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.
Give your potatoes a quick chop, throw them into the pot with some water or chicken broth, high 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.
Recipe Ingredients
- Russet potatoes
- water (or chicken broth)
- butter
- sour cream
- milk (I used 1% – the fattier the milk, the creamier the mashed potatoes)
- kosher salt & pepper
- Italian seasoning
How to make our Instant Pot Mashed Potatoes:
- Cut the potatoes into small pieces.
- Place them into the Instant Pot and add 1 cup of water on top. Close the lid, move the knob on the valve to sealed, 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, some fresh chives and other seasonings as needed.
- Serve and enjoy!
FAQ’s
Russett Potatoes are generally considered the best choice as they are high in starch, resulting in a creamy, fluffy texture when mashed; however, you can also use Yukon Gold potatoes for a richer, slightly buttery flavor.
Most recipes recommend peeling them beforehand for a smoother, creamier texture; however, if you prefer a rustic style, leaving the skins on is an option, just be sure to scrub them well before cooking.
Yes, when making mashed potatoes in an Instant Pot, the liquid should completely cover the potatoes to cook them properly; you should add enough water or broth to ensure the potatoes are fully submerged.
As long as the potatoes are completely covered by liquid you don’t have to worry about an exact measurement of water.
Tips to Make Potatoes Creamy:
- 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.
- 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.
- If you want the potatoes extra creamy you can add a little cream cheese or even some potato flakes.
Storing and Reheating Instructions
Store leftover mashed potatoes in an airtight container in the refrigerator for up to 4 days.
You can reheat these potatoes in the microwave, add a splash of milk after they are done reheating and stir to make them creamy.
Other Side Dish Recipes You’ll Love
- 30 Minute Dinner Rolls
- Grandma’s Thanksgiving Stuffing
- Green Bean Casserole
- How To Make Turkey Gravy From Scratch
- Slow Cooker Macaroni and Cheese
Instant Pot Mashed Potatoes
Video
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
Equipment
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!
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
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