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Instant Pot Mashed Potatoes made in an electric pressure cooker are the best and fastest way to make mashed potatoes. Creamy and delicious every time!
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Instant Pot Mashed Potatoes
Mashed potatoes are a classic with any meal at any time of year, but these easy Instant Pot mashed potatoes definitely kick the dish up a notch!
Let’s count the reasons why I love this recipe …
First, the recipe itself is perfect—the right consistency – not too thin, not too thick – and totally flawless flavor. In fact, the flavor is so awesome and versatile that you can eat it as-is or use it as a base to add your favorite mashed potato fixings.
Second, the Instant Pot makes this recipe simple as all get-out. I know I talk about my Instant Pot a lot, but really, it’s the most useful little kitchen gadget you’ll ever have! No more hunching over the stove to get your mashed potatoes right … just set them, and you’re good. I love technology, sometimes!?
Third, mashed potatoes are just great altogether. They’re a wonderful side for any holiday meal, any get-together, any event, any potluck. And pretty much everyone likes them, too! So this Instant Pot mashed potatoes recipe is automatically an A+ in my book. Let’s get started!
Instant Pot Mashed Potatoes Recipe
- russet potatoes
- water to cover potatoes
- salt
- pepper
- butter
- buttermilk, milk or half-and-half
- sour cream
- chives, for serving (optional)
How To Make Instant Pot Mashed Potatoes
- Peel and cut potatoes.
- Add potatoes to Instant Pot. Pour in enough water to cover the potatoes. Add salt.
- Cover and cook on high pressure for 10 minutes.
- Release pressure by turning the valve to vent.
- Add butter, milk, sour cream, and pepper. Use a potato masher to mash potatoes to desired consistency. If potatoes are too thick, gradually add milk until you get the consistency you like. Adjust to taste with additional salt and pepper.
- Serve immediately with butter and chives, if desired.
If you need lots of mashed potatoes – maybe for Thanksgiving or another big get-together – this is a recipe that’s easily doubled! Have a mashed potato feast!
Try These Variations On The Recipe!
Mashed potatoes are a fun dish for experimenting with flavor! There are lots of ways to personalize this Instant Pot mashed potatoes recipe. For instance…
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- Leave the skins on the potatoes if you like them in your dish!
- Instead of water, try cooking the potatoes in chicken stock – it’s so, so good.
- If you’re a fan of garlic, adding a dash of garlic powder can give a bit of a savory punch. You can also add a clove of garlic to the water you put the potatoes in.
- Cream cheese is another addition that I know a lot of people enjoy.
- Bacon bits and shredded cheese (or both) would make this a devilishly delectable dish. (Say that three times fast!!)
- While I haven’t tried it myself, I have heard that you can substitute the milk with dairy-free options like almond or macadamia milk. See what happens and let me know how it goes!
- Similarly, I have seen people use Greek yogurt instead of sour cream. Again, I’d love to know how this recipe turned out if you try that.
- Herbs I’ve seen used in this recipe: sage, thyme, rosemary … get creative!
Tips for our Easy Instant Pot Mashed Potatoes
Here are a few pointers I picked up with this recipe! Read these before you get started.
- The consistency is best if you use a potato masher! I know it’s more work … but it’s worth it. A hand-blender just doesn’t do the trick with this recipe.
- If you have every ingredient but the sour cream, you can, technically, go without the sour cream! Just use more milk and butter to get the consistency you need!
- You can store leftovers in the fridge for about 5 days. Remember to use an airtight container.
- Also, you can make these ahead of time and reheat them in the Instant Pot. Fresh is always a little better, though, don’t you think?
- Choose starchier potatoes for this recipe, not waxy ones! Russet is the best variety for mashed potatoes, in my opinion.
- As always, be careful releasing the steam on your Instant Pot and cover up your hands. It’s going to be hot!!
How did you like this recipe
I know it can be hard to improve on a side that’s already amazing, but I think this recipe perfects perfection! If you have any questions about it, please let me know … and if you want to tell me how your meal went, let me know, too!
Other recipes you may enjoy
Instant Pot Mashed Potatoes
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Equipment
Ingredients
For the potatoes
- 2 – 3 pounds russet potatoes, peeled and cut into quarters
- 1 cup water , or broth to cover potatoes
- 1 teaspoon salt
- ¼ cup butter, 1/2 stick
- ¼ cup buttermilk, milk or half-and-half
- ¼ cup sour cream
- ½ teaspoon pepper
For serving
- Butter, salt, pepper, chives, optional
Instructions
- Place the peeled potatoes into Instant Pot and add enough water to cover. Season with salt.
- Cover and cook on high pressure for 10 minutes.
- Release pressure by turning the valve to vent.
- Once pressure is reduced, remove the lid and add butter, milk, sour cream, and pepper. Use a potato masher to mash potatoes to the desired consistency. If the potatoes are thick, gradually add milk until the consistency you like is reached. Adjust taste with additional salt and pepper, if necessary.
- Serve immediately with butter and chives, if desired.
Notes
- Make sure and dice your potato evenly so it all cooks the same.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
