This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please see our full Disclosure and Privacy Policy.
With this recipe, there's no need to worry about the potatoes boiling over. No need to worry about the right milk to potato to butter ratio. They're not cheesy mashed potatoes or garlic mashed potatoes, but rather the very best traditional mashed potatoes just like mom makes. If you love mashed potatoes as much as I do, I know you'll enjoy this easy recipe!
How to Make Mashed Potatoes in the Instant Pot
Pressure cooking mashed potatoes in the instant pot is so easy! First, peeled quartered potatoes are placed in your instant pot and covered with water. The potatoes are pressure cooked on high pressure for 12 minutes with a quick release. The potatoes are then drained and mashed with butter, milk, salt, and sour cream. See below for a detailed ingredients list and instructions.What Kind of Potatoes Should I Use For Mashed Potatoes
The best kind of potatoes to use for this classic instant pot mashed potato recipe is russet potatoes. Russet potatoes are high in starch and give the potatoes a creamy, fluffy texture. Other popular choices are red potatoes or Yukon gold potatoes, but I prefer russet!
Can I Make Instant Pot Mashed Potatoes Skin On?
Yes! If you would like to prepare your mashed potatoes in the instant pot with the skin on, simply skip the peeling of the potatoes and prepare the recipe as directed.How to Reheat Mashed Potatoes
Leftover mashed potatoes can be reheated in a covered casserole dish in the oven at 350 degrees F, or in the microwave, stirring occasionally, until heated through.
What to Serve With Pressure Cooker Mashed Potatoes
Mashed potatoes are the perfect side dish for lots of different meals! Try them with one of these mashed potato-perfect proteins:More Potato Side Dish Recipes
Looking for more yummy recipes to make with potatoes? Check out these popular potato sides from the archives:If you try this recipe, I'd love to know what you think in the comments below. Enjoy!
Instant Pot Mashed Potatoes
Yield: 6 servings
Prep Time: 10 MINUTES
cook time: 15 MINUTES
total time: 25 MINUTES
Prep Time: 10 MINUTES
cook time: 15 MINUTES
total time: 25 MINUTES
Instant Pot Mashed Potatoes cooked in your pressure cooker are classic mashed potatoes that turn out perfectly smooth and creamy every time!
INGREDIENTS
3 lbs russet potatoes, peeled and quartered
4-5 cups water (to cover)
1/2 cup milk
1 stick butter
1 teaspoon salt
1/4 cup sour cream
3 lbs russet potatoes, peeled and quartered
4-5 cups water (to cover)
1/2 cup milk
1 stick butter
1 teaspoon salt
1/4 cup sour cream
INSTRUCTIONS
- Add the potatoes to your instant pot and cover with the water.
- Place the lid onto your instant pot and turn the steam valve to the sealing position.
- Select the manual/pressure cook, high-pressure setting and set the time to 12 minutes. After 10 seconds the display will say On. Once the instant pot is pressurized, the float valve will rise and the cook timer will begin counting down.
- While the potatoes are cooking, heat the butter and milk in a small saucepan over medium-low heat until the butter is melted.
- At the end of the 12 minutes, carefully turn the steam release valve to the venting position. When the float valve drops, open the instant pot and drain the potatoes in a colander. Return the potatoes to the pot.
- Add the warmed milk, butter, salt, and sour cream to the potatoes. Mash with a potato masher or hand mixer until smooth.
NOTES
Cook time does not include the time it takes for the machine to come to pressure.
This recipe was prepared in the 8 Quart Instant Pot Duo 7-in-1 Pressure Cooker.
Author: Becky Tarala
Cook time does not include the time it takes for the machine to come to pressure.
This recipe was prepared in the 8 Quart Instant Pot Duo 7-in-1 Pressure Cooker.
Author: Becky Tarala
