Instant Pot Mashed Potatoes With Garlic Herb Butter

Name: Instant Pot Mashed Potatoes With Garlic Herb Butter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8
Ingredients: 5 lbs potatoes, washed and peeled; 6 cups water; 2 tsp salt; 2 sticks butter; 4 cloves garlic, smashed; 2 sprigs thyme; 2 sprigs rosemary; 2 sprigs sage; 1 cup sour cream; salt to taste

by Emily | emilyfabulous.com

8 cups

35 min

You can make easy, creamy, and delicious Instant Pot Mashed Potatoes with Garlic Herb Butter in less than an hour. These can be made ahead of time and reheated and is the perfect side dish for your holiday celebration or a comfort food dinner. Whether you are making Thanksgiving dinner, going to a pot luck, or just making a comfort food dinner, these Instant Pot Mashed Potatoes with Garlic Herb Butter should be on your list! Let your Instant Pot do all the cooking, all you have to do is mash, add the melted herb butter and sour cream and serve!

Mashed Potatoes with Garlic Herb Butter Cooked in the Instant Pot.

Peeled potatoes covered in water in the Instant Pot ready to cook!

Herbs and garlic cooking in melted butter for Instant Pot Mashed Potatoes.

Instant Pot Mashed Potatoes With Garlic Herb Butter

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Recipe details

Yield 8 cups
Time spent: Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min

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% Daily value

Ingredients

Potatoes

5 lbs potatoes, washed and peeled
6 cups water
2 tsp salt

Butter and Herb Mix

2 sticks butter
4 cloves garlic, smashed
2 sprigs thyme
2 sprigs rosemary
2 sprigs sage

Other Ingredients

1 cup sour cream
salt to taste

Instructions

Place the potatoes, water, and salt in the Instant Pot. Make sure the potatoes are completely covered, you can add more water if needed. Place the lid on the instant pot and cook on STEAM for 12 minutes. When finished cooking, carefully quick-release the steam, drain the potatoes and then place the pot back into the Instant Pot. Be careful, it's hot!
While the potatoes are cooking, melt the butter in a small saucepan over medium heat. Once melted, add the garlic thyme, rosemary, and sage and cook for 15 minutes over low-medium heat. Remove the butter from the heat and remove the herbs and garlic.
Keep the Instant Pot on warm and mash the cooked potatoes with your masher. I like my potatoes a little chunky but you can mash as much as you would like. Add the sour cream and herb butter and stir in with a rubber spatula or large spoon. Add salt to taste.

Comments

Cindy Atkinson Pearson on Dec 06, 2020

My daughter made these for Thanksgiving they where fantastic.

5 Reply
Liliana on Dec 16, 2022

In Argentina is a common recipe where after cooking the potatoes and mashed them well; People add a cup or two of milk and two or three eggs and some cream chesse to taste. The mash potatoes do taste delicious after that. I give it some baked minutes to erase the left of milk. It is rich and it taste good. Too many calories but once or twice per year is okay.

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