These creamy and flavorful instant pot mashed potatoes are sure to become your new favorite side dish. They cook up fluffy every time in just 8 minutes!
These potatoes go great with meaty main dishes like pot roast, Stew or pork belly burnt ends.
Fall is here, and with the changing leaves and cooler weather comes thoughts of the upcoming holiday season. If you’re worried about another year of rushing around the kitchen on Christmas or Thanksgiving trying to get a meal prepared, look no further than my recipe for delicious Instant Pot Mashed Potatoes. They are such a time saver, and they free up your stove top for other dishes too! They require only a few basic ingredients, come out delightfully creamy every time. This recipe is amazing! I’ll never make them another way again!
Whether you’re looking to make these for Thanksgiving, Christmas, or just a cool fall day, these taste great and save you valuable time.
More Easy Sides:
Ingredient Notes
- Yukon Gold Potatoes: Yukon Gold potatoes make for wonderfully creamy and flavorful potatoes due to their medium starch content. They also make great potatoes for roasting or grilling.
If you do not have access to Yukon Golds, russet potatoes also make for a great choice. They have a high starch content, and they tend to soak up butter and cream well. Both of these potatoes should give you a light and fluffy dish. Avoid waxy potatoes such as red potatoes.
- Butter: Butter adds the perfect amount of richness. I like to top my potatoes off with extra!
- Sour Cream: This adds a wonderful tanginess and creaminess. Don’t skip this!
- Whole Milk
- Garlic Powder, Salt, and Pepper: Feel free to substitute your favorite seasonings.
How To Make Mashed Potatoes In the Instant Pot
First, peel and cut six medium Yukon Gold potatoes into small chunks.
Place the chunks of potatoes in the bottom of the instant pot, and add water until potatoes are covered. Add one teaspoon of salt, place the lid on the pot, and set the valve to the sealing position. Cook on manual high pressure for eight minutes.
Quick release the pressure from the instant pot, drain the potatoes and then return them to the pot. Next, add the remaining ingredients to the potatoes and mash with a potato masher or fork until smooth. Top with parsley if desired.
Frequently Asked Questions
Can I double the recipe: Absolutely! If you have a six or eight-quart instant pot, you can double this recipe by doubling all ingredients.
What is the Best Way to Mash Potatoes? Contrary to popular belief, a blender or mixer should not be used to mash potatoes. Mixing can be too violent and will create a glue-like consistency in your potatoes. Instead, stick to a potato masher or a handheld electric beater. Make sure to go slowly to get the best results. When finished, your potatoes should have a light and fluffy “whipped” texture to them. If you don’t own any of these tools, you can also simply mash potatoes with a fork. Just keep in that they’ll have a coarser texture when compared to a handheld masher.
How Long Do I Cook Mashed Potatoes in the Instant Pot? If you choose to cook whole potatoes, Instant Pot recommends a 12-15 minute cook time. 8-10 minutes should be enough time for small potatoes, and only 3-4 minutes are needed for cubed potatoes. However, because of a large number of potatoes in this recipe, we recommend eight minutes for perfectly cooked potatoes.
Make Ahead Tips
How Long Will They Last? Can You Make Them Ahead? Mashed potatoes will last between three and five days in the fridge, You can prepare them in advance and store them in the refrigerator.
Can you freeze them? Yes absolutely! If you’re looking to save time on Thanksgiving Day, these can be prepared in advance. They are also great to pull out as a side for this Instant Pot Chuck Roast. Potatoes alone do not freeze well, but these freeze perfectly. You can store them in either a freezer bag or storage container. They will keep for up to one year.
Reheating? My preferred method is in the oven. Place the mashed potatoes in a dish, spread evenly, and heat at 350 degrees until warm (about 30 minutes). You can also heat them on the stovetop or in a slow cooker, just make sure to stir occasionally. Don’t be afraid to add a little extra butter or milk if needed. If you’re strapped for time, you can reheat potatoes in the microwave too. Place potatoes in a microwave-safe dish, cover, and heat on half-power for five minutes. Stir frequently, and don’t overcook.
Serve With:
Instant Pot Mashed Potatoes
Ingredients
- 6 Yukon Gold Potatoes Peeled and Cubed
- 4-5 Cups of Water
- ¼ Cup Butter
- ¼ Cup Sour Cream
- ¼ Cup 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. Stir in butter, milk, sour cream, garlic powder, salt and pepper to taste.
- Mash until smooth.
- Top with parsley and butter if desired.
Love potato mash and this is a solid recipe!
I had to turn it into a dairy-free alternative for my gf to be able to enjoy it, but the idea of adding something creamy to it (I used some margarine instead of butter here) really made a big difference!
Thanks for this
Hi Edward,
Glad you were able to adapt the recipe and that it turned out great. Thanks for letting me know!
These mashed potatoes look really yummy!!