Instant Pot Mashed Potatoes

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This is the all-time best Instant Pot Mashed Potatoes recipe with tangy sour cream, butter and garlic––the perfect easy Thanksgiving or holiday side dish.

bowl of mashed potatoes with butter and chives

The Easiest Instant Pot Mashed Potato Recipe

If you’re a fan of creamy, savory and fluffy mashed potatoes that don’t take hours to make, 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.

This recipe work with any brand of electric pressure cooking, including all Instant Pot and Ninja models.

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.

russet potatoes, butter, sour cream, garlic, salt and pepper on a cutting board

Ingredients

Here’s what you’ll need to make the best mashed potatoes in an Instant Pot:

  • Potatoes. Russet potatoes make the fluffiest mashed potatoes.
  • Water. Cover your potatoes by at least one inch with water for pressure cooking.
  • Salt
  • Butter. Use unsalted butter so you have full control over the saltiness of the dish.
  • Sour cream. For added tang. You could also use plain Greek yogurt if you prefer.
  • Milk. I use regular whole milk, though any kind of milk will work.
  • Garlic. You could also use 3/4 teaspoon of garlic powder.
  • Pepper
  • Chives
bowl of mashed potatoes with butter

How to Make Fluffy and Creamy Mashed Potatoes

Follow these simple steps to make the best mashed potatoes in your Instant Pot or pressure cooker:

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 High Pressure and 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.

mashed potatoes in an instant pot

Serve: Serve the mashed potatoes with minced chives and more butter on top!

white bowl with mashed potatoes topped with butter

Tips for Succcess

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.
spoon of instant pot mashed potatoes with buttr and chives

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.

Make it a Meal

Mashed potatoes are a must-have at holiday gatherings like Thanksgiving. And 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:

Appetizers

Entrees

Side Dishes

Desserts

close up on mashed potatoes with butter

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. Here are some tasty topping ideas to try:

buttery mashed potaoes on a blue dish towel

Storage

Store leftover mashed potatoes in an airtight container in the fridge for up to four days. 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.

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.

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!

mashed potatoes in a bowl topped with a partially melted pat of butter and minced chives on a blue dish towel with two russet potatoes next to it

What Instant Pot Should I Use?

The answer to the question for which is best definitely depends on your budget and the size you need based on the many people you usually cook for.

Brianne Recommends

INSTANT POT DUO: Your best budget-friendly option.

MINI INSTANT POT: If you are only cooking for one or two and need to save space.

10-QUART INSTANT POT: Great for feeding a crowd.

INSTANT POT DUO CRISP: A single appliance that does double-duty as a pressure cooker and an air fryer.

bowl of mashed potatoes with a pat of butter in the center

Instant Pot Mashed Potatoes

This is the best recipe for Instant Pot mashed potatoes made with sour cream, butter, garlic and chives for garnish. Perfect for Thanksgiving!
Prep: 5 mins
Cook: 10 mins
time to come to pressure 8 mins
Total: 23 mins
Servings: 10 servings

Equipment

  • Pressure Cooker

Ingredients

  • 4 pounds russet potatoes peeled and roughly chopped
  • 5 cups water
  • 2 teaspoons salt divided
  • 6 tablespoons butter
  • ¼ cup sour cream
  • ¼ cup milk
  • 2 large cloves garlic minced
  • ½ teaspoon pepper
  • Minced chives for topping (optional)
  • Additional butter for serving (optional)

Instructions

  • Wash and peel the potatoes. Roughly chop the potatoes and add them to the instant pot.
  • Cover the potatoes with water and 1 teaspoon of the 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) 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 the butter, milk, sour cream, garlic, remaining teaspoon of salt, and pepper. Use a potato masher to mash potatoes and ingredients together until smooth.
  • Top mashed potatoes with chives and additional butter and serve hot.
Nutrition Facts
Instant Pot Mashed Potatoes
Amount Per Serving
Calories 219 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g25%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 22mg7%
Sodium 548mg23%
Potassium 779mg22%
Carbohydrates 34g11%
Fiber 2g8%
Sugar 2g2%
Protein 4g8%
Vitamin A 254IU5%
Vitamin C 11mg13%
Calcium 44mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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