These Instant Pot Mashed Potatoes are an easy side dish perfect for every occasion from Christmas celebrations to weeknight dinners. Russet potatoes are steamed and softened in a pressure cooker and combined with butter, milk, sour cream, and seasonings before being mashed. The result is creamy mashed potatoes perfect for pairing with all your favorite main courses.
Recipe Highlights: Instant Pot Mashed Potatoes
Here are a few reasons why this is the best mashed potatoes recipe:
- With minimal prep time and a quick cook time, they have a total time of just 20 minutes
- This side dish is a good source of vitamins and nutrients such as calcium and vitamin C
- It’s naturally gluten-free and can easily be made dairy-free, too
- Leftovers store and reheat well for a quick side dish the next day
- The Instapot makes it a one pot, hands-off recipe so you can get back to your main courses
Ingredients To Make This Mashed Potatoes Instant Pot Recipe
Here’s what you need to make mashed potatoes in the Instant Pot today:
- Russet potatoes – may sub Yukon Gold potatoes
- Kosher salt and black pepper
- Unsalted butter – may use vegan butter for a dairy-free or vegan recipe
- 1/2 cup milk of choice – almond milk, coconut milk, or even oat milk all work. If not looking for a dairy-free option, you can use regular whole milk or reduced-fat cow’s milk.
- Sour cream or plain Greek yogurt – may sub cream cheese; use a dairy-free version, or omit it completely for a dairy-free and vegan recipe
- Chopped parsley for garnish – any fresh herbs such as chives can be used
Find the ingredient list with exact measurements in the recipe card below.
How To Make Mashed Potatoes In Instant Pot
Here are the steps to make this Instant Pot mashed potatoes recipe today:
- Build pressure: Combine the potatoes, water, and a dash of salt in a 6-quart Instant Pot. Lock the lid into place, and flip the vent valve to the “sealing” position.
- Cook the potatoes: Set the Instant Pot to cook at high pressure. Pressure cook until the timer goes off. Then, quick-release the pressure, and test the potatoes for doneness. If you can’t easily pierce the cooked potatoes with a fork, continue to cook for another few minutes.
- Mash the potatoes: Reserve part of the cooking water, if using water in place of milk. Then, drain the potatoes, and transfer them to a bowl. Add the butter, milk, and sour cream, and use a potato masher to mash the potatoes until they’re light and fluffy. Season with salt and pepper to taste.
- Serve: Set the Instant Pot to “warm” to keep warm, or transfer the mashed potatoes to a serving bowl. Enjoy!
For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition information, listing calories (kcals), protein, saturated fat, carbohydrates, fiber, sugar, sodium, cholesterol, and more per serving.
Recipe Notes From Dietitian Jess
Try the following variations from Dietitian Jess, who developed this recipe, to add even more flavor to your Instant Pot mashed potatoes:
- For garlic mashed potatoes, add 2-3 cloves of garlic to the Instant Pot along with the potatoes. No need to mince the garlic before adding it. It will mix right in when you mash the potatoes after cooking.
- To add richness, add half-and-half or heavy cream and sour cream.
- Use chicken broth or bone broth in place of the water for a boost of flavor and nutrition.
- Stir in parmesan cheese for extra savoriness.
What To Serve With Instant Pot Mashed Potatoes
How To Store And Reheat Leftovers
Allow leftovers to come to room temperature. Then, transfer them to an airtight container, and store them in the refrigerator for up to 4 days or in the freezer for up to 2 months. Thaw frozen potatoes in the fridge overnight.
Reheat your potatoes in the microwave or a pot on the stovetop over medium heat. Alternatively, you can transfer them back to the Instant Pot or a slow cooker set to warm. Add an extra splash of milk as needed to loosen the potatoes back up.
Frequently Asked Questions
The exact cooking time may vary slightly depending on your pressure cooker and the size of the potatoes. However, we find that it typically takes 10 minutes of prep time and 10 minutes of cooking time to make Instant Pot mashed potatoes.
Starchy potatoes like Russet, Idaho, or Yukon Gold work best for this recipe. The higher scratch content allows them to break down easily and creates a fluffy consistency.
Yes. To make this recipe on the stovetop, boil the potatoes until they’re fork-tender. Then, add the remaining ingredients, and use a potato masher, hand mixer, or ricer to create a smooth texture.
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Instant Pot Mashed Potatoes
Save stovetop space and time by making a batch of hot and creamy mashed potatoes in the Instant Pot, perfect for an easy addition to meals or to help with your holiday menu. These simple instructions tell you how make the best creamy Instant Pot mashed potatoes step by step.
Ingredients
- 2 pounds Russet or Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 2 cups water
- Fine salt and black pepper
- 2 tablespoons unsalted butter (use vegan butter, for dairy-free and vegan)
- ¼ cup milk of choice (use unsweetened non-dairy milk and/or reserved cooking water, for dairy-free and vegan)
- ¼ cup sour cream or plain Greek yogurt (optional; use a dairy-free version or omit for dairy-free and vegan)
- Optional for garnish: finely chopped parsley
Instructions
- In a 6-quart Instant Pot, combine the potatoes, water, and ¼ teaspoon salt. Lock the lid into place and flip the vent valve to the “sealing” position. It will take about 10 minutes for the Instant Pot to build up the pressure before the timer starts counting down.
- Set the Instant Pot to cook at high pressure for 8 minutes. When the timer goes off, quick-release the pressure and test the potatoes for doneness. They should be easily pierced with a knife. If the potatoes are not done, cook 1–2 more minutes.
- Reserve ¼ cup of the cooking water, if using instead of milk. Drain the potatoes and transfer them to a medium bowl. Add the butter, milk, and sour cream, if using, and mash with a potato masher until light and fluffy. Add salt and pepper, to taste.
- Store any leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 2 months.
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Notes
- For garlic mashed potatoes, add 2-3 cloves of garlic to the Instant Pot along with the potatoes. No need to mince the garlic before adding it. It will mix right in when you mash the potatoes after cooking.
- To add richness, add half-and-half or heavy cream and sour cream.
- Use chicken broth or bone broth in place of the water for a boost of flavor and nutrition.
- Stir in parmesan cheese for extra savoriness.
Nutrition Information
- Serving Size: 3/4 cup without optional ingredients
- Calories: 126
- Fat: 4 g
- (Sat Fat: 3 g)
- Sodium: 55 mg
- Carbohydrate: 22 g
- (Fiber: 3 g
- Sugar: 2 g)
- Protein: 3 g
- Cholesterol: 42 mg
Dietary
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