Instant Pot Mashed Potatoes are rich and creamy and so easy to make! Making mashed potatoes has never been quicker or tasted better than these Instant Pot mashed potatoes ready in 20 minutes!
I am completely obsessed with how creamy and delicious these mashed potatoes turned out in my instant pot. I have been wanting to try mashed potatoes in my pressure cooker for a while now. Because, mashed potatoes are obviously one of the most delicious side dishes on the planet, but, I don't always feel like cooking them on a weeknight when we are busy. Now, I can have mashed potatoes ready in about 20 minutes and everyone absolutely loved them!
Instant Pot Mashed Potatoes:
Making mashed potatoes in the instant pot starts out just a simple and easy as if you were making mashed potatoes on the stove like my reader favorite Cream Cheese Mashed Potatoes.
You'll start out with three pounds of potatoes. This is about 6 medium potatoes total. Go ahead and peel them. I haven't tried this recipe leaving the skin on the potatoes because we prefer ours without skin.
Next, simply slice the potatoes into large rounds. For me, this came out to about 4-5 round slices per potato. There is no reason to spend time cutting them into cubes. You'll then cover them completely in water which will be about 4-5 cups depending on what size of instant pot you're using. The picture below shows the potato rounds in my 8 quart instant pot.
After the potatoes are covered in the water you will add ½ teaspoon of salt. This is just enough salt to flavor the potatoes while they cook without being overwhelming.
Then, that's it for now! Go ahead and place the lid on your instant pot. Set the valve to sealed and cook on manual for 8 minutes. Keep in mind that it will take about 8-10 minutes for the pot to come to pressure.
Once the timer goes off you can quick release the pressure from your pot. You will need to drain the potatoes and then return them to the instant pot with the power off.
Then, simply add in the remaining salt, pepper, garlic powder, butter, milk, and sour cream. The garlic powder is, of course, optional, but, we really love that extra bit of flavor in our mashed potatoes!
You can mash these up with a standard potato masher if you wish. Or, you can mash then whip them with a hand-held mixer which is what I love to do!
After your potatoes are mashed you are set to go and eat! Make sure to taste and double check the seasoning. I have listed the amounts to our preference, but, you may prefer to add more. Always season to your own taste.
Enjoy!
~Nichole
Be sure to follow along with us on Facebook where we always share the tastiest recipes out there! If you are looking for more great instant pot inspiration, try out my Instant Pot Spaghetti and Instant Pot Honey Sesame Chicken Thighs!
Instant Pot Mashed Potatoes
Ingredients
- 3 Pounds Potatoes 6 medium, Peeled and Sliced
- Water to Cover Potatoes About 4-5 cups
- 2 Teaspoons Salt Divided
- ¼ Cup Butter
- ¼ Cup Sour Cream
- ¼ Cup Milk
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Pepper
Instructions
- Place the peeled and sliced potatoes into the bottom of the instant pot.
- Cover with water and add 1 teaspoon of salt.
- Place the lid on the instant pot and set the valve to seal.
- Cook on manual pressure for 8 minutes.
- When the timer goes off, turn the instant pot off.
- Quick release the pressure from the pot.
- Drain the potatoes and return to the instant pot.
- Add the remaining salt, pepper, garlic powder, butter, milk and sour cream to the potatoes. Mash until smooth.
- Serve topped with parsley if desired.
Wow! This was so easy and delicious! Thank you for posting all the measurements. I did double the recipe with Gold potatoes and kept the time the same as suggested, it was perfect.
Anyone ever try cooking in chicken broth instead of water?
What setting do you put them on?
Yummy thank you! And I really appreciate thar you put in measurements of spices! If I could season to taste on my own I wouldn't be here!
If I want to double this (for the number of people I’m having) do I double the ingredients but leave the time the same? Thank you.
Never mind. I found my assumption to be correct in the comments below. Should have read those first! Thank you.
What kind of potatoes do you use for this?
Hi. Is this recipe the same in a 6 quart instant pot
Has anyone doubled this yet? Time adjustment?
There would be no time adjustment. Once it comes up to pressure,, potatoes take the same time to cook no matter how much is in there.
Yes. Just did it tonight!
Turned out amazing.
Took a few additional minutes to get up to pressure.
Used a 6qt InstaPot and mixed up the melted butter, milk and seasonings and then added to the potatoes and mashed.
Delicious!
I would love to make these ahead of time for Thanksgiving - can I do that? Make the day before and warm them in the IP or crockpot on Turkey Day?
Thanks!
Hi! Yes, you can make mashed potatoes 1 day ahead. On the day you want to serve them, put them on warm or low in your slow cooker stirring every once in a while. If they seem dry, just add a bit more milk and/or melted butter 🙂
I do “make ahead” mashed potatoes every year. I don’t add milk until I warm them up prior to serving.
Thats what I'm doing!
Super simple, and super delicious! Thank you!
If doubling the recipe do you double the cook time?
Absolutely amazing!! I used Yukon potatoes and didn't peel them. They turned out amazing!!!!! Beyond delicious!!!!
I didn’t peel my potatoes because I like mashed potatoes with the peels in. I cut the potatoes (I used half Yukon gold, half red for a little variety) into 1-2 inch cube chunks to limit the size of the peels. It worked fine, and the few extra seconds I spent making extra knife cuts in the potatoes more than offset the minutes I saved by not peeling them. They were delicious! The only suggestion I have for others who might want to try this is to not simply add the recommended quantity of milk. I like my mashed potatoes a little firmer than these turned out, so next time I’ll add the milk more slowly while mashing until I get the texture I like. Thank you for sharing this recipe, I plan on making this regularly! ?
Excellent they were so good. I didn’t peel my new potatoes just mashed them in
I’ve made this recipe more times than I can remember and always perfect…until this time. I know it’s my error so I’m looking for any suggestions or ways to salvage?
Cooked per recipe, only I used one of those double pot pans, pot in pot for instant pot method. Potatoes were perfect yet I wanted to keep them warm (still in that pot) after mashing. Put the pan back inside the IP for 10 minutes without turning the warm IP on. Opened the perfectly cooked and mashed potatoes and they were mush. Asking you or others what did I do incorrectly and maybe some tips for how to keep IP mashed warm? Thank you so much.
I think I have a different model. I do not have a manual button so I cooked it for 8 minutes in pressure cook. They were still firm when I took them out. Any thoughts?
HI Nichole, is it okay to use little potatoes with skin on for this recipe? Thank you!
I left the skins on mine and they turned out delicious! I didn't change anything else in the recipe or directions.
easy and a household Favorite
Those are some if the most delicious potatoes I’ve had!!
Absolutely delicious & creamy! Not to mention SOO simple!!!! The potatoes came out perfect. I omitted the sour cream, threw in a stick and a half of butter, and substituted the milk with half and half. Adding this recipe to my bookmarks!