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 1/2 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
- 1/4 Cup Butter
- 1/4 Cup Sour Cream
- 1/4 Cup Milk
- 1/2 Teaspoon Garlic Powder
- 1/2 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious!!
I made ten pounds of potatoes in a 8 quart, I cooked for 8 minutes and did a natural release and the potatoes came out perfect!
How much water did you put for ten pounds? Making this for Christmas dinner!
Omg. I will never boil potatoes again! This recipe was so much easier and tastier!
Used this recipe for my thanksgiving dinner and everybody loved it! Will use again
Excellent taste. As others wrote, this is our new go-to recipe for mashed potatoes. Directions were clear and easy to follow. Yukon gold potatoes worked great – others mentioned they use Russets. A success for Thanksgiving 2020. Thank you for publishing this!
Does the cook time need to be adjusted when doubling?
I saw a previous comment answered to the same question – she noted the time didn’t need to be adjusted but it will take longer for the instapot to pressurize – hope that helps!
No, I doubled the recipe, set it to 8 min per the instructions, and they turned out perfect! The Instant Pot took much longer to come to pressure (~30 min) so it worked itself out naturally.
This is a great recipe for creamy, delicious mashed potatoes that taste like the comfort of home. These potatoes truly deliver on the rich and garlicy flavor that I love in mashed potatoes. I was afraid the potatoes would stick to the bottom of my pressure cooker, but it was not a problem. Clean up was really easy.
If I double the recipe, is the cook time the same?
Can you make a bigger batch? If so how big? I have 10lbs of potatoes I want to cook… how would you adjust the time?
Thank you!
Hi! I’m sorry, I haven’t tried a full 10 pounds before so I can’t say for sure! I am thinking it would probably fit if you have an 8 quart or larger pot. If you try it, let us know how it works out 🙂
Amendment to my earlier comment, for 10lbs of potatoes definitely use an 8 quart pot.
I have made about 8-10lbs in my 6quart instant pot just don’t fill water & potatoes past the fill line. Set timer to 15mins and quick release when done.
I know this comment is probably too late since thanksgiving was yesterday but I did 10 pounds and I didn’t have to adjust the time at all and it turned out great.
Can you use plain greek yogurt instead of the sour cream?
Yes