These Instant Pot mashed potatoes are rich, creamy, and so easy to make! Using simple pantry staples, they cook in 12 minutes and pair perfectly with all your favorite main courses. Whip them up for holiday meals, weeknight dinners, and everything in between!
With recipes like browned butter mashed potatoes, crockpot mashed potatoes with caramelized onions, and cheddar garlic mashed potatoes, it’s pretty obvious I have a soft spot for mashed potatoes. However, I don’t always love how much time they take to make. So, I created this Instant Pot version to speed things up a bit. Full of all the flavor you know and love, these Instant Pot mashed potatoes are ready in less than 30 minutes so you can get in and out of the kitchen in no time!
Why You’ll Love Instant Pot Mashed Potatoes
Apart from the fact that these mashed potatoes are fluffy, buttery, and insanely delicious, there are so many reasons to love this recipe!
- With 8 servings per batch, it’s perfect for feeding a crowd.
- Made with simple ingredients, it’s budget-friendly and a breeze to whip up.
- You can easily add your favorite mix-ins and toppings to switch up the flavor.
- A crowd-pleasing recipe, these mashed potatoes are perfect for the holidays!
Ingredient Notes
Although there are endless ways to prepare mashed potatoes, the basic recipe couldn’t be simpler.
- Potatoes – I prefer to use Russet potatoes, but feel free to include any kind of potatoes you prefer.
- Water – Necessary to cover and cook the potatoes. For a richer flavor, you could also use broth instead.
- Salt – This helps season the potatoes.
Optional Mix-Ins and Toppings
Of course, you can absolutely keep your potatoes simple and plain. However, if you want to mix them up, try incorporating an extra ingredient or two! Some of my favorites include:
- Garlic Powder
- Black Pepper
- Sour Cream
- Unsalted Butter
- Half and Half or Milk
- Chives
- Parsley
- Shredded Cheese
- Bacon Bits
Top Tips
- Season the potatoes generously with lots of salt! This will help enhance the flavor and make them even more delicious.
- Be sure to submerge the potatoes in water completely. Otherwise, they will not cook evenly.
- Use a hand masher or electric masher to mash your potatoes. Just be careful not to mash them too much, or they will become gummy!
- Adjust the flavor and consistency. Be sure to give your potatoes a taste test and adjust the seasonings accordingly. Then, slowly stir in milk, heavy cream, or half and half to create an extra smooth texture.
Storage Options
Mashed potatoes are a great recipe to add to your weekly meal prep! Store leftovers in an airtight container in the fridge for up to 3-5 days. Or, for a longer-lasting option, transfer them to the freezer for up to 10 months.
Then, when you’re ready to eat, let them thaw in the fridge overnight, warm them in the microwave for a few minutes or until your desired temperature is reached, and enjoy!
Serving Suggestions
These mashed potatoes are so tasty, I wouldn’t blame you if you ate them all on their own! However, for a complete meal, they pair amazingly with all your favorite main courses like:
- Air Fryer Honey Glazed Salmon
- Pan-Seared Ribeye Steak
- Air Fryer Grouper
- Meatloaf
- Smothered Chicken Breasts
FAQS
Can I Use a pressure cooker instead of an Instant Pot?
Yes! They’re pretty much the same thing. The only difference is that an Instant Pot is electric. You should be able to follow the recipe as listed. Just be sure to keep an eye on your potatoes as cooking times may vary slightly.
Are these Instant Pot mashed potatoes smooth or chunky?
For this recipe, I like to mash my potatoes until they are completely smooth. However, feel free to add less liquid and whip or mash them less if you prefer a chunkier texture.
What are the best potatoes to use for this recipe?
Due to their higher starch consistency, Russet potatoes work best for this recipe, creating a smooth, fluffy texture. Yukon potatoes work as well and have a slightly more buttery flavor. However, feel free to experiment with whatever potatoes you have on hand!
Do I need to peel the potatoes?
This is entirely up to you! Although, if you want your mashed potatoes to be smooth and creamy, I highly recommend peeling the potatoes before adding them to the Instant Pot.
More Instant Pot Recipes
- Instant Pot Mashed Sweet Potatoes
- Instant Pot Cilantro Lime Rice
- Instant Pot Mac and Cheese
- Instant Pot Cuban Black Beans
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Instant Pot Mashed Potatoes
Equipment
- Instant Pot
Ingredients
- 5 lbs Russet potatoes peeled and cut into cubes
- 4-5 cups water to cover potatoes
- 1 cup sour cream
- ½ cup butter
- 1 teaspoon garlic powder
- ½ cup whole milk or half and half
- salt and pepper to taste
Instructions
- Peel and cut potatoes in half or quartered, place in Instant Pot, and cover with water. Add about 2 teaspoons of salt.
- Place lid on Instant Pot and set valve to seal and cook on manual setting for 12 minutes.
- Release steam right away. Potatoes should be fork tender, drain, and add back to Instant Pot.
- Using a potato masher or electric mixer, mash potatoes until they're smooth and creamy.
- In a microwave safe measuring cup, heat butter and sour cream for 1-2 minutes or until hot Add seasoning to potatoes. Remove the mixture from the microwave and pour it into the potatoes.
- Blend potatoes until well combined, and gradually add milk or half and half until desired consistency. Serve immediately with toppings of your choice and enjoy!
Notes
- Season the potatoes generously with lots of salt! This will help enhance the flavor and make them even more delicious.
- Be sure to submerge the potatoes in water completely. Otherwise, they will not cook evenly.
- Use a hand masher or electric masher to mash your potatoes. Just be careful not to mash them too much, or they will become gummy!
- Adjust the flavor and consistency. Be sure to give your potatoes a taste test and adjust the seasonings accordingly. Then, slowly stir in milk, heavy cream, or half and half to create an extra smooth texture.
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