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.
These potatoes are perfect! I made something else last year and they were gummy. NOT THESE! My go-to from now on. Thanks for all the great recipes!
Can I substitute chicken broth for the water to add more flavor to the potatoes as they cook?
Yes
Super easy recipe, the potatoes turned out great! I used Greek yogurt instead of sour cream and plan to use this recipe again. The recipe, however, does not seem to account for the literal thousands of years it takes for the not-so-Instant Pot to build up pressure. I’ve never used an IP before, but figured “What the hey, my neighbor’s got one I can use,” and then was confounded when it took a lot longer than I expected. I had to get him to come over to make sure I was doing it right when I released the pressure and there was zero pressure. That’s when he told me it takes a long time for the IP to build up pressure. It took closer to an hour and a half from beginning to end rather than 20 minutes.
Hi, Love your recipe but hate draining…saw another one that said you could use just a half of a cup of water, do you see any problem with this?
Hi! Sorry, unfortunately I haven’t tried my recipe with only 1/2 cup of liquid so I can’t give you a confident answer on that.
Hi…..I have tried the recipe with just a half a cup of water and it worked out fabulously. I still had to drain the water after they were cooked. Good luck!
I would suspect the potatoes would burn if you’re making them in an Instant Pot with just 1/2 cuop of water.
I think you would be safe with 1 One cup of water. It will take less time to come up to pressure.
Does the 10 minutes of cooking time include the 8 minutes is takes to build up the pressure?
To SE: Note that she says above
Keep in mind that it will take about 8-10 minutes for the pot to come to pressure.
I also would like to try doubling the recipe .. any tips? How much more of the other ingredients do I add? Do I just double all? I’m new to using a pressure cooker.
Thanks!
These were absolutely delicious! They remind me of the mashed potatoes I get a Longhorn Steakhouse. Best I’ve ever had! Thank you!
If doubling the recipe, do I need to add any cooking time?
Never mind! Found answer in an earlier comment.
Turned out perfect! Thanks!
Is there anything else I can use to substitute the sour cream?
Greek yogurt is a great substitute for sour cream.
I used this recipe for my first ever instantpot massed potatoes. Total game changer. Very tasty and not gummy. Will be my go to from now on.
What kind of potatoes did you use?