These EASY instant pot mashed potatoes are made in just 30 minutes! Everything comes together in one pot, making clean up a breeze!

Instant pot recipes are becoming a staple at my house. They’re simple, quick and require hardly any clean up. Check out my other favorites like this instant pot potato soup, orange chicken and chicken and dumplings.

Potatoes are easily one of my favorite side dishes. I’ve shared my favorite creamy mashed potatoes and slow cooker mashed potatoes, but thought I would share how easy they are to make in your instant pot!

They come out perfectly creamy and delicious and are the perfect side dish for any meal. Not only are they super tasty, but they’re done in just 30 minutes! Plus you only need your instant pot, so no dirtying any other dishes.

I definitely will be making them for Thanksgiving to save room on the stove top. Then topping them with my favorite turkey gravy. Yum!

How to make mashed potatoes in instant pot

1. Wash and peel. Wash the potatoes, then peel the skin off. Cut each potato into 6 slices.
2. Cook in instant pot. Place potatoes, water, salt and pepper in the instant pot. Stir and then place the lid on with the valve turned to seal. Cook on manual high pressure for 10 minutes (it takes about 10 minutes to build pressure before the timer begins).
3. Perform a quick release. Once the timer goes off, do a quick release by turning the valve. Remove the lid and allow to sit for a couple minutes, letting the extra steam/liquid to evaporate. You shouldn’t need to drain the potatoes.
4. Mash. Add in the melted butter and sour cream. Mash with a potato masher right after they are done cooking. Add 1 Tablespoon of heavy cream at a time, until you reach your desired consistency. Be careful not to over mash. Add salt and pepper to taste.

Making ahead

You can easily make these mashed potatoes in instant pot ahead of time for serving later. Just follow these simple steps below.

1. Once cooked and mashed, place the potatoes in a serving dish.
2. Put a few pats of butter on top and cover.
3. Refrigerate mashed potatoes until serving.
4. Then warm in oven at 175°F.

Cooking tips

• I love to use russet potatoes because they are more tender. Russets are starchier than most, making the texture extra creamy and soft. Plus they’re super easy to mash once cooked.
• You can keep the skin on the potatoes for added texture if preferred.
• Use chicken broth instead of water for even more flavor.
• Use a potato masher for a chunkier consistency and an electric mixer to make them extra smooth and creamy.
• You can substitute milk for heavy cream if needed. My personal preference is heavy cream because it makes the texture super creamy and rich.
• Make it a meal by making instant pot meatloaf and mashed potatoes. You can cook the meatloaf in the instant pot as the same time as the potatoes.

Serve mashed potatoes with:

• Meatloaf
• Pot roast
• Swedish meatballs
• Roasted chicken
• Mississippi pot roast

Instant Pot Mashed Potatoes

Course: Side Dish

Cuisine: American

Keyword: instant pot mashed potatoes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 8

Calories: 205

Author: Jamielyn Nye

These EASY instant pot mashed potatoes are made in just 30 minutes! Everything comes together in one pot, making clean up a breeze!

Print Recipe Rate this Recipe

Ingredients

• 3 pounds russet potatoes (about 8 medium-sized)
• 3/4 cup water (or chicken broth)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 4-6 Tablespoons butter (melted)
• 1/4 cup sour cream
• 1-3 Tablespoons heavy cream (can sub with milk)

Optional: Extra butter and chives for serving

Instructions

• Wash and peel the potatoes. Cut each potato into 6 slices.
• Place potatoes, water, salt and pepper in the instant pot (I used a 6 quart). Stir and then place the lid on with the valve turned to seal. Then cook on manual high pressure for 10 minutes. It will take about 10 minutes to build pressure before the timer begins.
• Once the timer goes off, do a quick release by turning the valve. Once the lid is off, allow it to sit for a couple minutes to let the extra steam/liquid evaporate. You shouldn't need to drain. Then add in the melted butter and sour cream. Mash with a potato masher right after they are done cooking. Add 1 Tablespoon of heavy cream at a time, until you reach your desired consistency. Be careful not to over mash. Salt and pepper to taste.
• Keep the lid on loosely and turn on the warm setting until ready to serve.

Notes

To make-ahead: 

1. Once cooked and mashed, place the potatoes in a serving dish.
2. Put a few pats of butter on top and cover.
3. Refrigerate mashed potatoes until serving.
4. Then warm in oven at 175°F.

Nutrition

Calories: 205kcal | Carbohydrates: 31g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 211mg | Potassium: 719mg | Fiber: 2g | Sugar: 1g | Vitamin A: 247IU | Vitamin C: 10mg | Calcium: 32mg | Iron: 1mg

PIN THIS RECIPE