Instant Pot Mashed Potatoes come together easily with a few simple ingredients to create rich, creamy, fluffy mashed potatoes that are ready in less than 30 minutes from start to finish.
Wash and peel potatoes. Cut into 1-inch cubes. It is important to be sure your potatoes are cut into even cubes so that the cooking time will be accurate.
Place cubed potatoes in the inner pot of the instant pot. Pour in 1 cup of cold water for the 3 or 6-quart Instant Pot and 1.5 cups of water for the 8-quart Instant Pot. Stir in 1 teaspoon of kosher salt.
Place the lid on the pressure cooker, be sure the vent knob is pointed towards sealed, and set the cooking time to 10 minutes on high pressure. Hit manual or pressure cook and use the +/- buttons to adjust until the time shows "10."
Once the cooking time has elapsed, allow pressure to release naturally for at least 5 to 10 minutes, and then release the remaining pressure. It is fine to allow the pressure to release fully.
Carefully remove the inner pot from the Instant Pot using pot holders and drain off the cooking liquid over a strainer. Return the potatoes to the inner pot and then return the inner pot to the Instant Pot.
Hit the saute function on the Instant Pot and let any excess liquid cook off the potatoes for 1-2 minutes while stirring gently. Turn the Instant Pot OFF. Use a potato masher to mash potatoes until smooth.
Place the butter and milk into a heat-safe measuring cup and microwave for 30-45 seconds, or until the milk is warm to the touch and the butter begins to melt, about 30 seconds to 1 minute. Add the butter and milk to the potatoes and continue to mash until evenly distributed into the potatoes. Stir in the sour cream.
Taste and add in the additional ½ teaspoon of salt if needed. Serve with additional butter and chives if desired.
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Notes
Milk/Cream: Use heavy cream, half and half, or milk of any kind for these Instant Pot Mashed Potatoes.For best results, use a potato masher, NOT a mixer or immersion blender to mash the potatoes. This will keep your potatoes light and fluffy. To Make Dairy-Free or Vegan Instant Pot Mashed Potatoes: Replace the milk with vegetable broth and instead of butter use non-dairy butter. Omit the sour cream.No-Drain Option: If you want to make no-drain mashed potatoes, I recommend using Yukon gold potatoes or unpeeled red potatoes, not russet potatoes. Replace the water with low-sodium vegetable broth or chicken stock and cook as directed. Mash the potatoes without draining off the cooking liquid. Once smooth, add in melted butter, and stir to combine. If needed, add up to ¼ cup of cream to loosen the potatoes. Finish the potatoes by stirring in the sour cream for additional flavor. Storage: Allow leftover mashed potatoes to cool slightly and then transfer them to an airtight container. Store the potatoes in the refrigerator for up to 4 days. If needed, add a splash of milk or broth to loosen up the potatoes after reheating. Freeze: Cool the mashed potatoes fully and then transfer them to an airtight, freezer-safe container or bag. Store in the freezer for up to 2 months. To reheat frozen mashed potatoes, place frozen mashed potatoes in a casserole dish. Cover with foil and bake at 350 degrees for 25 minutes. Remove the foil, stir, and add 1-2 tablespoons of additional milk. Cover again with foil and continue to bake for 10-15 minutes, or until warmed through.