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.
Would it be possible to make these ahead, & if so how would you reheat them?
Thanks ahead,
Noreen
Makes them as usual up to 2 days in advance. Put in a covered casserole dish. When ready to reheat, put parts of butter on top and cook covered for about 30 minutes in a 350 degree oven stirring occasionally. Timing may vary depending on how many pounds of potatoes you make.
I also would like to use five pounds of potatoes, will it be the same cooking time?
Yes cooking time doesn’t change when cooking more in an IP.
I doubled water, then the stir in ingredients. No change to cook time. Came out great!
Any tips if we double the recipe?
did you end up doubling? how much of the other ingredients did you end up using?
THanks!
Made these luscious mashed potatoes last night, and served them with roast beef and mushroom gravy! A match made in heaven! Our adult children said they were the very best they’ve ever tasted! High praise! Thank you for an easy, yet ridiculously delicious recipe!
Delicious! My husband usually makes the mashed potatoes but he was running late for dinner so I decided to make them myself. I found this recipe and gave it a whirl. Wow – they came out SO tasty. I will definitely use this recipe on a regular basis.
I am not even a huge fan of mash potatoes (made these for my husband who loves them) and WOW! I am now a fan and my husband had 3rds!!! Hands down best mashed potatoes.
I am new to the instant pot. Why do you cover the potatoes with water before cooking? In the old fashioned pressure cooker you used on the stovetop only required about an inch of liquid. How is this pot different?
It needs a certain amount of liquid to come to pressure.
These potatoes turned out perfect! This was my very first time using my new instant pot and I’m glad I tried out this recipe. The only thing that was confusing to me was that it said to cook on manual for 8 minutes, which since I am new to instant pots I wasn’t sure what this meant. I ended up selecting pressure cook, guessing that was what it meant, and I left it on high which is what was automatically selected. They turned out great, everyone loved them! Will definitely make again!
I’ve done a few batches with gold potatoes/skin on and it works great.
does the cooking time change if you’re doing more potatoes? I was going to do a 5 lb bag of potatoes.
My family loved these! Thanks for a great quick fix recipe. These might just make it to the Thanksgiving table this year. (I added a clove of garlic to the cooking water, but otherwise followed your recipe.)