Instant Pot Mashed Potatoes

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 shredded chicken, spaghetti, 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!

How to make mashed potatoes in instant pot

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.

When making instant pot mashed potatoes, I use about 3 pounds of russet potatoes (which is about 8 medium-sized russets).

Step 1: Wash and peel potatoes 

Wash the potatoes, then peel the skin off. Cut each potato into 6 slices.

Step 2: Add potatoes to instant pot and cook 

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).

Step 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.

Step 4: Add in butter and creams, then 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.

To make-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.

Mashed potatoes taste great with:

There are so many dishes that taste amazing with these pressure cooker mashed potatoes. I especially love to serve them with comfort meals like meatloaf or pot roast. They also taste great with other vegetables like green beans or roasted carrots.

Main dish:

• Meatloaf
• Pot roast
• Shepherd’s pie
• Kalua pork
• Chicken marsala
• Porcupine meatballs
• Swedish meatballs

Other sides:

• Green beans
• Roasted broccoli
• Glazed carrots
• Oven roasted vegetables
• Roasted asparagus
• Potato rolls

More easy side dishes:

• Slow Cooker Mac and Cheese
• Scalloped Potatoes
• Corn Casserole
• Cheesy Potatoes
• Sweet Potato Casserole
• Slow Cooker Creamed Corn

Instant Pot Mashed Potatoes Recipe

Course: Side Dish

Cuisine: American

Keyword: easy mashed potatoes, instant pot mashed potatoes, mashed potatoes in instant pot, pressure cooker mashed potatoes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 8

Calories: 205

Author: Jamielyn Nye

Instant Pot Mashed Potatoes - Easy mashed potatoes made in the instant pot in just 30 minutes! Everything comes together in just one pot, making clean up a breeze! 

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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

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