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Instant Pot Garlic Mashed Potatoes

  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Cook Time: 9 minutes
  • Total Time: 19 minutes
  • Category: Side Dish
  • Method: Instant Pot
  • Cuisine: American


Instant pot Garlic Mashed Potatoes – the most delicious and creamy mashed potatoes made in minutes and packed with flavor!



  • 6 large russet potatoes
  • water
  • 1/2 cup coconut milk
  • 1/4 cup ghee or butter
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoon garlic, minced
  • 1 teaspoon garlic powder
  • 2 teaspoon dried rosemary
  • 1/2 teaspoon garlic salt


  1. Peel potatoes. Cut each potato into about 6-8 chunks.
  2. Add potato chunks to your Instant Pot and then add enough water to just barely cover them.
  3. Place the cover on the Instant Pot and set to Seal.
  4. Cook on HIGH pressure for 9 minutes.
  5. Manually release pressure immediately (according to manufacturer’s instructions).
  6. Drain the potatoes and return to Instant Pot.
  7. Add ghee (or butter), coconut milk, salt, garlic, garlic powder, rosemary and garlic salt.
  8. Use a hand mixer to mix.
  9. Taste and add additional seasoning, as desired.


  • Peeling Potatoes: Peeling the potatoes are optional, but it will turn out creamier if you do peel them.
  • Coconut Milk:  You could also sub in almond milk here, but coconut milk makes them a little extra creamy. I prefer this carton of coconut milk.
  • Ghee: To keep this recipe Whole30/Paleo use ghee, but you can easily sub butter if you prefer.
  • Hand Mixer: You could also just use a potato masher here, but I prefer to whip them with a hand mixer.  Use whatever you prefer.
  • Storage: Store in an airtight container in the refrigerator for up to 5-6 days.
  • Cook Time: The 9 minute cook time does not include the few minutes it will take for the Instant Pot to come up to pressure.

Keywords: instant pot garlic mashed potatoes