Instant Pot Mashed Potatoes
Save space on the stove and make these creamy Instant Pot Mashed Potatoes, made extra delicious with tangy sour cream, butter, and garlic. They are the perfect easy Thanksgiving or holiday side dish. But since this recipe is so hands-off, you can easily add them to a weeknight meal any day of the week!
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Instant Pot
- Dietary Info: Gluten-free
- Skill Level: Easy
If you’re a fan of creamy, savory, and fluffy mashed potatoes, this quick and easy Instant Pot recipe is for you. These potatoes have the fluffiest texture you can imagine with a tangy, buttery flavor from sour cream. And the best part is that there’s no need to babysit a pot of boiling water on the stove.
This is the perfect recipe for holidays like Thanksgiving and Christmas because you can focus on the rest of your menu and spending time with loved ones. Not to mention, you’ll save space on the stove. Of course, mashed potatoes are a staple on holiday tables, but they’re just as welcome on a weeknight. And this Instant Pot version makes your favorite potato side dish easier and faster than ever.
The Easiest Instant Pot Mashed Potato Recipe
Here’s why you’ll love them…
- Classic comfort food simplified. You still get the creamy, fluffy results you crave, only you can take care of other things while they cook instead of constantly checking the pot boiling on the stove. And plenty of milk, butter, and even sour cream give them the comforting flavor you crave.
- Not just Instant Pot. This recipe works with any brand of electric pressure cooker, including all Instant Pot and Ninja models.
- Naturally gluten free. If someone sharing a meal with you is gluten free, mashed potatoes are the perfect side because they are already gluten free without substituting any ingredients (see Are Potatoes Gluten Free?). Perfect for a mixed diet family or group!
Recipe Ingredients
To get you ready, here’s what you’ll need to make the best mashed potatoes in an Instant Pot. You can get the full amounts and details in the recipe card at the bottom of the post.
- Potatoes. Russet potatoes make the fluffiest mashed potatoes. You can also try Yukon golds or a combination. Either way, you’ll need to wash, dry, and peel them, then cut them into chunks.
- Water. Cover your potatoes by at least one inch with water for pressure cooking.
- Salt. Divided, adding some when you cook the potatoes and some when you mash them.
- Butter. Use unsalted butter so you have full control over the saltiness of the dish. If you use salted butter, add less when mashing so you can taste and adjust the seasoning.
- Sour cream. For added tanginess. You could also use plain Greek yogurt if you prefer.
- Milk. I use regular whole milk, though any kind of milk will work.
- Garlic. I like to use fresh garlic in this recipe, but you could also use 3/4 teaspoon of garlic powder. If you are sensitive to garlic, feel free to omit it.
- Pepper
- Chives. Optional garnish.
How to Make Mashed Potatoes in the Instant Pot
Follow these simple steps to make your Instant Pot mashed potatoes so that they turn out perfectly fluffy:
- Prepare the potatoes: Thoroughly scrub the potatoes to remove any dirt, then peel them. Chop the potatoes into equal-sized chunks and place them in the pressure cooking pot.
- Cook the potatoes: Cover the potatoes with an inch of cold water. Add a teaspoon of salt and lock the lid in place. Turn the valve to “sealing”. Select Manual or High Pressure and set an 8 minute cook time. When the cooking time ends, use a quick pressure release by switching the valve to “venting”. The hot air will escape from the pressure valve. When the valve drops, carefully remove the lid.
- Mash the potatoes: Drain the potatoes and return them to the pressure cooking pot. Add the butter, milk, sour cream, garlic, salt, and pepper. Use a potato masher to mash the potatoes until they’re light and fluffy.
- Serve: Serve the mashed potatoes with minced chives and more butter on top!
Tips for Success
Use these handy tips to make the best Instant Pot mashed potatoes:
- If you’re cutting the potatoes ahead of time, cover them with water until you’re ready to cook. This prevents oxidation, which can cause your potatoes to turn odd colors.
- When pressure cooking, be careful when you flip the pressure release valve. Make sure to place the Instant Pot away from your cabinets, as a lot of hot, pressurized air will come out. Flip the valve quickly and step away until the steam subsides and the float valve drops.
- Likewise, open the Instant Pot lid away from you, as there will still be some steam in the pot.
- When draining the potatoes, use pot holders to grab the cooking pot, which will be hot.
- You can keep the potatoes warm in the pressure cooker until you’re ready to serve them. Use the Keep Warm setting.
Mashed Potato Topping Ideas
I love the oniony flavor of chives and a pat of butter on these thick and creamy mashed potatoes. But you can mix up the toppings however you like or even set up a mashed potato bar with bowls full of different toppings. Here are some tasty ideas to try:
- Fresh parsley, thyme, or rosemary.
