from the inner pot.
Add the butter, 2/3 of the milk, remaining 1/2 teaspoon of salt, pepper and the roasted garlic. Use a small knife to pull the soft cloves from its skin.
I highly recommend mashing by hand with a potato masher for the fluffiest mashed potatoes. Add the remaining milk as needed for desired texture.
You can keep the mashed potatoes in the Instant Pot on the Keep Warm function while you prepare the remaining dinner items.
You may double the recipe to make mashed potatoes for a crowd without changing cooking times. The Instant Pot will just take longer to come up to pressure.
Instant Pot Mashed Potatoes - Restaurant Style
Amount Per Serving
Calories 241Calories from Fat 105
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.