This super easy Instant Pot Mashed Potatoes recipe is the fastest and BEST mashed potatoes you’ll ever make!
Once you try these super quick and fluffy mashed potatoes in the pressure cooker, you’ll never go back to the stovetop method again. Making creamy mashed potatoes in your pressure cooker is a super easy, no-fuss recipe that’s perfect for a quick side dish.
Instant Pot Mashed Potatoes
All you need to make the best Instant Pot Mashed Potatoes are a few simple ingredients! I started off with three pounds of potatoes, particularly Yukon Gold and Russet, as these higher starch potatoes are fluffier! Then, I threw in some whole milk, butter, and sour cream to add some tanginess, flavor, and even more fluffiness to these potatoes! Finally, the garlic powder adds a nice flavor and brings the dish together.
Here’s the basic list of ingredients you’ll need in order to whip up Instant Pot Mashed Potatoes. As always, you can find the full list of ingredients located in the printable recipe card below.
- Yukon Gold Potatoes or Russet Potatoes – I prefer using Yukon Gold or Russet as they are super fluffy and not waxy!
- Whole Milk – Adds creaminess and moisture to the potatoes.
- Butter – Adds a rich flavor and creamy texture.
- Sour Cream – Adds tanginess and creaminess.
- Garlic Powder – Provides a subtle garlic taste without using fresh garlic.
How to Make Mashed Potatoes In the Instant Pot
With a few simple steps, you can make this easy side dish in under 30 minutes!
WASH AND CUT POTATOES
Start by washing and then cutting your potatoes into even chunks.
PLACE POTATOES IN PRESSURE COOKER
Place the potatoes in your pressure cooker and fill with water until the potatoes are just covered.
START PRESSURE COOKER
Set the pressure cooker to 8 minutes on HIGH pressure.
Press the quick pressure release function and drain the potatoes.
ADD REMAINING INGREDIENTS
Drain potatoes and add the milk, butter, sour cream, garlic powder, black pepper, and remaining salt. Mash with a potato masher or potato ricer until the desired consistency is reached. Serve hot and enjoy!
Recipe Tips and Substitutions
- Start with smaller amounts of milk, sour cream, and butter, then add more to achieve the desired consistency.
- Try swapping out milk for buttermilk for a more tangy flavor.
- You can swap out the sour cream for plain Greek yogurt, cream cheese, or heavy cream to make it extra creamy.
- If you like your mashed potatoes extra light and fluffy, use an electric hand mixer to beat some air into the potatoes.
- Throw in some fresh herbs like rosemary for an extra layer of flavor.
- If using Russet potatoes, make sure to peel them before adding them to the Instant Pot.
Make Ahead and Storage
You can make these mashed potatoes ahead by making the recipe as normal and storing them in the fridge for up to 2 days before serving. Then, heat up in the microwave when you’re ready to serve.
Store leftover potatoes in an airtight container in the fridge for 3-4 days. You can also freeze mashed potatoes for up to one month. Reheat leftovers in the microwave.
What type of potatoes are best for making mashed potatoes?
My favorite type of potato to use for Mashed Potatoes is Yukon Golds because the skins are so thin that you do not need to peel them. However, if you prefer mashed potatoes without skin, you would want to use your classic Russet potatoes.
- Yukon Gold Potatoes (or yellow potatoes) are great because you don’t need to peel them.
- Russet Potatoes (or baking potatoes) are great, but you’ll want to peel at least half of them before cooking.
- Red Potatoes are NOT ideal because they are higher in starch, so they will not be quite as fluffy and taste waxy.
Once your potatoes are drained, you’ll add some milk, sour cream, and butter right to the bowl and mash with a hand masher.
Can I make a double batch of these mashed potatoes?
Absolutely! Just double the ingredients. Make sure to work in batches unless you have the big Instant Pot to prevent overcrowding.
Whether making this dish for a weeknight dinner or special occasions, these Instant Pot Mashed Potatoes are the easiest method for making the best potatoes ever!
Here are a few more Instant Pot side dish recipes I think you’ll really enjoy…
- Instant Pot Scalloped Potatoes
- Instant Pot Corn Chowder Recipe
- Perfect Instant Pot Baked Potatoes
- Instant Pot Meatloaf Mashed Potatoes
These fluffy Instant Pot Mashed Potatoes are a super easy side dish for any meal! All you need are a few simple ingredients, and you can easily whip up this delicious recipe! If you try this recipe, please rate the recipe card and leave a comment to help out the next reader!
HELPFUL PRODUCTS TO MAKE THIS RECIPE:
Instant Pot Mashed Potatoes Recipe
- Rinse and wash the potatoes, then cut into quarters. If using Yukon Gold potatoes, you do not need to peel them. If using Russet Potatoes, you can peel as much as desired. Add potatoes to the inner pot of your pressure cooker. Cover potatoes with water and add 1/2 tsp salt.
- Close lid on pressure cooker and set valve to closed. Cook on HIGH pressure for 8 minutes, followed by a quick pressure release.
- Drain potatoes and add the milk, butter, sour cream, garlic powder, black pepper and remaining salt. Mash with a potato masher or potato ricer until desired consistency is reached. Serve hot and enjoy!
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