Instant Pot Mashed Potatoes come together easily with a few simple ingredients and the help of an electric pressure cooker. These creamy, mashed potatoes are made in less than 30 minutes from start to finish.
3poundspotatoes peeled and diced into 1 inch cubesuse russet or Yukon gold
1 ½teaspoonskosher saltdivided
½cup sour cream
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 kosher salt.
Place lid on the pressure cooker and cook on high pressure for 10 minutes.
Once cook time has elapsed, allow pressure to release naturally for at least 5 minutes (10 minutes is best) and then release the remaining pressure.
Drain potatoes and return to inner pot of instant pot. Hit the saute function on the Instant Pot and let any excess liquid cook off the potatoes for 1-2 minutes. Turn the Instant Pot OFF.
Use a potato masher to mash potatoes until smooth.
Microwave or warm butter and milk until butter is melted. Add to the inner pot and stir until evenly distributed into the potatoes. Stir in the sour cream. Taste and add in additional salt if needed.
For the creamiest mashed potatoes, use russet or Yukon gold potatoes.
Use heavy cream, half and half, or milk of any kind for these Instant Pot Mashed Potatoes.
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
For best results, use a potato masher, NOT a mixer or immersion blender. This will keep your potatoes light and fluffy.
Leftover mashed potatoes can be stored in the refrigerator for 3-4 days or frozen for up to 2 months.