Instant Pot Mashed Potatoes
My Instant Pot mashed potatoes are super creamy and smooth every time. This easy side dish is quick enough for weeknights yet perfect for holidays. Cooks in 8 minutes!
If you’re worried about another year of rushing around the kitchen on Christmas or Thanksgiving trying to get a meal prepared: use your Instant Pot. Dishes like my Instant Pot garlic mashed potatoes up super quick with minimal effort and leaves your stove free. You can even make them ahead! These comes out so rich and creamy, Ill never go back to the stovetop.
These potatoes go great with meaty main dishes like pot roast, Stew chicken fried steak, chicken and dumplins, or pork belly burnt ends.
Why My Recipe Is Best: A Sprinkle of Food Science
- Use Yukon Golds Not Russets: They have a buttery flavor and medium starch content which makes them super creamy.
- Fluffy Never Soupy: I return the cooked potatoes to the pot and let the extra moisture evaporate before mashing.
- Perfect Texture: I like to use a food mill for silky smooth restaurant style potatoes.
Ingredient Notes and Shopping Tips
- Potatoes: I like Yukon Golds as they're buttery and creamy. You could also use Russet potatoes however they have an earthier flavor and a higher starch content. Avoid waxy potatoes like red potatoes which don't mash smoothly.
- Sour Cream: Don't skip this it adds richness and a hint of tang. Use full fat for the best results.
- Half and Half: This makes the potatoes rich without being too heavy. You can substitute whole milk if desired.
Krystle's Tips: Steal My Culinary School Secrets
- Salt the Cooking Water: Around 1 tablespoon or enough to make it taste as salty as chicken broth will help flavor the spuds as they cook.
- Allow Evaporation To Do Its Thing: Return the drained potatoes to the hot pot to allow excess water to turn into steam. This will help you avoid soupy potatoes.
- Don't Overmix: Stir until the milk and butter are just incorporated. Excess stirring will release to much starch and making the potatoes gummy or gluey.
- Always Do a Quick Release: This prevents them from overcooking and taking on too much water. I cover the vent with a kitchen towel and then turn the valve with the handle of the wooden spoon to avoid any water that may come out.
- Smoothest Texture: For holidays I like to use a food mill or potato ricer for silky smooth taters. However, a potato mashed works great too the texture will just be more rustic.
Yes make up to 2 days in advance.
Reheating: Reheat in the oven at 350 for about 30 minutes or in the microwave for 4-6 minutes. Add additional half and half or butter as needed.
More Thanksgiving Faves
Green Bean Casserole From Scratch
Loaded Mashed Potato Casserole With Bacon
Crock Pot Sweet Potato Casserole
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📖 Recipe
Best Instant Pot Mashed Potatoes
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Ingredients
- 6 Yukon Gold Potatoes Peeled and Cubed
- 4-5 Cups Water or Chicken Stock
- ¼ Cup Butter
- ¼ Cup Sour Cream
- ¼ Cup Half and Half or Whole Milk
- ½ Teaspoon Garlic Powder
- Salt and Pepper To Taste
Instructions
- Place the prepared potatoes into the Instant Pot.
- Cover with water and stir in 1 teaspoon of salt.
- Place the lid on the Instant Pot, and set the valve to the sealing position.
- Cook on manual high pressure for 8 minutes. Manually release the pressure.
- Drain potatoes, and return the potatoes to the Instant Pot. Allow to sit for a few minutes as excess water evaporates.
- Stir in butter, half and half, sour cream, garlic powder, salt and pepper to taste.
- Run through a food mill for ultra smooth potatoes or mash with a potato masher for a more rustic texture.
- Top with parsley and butter if desired.
Nutrition
I made these instant pot mashed potatoes and they turned out creamy, smooth, and super quick—definitely a new favorite!