If you love impossibly creamy mashed potatoes but dread the usual stovetop hassle, Instant Pot Mashed Potatoes are about to become your new kitchen secret weapon. Imagine silky, buttery potatoes bursting with flavor—all in a fraction of the time. Seriously, these are my go-to for holidays, weeknights, and pretty much any time comfort food calls.
Why You’ll Love This Recipe
- Faster Than Traditional Methods: The Instant Pot slashes your cooking time, so creamy mashed potatoes hit the table in a snap.
- Hands-Off and Stress-Free: Let the Instant Pot do the work—no babysitting boiling pots or worrying about overflows.
- Ultra Creamy Texture: Sour cream and butter blend in for irresistibly rich, fluffy potatoes every single time.
- Easily Doubled For Crowds: Hosting a big dinner? This recipe easily scales up in a 6 or 8 quart Instant Pot.
Ingredients You’ll Need
At the heart of these Instant Pot Mashed Potatoes are simple pantry staples and a few savory favorites that come together for classic, velvety results. Each ingredient plays its own important part—so don’t skip the little touches!
- Potatoes (3 pounds, about 6 medium): Go for starchy potatoes like Russet or Yukon Gold for the fluffiest, creamiest mash.
- Water (4-5 cups): Just enough to barely cover the potatoes, ensuring even cooking without turning them to soup.
- Salt (2 teaspoons, divided): Salt is added in stages—first for perfectly seasoned potatoes, and again at the end for bright flavor.
- Butter (1/4 cup): Choose real, unsalted butter for rich flavor and that dreamy melt-in-your-mouth finish.
- Sour Cream (1/4 cup): Adds a subtle tang and helps create an ultra-smooth, luscious texture.
- Milk (1/4 cup): Brings the potatoes together into a creamy, scoopable consistency—whole milk works best.
- Garlic Powder (1/2 teaspoon): For a gentle garlic undertone that’s perfectly balanced and not overpowering.
- Pepper (1/2 teaspoon): Freshly cracked or ground black pepper gives a pop of warmth in every bite.
Variations
Once you’ve mastered the classic version, Instant Pot Mashed Potatoes become the ideal canvas for your own culinary creativity. Want to tweak for dietary needs or just change up the flavor? It’s so easy with a few simple swaps!
- Cheesy Mashed Potatoes: Stir in a cup of shredded cheddar, parmesan, or Gruyère for gooey, savory goodness.
- Herb Lovers: Add fresh herbs like chopped chives, rosemary, or dill for a burst of color and aroma.
- Dairy-Free/Vegan: Substitute the butter with olive oil and swap in your favorite non-dairy milk and vegan sour cream alternatives.
- Loaded Mashed Potatoes: Fold in crispy bacon bits, sliced scallions, or even roasted garlic for extra oomph.
How to Make Instant Pot Mashed Potatoes
Step 1: Prep and Add Your Potatoes
Start by peeling and slicing your potatoes into large rounds (about 4-5 per potato). Toss them right into the bottom of your Instant Pot—no need to cut them tiny. Pour in enough water to just cover the potatoes, then sprinkle over 1 teaspoon of salt.
Step 2: Pressure Cook the Potatoes
Secure the lid and set the valve to sealing. Select manual or pressure cook, set for 8 minutes, and let the Instant Pot work its magic. You’ll be amazed how fast and perfectly tender your potatoes come out, every time!
Step 3: Quick Release and Drain
When the timer goes off, do a quick release of steam (careful—it’s hot!). Once the pressure drops, open the lid and drain the potatoes thoroughly, then return them to the warm pot. This step prevents watery, bland mash.
Step 4: Mash and Mix
Add in the remaining 1 teaspoon salt, pepper, garlic powder, butter, milk, and sour cream. Mash everything together until dreamy and smooth, adjusting seasonings if needed. If you love it extra fluffy, feel free to give it a quick whip with a hand mixer.
Step 5: Serve!
Transfer your Instant Pot Mashed Potatoes to a serving bowl, fluff them up, and add a sprinkle of parsley for color if desired. Get ready for compliments all around!
Pro Tips for Making Instant Pot Mashed Potatoes
- Big Slices, Not Chunks: Cutting potatoes into large rounds instead of small chunks allows them to cook perfectly and keeps them from turning mushy.
- Don’t Skip the Drain: Make sure to drain the potatoes thoroughly after cooking—excess water means thin, bland potatoes.
