Instant Pot Mashed Potatoes cooked in your pressure cooker are classic mashed potatoes that turn out perfectly smooth and creamy every time!
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Two Bite Tested
This pressure cooker mashed potato recipe is popular because:
- there's no boiling on the stovetop
- they are smooth and creamy every time
- it uses simple, classic ingredients
After making this recipe many times over the years, this is the version I consistently come back to.
This recipe includes:
- Detailed ingredient notes
- Answers to frequently asked questions
- Serving and storage suggestions
- A recipe card with nutritional information
A Note From My Kitchen
If you're looking for a way to take the guesswork out of making the perfect mashed potatoes recipe, you are in the right place. I can honestly say that I will likely never go back to the old school boil method of making mashed potatoes again! These are the best instant pot creamy mashed potatoes!
With this recipe, there's no need to worry about the potatoes boiling over or 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! I can honestly say that I will likely never go back to the old school boil method of making mashed potatoes again.
Happy cooking,
Ingredient Notes
- 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.
- Butter: Use a full stick (1/2 cup) of butter. Unsalted or salted butter both work, but if you're using salted butter, reduce the added salt to taste. Pepper is optional.
- Milk: Any milk is fine. Heavy cream can be used as well. Use what you have!
- Sour cream: Full-fat sour cream or Low-fat sour cream can be used interchangeably.
Frequently Asked Questions
How do you make mashed potatoes in the Instant Pot?
Pressure cooking mashed potatoes in the Instant Pot is easy! Peeled, quartered potatoes are placed in the 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 the recipe card 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 with the 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.
Two Bite Take
"These are the very best traditional mashed potatoes just like mom makes."
- Becky Tarala
Serving Suggestions
What to Serve With Instant Pot Mashed Potatoes
Mashed potatoes are a classic side dish that works alongside many different proteins. One serving is roughly about 1 cup. Try them with one of these mashed potato-perfect proteins:- Easy Oven Roasted Turkey
- Salisbury Steak
- Chicken Fried Chicken with Pan Gravy
- Grilled Seasoned Pork Roast
Instant Pot Mashed Potatoes Variations
These classic mashed potatoes can be adjusted with a few simple ingredient swaps to change the flavor profile:- Stir in roasted garlic cloves for a savory garlic mashed potato variation.
- Add shredded cheddar cheese and extra sour cream for a loaded version.
- Swap sour cream for cream cheese for a richer, denser texture.
- Use chicken broth in place of part of the milk for a savory depth without added fat.
- Add fresh or dried chives for a mild onion flavor and color.
Got Leftovers?
What To Do With Leftover Instant Pot Mashed Potatoes
Leftover mashed potatoes are a versatile base for lots of second-day dishes:- Use them as a topping for shepherd's pie.
- Form them into patties and pan-fry in butter for crispy mashed potato cakes.
- Stir them into a broth-based soup to add body and creaminess.
- Spread them onto a flatbread or pizza crust as a base with toppings of your choice.
- Use them as a filling inside pierogi dough or stuffed pasta shells.
How To Store Instant Pot 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. Store leftovers in an airtight container in the refrigerator.How do you 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.
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 (enough to cover potatoes)
1/2 cup milk
1/2 cup (1 stick) butter
1 teaspoon salt
1/4 cup sour cream
3 lbs russet potatoes, peeled and quartered
4-5 cups water (enough to cover potatoes)
1/2 cup milk
1/2 cup (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
Behind the Bites
Hi, I'm Becky, the creator of The Two Bite Club, where good food starts with two bites.
I've been cooking and sharing recipes here for years,
sharing the kinds of easy, dependable dishes that tend to become family favorites.
These are the recipes I make in my own kitchen, and I hope you enjoy them as much as we do.
You can read more about me and The Two Bite Club here!
I've been cooking and sharing recipes here for years,
sharing the kinds of easy, dependable dishes that tend to become family favorites.
These are the recipes I make in my own kitchen, and I hope you enjoy them as much as we do.
You can read more about me and The Two Bite Club here!
