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    Home » Recipes » All Recipes

    Instant Pot Mashed Potatoes

    Published: Oct 14, 2021 by Kathleen Hansen · This post may contain affiliate links · 1 Comment

    Jump to Recipe·Print Recipe

    Instant Pot Mashed Potatoes are creamy and so easy to make. Much faster than making on the stove and frees up a burner during the holidays. A must have recipe for the holidays.

    mashed potatoes with butter and herbs

    Ingredients You'll Need for Instant Pot Mashed Potatoes:

    • Russet Potatoes - You can also use Yukon gold potatoes
    • Salt and Pepper
    • Milk - You can use the fat % of your preference. I like using 2% or whole milk for creamier potatoes.
    • Sour Cream
    • Butter
    • Fresh Herbs - this is optional, but I love topping mashed potatoes with chopped fresh parsley or chives
    Milk, sour cream, butter, and salt and pepper

    How To Make Mashed Potatoes in the Instant Pot:

    1. Prep Potatoes - Peel the potatoes and quarter into equal sized pieces.
    2. Add to Instant Pot - Add the potatoes to the Instant Pot and add water until the potatoes are covered. About 4 cups but will vary on your Instant Pot size. Season with salt.
    3. Pressure cook - Cook the potatoes on high pressure then quick release the pressure.
    4. Make Mashed Potatoes - Drain the water from the potatoes. Add the creamy ingredients: butter, milk, sour cream, salt, and pepper. Mash until your desired consistency.
    5. Serve - I like to top the bowl of mashed potatoes with a few pats of butter and a sprinkle of fresh herbs (parsley or chives).
    • Chopped russet potatoes and water in instant pot
    • Cooked potatoes with sour cream and butter in instant pot
    • mashed potatoes in instant pot

    Serving Ideas

    Mashed potatoes are a classic, comfort side. They're the perfect pairing with a holiday meal or just a Sunday dinner. Serve alongside your Thanksgiving turkey or ham or with this slow cooker pot roast for family dinner.

    Leftovers, Storage, and Reheating

    • Leftovers and Storage - Leftover mashed potatoes can be stored in an airtight container in the fridge for up to 4 days.
    • Reheating - Mashed potatoes can be reheated in the microwave, in a pot on the stove, or even in a 350 degrees F oven until warmed. For all of the options, I like to add a splash of milk or cream to add some moisture back into the potatoes.
    creamy mashed potatoes in a bowl

    Recipe Notes and Tips

    • Potato Masher vs Electric Mixer - You can either use a potato masher or an electric mixer to mash up your potatoes. Using an electric mixer will result in super creamy, almost whipped consistency. While a masher will leave you with some small lumps.

    Check out some other Instant Pot recipes!

    pressure cooker mashed potatoes in a bowl

    Those ads on the page? A portion of all ad revenue is being donated to Warrior Dog Rescue. A MN-based dog rescue that I foster and volunteer with.

    Print

    Recipe

    Instant Pot Mashed Potatoes

    mashed potatoes in instant pot
    Print Recipe

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    Instant Pot Mashed Potatoes are creamy and so easy to make. Much faster than cooking on the stove. Cook the potatoes and mash them all in your pressure cooker.

    • Author: Kathleen
    • Prep Time: 15 minutes
    • Cook Time: 12 minutes
    • Total Time: 27 minutes
    • Yield: 6 servings
    • Category: Instant Pot, Sides
    • Method: Instant Pot
    • Cuisine: American
    • Diet: Vegetarian

    Ingredients

    • 3 lbs russet potatoes (peeled and quartered)
    • 3-4 cups water (enough to just cover the potatoes)
    • 1 ½ teaspoons kosher salt (divided)
    • ¼ cup unsalted butter
    • ½ cup Milk (nonfat, 2%, or whole milk)
    • ½ cup sour cream
    • ¼ teaspoon ground black pepper
    • chopped parsley or chives (optional for garnish)

    Instructions

    1. Add to Instant Pot - Add the potatoes and water to instant pot. The water should just cover the potatoes. Add ½ teaspoon of the salt.
    2. Pressure Cook - Place lid on Instant Pot, set valve to sealing, and cook on manual high pressure for 12 minutes. When done cooking, allow to natural release for 2 minutes, then quick release the pressure.
    3. Mash Potatoes - Drain the potatoes and add them back to the instant pot. With Instant Pot on warm setting, add the butter, milk, sour cream, 1 teaspoon of salt, and ¼ teaspoon of pepper. Mash and stir potatoes until desired consistency is reach. Taste and adjust salt and pepper as needed.
    4. Serve - Serve potatoes with herbs and a big pat of butter on top, if you'd like. Enjoy!

    Nutrition

    • Serving Size: ⅙ of recipe
    • Calories: 292
    • Sugar: 3.1 g
    • Sodium: 341.7 mg
    • Fat: 11.6 g
    • Carbohydrates: 42.9 g
    • Fiber: 3 g
    • Protein: 6.1 g
    • Cholesterol: 32.1 mg

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    1. Katie says

      March 30, 2023 at 9:08 pm

      I like using my Instant Pot so I can free up a stove burner. Will make again!

      Reply

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    Hi! I'm Kathleen and welcome! My favorite place to be has always been in the kitchen and I love creating recipes that are easy and approachable. Simple ingredients and easy-to-follow instructions!

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