Instant Pot Mashed Potatoes
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.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
- 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".
Calories: 210kcal | Carbohydrates: 29g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 199mg | Potassium: 961mg | Fiber: 5g | Vitamin A: 255IU | Vitamin C: 25.8mg | Calcium: 91mg | Iron: 7.3mg