These Creamy Instant Pot Mashed Potatoes are the perfect easy side dish that’s perfect for a holiday dinner or a quick weeknight meal! Ultra creamy and decadent, and on the table in 25 minutes!
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I can’t think of a comfort food that exists that’s MORE comforting than a big ol’ heap of mashed potatoes, can you? Our family loves mashed potatoes and since I learned to make them in the Instant Pot about a year ago, I make them about once a week! Trust me, once you learn how to make these Creamy Instant Pot Mashed Potatoes you’ll make them that often too!!
Do I need an Instant Pot?
If you don’t have an Instant Pot yet and you’re navigating a busy life while trying to feed a hungry family 7 days a week, I would highly recommend investing in an Instant Pot! Mine sat un-used on a shelf for 6 months until I finally had the courage to give it a try, but once I did I was hooked – it’s become one of my most used kitchen appliances, and it’s on my counter at least every other day.
What kind of Instant Pot should I buy?
I most often use the 8-Quart Instant Pot Duo (affiliate link) because I’m feeding a family (and we like having leftovers for the next day), but I test all my Instant Pot Recipes in the 6-Quart Instant Pot Duo (affiliate link) as well so you can be sure they’ll work for you too! The Instant Pot Duo models are basic and easy to use, and they do the job well!
If you’re looking for more delicious Instant Pot recipes, check out ALL my Instant Pot recipes HERE!
Ingredients for Instant Pot Mashed Potatoes
To make this recipe you’ll need:
- sour cream
- salt and pepper
How to Make Mashed Potatoes in the Instant Pot
Making mashed potatoes in the Instant Pot is SO easy! Follow my PRO TIPS for the perfect mashed potatoes every time!
- Peel the potatoes. Mashed potatoes are at their creamiest with the skins have been removed. Peel, rinse, and cut the potatoes into pieces before pressure cooking for best results.
- Don’t forget the salt! For the BEST flavour, add salt to the cooking water so the potatoes can absorb the salt while they pressure cook.
- Pressure cook WITH the garlic. To infuse even more flavour into your mashed potatoes, add the garlic to the cooking water and pressure cook with whole garlic cloves. This will add a delicious garlic flavour without the over-powering nature of fresh, raw garlic.
- Use high pressure for 10 minutes. Cooking on high pressure with a quick release yields perfectly cooked potatoes in 10 minutes!
- Drain the potatoes. Drain off the cooking water before mashing.
- Add the room-temperature dairy. Cold dairy mixed with hot potatoes can give your mashed potatoes a glue-y texture. To avoid this, use room temperature sour cream and milk OR simply add the milk and sour cream on top of the hot potatoes, add the lid and let them sit for about 1-2 minutes before mashing everything together.
- Mix on low speed. Over-mixing can cause your mashed potatoes to be glue-y and gloopy, so be sure to mash by hand OR mix on very low speed using a hand mixer and stop mixing as soon as they’re done!
- Salt and pepper to taste. Add as much salt and pepper as you prefer, or use the suggested amounts in the recipe below.
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I hope you love this Instant Pot recipe as much as we do! Let me know in the comments below, what’s your favourite side dish to serve with mashed potatoes? I’d love to know!
Kitchen Products I Recommend:
Looking for even more delicious meal ideas? You’ll LOVE these ones I’ve linked below!
- Creamy One Pot Chicken Enchilada Pasta
- Thai Chicken Spiralized Zucchini Salad
- Ginger Soy Grilled Chicken
- White Wine and Herb Marinated Chicken
- Crispy Oven Fried Chicken
- Skillet Pesto Caprese Stuffed Chicken
- Honey Garlic and Lime Chicken
Creamy Instant Pot Mashed Potatoes
- Instant Pot Electric Pressure Cooker
For the chicken:
- 3 pounds potatoes Yukon Gold or Russet potatoes are best for mashing (3 pounds is about 6 to 8 medium-sized potatoes)
- 2 cups water
- 2 teaspoons salt
- 2 cloves garlic peeled
- 1/4 cup full fat sour cream
- 2 tablespoons milk (optional)
- 1/4 cup unsalted butter
- 1/4 teaspoon salt
- 1/4 teaspoon white or black pepper
- butter, fresh parsley or chives for garnish (optional)
- Wash, peel and cut the potatoes into quarters (if using large potatoes, cut each potato into 8 pieces - the pieces should be about 2 inches square).
- Add the potatoes to the Instant Pot and pour the water in too.
- Add the salt and garlic cloves and stir everything together.
- Add the lid, set the valve to sealing and set the Instant Pot to cook on High Pressure for 10 minutes.
- After the cooking time is done, release the pressure manually (be careful to use a long-handled kitchen tool to move the valve to venting, and do it under a hood fan if you have one in your kitchen).
- Open the lid when the pressure is released and drain any water from the Instant Pot.
- Add the sour cream, milk (if using), and butter to the Instant Pot on top of the potatoes. If your dairy was cold from the fridge, add the lid and let the dairy warm up for 1-2 minutes before mashing.
- Add the salt and pepper and mash the potatoes by hand or use a hand mixer and mix on low speed just until the potatoes are smooth. Be careful not to over-mix as this can create a glue-y or gloopy texture. Mix or mash just until no lumps remain.
- Serve with a pat of butter on top of the hot potatoes and some fresh chopped parsley or chives, if desired (optional).