Creamy mashed potatoes are made in no time thanks to the pressure cooker. This easy Instant Pot Mashed Potatoes recipe has the perfect balance of potatoes and cauliflower to give you an extra serving of veggies in your favorite comfort food dish. Garlic and rosemary give it even more flavor. Easily made dairy-free & vegan and great to make ahead of time.
About Instant Pot Mashed Potatoes
These Instant Pot Mashed Potatoes are great because they are so easy to make and so delicious. Plus, they are great to make ahead of time. They keep well in the fridge and freeze well.
Another great thing about these mashed potatoes is that they have a little boost of nutrients thanks to keeping the potato peel on and by adding riced cauliflower.
Eating my fair share of vegetables makes me feel good from the inside out. But substituting carbohydrates with vegetables doesn't make me very happy.
Whenever I see someone say that mashed cauliflower tastes like mashed potatoes, I feel immensely sad for their tastebuds because no... no it does not taste the same.
I love mashed cauliflower and I love mashed potatoes, but they do not taste the same. And anyone saying that it does is lying to themself.
That being said, I love adding a little cauliflower to my mashed potatoes to bump up the nutritional value and make the serving size even larger.
And the best part: you don't have to drain these! Plus, they're finished in less than one hour with barely any hands-on time.
How to Make This Garlic Mashed Potatoes Recipe
- Chop the potatoes and garlic. Mince the rosemary.
- Add to the pressure cooker with cauliflower, broth, salt, and pepper.
- Stir in butter and yogurt.
Tips for Making Mashed Potatoes Without Milk
It's simple to make your mashed potatoes without milk which is great if you're like me and don't often have milk in your fridge.
While I'm certainly not against milk, I typically forget to buy it. And I don't want to skip making mashed potatoes only because I forgot the milk.
To make these creamy and flavorful, I use broth (chicken or vegetable) to cook the potatoes and add butter & plain yogurt when mashing them.
You can easily make this dairy free by using a non-dairy yogurt and butter or olive oil in place of the butter.
There's no need to stress about the ingredients in this simple recipe. I use regular baking potatoes, garlic cloves fresh from a head of garlic (or I buy the already peels garlic cloves and use those), fresh rosemary (you could also use dried), unsalted butter (you can use olive oil), chicken broth or vegetable broth, salt & pepper, and plain Greek yogurt.
For the yogurt, you want to use a thick, strained version like greek yogurt or skyr so you do not add extra liquid to your potatoes. No one wants soupy mashed potatoes. Sour cream would also work well in these mashed potatoes.
For the cauliflower, I use frozen since it takes a little longer to cook than fresh. That way, you don't end up overcooking the cauliflower giving it an overpowering cauliflower taste. I also like to use riced cauliflower so it mashes into the potatoes easier, but regular chopped cauliflower will also work.
Make Ahead Tips
It's easy to make these ahead of time and reheat in the microwave, on the stove, or even in the oven.
Variations & Substitutions
To make these potatoes dairy free and vegan, use vegetable broth and use non-dairy yogurt and non-dairy butter or olive oil.
Alternative prep & cooking methods
I have not tried this version in the slow cooker, but I imagine it would work well. I have made slow cooker mashed potatoes in the past if you want to try those.
Transfer these to an airtight container and keep in the fridge for up to 5 days and in the freezer for up to 6 weeks. Thaw and reheat in the microwave, bake in a casserole dish in the oven, or cook on the stove over very low heat or in a double boiler.
What to serve with these no-drain mashed potatoes
Mashed potatoes go with practically everything. One of my favorites to serve them with is this Crock Pot Pork Tenderloin which is my most popular recipe. I also serve it with roasted chicken and squash casserole.
Save leftovers to make Shepherd's Pie.
Doesn't get much better than mashed potatoes that are almost entirely hands-off including the fact that you don't even have to bother draining these!
MORE POTATO RECIPES YOU'LL LOVE:
- Twice Baked Taco Potatoes
- Hot Cheesy Potato
- Jalapeño Chicken and Potato Soup
- Potato Salad
- Quick Corn and Potato Soup
Instant Pot Mashed Potatoes
- 1.5 pounds potatoes diced
- ⅔ cup broth vegetable, chicken, or beef broth
- 6 cloves garlic chopped
- 1 teaspoon minced rosemary fresh or ¼ teaspoon dried
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 12 ounces frozen riced cauliflower or chopped cauliflower
- 1 tablespoon butter or olive oil
- ⅓ cup plain greek yogurt
- Add the potatoes, broth, garlic, rosemary, salt, pepper, and cauliflower to the Instant Pot.
- Cover and cook on High pressure for 6 minutes.
- Let the pressure release naturally for 10 minutes then do a quick release to release the remaining pressure.
- Stir in butter and mash the potatoes and cauliflower together.
- Stir in yogurt, and serve. Enjoy!