Make perfectly creamy, fluffy, and flavored to perfection garlic mashed potatoes in the Instant Pot. This lighter version is made indulgently creamy with buttermilk and just a tad butter for a truly magical holiday side and beyond!!!

Thanksgiving dinner without mashed potatoes is unimaginable. It's the quintessential holiday side that's loved by all ages. It's truly delish and comforting. However amazing mashed potatoes are, what's even better are these Garlic mashed potatoes! Savory and aromatic garlic packs a punch and gives mashed potatoes a bigger, bolder flavor.
Most of the recipes call for truckloads of butter and heavy cream for that decadent mashed potatoes. I truly believe mashed potatoes can taste delicious even without all that extra fat. The trick is to add flavor enhancers instead.
Here is my healthier and lighter version with garlic, milk, low-fat buttermilk, seasonings, chives, just enough butter to impart that rich buttery flavor, and of course potatoes! Buttermilk has a natural creaminess but is far lower in fat than heavy cream. To amp up the health quotient, even more, feel free to leave the skin on for some texture and added nutrients. I didn't as my kids like it without. Totally your choice!!!
These garlic mashed potatoes make a great family favorite weeknight side. Oh, and did I tell you how incredibly easy they are to make in the Instant Pot? This winner of a recipe takes right under 30 minutes from start to finish!!!
How to make Garlic Mashed Potatoes?
Making these garlic mashed potatoes is a breeze in an Instant Pot. You don't have to worry about checking every few minutes for doneness. They come out perfect every single time. No guesswork here 🙂 Let's walk through the steps!!
- Cook the potatoes in Instant Pot or Stovetop, whatever is your preferred method.
- Drain and then mash the potatoes.
- Roast the garlic in butter and combine with the rest of the ingredients.
- Season with salt and pepper.
- Garnish with chives, serve and enjoy!!!
How to serve garlic mashed potatoes?
Here are a few suggestions on add-ins -
- Simply serve them with little butter and chives on top.
- Top with sour cream and green onions.
- Sprinkle some freshly grated parmesan on top for truly magical mashed potatoes.
You can enjoy these garlic mashed potatoes with -
Olive Garden Style Breadsticks
Vegan Butternut Squash Chipotle Soup
Ingredients for Garlic Mashed Potatoes
- Russet potatoes or Yukon gold potatoes - for the fluffiest mashed potatoes
- Garlic - gives a nice savory pop
- Butter - I used unsalted variety so that I can control the amount of salt. And well what's mashed potatoes without some rich butter!!
- Buttermilk - gives a delightful subtle tang and for extra creaminess
- Milk - for a smooth and creamy texture
- Chives or parsley - for that bright fresh flavor
- Seasonings – salt and black pepper
We love these Mashed potatoes. They're :
- Creamy and fluffy
- Flavored to perfection
- A great holiday side
- Garlicky and buttery
- Made with a handful of ingredients
- Quick & easy
- Gluten-free and vegan-friendly
- Just deliciousness!
Ingredients
- 6 medium russet potatoes, washed, peeled, and cut into equal 2" chunks
- 6 garlic pods, minced
- ½ cup low-fat buttermilk
- ½ cup milk
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons chives, chopped to garnish
- 3 tablespoons unsalted butter
- 1 cup water
- salt to taste

Instructions
Instant Pot
- Place potatoes in the inner steel insert of the Instant Pot. Add water and 1 teaspoon salt and stir.
- Close the lid with the vent in the sealing position.
- Change the setting to PRESSURE COOK or MANUAL MODE at High for 8 minutes.
- Once the time is over and Instant Pot beeps, immediately release the pressure.
- Pierce with a fork to check if it's well cooked and tender. If not, cover with lid again and let it rest for 5-10 minutes. The potatoes will be cooked from the steam.
- Transfer to a colander to drain any remaining liquid.
- In a bowl, mash potatoes until smooth or desired consistency is achieved with a potato masher.
- Turn on the SAUTÉ mode at LOW. Then add butter.
- Once it melts, stir in garlic and saute until aromatic but not browned.
- Add potatoes and stir for about a minute.
- Add milk and buttermilk.
- Season with salt, and pepper. Mix well.
- Adjust salt and consistency (by adding buttermilk) if needed.
- Stir until everything comes together to form a thick mass, about 3-4 minutes.
- Top with melted butter (optional) and chives.
- Serve immediately. If using later, warm on the stovetop and add more buttermilk to get the right consistency.
Stove Top
- In a large pot, cover potatoes with salted water. Let it come to a boil. Simmer uncovered for 15 minutes or until the potatoes are nice and tender.
- Transfer to a colander to drain any remaining liquid.
- In the meantime, melt butter in a small saucepan. Stir in garlic and saute till aromatic and lightly browned.
- Add milk and give it a good mix.
- Return potatoes to the pot over medium-low heat, mash until smooth or desired consistency is achieved with a potato masher.
- Pour warm milk-butter mixture over potatoes. Stir in buttermilk and mix, mix, mix..... until well combined and creamy.
- Season with salt and pepper. Mix well.
- Adjust salt and consistency (by adding buttermilk) if needed.
- Stir until everything comes together to form a thick mass.
- Top with melted butter (optional) and chives.
- Serve immediately. If using later, warm on the stovetop and add more buttermilk to get the right consistency.
Recipe Notes
- Mash more for creamier potatoes, less for chunkier potatoes.
- Add more butter for richness.
- Ovreboiling leads to water-logged potatoes. Keep checking for doneness if making in a pot.
- Drain your potatoes after boiling to avoid mushy potatoes.
- For an extra garlicky flavor, add some garlic powder.
- Make it vegan by replacing dairy with unsweetened plant-based milk or vegetable broth and butter with olive oil or vegan butter.
- Can be stored in the refrigerator for up to 4 days or in the freezer for up to a month.
- To reheat, warm the mashed potatoes at low heat on the stove with a splash of buttermilk and they'll be as creamy and delicious as if made just now.
