Few dishes are as comforting and universally loved as mashed potatoes, and my Instant Pot mashed potatoes are no exception! Full of flavor from fresh garlic and sour cream and so decadently creamy, these potatoes are the perfect side dish to go along with any number of mains. (I’ve got loads of ideas for you below.)
All you need are a few pantry staples and an Instant Pot to whip up this easy, delicious potato recipe. And while Instant Pot mashed potatoes are a perfect addition to any Thanksgiving table, they’re also quick enough to make any night of the week. For more Instant Pot recipes, try my Instant Pot cheesecake, Instant Pot meatloaf, and Instant Pot chicken alfredo.
Instant Pot Mashed Potatoes Ingredients
Potatoes — for eight servings, you need 4 pounds of Yukon potatoes or russet potatoes.
Garlic — fresh garlic cloves ensure these potatoes are anything but bland by infusing them with nutty, garlicky goodness. Leave them out if you like, but I think they take these potatoes to the next level!
Salt — a generous amount of salt is a must when making Instant Pot mashed potatoes.
Milk — I recommend using whole milk for the best flavor and creaminess. You can use heavy cream if you like, but I the milk in combination with sour cream makes for creamy mashed potatoes that aren’t too heavy.
Butter — unsalted butter is best so you can control the saltiness of the mash. If you only have salted butter on hand, use ¼ teaspoon less salt once the potatoes are mashed.
Sour cream — for richness and tanginess, sour cream is a must.
How To Make Mashed Potatoes in the Instant Pot
1. Peel and cut the potatoes. Add potatoes, 2 cups of water, garlic cloves, and 1 teaspoon of salt to the Instant Pot. Secure the lid. Turn the steam release valve to “sealing.” Set the Instant Pot to high pressure for 8 minutes and start cooking. Once it’s done, manually release the pressure by loosely covering the vent with a kitchen towel and moving the valve to “venting” with the handle of a wooden spoon. Let the steam release completely before continuing.
2. Remove the lid from the Instant Pot and carefully drain the potatoes in a colander.
3. Add the milk and butter to the Instant Pot insert. Cook on “saute” until the butter melts and the milk is warm. Turn off the Instant Pot.
4. Return the potatoes to the pot with the milk mixture, along with sour cream, 1 teaspoon of salt, and black pepper. Use a potato masher or wooden to mash the potatoes until smooth. Season with more salt and pepper to taste. Serve the Instant Pot mash with more butter and fresh parsley or chives.
The Best Potatoes To Use For Instant Pot Mashed Potatoes
For any kind of mashed potato recipe, my go-to is usually Yukon gold potatoes. They are so light and buttery when mashed! Russet potatoes also work very well and are a bit fluffier. You can even get the best of both worlds by mixing both kinds of potatoes in this recipe. Red potatoes will also work but can more easily turn gummy, so they are my last choice.
Can I Reduce The Recipe By Half?
Yes, you can reduce the recipe by half. However, I recommend keeping the water amount the same (2 cups) so that there is plenty of liquid for the potatoes when pressure cooking. Food can stick to the pot once under pressure and burn if there isn’t enough liquid.
Recipe Variations
One of the best things about Instant Pot mashed potatoes is that you can change up the flavor any way you like! I love the classic simplicity of a few cloves of garlic and a sprinkle of fresh herbs at the end, but there’s so much you can do with these potatoes!
- Make cheesy potatoes: substitute 4 ounces of cream cheese (the kind in a block, not a tub) for the sour cream. Add up to ½ cup of freshly grated parmesan cheese, crumbled goat cheese, or shredded cheddar, gruyere, or fontina when you’re mashing the potatoes. Top with more cheese before serving.
- Add powdered spices: For a boost of savory flavor, additions like garlic powder, onion powder, or a seasoning blend such as cajun seasoning or curry powder can go a long way to making mashed potatoes unique!
- Add fresh herbs for flavor and color: Mince up a couple of tablespoons of your favorite herbs (think fresh chives, parsley, rosemary, basil, and oregano) and throw them in with the butter and milk before mashing the potatoes. Sprinkle more chopped herbs on top to serve.
