These Instant Pot Garlic Parmesan Mashed Potatoes are the easiest you will ever make! Creamy, buttery and the perfect compliment to any meal! Weeknight dinners and special holiday meals will be extra delicious with this side dish!
I am not even going to ask you the question if you are team stuffing or team mashed potatoes when it comes to the holiday season. What a silly question–why should we have to choose?!
It is slowly but surely easing into the season of all things cozy and comforting foods. So these Instant Pot Garlic Parmesan Mashed Potatoes are a MUST for any and all occasions.
I considered calling these Lazy Mashed Potatoes, but decided against it. Feel free to call them that if you would like! No peeling unless you really want to. I just chop, toss, cook and mash. Done!
Skin or no Skin?
I am a big fan of what I think is more often called smashed potatoes. I like the skins on my potatoes when I make mashed potatoes. For one it saves a TON of time and it also allows you to get even more nutrients out of the potatoes.
You are more than welcome to peel your potatoes for this recipe if you would like, but then they would be far from Lazy Mashed Potatoes, right?
Do you have to make these Garlic Parmesan Mashed Potatoes in the Instant Pot?
The beauty of this recipe is that you are literally tossing it all in the pressure cooker and then walking away until it is time to mash things up.
I am certain you could make these stove top but the directions would be slightly different. If you decide to, just boil the potatoes as you normally would to make your baked potatoes and then add the suggested ingredients to make them garlic parmesan.
I would not suggest doing all of the same steps just stove top. That probably won’t work out well.
What kind of potatoes should you use for this recipe?
Your favorite potato should work great. I typcially make these with red potatoes or Yukon potatoes. But honeslty if you have a preference, go with that!
Here is what you will need to make these Instant Pot Garlic Parmesan Mashed Potatoes:
potatoes: as I mentioned, use red, yukon or even russet. I have also heard using a combination of potatoes in a batch is a great option.
broth: I used chicken broth. I try to opt for little or no sodium added to the broth so I can add salt on my own to taste.
milk: I prefer whole milk, or even cream is great in my mashed potatoes. I really suggest not cutting corners on any of the extra ingredients in this recipe.
parmesan: freshly grated, pre-grated, whatever you please, just make sure it is parmesan!
sour cream: like I said, cutting corners is not my way to go here. The cozy comfort of these mashed potatoes comes from the cream and butter in this or any mashed potato recipe. If you do end up opting for something like Greek Yogurt, use the full fat version at least.
garlic: typically I use garlic cloves but I have been known to use some garlic powder at times when I don’t have cloves handy.
butter: like I said, if I am having mashed potatoes, I am having them right. Real butter (unless of course you can’t have it). Nothing beats a nice buttery potato. Nothing.
- salt and pepper: I put measurements, but always adjust to taste!
A few things to note about this recipe:
- If you like super super smooth potatoes, even with the skin on, I recommend using a hand mixer. A potato masher does a good job, but I know that if I want there to be no bumps in the taters, I go for the mixer!
- If you are new to your pressure cooker or Instant Pot, make sure to acquaint yourself with it and read the manual before using it. Things will go much smoother if you feel comfortable and confident with how to use the machine.
- The time for the potatoes to cook does not include the time the pressure cooker needs to increase pressure. This typically takes about ten minutes.
Other recipes you may like:
- Roasted Parmesan Green Beans
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Instant Pot Garlic Parmesan Mashed Potatoes
- 3 lb yukon gold, red or russet potatoes (or a mixture)
- 1 c chicken broth (or vegetable)
- 1/3 c whole milk
- 1/3 c sour cream
- 1/3 c grated parmesan
- 3 T butter
- 2-3 garlic cloves, minced
- 1 tsp sea salt
- 1/2 tsp pepper
- Cut potatoes into one or two inch bite sized chunks. (you can peel them, I never do.)
- Add potatoes, broth and salt into the Instant Pot. Cover and seal. Set time to pressure cook on high for 10 minutes.
- When the timer is complete, do a quick release to allow steam to release. Add butter and milk and use a potato masher or electric mixer to mash or whip the potatoes until desired smoothness.
- Stir in the sour cream, garlic, parmesan and pepper. Add more salt if desired. Enjoy!