Instant Pot Mashed Potatoes are rich, buttery, and extra-creamy, and ready in less than 30 minutes! Whole russet potatoes are cooked in the Instant Pot and then blended with butter, milk, and cream. They're the kind of mashed potatoes everyone goes back for!
🔍Quick Look: Instant Pot Mashed Potatoes
- 🕒 Ready In: 30 minutes
- 🍴 Servings: 10
- 🔥 Calories: ~453 per serving
- ⭐ Main Ingredients: Potatoes, butter, sour cream, milk, heavy cream
- 📖 Dietary Info: Gluten-free, vegetarian
- 👩🍳 Method: Instant Pot
- ⭐ Difficulty: Beginner
I love making these super easy Instant Pot Mashed Potatoes for the holidays because they free up so much time and precious stovetop space! The potatoes cook perfectly every single time (no chopping required), and the delicious mix of butter, sour cream, milk, and cream makes them unbelievably creamy and rich. They're the perfect side dish for a Thanksgiving or Christmas feast, or even a family dinner at home!
Looking to use up leftover mashed potatoes? Make my Potato and Cheese Pierogi or Cottage Pie with Cheese.
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❤️Why You'll Love This Recipe
- Hands-Off Cooking - No need to babysit these potatoes, the Instant Pot cooks the potatoes perfectly without any fuss!
- Super Creamy - The butter and dairy make the mashed potatoes extra smooth and creamy. Perfect for dousing in gravy!
- Holiday Friendly - This recipe is quick, reliable, and it frees up stove space. It's ideal for when you're in the kitchen prepping Thanksgiving or Christmas meals.
🛒Key Ingredients
- Russet potatoes: I prefer russets because of their high starch content, this makes them the fluffiest, creamiest mashed potatoes. There's a reason they're the classic choice!
- Butter: This gives the mashed potatoes their rich, comforting flavor. I love adding it while the potatoes are fresh and hot right out of the Instant Pot so it melts right in.
- Sour cream: I love adding sour cream for an extra tangy, rich flavor. It makes the texture even creamier without it feeling heavy.
See the recipe card below for full information on ingredients and quantities.
🔄 Substitutions & Variations
- Russet potatoes: Yukon Gold potatoes can be used for a naturally buttery flavor, although they tend to make the texture more dense.
- Sour cream: Plain Greek yogurt makes a great substitute as it still keeps the tangy flavor.
🥔How to Make Instant Pot Mashed Potatoes
Step 1: Place halved, peeled potatoes in the Instant Pot. Add water until the potatoes are completely covered. Cook on the steam setting for 12 minutes. Manually release the steam.
Step 2: Transfer the potatoes to a colander and drain. Let sit for about 5 minutes before returning them to the Instant Pot.
Step 3: Use a potato masher or spoon to mash the potatoes until they are mostly smooth.
Step 4: Add in the butter and sour cream, mixing until the butter is fully melted and everything is incorporated.
Step 5: Slowly pour in the warm milk and cream, a little bit at a time, mixing until the desired texture is reached.
Step 6: Stir in the minced garlic and season with salt and pepper to taste.
Step 7: Spoon the potatoes into a serving bowl, and top with an extra pat of butter and a sprinkle parsley, if desired. Serve warm.
Want to make this recipe on the stovetop instead?
Ask AI how to adjust the recipe:
🌟Expert Tips
- Drain the potatoes well. I like to let the potatoes sit in the colander for at least 5 minutes so the liquid can completely drain out.
- Warm the milk and cream. Cool liquid can cool down the mashed potatoes and create a gluey or gummy texture. Warmed dairy incorporates more easily into the potatoes so they turn out smoother and creamier.
- Mash by hand. Use a hand masher or potato ricer for the best texture. Avoid an electric mixer as this can make the potatoes gluey.
- Don't overmix. Overmixed potatoes will turn gummy. Mix just until the potatoes are smooth and creamy.
💭 FAQs
Yes! You can make them up to 2 days ahead of time. Store them in an airtight container in the fridge. Reheat gently on the stovetop with a splash of milk or cream.
More Holiday Recipes to Try
📋 Recipe
Instant Pot Mashed Potatoes
Ingredients
- 5 pounds russet potatoes peeled and halved
- 1.5 tablespoons kosher salt
- ½ cup whole milk warmed
- ⅓ cup heavy cream warmed
- 1 ¼ cup unsalted butter cut into pieces
- ¾ cup sour cream room temperature
- 5 cloves fresh garlic finely minced
- salt and black pepper to taste
- chopped parsley for garnish (optional)
Instructions
- Place halved, peeled potatoes in the Instant Pot. Add water until the potatoes are completely covered. Sprinkle in 2 teaspoons of salt. Cook on the steam setting for 12 minutes. Manually release the steam.
- Transfer the potatoes to a colander and drain. Let sit for about 5 minutes before returning them to the Instant Pot.
- Use a potato masher or spoon to mash the potatoes until they are mostly smooth.
- Add in the butter and sour cream, mixing until the butter is fully melted and everything is incorporated.
- Slowly pour in the warm milk and cream, a little bit at a time, mixing until the desired texture is reached.
- Stir in the minced garlic and season with salt and pepper to taste.
- Spoon the potatoes into a serving bowl, and top with an extra pat of butter and a sprinkle parsley, if desired. Serve warm.
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