Instant Pot mashed potatoes are creamy, dreamy, and oh-so-easy! They’re the perfect accompaniment to your Thanksgiving dinner, but just as great for a weeknight meal, too!
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Instant Pots are all the rage these days, and for good reason. They’re a true kitchen workhorse, capable of whipping up a variety of dishes in a fraction of the time it would take using other methods. So, it’s no surprise that people are finding all sorts of creative ways to use their Instant Pots, including making Instant Pot mashed potatoes!
Yes, we’ve made Instant Pot Corn On The Cob, Instant Pot Whole Chicken, and Instant Pot Penne Alfredo, but now it’s time to tackle this staple of every Thanksgiving dinner. (But don’t worry, it’s so easy and delicious that you’ll be making these Instant Pot mashed potatoes year-round—they’re not just for Thanksgiving!)
Easy Instant Pot Mashed Potatoes Recipe
So why make mashed potatoes in an Instant Pot? Well, for starters, they’re incredibly quick and easy to make this way. Simply add your peeled and cubed potatoes to the pot with some water, set it to pressure cook, seal, and let it do its thing. In just minutes, you’ll have perfectly cooked potatoes that are ready to be mashed.
Another benefit of making mashed potatoes in an Instant Pot is that they end up being super creamy and smooth. This is thanks to the steam that’s generated during cooking, which breaks down the potatoes and makes them extra fluffy. If you’re looking for the perfect mashed potato recipe, give this Instant Pot method a try—you won’t be disappointed!
Ingredients for Instant Pot Mashed Potatoes
See recipe card below this post for ingredient quantities and full instructions.
- Russet potatoes – Make sure you cut them into evenly sized pieces so they’re all done cooking at the same time.
- Water – If your tap water has an “off” taste, use filtered water for the best-tasting Instant Pot mashed potatoes.
- Unsalted butter – Salted butter is fine too, but you’ll want to add less salt when seasoning later.
- Milk – Whole milk is best, but other varieties will work; the mashed potatoes just won’t be quite as rich.
- Sour cream – Making mashed potatoes with sour cream gives them a rich, creamy texture and just the right amount of tangy flavor!
- Kosher salt and black pepper
- Swap the sour cream for cream cheese for thicker mashed potatoes.
- Garnish the potatoes with minced fresh chives.
- Fold in shredded Parmesan cheese after mashing the potatoes.
- Enhance the savory flavor with roasted garlic cloves or fresh herbs like rosemary or thyme.
- Make loaded mashed potatoes by stirring chopped green onions, cheese, and bacon bits.
How to Make Instant Pot Mashed Potatoes
- Cook the potatoes: Add the potatoes, water, and a few generous pinches of salt to an Instant Pot. Lock the lid in place, then set the device to manual, high, and 10 minutes of cook time.
- Warm the butter and milk: Combine the butter and milk in a small pot, and bring the mixture to a simmer on the stovetop. Remove from the heat, and set aside.
- Mash the potatoes: When the timer goes off, turn the valve to “quick release.” Drain off any water. Then, transfer the potatoes to a large mixing bowl. Mash the potatoes with a potato masher until they’re smooth, with few to no lumps (depending on your preferences).
- Finish: Slowly add the hot milk and butter to the mashed potatoes, stirring to combine. Stir in the sour cream, and season to taste with salt and black pepper to taste.
Salting the potatoes before you cook them will improve the flavor of your mashed potatoes. Just keep in mind that when you’re seasoning the mashed potatoes at the end, you won’t need to add quite as much salt!
How to Store Leftover Instant Pot Mashed Potatoes
If you have any leftover mashed potatoes, they can be stored in an airtight container in the refrigerator for up to 3 days. Just reheat them in the microwave or on the stovetop when you’re ready to enjoy them again.
And, if you want to make life even easier, you can freeze your mashed potatoes for future use. Simply place them in a freezer-safe container, and store them for up to 3 months. When you’re ready to eat them, just thaw them overnight in the fridge and reheat as desired.
However, they can just as easily be served alongside everyday dinner staples such as Air Fryer Chicken Breasts, Baked Pork Chops, or BBQ Ribs. No matter what you pair them with, you really can’t go wrong!
Yes, you can! Just set your Instant Pot to the “Keep Warm” setting, and they’ll stay nice and hot until you’re ready to serve.
One of the keys to creating smooth and creamy mashed potatoes is to use starchy potatoes, such as Russets. When cooked properly, these potatoes will break down and become super fluffy, resulting in lump-free mashed potatoes. Additionally, make sure you cook the potatoes until they’re very soft before mashing them. If they’re not cooked through, they won’t mash up as smoothly.
As mentioned above, starchy potatoes like Russets are the best type of potato to use for mashed potatoes. However, other varieties like Yukon Gold potatoes or red potatoes will also work well. Just keep in mind that the texture won’t be quite as smooth or fluffy.
Instant Pot Mashed Potatoes
- Instant Pot
- Small pot
- Potato Masher
- Mixing bowl
- 3 pounds Russet potatoes, peeled and quartered
- 1 cup water
- ½ cup unsalted butter
- 1 cup milk
- ½ cup sour cream
- Kosher salt and black pepper to taste
- Add the potatoes, water, and a couple pinches of salt to the Instant Pot, lock the lid in place, and set to manual, high, and 10 minutes cook time.3 pounds Russet potatoes, peeled and quartered, 1 cup water
- Add the butter and milk to a small pot and bring to a simmer on the stovetop. Remove from the heat and set aside.½ cup unsalted butter, 1 cup milk
- When the timer goes off, turn the valve to “quick release.” Drain any remaining water and transfer the potatoes to a large mixing bowl. Mash the potatoes with a potato masher until smooth.
- Slowly add the hot milk and butter to the potatoes and stir with a spatula to combine. Add the sour cream and stir. Season to taste with salt and black pepper.½ cup sour cream, Kosher salt and black pepper to taste