Instant Pot Mashed Potatoes Recipe
Our Instant Pot Mashed Potatoes recipe made in one pot, with little effort, and ready in 30 minutes. They're great for feeding a crowd, or for an easy weeknight side dish.
Servings: 8
Calories: 191kcal
Cost: 7
Recipe Link
Equipment
Ingredients
- 3 pounds Yukon gold of russet potatoes* , skin on or peeled
- 1 cup water*
- 1/4 teaspoon kosher salt , or more, to taste
- 1/4 cup milk , any kind
- 1/4 cup sour cream
- 1/4 cup unsalted butter
- 1 teaspoon chicken bouillon paste , optional, for flavor
Instructions
- Prep Potatoes: Wash potatoes, peel them (optional) and cut into quarters.3 pounds Yukon gold of russet potatoes*
- Add to instant pot: water, potatoes and salt.1 cup water*, 1/4 teaspoon kosher salt
- Cook: 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.
- Season: Carefully open the lid and drain any extra water. Add the milk, sour cream, butter, bouillon paste, and salt and pepper. Gently Mash everything until combined, but be careful not to over mash the potatoes, which can make them "gummy" instead of fluffy. Taste and add more seasonings, as needed.1/4 cup milk, 1/4 cup sour cream, 1/4 cup unsalted butter, 1 teaspoon chicken bouillon paste
- Store leftover mashed potatoes in an airtight container in the fridge for up to five days. Rewarm on the stove or in the microwave, adding a splash of milk to make them creamy again, and season with additional seasonings, as needed.
Video
Notes
Yield: Makes about 6 cups mashed potatoes. Serving size is about 3/4 cup (8 servings).
Mashed Potatoes for a Crowd: 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".
Potatoes: Use potatoes with a higher starch content, like russet or Yukon gold. I don't recommend Red potatoes because they are waxier and can yield gummy tasting mashed potatoes.
Water: you need one inch of water in the bottom of the pressure cooker. Add more than 1 cup if needed.
Make Ahead Instructions: Follow the recipe then keep mashed potatoes in the instant pot on the warm setting for an hour or two before serving. Stir and add a few splashes of milk if needed when it's time to serve. Taste and adjust seasonings if needed.
Store leftover mashed potatoes in an airtight container in the fridge for up to five days. Rewarm on the stove or in the microwave, adding a splash of milk to make them creamy again, and season with additional seasonings, as needed.
Dairy Free Mashed Potatoes: replace butter with dairy-free butter substitute, and add chicken broth instead of milk and sour cream.
Stove Top Mashed Potatoes
Nutrition
Calories: 191kcal | Carbohydrates: 30g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 150mg | Potassium: 739mg | Fiber: 4g | Sugar: 2g | Vitamin A: 193IU | Vitamin C: 34mg | Calcium: 40mg | Iron: 1mg
