Instant Pot Mashed Potatoes – Mom On Timeout

These Instant Pot Mashed Potatoes are buttery, rich, creamy and ready in under 20 minutes! Whether you’re making a midweek meal or preparing your holiday menu, these delicious mashed potatoes instant pot style are comforting, satisfying and oh so easy!

Looking for more amazing potatoes recipes? Make sure to try my Baked Potato Recipe, Twice Baked Potato Casserole and Loaded Scalloped Potatoes!

top down view of shallow bowl filled with mashed potatoes instant pot method. the potatoes are topped with butter and freshly ground black pepper and there is a teal towel in the upper left corner.

Mashed Potatoes Instant Pot Method

I have been looking forward to sharing this method for making mashed potatoes for awhile now. My family lives off of potatoes and mashed potatoes are one of our very favorite side dishes. Too often, our busy schedules get in the way and I find myself making a sub-standard side dish for dinner instead of the mashed potatoes we are all craving.

Then I discovered the instant pot. There are many recipes that I find to be too time consuming with the instant pot but let me tell you, it is MADE for mashed potatoes.

In under 20 minutes, you can have creamy, rich, buttery mashed potatoes on the dinner table and my friends, there is just nothing better than that.

With this recipe, you just toss all the ingredients into the pot, set it, and let it do the work for you! Sure, you still have to actually mash the potatoes but let’s face it – that’s the fun part! Ready in mere minutes, you can have put your focus on other dishes and let your instant pot get to work.

bowl of mashed potatoes sitting in front of an instant pot with salt and pepper grinders next to it.

More Instant Pot Recipes

We’ve been using our Instant Pot more and more and these mashed potatoes are definitely one of our new favorite recipes. Check out more of our go-to instant pot recipes:

  1. Instant Pot Chicken Noodle Soup
  2. Instant Pot Steel Cut Oats
  3. Ham and Cabbage Soup (Instant Pot)
  4. Instant Pot Beef Stroganoff

What You’ll Need

All the classic ingredients for your favorite comfort food! As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need:

  • russet potatoes or Yukon Gold – Russet potatoes produce a lighter, softer and fluffier mashed potato than other potatoes. You can also use Yukon or red potatoes, which will produce denser, creamy mashed potatoes.
  • low sodium chicken stock or broth – I like to use half broth and half water but all water can certainly be used in this recipe.
  • kosher salt – Kosher salt enhances the flavor profile of foods rather than making them taste salty. You may use sea or table salt if that is what you have on hand. If you do, reduce salt measurement to 1 teaspoon, divided.
  • unsalted butter – it’s simply not mashed potatoes without butter! Adds richness to the dish and gives these potatoes that buttery flavor. If you only have salted butter, reduce the salt by a bit.
  • half and half or whole milk – this adds creaminess and richness to the mashed potatoes.
  • sour cream – Sour cream brings an incredible creaminess to these mashed potatoes and adds a pleasant tang. Cream cheese is a great substitute if needed.
  • ground black pepper – this recipe uses black pepper as a flavor enhancer.

Substitute heavy cream for even richer mashed potatoes or swap in whole milk or 2% milk for a less decadent version.

top down view of ingredients need for instant pot mashed potatoes recipe.

Four pounds of russet potatoes is about 8 – 10 average-sized russets.

How To Make Instant Pot Mashed Potatoes

  1. Place the potatoes into the Instant Pot.
  2. Add the chicken stock and water and one teaspoon of salt. If the liquid is not covering the potatoes, add more water until it does.
  3. Give the potatoes a quick stir to make sure the salt is evenly distributed.
  4. Secure the instant pot lid and set the pressure valve to sealing.
  5. Cook on ‘MANUAL HIGH’ for 12 minutes.
  6. Switch the valve to ‘QUICK RELEASE’ to release the remaining pressure.
  7. Drain the water from the Instant Pot.
  8. Use a potato masher to mash the potatoes until they are smooth.
  9. In a small saucepan or in the microwave, heat unsalted butter and half and half (or whole milk if using) until the butter melts.
  10. Pour the mixture over the potatoes and stir to combine.
  11. Add sour cream, one teaspoon kosher salt and freshly ground black pepper. Stir until the ingredients are blended.
  12. Taste test and add additional salt and/or pepper if needed.
  13. Transfer the mashed potatoes to a large serving bowl. Garnish with additional butter and ground pepper.
  14. Serve hot and enjoy!
six image collage showing how to make mashed potatoes in instant pot.

