These mashed potatoes are incredibly creamy and full of flavour. Cooked in the instant pot they are quick and easy and perfect every time.
Mashed potatoes are one of the most frequently served side dishes.
And for good reason. They go well with almost everything and there are endless ways to season them.
They are great smothered in butter, drenched in gravy, or simply served as is.
While mashed potatoes are not difficult to make on the stove, they are even easier when made in the instant pot.
With the instant pot you can just turn it on and walk away. No need to worry about boiling over or forgetting they are on the stove. And they turn out perfectly every time.
To make these instant pot mashed potatoes you will need:
- Potatoes – Russet potatoes are most commonly used for mashing, but yellow potatoes will also work well. You can even use a blend of the two. Stay away from red potatoes as they have a different texture and are best when served cubed or whole.
- Milk – You can use any milk you like. I use 2%, but skim or whole milk work just as well.
- Sour cream – Provides a slight tangy flavour that goes so well with with the starchy potatoes.
- Salted butter – If you prefer you can replace this with margarine.
- Seasonings – I like chives, garlic and salt. The simple flavours will go well with any meal. But you can use whatever you like here, ranch dressing mix works very well too.
Pro Tip – If you want to keep your mashed potatoes lower fat, you can replace the butter with additional milk. Chicken broth also works well and gives a nice flavour.
Prepare the Potatoes
Scrub the potatoes, then peel and dice into cubes, about 1-inch in size.
Place the potatoes into the instant pot and add the water. Close the lid, turn the valve to seal and set to high pressure for 8 minutes.
Once the timer is complete, turn the valve to release the pressure. Carefully remove the lid then drain the potatoes and return them to the pot.
Season and Mash the Potatoes
Add the milk, butter, sour cream and seasonings to the pot.
Using a potato masher, mash the potatoes and ingredients until the potatoes are smooth and creamy.
Pro Tip – Be careful not to over mash the potatoes. Add all of the ingredients to the cooked, diced potatoes before mashing and mash only until smooth and creamy. potatoes that are over worked with become starchy, gummy and grey.
Mashed potatoes can be served with almost anything.
Left over mashed potatoes are delicious when fried and topped with bacon and poached eggs.
For an easier version of twice baked potatoes you could add some cheese and chopped bacon, spoon them into oven safe dishes, top with cheese and bake until the top is crisp and bubbly.
The options are endless.
Instant Pot Cooking Tips
- Don’t forget the inner liner before turning on and adding food to the pot.
- Cook time does not include time for the pot to come to pressure. It will take approximately 10-12 minutes to come to pressure depending on the size of your pot, the temperature of the pot before starting the timer, and how full it is.
- This recipe calls for a quick release. If it starts to spurt you can do a controlled release by carefully releasing just a bit of pressure in quick bursts until it has released enough pressure that the spurting stops.
- To double the recipe simply double all of the ingredients. Cook time will remain the same.
You can make these ahead of time and use the keep-warm setting until you are ready to serve. If you find they’ve lost a bit of their creaminess you can add a bit more butter or milk right before serving.
You can store leftovers in an airtight container in the refrigerator for about 5 days. You can reheat in the microwave, or in a small saucepan or skillet. Adding a bit of butter, cream or milk will help make them creamy again.
Mashed potatoes can also be stored in an airtight container in the freezer for up to 3 months.
More Instant Pot Recipes
- 3 pounds russet potatoes, peeled
- 1 Cup water
- 1/2 Cup sour cream
- 1/2 Cup milk
- 1/4 Cup salted butter
- 1 Tbsp dried chives
- 1 tsp granulated garlic
- 1 tsp salt
- Peel the potatoes and dice into approximatly 1 inch cubes.
- Place the potatoes into the instant pot and add 1 cup water.
- Close the lid, turn the valve to seal and set to high pressure for 8 minutes.
- When the timer is complete, turn the valve to quick release the pressure. When the pin drops carefully remove the lid, drain the potatoes and return them to the pot.
- Add the remaining ingredients to the pot and, using a potato masher, mash the potatoes until they are smooth and creamy.
- Transfer to a serving bowl and serve. If desired drizzle with melted butter and sprinkle with fresh parsley, chives or green onion.
Yellow potatoes can be used in place of russet, or you can use a blend of the two.
Butter can be replaced with margarine, milk or chicken broth.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 254Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 374mgCarbohydrates: 38gFiber: 4gSugar: 2gProtein: 5g
This website provides approximate nutrition information for convenience and as a courtesy only.