Making mashed potatoes in your instant pot is fast, easy and results in the creamiest potatoes! It’s my new favorite way to cook them!
I host an Easter dinner for my whole extended family each year, and every single year we’re waiting on the mashed potatoes.
I don’t know what it is, but we could easily have 20 other dishes all ready to go, and the mashed potatoes still haven’t started boiling. It’s been a pet peeve of mine for years and the joke of many holidays.
So a couple years ago when I got an Instant Pot, I decided to try it out for the mashed potatoes. I actually tested it a few weeks ahead of time and was in love with how fast they cooked and how amazing they tasted.
Plus it was SO easy! When we make mashed potatoes on the stove top, we ALWAYS have to get out the stand mixer to get them nice and fluffy.
In the pressure cooker, they were so tender that a few swipes with the potato masher was all they needed. It was amazing to me!
The real test, though, was serving them to my family. Let’s just say that some of them have high standards when it comes to food. But when my Dad came up and asked what I did differently with the mashed potatoes because they were the best I ever had, I knew I had scored a winner. He talked about them for the rest of that day.
They are seriously that good!
How to Make Mashed Potatoes in the Instant Pot
The first step is to scrub clean the potatoes and then peel them. I always peel them with a vegetable peeler. It’s safe and easy.
Once they’re peeled, cut them into large chunks. I normally quarter them but it really depends on the size of your potatoes. Just be sure not to cut them too small or they’ll disintegrate.
Then add them to the inner pot of your pressure cooker and cover with cold water. I usually make my water come about 1″ above the potatoes, but just make sure they’re covered. Then throw about a teaspoon or so of salt in the water.
Put the pot back in your instant pot and set it to cook on high pressure for 10 minutes.
Do a quick release and make sure they’re done by inserting a knife to see if they’re soft the whole way through. If you do a natural release, they’ll continue cooking and might get too soft.
Drain all the water out of the pan except for about 1/4 cup. Then add 1/3 cup milk, 1/3 cup sour cream, about 3 tablespoons of butter and salt and pepper to taste.
Use a potato masher to mash them all up. You can control how chunky or cream you want them at this step.
If they need thinned out a little bit, just add a little splash of milk at a time until you get them the consistency you like.
They’re best if served immediately, but you can keep warm in your instant pot if you need to.
Instant Pot Mashed Potatoes
Ingredients
- 3 lbs Russet Potatoes peeled, quartered
- 1/3 cup Milk
- 1/3 cup Sour Cream
- 3 Tbsp. Butter
- Salt
- Pepper
Instructions
- Add quartered potatoes to the inner pot of your Instant Pot. Cover with enough water to cover them. Season water with salt.
- Cover and seal your instant pot lid. Set to cook on high pressure for 10 minutes.
- Quick release and be sure your potatoes are done by inserting a knife to make sure they are soft.
- Drain the water, leaving about 1/4 cup of water with the potatoes. Add the milk, sour cream, butter, salt and pepper to the potatoes.
- Use a potato masher to mash potatoes. If they are too thick, add a splash of milk at a time until it reaches desired consistency.
- Optional: garnish with chopped parsley or chives.
Nutrition
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