Pressure Cooker Garlic Mashed Red Potatoes

Image of Laura Pazzaglia of Hip Pressure Cooking
Rated 5.0 based on 5 customer reviews
Pressure Cooker Garlic Mashed Red Potatoes
Pressure Cooker Garlic Mashed Red Potatoes


  • 1½ cups water
  • 3 pounds red potatoes, cut into 1-inch pieces
  • 1 teaspoon salt
  • 1 clove garlic, minced


For best results, we recommend using:


  1. Pour water into your pressure cooker pot; add potatoes and salt.
  2. Lock pressure cooker lid in place and set steam vent to Sealing.
  3. Select Pressure Cook (Manual) and cook for 5 minutes on High pressure.
  4. Set steam vent to Venting to quick-release pressure.
  5. Sprinkle garlic over potatoes and mash.
Mealthy tip:

Did you know half of the fiber of a potato comes from the skin? In fact, much of the nutritional value of a potato is also found in its skin. Red potatoes have very thin skin, so in a recipe like this it doesn’t detract from the taste or texture. This recipe is loaded with fiber, B vitamins, iron and potassium.


5.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of Aja A

Aja A says:

These mashed potatoes were pretty tasty! I added 2 more cloves to make it extra garlicky. While I liked the simplicity of the recipe, it kinda screams 'add a gravy or some butter' to lift the flavor up a bit more.

Image of Laura Griffin

Laura Griffin says:

These simple garlic mashed potatoes and easy and delicious! You can add butter if you want, but you absolutely do not have to because the texture is so creamy and the flavor is very good on its own. I love being able to make these in my pressure cooker in under 30 minutes. Perfect!

Image of Greg Jones

Greg Jones says:

Can't go wrong with mashed potatoes. This version was really good, and much healthier than the version I would normally eat. I like that it's not made with fattening butter or cream, but still has great flavor.

Image of Melissa P

Melissa P says:

Love red potatoes, and this mash recipe is good. However, I added sour cream for texture. I know it’s not as healthy but still a requirement for classic mash.

Image of Jazzy Brewer

Jazzy Brewer says:

Red skin potatoes are the only ones I can tolerate with the skin on. These were really good, especially when mixed with cheese, chives, and sour cream. All the stuff that’s not really good for you but tastes amazing, ha! This is a great recipe.