Instant Pot Mashed Potatoes
Having a good Instant Pot mashed potatoes recipe in your back pocket can free up valuable space on the stovetop. Whether cooking a Thanksgiving feast or simply trying to get dinner on the table during the workweek, utilizing an Instant Pot to make mashed potatoes from start to finish is an easy way to make a crowd-pleasing side dish. The trick is to use the machine’s pressure-cooking function, which cooks potatoes in a fraction of the time it would take to boil them.
The entire process (including the time it takes for the Instant Pot to come up to pressure) clocks in at about 30 minutes—nearly half the time it takes to boil potatoes starting with a pot of cold water. After cooking and straining, you’ll slide the spuds back into the Instant Pot to take advantage of its residual heat and mash them with milk, sour cream, and a generous amount of butter. The resulting potatoes have a smooth yet fluffy texture and subtle tangy flavor.
The best part? You can serve the silky, creamy potatoes directly from the Instant Pot by utilizing its “keep warm” function. This allows you to make the potatoes ahead of time without fear of the mash getting cold. For a showstopping appearance, use the back of a spoon to dramatically swoosh the mashed potatoes and top with a few more pats of butter and thinly sliced chives.
Recipe information
Total Time
40 minutes
Yield
6–8 servings
Ingredients
Preparation
Step 1
Place 4 lb. russet potatoes (about 8), peeled, cut into 2" pieces, 4 garlic cloves, lightly smashed, 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 4 cups water in an Instant pot. Lock lid and set Instant Pot to cook at high pressure 12 minutes. (Instant Pot will take about 15–20 minutes to come to pressure.) Manually release (quick release) pressure, then remove lid. Drain potatoes.
Step 2
Transfer potatoes back to warm Instant Pot insert. Using a potato masher, smash hot potatoes until mostly smooth. Add 1 cup (1 stick) unsalted butter, cut into ½" pieces, ½ cup whole milk, ¼ cup sour cream, 1 tsp. freshly ground pepper, and remaining 2½ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and stir until butter is melted and sour cream is completely distributed throughout potatoes. If you’d like your potatoes smoother, continue mashing until you reach your desired consistency. Taste and season with more salt and pepper if needed.
Step 3
Transfer potatoes to a medium bowl and top with pats of butter, thinly sliced chives, and more pepper, if desired.
Leave a Review
Reviews (0)
Back to TopI stick of butter is 1/2 cup!
Anonymous
11/20/2023
My brain has been puzzling. My old school brain went into "a pint's a pound, the world around" calculations. A stick of butter is 4 oz, or half a cup, not a cup as listed. Seems like one stick would be plenty.
LRB
Vancouver WA
11/10/2023
I’m normally not a mashed potato fan but the addition the garlic was a really nice touch! I found the whole cooking process very easy. I plan to cook this again for Thanksgiving.
Anonymous
Storrs, CT
10/7/2023
Given the time it takes to bring the instant pot up to pressure, then the time to release the pressure, this saves no real time at all. A 2” cube of potato will be cooked in way less than 40 minutes in boiling water. So, a good recipe for times when the stove is busy, but not really a timesaver.
Anonymous
Chicago
9/30/2023
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