How to Make Instant Pot Mashed Potatoes

Instant Pot Mashed Potatoes will quickly become your go-to method of making potatoes!

You can just throw them in the Instant Pot and forget about them.

No checking to see if they are boiling over.

Making mashed potatoes can sometimes be a bit of a hassle: first peeling potatoes, then chopping, boiling, draining, mashing and seasoning.

With these Instant Pot Mashed Potatoes, we’re cutting down on prep and cook time.

Give your potatoes a quick chop, throw them into the pot with some water or chicken broth, pressure cook for 10 minutes, drain and mash. It is THAT easy!

These Instant Pot Mashed Potatoes are perfect for a holiday dinner or any dinner — they’ll free up space on the stove and are totally hands off in the cooking process.

Ingredients for Instant Pot Mashed Potatoes:

• Russet potatoes
• water (or chicken broth)
• butter
• sour cream
• milk (I used 1% – the fattier the milk, the creamier the mashed potatoes)
• salt & pepper
• Italian seasoning

How to make Instant Pot Mashed Potatoes:

Cut the potatoes into small pieces.

Place them into the Instant Pot and add 1 cup of water (or chicken broth) on top.

Close the lid, make sure the knob is on sealing, and cook on “Manual” for 10 minutes.

When it is done cooking, release the steam by turning the knob to venting.

Drain the water from the pot.

Add milk, butter, sour cream, salt, pepper, and Italian seasoning.

Using an electric mixer or a potato masher, whip the potatoes until smooth. Add more salt if you desire.

Serve as is or with gravy on top.

Tips to Make Potatoes Creamy:

1. The secret on how to make potatoes creamy depends on how much starch there is in your potato, so stick to the starchy potatoes like Russet potatoes.
2. The other trick to making mashed potatoes creamy is that you need to smash the potatoes while they are still hot. I like to beat mine with beaters.

Want to cook these potatoes in the slow cooker? Try this recipe!

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Watch us make Instant Pot Creamy Mashed Potatoes:

Check out these other Instant Pot Recipes:

• Instant Pot Sweet Pork
• Instant Pot Mac and Cheese
• Instant Pot Honey Sesame Chicken
• Instant Pot Chicken Vegetable Soup
• Instant Pot Peach Cobbler

Serves: 6

Instant Pot Mashed Potatoes

These Instant Pot Mashed Potatoes are an easy side dish for any holiday or weeknight dinner. They are creamy, flavorful, and come together so quickly.

Prep Time 10 mins

Cook Time 10 mins

Pressurize Time 10 mins

Total Time 30 mins

Print Pin

Ingredients

• 6 Russet potatoes scrubbed well
• 1 cup water
• 3 Tablespoons butter
• ¼ cup sour cream
• ¼ cup milk
• ½ teaspoon salt
• pepper to taste
• ½ teaspoon Italian seasoning

Instructions

• Cut the potatoes into small pieces.
• Place them into the Instant Pot and add 1 cup of water on top. Close the lid, make sure the knob is on sealing, and cook on "MANUAL" for 10 minutes.
• When it is finished cooking, move the valve on the top of the lid to "VENTING" and do a quick release of all the pressure.
• Drain the water from the pot.
• Add sour cream, milk, salt, pepper, and Italian seasoning to warm potatoes.
• Using a potato masher or a hand mixer (depending if you like them chunky or smooth), mash potatoes until they reach the consistency you desire.
• Add more salt and pepper and other seasonings as needed.
• Serve and enjoy!

Video

Notes

• The secret to making potatoes creamy depends on how much starch there is in your potato, so stick to the starchy potatoes like the Russet potatoes.
• The other trick to making mashed potatoes creamy is that you need to smash the potatoes while they are still hot. I like to whip mine with an electric mixer, but a potato masher works great as well!
• If you need a gravy recipe, be sure to check out this one: https://www.sixsistersstuff.com/recipe/how-to-make-turkey-gravy-from-scratch/

Nutrition

Calories: 244 kcal · Carbohydrates: 39 g · Protein: 5 g · Fat: 8 g · Saturated Fat: 5 g · Cholesterol: 21 mg · Sodium: 268 mg · Potassium: 915 mg · Fiber: 3 g · Sugar: 2 g · Vitamin A: 251 IU · Vitamin C: 12 mg · Calcium: 54 mg · Iron: 2 mg

Equipment

• Instant Pot (or Pressure Cooker)
• potato masher

Recipe Details

Course: Side Dish

Cuisine: American

Author: Kristen Hills

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