- Crispy cooked bacon crumbles or chopped ham.
- Shredded cheddar, parmesan, blue, or another cheese, or even Cheese Sauce.
- Sliced scallions.
- Gravy (try my classic Gluten Free Turkey Gravy or Gluten Free Brown Gravy, or try something new like Gluten Free Apple Cider Gravy).
- Homemade Jellied Cranberry Sauce.
Storing and Reheating Leftovers
- Refrigerate – Store leftover mashed potatoes in an airtight container in the fridge for up to four days.
- Freeze – You can also freeze them for two to three months in an airtight container. Thaw overnight in the fridge before reheating.
- Reheat in microwave – To serve, transfer the potatoes to a microwave-safe dish and reheat in the microwave in 1-minute increments, stirring every minute, until heated through.
- Reheat on the stove – You can also reheat the potatoes in a pot on the stove over low heat. Stir the potatoes regularly to avoid burning on the bottom of the pot. If the potatoes are dried out at all, you can add a splash of chicken or vegetable broth, or even milk for added creaminess.
FAQs
Can I Double the Recipe?
This recipe serves 8 to 10. If you’re feeding a larger crowd, you can double the recipe. However, you’ll need a larger pressure cooker. Make sure not to fill the pot past the limit indicated on the side of the cooking pot.
You can also half the recipe for a smaller group.
Can I Make These on the Stove?
If you don’t have an Instant Pot, place your chopped potatoes into a pot of cold salted water. Cover and bring to a boil. Remove the lid and boil for 15-20 minutes, or until the potatoes are fork-tender. Drain completely and continue with the recipe.
Can I Freeze Leftover Mashed Potatoes?
Yes, you can freeze mashed potatoes. First, let the potatoes cool fully. Then transfer them to a freezer-safe airtight container or zip-top bag and freeze for up to three months. Before serving, let the potatoes defrost in the fridge overnight. Then reheat on the stove or microwave as described above!
Make it a Meal
Mashed potatoes can be served with weeknight meals like Skillet Lemon Chicken or a Sunday dinner like Beef Wellington Braciole. But they are a must-have at holiday gatherings like Thanksgiving and Christmas. When you make them in an Instant Pot, you have more time to prepare the rest of the meal! So if you’re planning for entertaining, here are some of my favorite seasonal dishes for a holiday menu:
- Classic Thanksgiving. Start with Baked Brie with Bacon Balsamic Blueberries, then serve Herb Roast Turkey and Creamy Green Beans and Mushrooms. Finish off the feast with Gluten Free Apple Crisp.
- Elegant Christmas. Serve appetizers like Spinach Feta Pinwheels, then plate up the mashed potatoes with Maple Glazed Air Fryer Ham and Maple Roasted Brussels Sprouts and Butternut Squash. A rich Southern Chocolate Chess Pie is the perfect ending.
- Comforting Dinner. Gather the family to snack on BBQ Turkey Meatballs while you wait for Lemon Herb Crockpot Roast Chicken and bake Gluten Free Cornbread. Then have a slice of Gluten Free Chocolate Chip Cookie Pie with ice cream.
More Easy Potato Side Dishes
Instant Pot Mashed Potatoes
Equipment
- Pressure Cooker
Ingredients
- 4 pounds Russet potatoes peeled and roughly chopped
- 5 cups water
- 1 teaspoon salt
- 6 Tablespoons unsalted butter
- ¼ cup sour cream or plain Greek yogurt
- ¼ cup milk
- 2 large cloves garlic , minced
- 1 teaspoon salt
- ½ teaspoon pepper
- minced chives for topping (optional)
- additional butter for serving (optional)
Instructions
- Wash and peel 4 pounds Russet potatoes. Roughly chop the potatoes and add them to the Instant pPot.
- Cover the potatoes with 5 cups water and 1 teaspoon salt. Place the lid on the Instant Pot, make sure that the quick release valve is turned to seal. Cook on the pressure cook setting (Manual or High) for 8 minutes.
- When the Instant Pot timer goes off, quickly but carefully flip the quick release valve and turn the Instant Pot off. Wait for the pressure to completely release from the quick release valve before opening the lid of the Instant Pot.
- Open the lid, drain the potatoes into a colander, and return them to the instant pot.
- Add 6 Tablespoons unsalted butter, ¼ cup sour cream, ¼ cup milk, 2 large cloves garlic(minced), 1 teaspoon salt, and ½ teaspoon pepper. Use a potato masher to mash potatoes and ingredients together until smooth.
- Top mashed potatoes with minced chives and additional butter, if desired, and serve hot.
Notes
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