- Brown the butter first: Cook it in a small saucepan or in the Instant Pot on Sauté for 5 to 10 minutes or until the milk solids turn golden brown. Then, combine it with the milk as directed in the recipe.
- Add chunky mix-ins: Crispy chopped bacon, caramelized onions, and diced jalapeños can easily elevate the dish.
Serving Suggestions
Mashed potatoes, in general, are such a classic, popular side dish for anything from busy weeknight dinners to extravagant Thanksgiving feasts with family. Here are some ideas for what to serve them with:
- Roasted Pork Tenderloin
- Meatloaf
- Baked Chicken Legs
- Oven-Fried Chicken
- Bacon Wrapped Filet Mignon
- Roasted Turkey
- Chicken Fried Steak
- Air Fryer Chicken Breast
- Steak Au Poivre
Recipe Tips
- Peel the potatoes (or don’t!). For the smoothest Instant Pot mashed potatoes, peel them. If you don’t mind potato skins or like the added texture, feel free to leave the peels on.
- For super smooth mashed potatoes: Pass the cooked potatoes through a potato ricer directly into the Instant Pot insert with the melted butter and milk.
- Don’t over-mash and over-mix the potatoes. When the potatoes are just smooth, stop mashing them. Mashing them too much causes lots of starch to be released, which can turn them gummy.
Frequently Asked Questions
My favorite tools for mashing potatoes are a potato masher or a wooden spoon. Both are very effective at creating smooth, creamy mash. While a hand mixer is a popular tool for mashing potatoes, I find it too easy to accidentally over-mash them. For extra smooth potatoes, press the boiled potatoes through a ricer and simply stir in the milk, butter, and seasonings.
Turn off the Instant Pot and seal the lid. The potatoes will stay warm for up to 2 hours. You don’t need to turn on the “Keep Warm” setting; the potatoes can stick or burn onto the pot if left on.
Cool leftovers completely and transfer to an airtight container. Store in the fridge for up to 3 days. To reheat, just pop the potatoes into the microwave in 30-second increments, mixing in between.
Yes! Follow my best mashed potatoes recipe for perfect stovetop mashed potatoes.
If you love this recipe try these out!
If you’ve tried this Instant Pot mashed potatoes recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Instant Pot Mashed Potatoes Recipe
Equipment
- 6-quart Instant Pot
- Potato masher
Ingredients
- 4 pounds potatoes Yukon gold or russet
- 4 garlic cloves peeled
- 2 teaspoons salt divided
- ⅔ cup whole milk (160mL)
- ½ cup unsalted butter (113g)
- ½ cup sour cream (120g)
- ½ teaspoon ground black pepper
Instructions
- Peel the potatoes and cut them into 2-inch pieces.
- Add the potatoes, 2 cups of water, garlic cloves, and 1 teaspoon of salt to the insert of an Instant Pot.
- Place the lid on the Instant Pot, then twist and seal to lock. Turn the steam release valve to “sealing.” Set the Instant Pot to high pressure for 8 minutes.
- Manually release the pressure by loosely covering the vent with a kitchen towel and moving the valve to “venting.” Let the steam release completely.
- Remove the lid from the Instant Pot. Carefully remove the insert and drain the potatoes in a colander.
- Return the insert to the Instant Pot. Add the milk and butter to the insert. Cook on “saute” for 2 minutes or until the butter melts and the milk is warm. Turn off the Instant Pot.
- Add the potatoes, sour cream, remaining 1 teaspoon of salt and black pepper to the pot. Use a potato masher to mash the potatoes until very smooth. Season with more salt and pepper to taste.
- Serve the potatoes topped with more butter and chopped fresh parsley or chives.
Notes
- Peel the potatoes (or don’t!). For the smoothest Instant Pot mashed potatoes, peel them. If you don’t mind potato skins or like the added texture, feel free to leave the peels on.
- For super smooth mashed potatoes: Pass the cooked potatoes through a potato ricer directly into the Instant Pot insert with the melted butter and milk.
- Don’t over-mash and over-mix the potatoes. When the potatoes are just smooth, stop mashing them. Mashing them too much causes lots of starch to be released, which can turn them gummy.
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