This post may contain affiliate links. Read my disclosure policy.
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.
Table of Contents
- The Easiest Instant Pot Mashed Potato Recipe
- How to Make Fluffy and Creamy Mashed Potatoes
- Tips for Succcess
- Can I Double the Recipe?
- Can I Make These on the Stove?
- Make it a Meal
- Mashed Potato Topping Ideas
- Can I Freeze Leftover Mashed Potatoes?
- What Instant Pot Should I Use?
- Get the Recipe
- More Easy Potato Side Dishes
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.
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.
- 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.
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.
Serve: Serve the mashed potatoes with minced chives and more butter on top!
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.
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:
- Lemon Herb Crockpot Roast Chicken
- Maple Glazed Air Fryer Ham
- Gluten-Free Macaroni and Cheese with Bacon and Chicken
- Creamy Green Beans and Mushrooms
- Easy Gluten Free Cornbread
- Maple Roasted Brussels Sprouts and Butternut Squash
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:
- Fresh parsley, thyme, or rosemary
- Crispy cooked bacon crumbles or sauteed ham
- Shredded cheddar, parmesan, blue or another cheese
- Sliced scallions
- Gravy (try my Gluten Free Gravy Made with Apple Cider)
- Homemade Jellied Cranberry Sauce with Orange Juice and Cinnamon
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!
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.
Instant Pot Mashed Potatoes
- Pressure Cooker
- 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)
- 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.