Instant Pot Mashed Potatoes are so fluffy, light, and easy to make right in the Instant Pot! Russet potatoes, whole milk, butter, sour cream, salt, and garlic pepper are all you need for this simple side dish recipe. Or use in any recipe that calls for mashed potatoes.
INSTANT POT MASHED POTATOES
You will love these creamy, fluffy, easy to make instant pot mashed potatoes. They take about the same amount of time as cooking on the stove top, but I love making them in the instant pot because you don't have to worry about your big pot of water boiling over all over the stove..... I am speaking from experience here 🙂 It happens every time I try to make mashed potatoes on the stove top!
Just peel the potatoes, cut them into large chunks, and cover them up with water in the Instant pot. That's it. Add in a few ingredients when the cook time is done and they are ready to serve.
If you want the creamiest mashed potatoes ever then be sure to also try my cream cheese mashed potatoes. They cook on the stove top and have a bar of cream cheese added right in!
INGREDIENTS NEEDED TO MAKE MASHED POTATOES IN THE INSTANT POT
Whole Milk - Yes use whole milk. Don't try to replace it with a lower fat milk because the potatoes will suffer. Get the good stuff!
Butter - I use salted but unsalted works just as well. You may have to add some additional salt.
Salt & Pepper
WHAT KIND OF POTATO IS BEST FOR MASHED POTATOES?
The best potato to use when making mashed potatoes are Russet potatoes. They have the highest starch content which makes them fluffy and soft when mashed. Other potatoes tend to get a gummy and gluey texture when mashed.
For best results use Russet potatoes. A good in-between potato is Yukon Gold or sometimes also called yellow potatoes. They have slightly less starch than the Russet but can work well in mashed potatoes.
TIPS & HELPFUL HINTS FOR MAKING THE BEST MASHED POTATOES
- Drain the cooked potatoes really well. No extra steps are needed, just simply pour the potatoes and water into a colander. Let them sit there for a bit to make sure all the water is drained and then transfer them back to the Instant Pot insert.
- You can use a potato masher or a handheld mixer to mash the potatoes.
- Adjust the salt accordingly. Everyone has different salt preferences when it comes to food. I would for sure add the 2 teaspoons of salt in with the potatoes and water. Potatoes beg for salt because without it they're so bland. Start small and add from there. You can always add more salt but you can't take away salt.
- These potatoes keep really well on the 'warm' setting of the Instant Pot. They can stay warm for 1-2 hours with great results. It's perfect to make ahead so they are ready to go for dinner or even on Thanksgiving.
WHAT TO SERVE WITH MASHED POTATOES
One of my favorite things to do with mashed potatoes is to make shepherds pie with them. The fluffy, cheesy potatoes on top of a seasoned ground beef and veggie mix is pure comfort food. I love this recipe because it also uses up leftover brown gravy which is something we always seem to have extra of from Thanksgiving dinner.
I love to serve these Instant Pot mashed potatoes at Thanksgiving along with some crockpot cranberry turkey breast, honey glazed ham, and of course the best green bean casserole with no mushrooms or canned soup in it.
Make slow cooker chicken and gravy and serve it on top a pile of mashed potatoes.
Instant Pot Mashed Potatoes
- 6 QT Instant Pot/Pressure Cooker
- 4 pounds Russet potatoes about 7-8 large potatoes
- 2 teaspoons salt
- water to cover the potatoes in the IP
- 3/4 cup whole milk
- 4 tablespoons butter I use salted
- 1/2 cup sour cream full-fat is best
- 1 teaspoon garlic powder
- salt & black pepper to taste
- Peel the potatoes and cut into large chunks. * I cut each potato in half (lengthwise) and then cut each half in about 3-4 large chunks.
- Place chunks of potato in the insert of the Instant Pot. Sprinkle salt over the potatoes. Fill the insert with water just until the potatoes are covered.
- Place lid on, making sure the valve is set to 'sealing', and manually change the cook time to 10 minutes. * Instant Pot will take about 10-12 minutes to come to pressure and then start the 10 minute countdown. Make sure the water + potatoes don't go above the fill line. I use a 6 QT Instant Pot and it's fine.
- When cook time is done do a quick pressure release. Meaning move the valve to the 'venting' position and let the pressure release. When done, take the insert out and dump the potatoes and water into a colander to drain. Transfer the drained potatoes back to the insert of the Instant Pot.
- Add the milk and butter into a microwave-safe container and microwave for 1 minute. You want the milk and butter to be warm so it won't curdle when you add it into the hot potatoes.
- Add the warmed milk + butter into the potatoes. Use a potato masher or a handheld mixer to mash the potatoes to your liking.
- Add the sour cream and garlic powder. Stir together. Taste and add salt & pepper as necessary.
- Serve right away or keep on the warm settings inside the Instant Pot for 1-2 hours.