Instant pot mashed potatoes are the quickest and easiest mashed potatoes you’ll make in under 20 minutes (including prep!). They’re ultra creamy, indulgent, and comforting. Pressure cooker mashed potatoes are a must-have and stress-free side for your next holiday gathering and a family favorite any other night of the week. Trust me, you might never cook potatoes any other way!
Why You’ll Love Instant Pot Mashed Potatoes
- This recipe is ready super fast. Using an instant pot pressure cooker speeds everything up. The potatoes will be cooked in a short 10 minutes (unlike our classic stovetop Mashed Potatoes that take 20-25 minutes to cook). Then, just drain, mash, and add all the other ingredients. Next to quick cooking vegetables like Sautéed Garlic Green Beans, this is one of the fastest sides you’ll ever prepare.
- They’re so easy to make. The only thing that’s easier to make than these instant pot mashed potatoes is probably pre-packaged sides that you can toss in the microwave before calling it a day. It takes minimal prep work (mostly peeling and chopping up those potatoes).
- They’re incredibly creamy. You’ll love the smooth and creamy texture of these pressure cooker mashed potatoes. The perfect balance of butter, sour cream, and milk delivers exactly the right texture that you want in mashed potatoes.
- They’re lightly seasoned but so flavorful. These mashed potatoes are seasoned simply with just garlic powder, salt, and pepper. But combined with the buttery, milky, creamy mashed potatoes, it adds just the right amount of added flavor.
Ingredients and Substitutions
To make these Instant Pot Mashed Potatoes, you will need the following ingredients (full quantities in the recipe card below):
- potatoes - I used russet potatoes for their creamy texture. Yukon gold potatoes are also great for making mashed potatoes.
- butter
- sour cream
- milk
- seasoning - seasoned with garlic powder, salt, and pepper.
- green onions - optional, for topping.
Mashed potatoes are versatile and you can switch up the ingredients that you mash the potatoes with after you’ve pressure cooked them. For instance, you can use cream cheese instead of sour cream in our Creamy Classic Mashed Potatoes, or use mascarpone cheese to make Mascarpone Mashed Potatoes.
How to Make the Best Instant Pot Mashed Potatoes
- Add potatoes to the instant pot. Add chopped potatoes into the instant pot and cover with water (about 3-4 cups). Season with salt and stir well to dissolve. Seal the lid and set the steam release knob to the sealed position.
- Pressure cook the potatoes. Cook the potatoes on manual pressure for 10 minutes until tender. Once the time is up, quick release the pressure or wait until all of the steam has released and the valve has dropped.
- Mash. Drain the potatoes completely and mash with a potato masher or fork. Add butter, sour cream, milk, salt, pepper and garlic powder to the potatoes. Mix well with an electric mixer or whisk to combine until smooth, about 1 minute.
- Serve. Garnish with a pat of butter and green onions (or your favorite toppings) and serve immediately.
Recipe Tips and Tricks
- How to serve: Mashed potatoes are a delicious side on their own on a plate of roast chicken, turkey, or salmon. You can also take them to the next level and top with cheddar cheese, bacon, gravy, sour cream, or green onions.
- How to store: Keep leftover instant pot mashed potatoes in an airtight container in the fridge for up to four days.
- How to reheat: Reheat leftover potatoes covered in the microwave on medium heat for 1-5 minutes, stirring occasionally. I recommend covering a microwave-safe bowl with plastic wrap for the best results.
More Mashed Potato Recipes
- Mascarpone Mashed Potatoes
- Garlic Mashed Potatoes with Sour Cream
- The Best and Creamiest Mashed Potatoes
- Healthy Mashed Potatoes
- Savoury Mashed Sweet Potatoes
- Mashed Potato Cakes
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Recipe
Instant Pot Mashed Potatoes
- Total Time: 25 minutes
- Yield: 6-8 servings
- Diet: Vegetarian
Description
Instant pot mashed potatoes are the quickest and easiest mashed potatoes you’ll make in under 20 minutes (including prep!) in the pressure cooker.
Ingredients
- 3 lbs. russet potatoes, peeled and cut into 2-inch pieces
- 2 teaspoons salt, divided
- ½ cup butter
- ¼ cup sour cream
- ½ cup milk
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper (or to taste)
- 1 teaspoon green onions, finely chopped (optional, for garnish)
Instructions
- Add chopped potatoes into the instant pot and cover with water (about 3-4 cups). Season with 1 teaspoon salt and stir well to dissolve. Seal the lid and set the steam release knob to the sealed position.
- Cook the potatoes on manual pressure for 10 minutes until tender. Once the time is up, quick release the pressure or wait until all of the steam has released and the valve has dropped.
- Drain the potatoes completely and mash with a potato masher or fork. Add butter, sour cream, milk, remaining salt, pepper and garlic powder to the potatoes. Mix well with an electric mixer or whisk to combine until smooth, about 1 minute.
- Garnish with a pat of butter and green onions (or your favorite toppings) and serve immediately.
Notes
How to serve: Mashed potatoes are a delicious side on their own on a plate of roast chicken, turkey, or salmon. You can also take them to the next level and top with cheddar cheese, bacon, gravy, sour cream, or green onions.
How to store: Keep leftover instant pot mashed potatoes in an airtight container in the fridge for up to four days.
How to reheat: Reheat leftover potatoes covered in the microwave on medium heat for 1-5 minutes, stirring occasionally. I recommend covering a microwave-safe bowl with plastic wrap for the best results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Instant Pot
- Cuisine: American
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