- Warm Mix-Ins: Let your butter, milk, and sour cream come to room temperature—cold dairy can make your mash gluey instead of silky.
- Double Up With Ease: You can easily double this recipe in a 6 or 8 quart Instant Pot for special occasions or big family dinners.
How to Serve Instant Pot Mashed Potatoes
Garnishes
For a pop of color and a burst of flavor, scatter chopped fresh parsley or chives over your Instant Pot Mashed Potatoes before serving. A pat of butter melting on top always earns those oohs and ahhs, and a pinch of smoked paprika or flaky sea salt can make them extra special.
Side Dishes
These potatoes are the ultimate canvas for roast chicken, classic meatloaf, or a creamy mushroom gravy. They’re also fantastic with green beans, glazed carrots, or any main dish that needs a cozy, comforting sidekick.
Creative Ways to Present
Try piping mashed potatoes with a pastry bag for an elegant swirl on each plate, or serve them family-style in a rustic bowl with a drizzle of browned butter and a dusting of herbs. For special gatherings, create individual mashed potato cups topped with cheese and broiled until golden.
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Mashed Potatoes keep beautifully in an airtight container in the fridge for up to 4 days. Let them cool completely before storing and give them a quick stir before reheating to restore that creamy texture.
Freezing
You can freeze leftover mashed potatoes, though they’re always best fresh. Simply spoon portions into freezer-safe bags, press out air, and freeze for up to 2 months. Thaw overnight in the fridge for best results.
Reheating
Gently reheat Instant Pot Mashed Potatoes on the stovetop over low heat or in the microwave, adding a splash of milk and an extra pat of butter to refresh them. Stir often to prevent sticking and ensure they reheat evenly.
FAQs
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Can I make Instant Pot Mashed Potatoes ahead of time?
Absolutely! Prepare your mashed potatoes as usual, let them cool, and store in the fridge. When you’re ready to serve, gently reheat with a splash of milk and butter to restore their creamy texture.
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What are the best potatoes for Instant Pot Mashed Potatoes?
Starchy potatoes like Russet or Yukon Gold work best. They get fluffy and creamy after cooking, which is perfect for mashing.
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Can I double the recipe in a 6 or 8 quart Instant Pot?
Yes! This recipe doubles beautifully as long as you don’t fill the pot past the “max” line. Give it a little extra time to come to pressure, but the cook time itself stays the same.
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How do I prevent gummy or gluey mashed potatoes?
Be sure not to overmix! Mash the potatoes until smooth, but avoid aggressive stirring or blending, which can break down potato starches and create a sticky, gluey texture.
Final Thoughts
There’s something magical about a bowl of Instant Pot Mashed Potatoes: so simple, yet so perfectly creamy and satisfying. Whether you’re preparing a weeknight dinner or the holiday feast of your dreams, I hope this recipe brings plenty of joy—and maybe a few happy sighs—to your table. Give it a try, and let the comfort begin!
Print
Instant Pot Mashed Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Instant Pot
- Method: Instant Pot
Description
Creamy and delicious mashed potatoes made easy in the Instant Pot. Perfect for a quick side dish!
Ingredients
Potatoes:
- 3 pounds Potatoes (6 medium), Peeled and Sliced
Other:
- Water to Cover Potatoes (About 4-5 cups)
- 2 Teaspoons Salt, Divided
- 1/4 cup Butter
- 1/4 cup Sour Cream
- 1/4 cup Milk
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Pepper
Instructions
- Place the potatoes: Place the peeled and sliced potatoes into the bottom of the instant pot.
- Add water and salt: Cover with water and add 1 teaspoon of salt.
- Cook: Place the lid on the instant pot and set the valve to seal. Cook on manual pressure for 8 minutes.
- Release pressure: When the timer goes off, turn the instant pot off. Quick release the pressure from the pot.
- Drain and mash: Drain the potatoes and return to the instant pot. Add the remaining salt, pepper, garlic powder, butter, milk, and sour cream to the potatoes. Mash until smooth.
- Serve: Serve topped with parsley if desired.
Notes
- This recipe can be doubled in a 6 or 8 quart instant pot.
- There is no need to cut the potatoes into small chunks. Slice each potato into large rounds (about 4-5 rounds per potato).
Nutrition
- Serving Size: 1 serving
- Calories: 225 kcal
- Sugar: 2g
- Sodium: 877mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 26mg
