These EASY Instant Pot mashed potatoes are made in just 30 minutes! Everything comes together in one pot, making clean up a breeze!
Table of Contents
Easy Mashed Potatoes
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 crockpot mashed potatoes, but thought I would also share how to use the instant pot to make them!
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!
Recipe Ingredients
Just a few ingredients are needed to make the best mashed potatoes in an instant pot.
Find the full printable recipe with specific measurements below.
- Potatoes: I like to use russets that have been peeled for the creamiest mashed potatoes.
- Butter: I use unsalted because I adjust the salt as needed after they are cooked.
- Water: This helps the potatoes from burning in the instant pot. Most of the water evaporates. You can also use chicken broth to add a little more flavor, if you like.
- Sour cream: This adds such a nice tang to the potatoes and also helps make the mashed potatoes so creamy.
- Heavy cream: Just a few Tablespoons helps get the potatoes to the right consistency.
- Salt + pepper: It doesn’t require much seasoning to make these the best mashed potatoes.
Variation
Instead of using russets, make Instant Pot mashed sweet potatoes instead! They taste both sweet and savory and are bound to be a hit if you love candied yams or sweet potato casserole.
How to Make Instant Pot Mashed Potatoes
This recipe comes together in just under 30 minutes and requires so little effort.
- Wash and peel. Wash the potatoes, then peel the skin off. Cut each potato into 6 slices.
- 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).
- 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.
- 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.
Cooking Tips
- I love to use russet or yukon gold 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.
Recipe FAQs
This typically happens when you have over mashed the potatoes. Overworking the potatoes will result in a gluey texture, so you want to be careful when adding in the cream and seasoning that you don’t mash too much.
You can! Let them cool completely, then store them in a freezer bag or freezer-safe container in the freezer up to 3 months. Let thaw overnight in the fridge and reheat in the oven at 175°F for about 20 minutes, or until warmed through.
Making Ahead
You can easily make these mashed potatoes in instant pot ahead of time for serving later. Just follow these simple steps below.
- Once cooked and mashed, place the potatoes in a serving dish.
- Put a few pats of butter on top and cover.
- Refrigerate mashed potatoes until serving.
- Then warm in oven at 175°F for about 20 minutes or until warmed through.
5 star review
“This was a delicious side dish with dinner last night! Perfectly smooth and flavorful! Looking forward to serving these again with Thanksgiving dinner!”
-Sarah
Can’t get enough potato recipes? This twice baked potato recipe is a favorite side dish that doubles as an appetizer, too!
Serve Mashed Potatoes with
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Instant Pot Mashed Potatoes
Equipment
Ingredients
- 3 pounds russet potatoes (about 8 medium-sized)
- ¾ cup water , or chicken broth
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 4-6 Tablespoons unsalted butter , melted
- ¼ cup sour cream
- 1-3 Tablespoons heavy cream (or milk)
Optional for serving: Extra butter and Chives
Instructions
- Wash and peel the potatoes. Cut each potato into 6 slices.
- In an instant pot (I used a 6-quart), stir together the potatoes, water, salt, and pepper. Secure the lid and turn the valve to seal. Set to cook on manual high pressure for 10 minutes. It will take about 10 minutes to build pressure before the timer begins.
- When the timer goes off, do a quick release by turning the valve. Let potatoes sit a couple minutes to let any extra steam/liquid evaporate. You shouldn't need to drain much water, but drain any that remains.
- Add the butter and sour cream. Mash with a potato masher, adding 1 Tablespoon heavy cream at a time, until you reach your desired consistency. Be careful not to over mash. Salt and pepper, to taste.
- Keep warm until ready to serve by placing the lid on loosely and turning on the warm setting.
Notes
- Use softened cream cheese instead of sour cream
- Add garlic cloves to the potatoes before cooking for garlic mashed potatoes
- Stir in parmesan cheese for a cheesier potato
- Add fresh herbs to the potatoes before cooking, such as rosemary or thyme
- Garnish with parsley
- Once cooked and mashed, place the potatoes in a serving dish.
- Put a few pats of butter on top and cover.
- Refrigerate mashed potatoes until serving.
- Warm in oven at 175°F.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Instant Pot, One Pot, Potatoes, Side Dishes, Thanksgiving
These are so yummy and my favorite way to make mashed potatoes!
So glad you enjoyed the recipe, Ashlee! :)
What if I need to serve 12? Should I add more water if I’m adding more potatoes?
Thanks!
Hi Audrey! You could 1.5 the recipe and it should all fit in the instant pot!
My daughter loves mashed potatoes and would eat these as a meal! They look so creamy and delicious and I love that they are quick to make and quick to clean up!
I’ve never made mashed potatoes in the IP and these were so easy and so good!
Mashed potatoes are the ultimate comfort food! So great making them in the instant pot, so simple!
I know for sure this Mashed potatoes! would be a huge hit in my house!
Thank you for sharing this recipe! I was on a tight schedule today with dinner and had just enough time to make this 😊. It came out perfect! I’m so glad I stumbled across your page – I’m still a novice with my Instant Pot but your directions were fool-proof. 👍🏼
I love Instant Pot Mashed Potatoes. I need to try your recipe!
The perfect recipe for the holidays!
Love this shortcut recipe – can’t wait to try it immediately!
This was a delicious side dish with dinner last night! Perfectly smooth and flavorful! Looking forward to serving these again with Thanksgiving dinner!