A guide for how to make Instant Pot Mashed Potatoes. This easy mashed potatoes recipe can be made with Russet potatoes or Yukon Gold potatoes and is an easy side dish for a crowd.
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!
Instant Pot Mashed Potatoes
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 tasty.
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 and add chicken broth instead of milk and sour cream.
How long to cook potatoes in the Instant Pot or pressure cooker:
Russet potatoes and Yukon gold potatoes that have been cut into quarters will take 10-12 minutes, on high pressure, to cook in the instant pot. Allow the pressure to naturally release for a few minutes before doing a quick release and opening the lid.
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.
How to reheat mashed potatoes in the instant pot or slow cooker:
Add mashed potatoes to your instant pot or slow cooker can cook the slow cooker setting or LOW 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.
How to make ahead and store mashed potatoes:
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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A guide for how to make Instant Pot Mashed Potatoes. This mashed potatoes recipe can be made with Russet potatoes or Yukon Gold potatoes and is an easy side dish for a crowd.
- 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
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.
Make Ahead Tip:
Mashed potatoes can stay in the instant pot on "keep warm" for 1-2 hours. Gently stir them and taste them before serving. They may need another splash of milk and a little salt or additional seasonings.
*You can double or triple this recipe for a 6 or 8 quart instant pot. The water amount and cooking time will stay the same. Just be sure you don't go above the "fill" line".
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Liz says
March 27, 2019 at 7:33 amHave made this recipe twice now (once with russet potatoes and once with Yukon gold) and they turned out great both times!