Instant Pot Mashed Potatoes
Mashed potatoes without the stovetop fuss — roasted garlic mash, Boursin mashed potatoes, baked mashed potatoes, loaded mash — for busy weeknights.
★ dinner
dinnerCreamiest Roasted Garlic Mashed Potatoes
These creamy roasted garlic mashed potatoes are the ultimate comfort food, perfect for any occasion.
Yasi MarinIngredients
- 2 pounds potatoes
- 1 head roasted garlic
- 1/2 cup butter
- 1/2 cup heavy cream
- to taste salt
- to taste pepper
Instructions
- 1Preheat the oven to 400°F (200°C). Cut the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft.
- 2Peel and chop the potatoes into chunks. Boil in salted water until tender, about 20 minutes.
- 3Drain the potatoes and return them to the pot. Squeeze the roasted garlic into the potatoes.
- 4Add butter and heavy cream to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.
- 5Serve warm.
- 6Make your favorite recipe easily at home go to link in my bio
P.S. We update the recipes on this page every few days. If you want to cook this recipe over and over again, we'd love it if you downloaded Pepper 🤝.
More to try
dinner
side
side
side
side
side
Find more recipes like this
Join 1M+ cooks discovering, organizing, and sharing their recipes on Pepper
Open in Pepper →Mashed Potatoes Worth Making On A Tuesday
Mashed potatoes are the side everybody at the table actually eats, and they don't have to wait for a holiday. Cook them in the pot, drain, mash right in the same pot, and you've dirtied one thing.
Cooks on Pepper reach for this collection when supper needs something warm and filling beside a roast chicken or meatloaf, and when they've got company coming and want a big bowl that holds well.
Every recipe here is a real mash somebody makes: Creamiest Roasted Garlic Mashed Potatoes with a whole head of garlic, Boursin Mashed Potatoes, The Best Baked Mashed Potatoes with cream cheese and sour cream, Misty's Garlic Mashed Potatoes with red potatoes, and Homemade loaded mashed potatoes.
Quick Tips
- 1
Cut potatoes even
Quarter peeled potatoes into 2-inch chunks so they all cook through at the same time and nothing stays gluey in the middle.
- 2
Warm the dairy first
Heat your cup of milk or heavy cream and melt the butter before adding — cold dairy cools the potatoes and makes them stiff.
- 3
Mash, don't beat
Use a hand masher or ricer for 2 to 3 minutes. A mixer overworks the starch and turns them pasty.
- 4
Salt the water
Add a tablespoon of salt to the cooking water so the potatoes season from the inside out, then taste again at the end.
Never lose a recipe again
Save everything. Stay organized. Share with friends.