If you prefer to cook these mashed potatoes in the slow cooker, it’s very easy to adapt. Simply put all your ingredients into your crock pot and cook on high for 2 to 3 hours or on low for 4 to 6 hours. 

Storage Information

Stored cooled mashed potatoes in an airtight container in the refrigerator for up to 3 days.

Freezer: Leftover mashed potatoes can be frozen. Transfer to a freezer safe, airtight container and freeze for up to 2 months.

very close up look at instant pot mashed potatoes topped with lots of butter.

FAQs

What types of potatoes can I use for this recipe?

Russet potatoes are a favorite for mashed potato lovers, but you can use Yukon or Red if that is what you prefer. The color and texture will differ based on the potato type you use.

How do I store my Instant Pot Mashed Potatoes?

You may keep your mashed potatoes in the refrigerator using an airtight container for up to 3 days. Store in the freezer using an airtight container for up to 2 months.

Can I make this recipe dairy free?

Absolutely! Use dairy free alternatives for the butter and milk and you’ll be set.

What are some other variations to this recipe?

Try adding garlic, cheese, or herbs to this recipe to give it a unique flavor.

Can I make these instant pot mashed potatoes ahead of time?

Absolutely! They will stay good for a few days in the refrigerator. Reheat in the microwave or stovetop adding additional liquid as needed if the potatoes are too thick.

Trish’s Tips and Tricks

  • Love garlic mashed potatoes? Add a couple crushed garlic cloves to the the instant pot when you add the potatoes to make garlic mashed potatoes!
  • Add additional half and half or whole milk to your mashed potatoes to thin them out if needed.
  • Cutting your potatoes will shorten the time needed to cook in the Instant Pot. Allow a longer cooking time if you use larger chunks or whole potatoes.
  • Try adding cheese or herbs to the potatoes after cooking for a fun flavor twist!
top down view of mashed potatoes on a dinner plate with peas and a piece of chicken.

More Potato Recipes To Try

  1. Mashed Potatoes
  2. Candied Sweet Potatoes
  3. Oven Roasted Potatoes
  4. Scalloped Potatoes
  5. Twice Baked Potatoes
  6. Cheesy Potatoes (Funeral Potatoes)

How To Make Mashed Potatoes in Instant Pot

Instant Pot Mashed Potatoes

These Instant Pot Mashed Potatoes are buttery, rich, creamy and ready in under 20 minutes! Whether you’re making a midweek meal or preparing your holiday menu, these delicious mashed potatoes instant pot style are comforting, satisfying and oh so easy!

Keyword instant pot mashed potatoes, mashed potatoes in instant pot, mashed potatoes instant pot
Author Trish – Mom On Timeout

Ingredients

  • 4 pounds russet potatoes or Yukon Gold, peeled and sliced
  • 3 cups low sodium chicken stock or broth or water
  • 3 cups water
  • 2 teaspoons kosher salt divided
  • ½ cup unsalted butter
  • ¼ cup half and half or whole milk
  • ½ cup sour cream
  • ½ teaspoon ground black pepper

Instructions

  • Place the prepared potatoes into the Instant Pot. Add the chicken stock and water and one teaspoon of salt. If the liquid is not covering the potatoes, add more water until it does. Give the potatoes a quick stir to make sure the salt is evenly distributed.

  • Secure the instant pot lid and set the pressure valve to sealing. Cook on ‘MANUAL HIGH’ for 12 minutes. When done, switch the valve to ‘QUICK RELEASE’ to release the remaining pressure.

  • Drain the remaining water from the Instant Pot. Use a potato masher to mash the potatoes until they are smooth.

  • In a small saucepan, heat unsalted butter and half and half (or whole milk if using) until the butter melts.

  • Pour the mixture over the potatoes and stir to combine.

  • Add sour cream, one teaspoon kosher salt and freshly ground black pepper. Stir until the ingredients are blended. Taste test and add additional salt and/or pepper if needed.

  • Transfer the mashed potatoes to a large serving bowl. Garnish with additional butter and ground pepper.

  • Serve hot and ENJOY!

Notes

Storage Information Stored cooled mashed potatoes in an airtight container in the refrigerator for up to 3 days. Freezer: Leftover mashed potatoes can be frozen. Transfer to a freezer safe, airtight container and freeze for up to 2 months.

Nutrition

Calories: 334kcal | Carbohydrates: 43g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 42mg | Sodium: 634mg | Potassium: 1055mg | Fiber: 3g | Sugar: 2g | Vitamin A: 474IU | Vitamin C: 13mg | Calcium: 63mg | Iron: 2mg

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