# Instant Pot Creamy Mashed Potatoes with Kinder's Organic Buttery Garlic Salt > Ultra-creamy Instant Pot mashed potatoes brightened with the rich garlic-butter flavor of Kinder's Organic Buttery Garlic Salt. Fast to make, silky in texture, and ideal for weeknights, holidays, or any time you want a reliable, flavorful side. Canonical URL: https://www.topshelf.recipes/recipes/instant-pot-creamy-mashed-potatoes-kinders-buttery-garlic-salt ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 27, 2026 Last Updated: September 28, 2026 ## About This Recipe These Instant Pot Creamy Mashed Potatoes are built around two reliable ideas: Yukon Golds for naturally silky texture, and Kinder's Organic Buttery Garlic Salt to deliver an immediate, buttery-garlic lift without melting the balance with extra fresh garlic or extra butter. The pressure cooker turns long stovetop boiling into a 10-minute hands-off sprint, and using warmed whole milk plus a jab of sour cream gives a satiny mouthfeel that feels indulgent but controlled. The Kinder's seasoning isn’t a gimmick here — its concentrated butter-and-garlic notes mean you can pare back on extra butter if you want to keep calories or richness in check, and it layers beautifully with fresh chives on top. This version is forgiving for weeknights yet polished enough for holiday spreads: keep the mash slightly loose if you plan to rewarm it (it firms up a bit), and resist the urge to overwork the potatoes or you’ll invite gluey starch. Small technique tweaks — even such simple ones as warming the milk, draining thoroughly, and finishing on the Instant Pot’s sauté briefly if needed — are what turn plain boiled potatoes into the decadent, spoonable side that makes people come back for second helpings. ## Recipe Information - Prep Time: 15 minutes - Cook Time: 20 minutes - Total Time: 35 minutes - Servings: 12 - Difficulty: Easy - Category: Instant Pot ## Ingredients ### Prep and load the Instant Pot - 3 lb Yukon Gold potatoes, peeled and cut into 1- to 2-inch chunks - 1 cup water ### Mash and fold in dairy and seasoning - 4 tbsp unsalted butter - 1/2 cup whole milk (warmed) - 1/2 cup sour cream - 2 tsp Kinder's Organic Buttery Garlic Salt - 1/2 tsp freshly ground black pepper ### Serve and garnish - 2 tbsp fresh chives, finely chopped (for garnish) ## Ingredient Guide ### Kinder's Organic Buttery Garlic Salt A branded, American commercial seasoned salt combining buttery and garlic flavors with salt and herbs; it’s essentially a flavored finishing salt rather than a single-ingredient pantry staple. It tastes salty with pronounced garlic and buttery/umami notes and a mild herbiness. You can find it in US grocery stores, natural-food markets, or online. Substitute with a mix of garlic powder (or garlic salt if you prefer less mixing), a pinch of fine salt, a little melted butter or butter-flavored granules, and optionally a touch of dried parsley or onion powder to mimic the flavor profile. ## Instructions ### 1. Prep and load the Instant Pot Peel and cut potatoes into even 1- to 2-inch chunks so they cook uniformly. Place the cut potatoes in the Instant Pot insert and pour in 1 cup water (or low-sodium chicken broth for extra flavor). Secure the lid, set the valve to sealing, and select High Pressure for 10 minutes. ### 2. Release pressure and drain When the cook cycle finishes, perform a quick release of pressure according to your Instant Pot's instructions. Carefully remove the lid, test a potato chunk for tenderness, and drain any remaining liquid from the insert. Return the potatoes to the hot insert (off the pot) or transfer to a large bowl. ### 3. Mash and fold in dairy and seasoning Add the butter, warmed whole milk, sour cream, Kinder's Organic Buttery Garlic Salt, and freshly ground black pepper to the potatoes. Mash with a potato masher or use an immersion masher for a smoother result; mash just until you reach your preferred texture. Taste and add a little more Kinder's or pepper if needed. ### 4. Optional finish for extra creaminess If the mash is too loose, use the Instant Pot on Sauté (low) for 1–2 minutes while stirring constantly to reduce excess moisture and thicken. For an ultra-smooth finish, beat briefly with a hand mixer on low—avoid overworking or the potatoes will become gluey. ### 5. Serve and garnish Transfer the mashed potatoes to a serving bowl, sprinkle with chopped chives, and add a pat of butter if desired. Serve hot alongside roast meats, turkey, or your favorite holiday mains. ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 149 kcal - Protein: 2.9 g - Carbohydrates: 21.1 g - Fat: 6.3 g - Saturated Fat: 3.6 g - Fiber: 2.5 g - Sugar: 1.8 g - Added Sugars: 0 g - Cholesterol: 17.3 mg - Sodium: 289.9 mg - Calcium: 38 mg - Iron: 0.9 mg ## Tips ### Cut Uniform Potato Chunks Cut potatoes into 1–2 inch pieces so they reach tenderness at the same time, which prevents some pieces from becoming waterlogged while others are undercooked. ### Warm the Dairy Heat the milk and sour cream slightly before adding to the hot potatoes so they absorb smoothly and you avoid cooling the mash. ### Drain Completely First After quick-release, drain all cooking liquid before mashing to prevent a watery mash; you can always add back a little warm milk if needed. ### Mash Gently, Not Vigorously Use a hand masher or an immersion masher and stop when the texture is just right to avoid releasing excess starch that makes potatoes gluey. ### Season at the End Kinder's Buttery Garlic Salt has concentrated flavor—add the recipe amount first, then taste and adjust so you don’t over-salt. ## Variations and Substitutions ### Vegan Butter Swap Replace butter with a neutral-tasting vegan butter and use full‑fat coconut yogurt or unsweetened soy yogurt in place of sour cream for a dairy‑free, creamy finish. ### Cheesy Upgrade Fold in 1 cup grated sharp cheddar or gruyère off heat for a richer, gooey mash; reduce regular salt slightly because the cheese adds saltiness. ### Roasted Garlic Twist Roast a head of garlic, squeeze in the softened cloves when mashing, and cut Kinder's to 1 tsp to let the mellow roasted garlic take center stage. ### Herb & Citrus Brightness Stir in a tablespoon of chopped parsley and the zest of half a lemon for a fresher, lighter profile that complements the buttery garlic base. ## Notes These mashed potatoes deliver generous garlic-butter flavor without extra chopping or compound butter — a great shortcut when you want a rich side in under 40 minutes. They hold well for serving a crowd and reheat beautifully the next day. ### Storage and Make-Ahead Cool mashed potatoes at room temperature no longer than two hours, then refrigerate in an airtight container for up to 3–4 days. To reheat, warm gently on the stovetop over low heat or in a low oven, stirring in a splash of warm milk or a pat of butter to restore creaminess; you can also reheat in the Instant Pot on Sauté with frequent stirring. Mashed potatoes can be frozen for up to 2 months—portion them, thaw overnight in the fridge, then reheat with added liquid. ### Serving Suggestions These mashed potatoes pair classicly with roast chicken, turkey with gravy, or a braised short rib—think saucy mains that benefit from a creamy vehicle. For wine, try a medium-bodied Chardonnay or a soft Pinot Noir depending on the protein; add a green vegetable like sautéed haricots verts or roasted Brussels sprouts for color and texture contrast. Serve in a warmed bowl, make a shallow well in the center, and top with an extra pat of butter and chopped chives for immediate shine. ## Frequently Asked Questions ### Can I use Russet potatoes instead of Yukon Golds? Yes—you can, but russets are starchier and will absorb more liquid and are more prone to becoming gluey if overworked; reduce mashing intensity and consider adding slightly more butter or milk for the same creaminess. ### Why do you recommend warming the milk and sour cream? Adding warm dairy keeps the potatoes hot so they absorb the fat and liquid more readily, producing a smoother, silkier mash and preventing it from cooling down. ### What caused my mashed potatoes to turn gluey, and how can I fix them? Glueiness comes from overworking (too much stirring or using a food processor) or from overly starchy potatoes; fix slightly gluey mash by folding in extra butter or warm cream and chilling briefly to let the texture settle, but avoid aggressive re-mixing. ### Can I make these ahead for a holiday dinner? Yes—make them through step 3, cool, and refrigerate; reheat gently with a bit of warmed milk or butter and finish with fresh chives right before serving. ### How much Kinder's Organic Buttery Garlic Salt should I add if I use low-sodium broth? Start with the recipe's 2 teaspoons and taste—because low-sodium broth reduces overall saltiness, you may need to add up to another 1 teaspoon, adding gradually to avoid over-salting. ## Related Recipes and Guides - [Instant Pot Strawberry Jam](https://www.topshelf.recipes/recipes/instant-pot-strawberry-jam) - [Instant Pot Swedish Meatballs in Creamy Gravy](https://www.topshelf.recipes/recipes/instant-pot-swedish-meatballs-creamy-gravy) - [Snake River Farms Beef Tallow Instant Pot Braised Short Ribs](https://www.topshelf.recipes/recipes/snake-river-farms-beef-tallow-instant-pot-braised-short-ribs) - [Instant Pot Beef Stew — Tender Chuck in 45 Minutes](https://www.topshelf.recipes/recipes/instant-pot-beef-stew-tender-chuck-45-min) - [Instant Pot Red Lentil Dal](https://www.topshelf.recipes/recipes/instant-pot-red-lentil-dal-coconut-turmeric) - [Instant Pot Top Round Roast for Tender Sliced Roast Beef](https://www.topshelf.recipes/recipes/instant-pot-top-round-roast-tender-sliced-roast-beef) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor) - [DIY Edible Monster Eyes Candy](https://www.topshelf.recipes/articles/diy-edible-monster-eyes-candy)