I’m convinced that Instant Pot Mashed Potatoes are the easiest method for making perfect mashed potatoes, every time!
You can make this an all-in-one instant pot meal by making Meatloaf with mashed potatoes! I also love to serve mashed potatoes with lemon chicken piccata, slow cooker ribs, and easy, no fuss turkey!
I’ll be the first to admit that I’m usually not a fan of “cheater” methods for mashed potatoes, particularly mashed potatoes made in a slow cooker. I just think they taste better the old-fashioned way, made on the stove. However, these Instant Pot Mashed Potatoes have changed my tune! They are delicious, extremely easy, and every bit as delicious.
How to make mashed potatoes in the Instant Pot:
- Cut the potatoes into quarters and place them in the bottom of the instant pot. (You can choose to leave the skin on, or peel the potatoes first.) Add water and salt and secure the lid to the pot. Cook on manual/high pressure for 10 minutes.
- When the timer beeps, allow the pressure to naturally release for 3-5 minutes and then quick release the remaining pressure.
- Carefully open the instant pot lid and add the milk, sour cream, butter, bouillon paste, and salt and pepper.
- Mash everything combine, but be careful not to over mash the potatoes, which leads to gummy mashed potatoes instead of fluffy mashed potatoes.
- Taste and add more seasonings, as needed. .
To make dairy-free mashed potatoes replace the butter with a dairy-free butter substitute chicken broth instead of milk and sour cream.
What type of potatoes are best for mashed potatoes?
Higher starch potatoes, like Yukon gold potatoes or russet potatoes, are the best kind of potatoes to use for mashed potatoes. Red potatoes, although great for roasting, are waxier and will result in a more pasty and gummy texture.
Reheating Instructions:
Add mashed potatoes to your instant pot or slow cooker and cook on LOW or warm to reheat the potatoes. Add a little milk and butter to them as they start to warm. Taste and add more seasonings if needed. Serve them when they reach your desired temperature.
You can also rewarm mashed potatoes in the microwave. Add a splash of milk and additional seasonings until you reach the right consistency and taste.
Make ahead and Storing Instructions:
One of my favorite things about instant pot mashed potatoes is that you can make them ahead of time. I like to make them an hour or two before serving them and simply leave them in the IP on the warm setting. When you’re ready to serve just give them a stir and add a few splashes of milk if they aren’t smooth. Taste them and add more salt or seasonings, if needed.
Store leftover mashed potatoes in the refrigerator for up to five days.
Don’t have an Instant Pot? Make mashed potatoes on the stove-top instead!
Consider serving Instant Pot Mashed Potatoes with:
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Instant Pot Mashed Potatoes
Ingredients
- 3 pounds Yukon Gold Potatoes , or Russet potatoes
- 1 cup water * you want about an inch of water in the bottom of your pressure cooker, so you may need to add a little more depending on the size of pressure cooker you use
- 1/4 teaspoon salt , or more, to taste
- 1/4 cup milk
- 1/4 cup sour cream
- 1/4 cup butter
- 1 teaspoon chicken bouillon paste , optional, for flavor
Instructions
- Wash the potatoes, peel them (optional) and cut into quarters.
- Add water, potatoes and salt to the instant pot.
- Secure the instant pot lid and close the pressure release valve. Select manual/High pressure and cook at high pressure for 10 minutes.
- When the timer beeps, allow the pressure to naturally release for 3-5 minutes, and then quick release the remaining pressure.
- Carefully open the lid. Add the milk, sour cream, butter, bouillon paste, and salt and pepper.
- Mash everything combine, but be careful not to over mash the potatoes, which leads to gummy mashed potatoes instead of fluffy mashed potatoes.
- Taste and add more seasonings, as needed.
Notes
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Liz says
Have made this recipe twice now (once with russet potatoes and once with Yukon gold) and they turned out great both times!
Heidi Porter says
This is the only way I make mashed potatoes, now!! THANKS for the recipe!!
Lauren Allen says
I’m so happy to hear that! Thanks Heidi!
Tina says
Do you not drain the water that the potatoes cooked in before adding other ingredients?
Lauren Allen says
If there is a lot of water left, then yes, drain it. never have too much water left.
Terrie says
I used Russets because that’s what I had on hand. Turned out great. I put the chicken bullion paste in the water. I really like not having to drain the potatoes!!
Kristin says
They turned out great! Thank you!
Allison Marcroft says
So easy and so yummy, thanks!