Pressure Cooker Garlic Mashed Potatoes Recipe

My First Pressure Cooker Surprise

I got my first pressure cooker years ago. I was so nervous. I thought it might whistle and dance across the stove! But it just sat there, quietly working. It felt like magic. Now, it’s my favorite kitchen helper.

It makes these potatoes so fast. The old way took forever. This way, you have more time to set the table. Or to just sit for a minute. That matters. Good food shouldn’t keep you from your guests.

Why These Flavors Sing Together

Let’s talk about that bowl of waiting ingredients. Garlic, herbs, butter. Doesn’t that smell amazing? You mix them while the potatoes cook. The warmth from the hot potatoes wakes everything up.

The herbs are not just for color. They make it taste like a cozy hug. Thyme and basil are friendly like that. Fun fact: Thyme has been a symbol of courage for centuries! I think we all need a little courage in our dinner sometimes.

The Secret to Perfect Mash

Here is my little tip. Let the potatoes sit on the butter and milk. Just for a few minutes. I still laugh at that. I used to mash them right away. The butter was cold and wouldn’t mix right.

This wait lets the heat do the work. It melts the butter and warms the milk. Then your mashing is easy. Your arms won’t get tired. Do you like your mashed potatoes smooth or a bit lumpy? I’m a smooth mash girl myself.

A Dish That Feels Like Home

This recipe makes a big batch. That is on purpose. Mashed potatoes are for sharing. They belong on a crowded table with loud talk and laughter. That matters more than any fancy ingredient.

It reminds me of my grandma’s table. She always had a giant bowl. No one ever left hungry. What food makes you think of home? Tell me about yours sometime.

Your Turn in the Kitchen

Don’t be afraid of the quick release steam. Just use a long spoon. Be careful and stand back. You will hear a big whoosh! It’s quite dramatic the first time.

Then, the best part. You get to mash. It’s very satisfying. You made something real and good. What is your favorite thing to serve with mashed potatoes? Meatloaf? Roast chicken? I love hearing your ideas.

Ingredients:

Ingredient	Amount	Notes
Russet Potatoes	5 pounds
Minced garlic	1 tablespoon
Dried parsley	1 tablespoon
Dried basil	1 teaspoon
Dried thyme	1 teaspoon
Salt	2 teaspoons
Pepper	1 teaspoon
Butter	4 tablespoons
Sour cream	1/2 cup
Milk	1/2 cup

My Favorite Fast & Fluffy Mashed Potatoes

Hello, my dear! It’s Anna. Let’s talk about mashed potatoes. I love the old way of boiling them. But my grandson gave me a pressure cooker. I was so nervous to use it! Now, I make these in half the time. The secret is cooking the garlic right with the potatoes. Doesn’t that smell amazing? It fills the whole kitchen with a cozy smell. Here is how we make magic together.

Step 1:

First, peel your potatoes. Cut each one into four pieces. They should all be about the same size. This helps them cook evenly. Put all the pieces into your pressure cooker pot. Cover them with cool water. Be careful not to fill past the max line. It’s okay if the tops peek out a little.

Step 2:

Now, lock the lid. Make sure the steam vent is set to sealing. Press the button for high pressure. Set the timer for 15 minutes. It will take a while to get hot. Use this time wisely! Get a very big mixing bowl. Add everything else to it: garlic, herbs, salt, pepper, butter, sour cream, and milk.

Step 3:

The cooker will beep. Carefully turn the steam vent to release. I still jump a little at the hiss! Let all the steam out. Open the lid away from your face. Use a slotted spoon to move the hot potatoes into your big bowl. Try to leave most of the water behind. (A hard-learned tip: Letting them drain well keeps your potatoes fluffy, not watery!).

Step 4:

Let the hot potatoes sit on the butter and milk for a few minutes. This warms everything up nicely. Then, take your masher and go to town! Mash until they are as smooth as you like. I like a few little lumps for character. Need them creamier? Add a splash more milk. Do you like your mashed potatoes smooth or lumpy? Share below!

You can eat them right away. Or put them back in the warm pot to wait for dinner. They are the creamiest, most garlicky dream. Perfect for a hungry crowd.

Cook Time: 15 minutes (plus 20-30 min to preheat)
Total Time: About 45 minutes
Yield: 10 servings
Category: Side Dish

Three Fun Twists to Try

Once you know the basic recipe, you can play! Here are three of my favorite ways to change it up. They are all so simple and tasty.

The Cheesy Dream: Stir in a big handful of sharp cheddar cheese at the end. Let it melt into the hot potatoes. So good.

The Ranch Lover: Skip the dried herbs. Instead, add two tablespoons of dry ranch seasoning mix. My grandkids beg for this one.

The Garden Fresh: Use fresh herbs instead of dried. Chop up some chives or rosemary. It tastes like a summer garden.

Which one would you try first? Comment below!

How to Serve Your Masterpiece

These potatoes love company. I serve them with a simple roasted chicken. Or next to a juicy pot roast with gravy. For color, add a sprinkle of fresh parsley on top. A pat of butter melting in the middle is always welcome.

What to drink? A cold glass of apple cider is wonderful. For the grown-ups, a pale ale or a crisp white wine pairs nicely. It cuts through the richness. Which would you choose tonight?

Keeping Your Spuds Happy for Later

Let’s talk about storing these creamy potatoes. They are best fresh, but life gets busy. For the fridge, let them cool first. Then pop them in a sealed container. They will keep for about four days.

You can freeze them, too. I scoop portions into muffin tins. Once frozen, I pop the pucks into a bag. This way, my grandson can grab one for his dinner. It makes me so happy to see that.

Reheating is simple. Add a splash of milk and warm slowly. Stir often to keep them creamy. I once microwaved them without milk. We had potato bricks! A little liquid brings them back to life.

Batch cooking like this saves your future self time. It turns a busy night into a cozy one. Have you ever tried storing it this way? Share below!

Simple Fixes for Perfect Potatoes

Sometimes mashed potatoes can be tricky. Here are three common fixes. First, watery potatoes. Drain them very well in the colander. Let them sit for a minute over the sink.

Second, lumpy potatoes. Your potatoes might not be cooked enough. Make sure they are fork-tender before mashing. I remember rushing this step once. We had a very lumpy Thanksgiving!

Third, bland flavor. Taste them after mixing everything. Do not be shy with the salt. It makes all the other flavors sing. Getting this right builds your cooking confidence. It also makes your food taste like it was made with love.

Fun fact: Russet potatoes are perfect for mashing. They break down fluffy and light. Which of these problems have you run into before?

Your Potato Questions, Answered

Q: Are these gluten-free? A: Yes! All the ingredients here are naturally gluten-free.

Q: Can I make them ahead? A: Absolutely. Make them, then reheat with extra milk.

Q: What can I swap for sour cream? A: Plain Greek yogurt works beautifully. It adds a nice tang.

Q: How do I halve the recipe? A: Just cut all the ingredients in half. The cook time stays the same.

Q: Any optional add-ins? A: Try a handful of shredded cheddar cheese. My grandkids love that. Which tip will you try first?

From My Kitchen to Yours

I hope you love this recipe as much as we do. It is a simple bowl of comfort. Cooking should be fun, not fussy. I would love to see your creations.

Share a photo of your family dinner table. Or show me your perfectly mashed bowl. Have you tried this recipe? Tag us on Pinterest! Thank you for letting me share my kitchen with you.

Happy cooking!
—Anna Whitmore.