These Instant Pot Mashed Potatoes are deliciously creamy, fluffy, and buttery! They’re ready in just 15 minutes, which makes them the perfect side dish for a last-minute prep that will elevate just about any weeknight dinner or meal!
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Mashed potatoes are a classic side dish, and I’ll bet every family has their own way of making them. I’ve always loved creamy, buttery mashed potatoes, with a bit of garlic in there too. The only thing I dislike about mashed potatoes is the time it can take to make them and the mess they make on the stove.
While I LOVE Garlic Brown Butter Mashed Potatoes and these Classic Buttery Mashed Potatoes, sometimes can’t swing the 30-40 minutes of cooking time it takes to make them.
This Instant Pot Mashed Potatoes recipe is a lifesaver for last-minute side dishes, it takes a fraction of the time compared to other methods. You can even make these mashed potatoes ahead of time and freeze them for super easy meal prep.
It’s perfect for busy weeknight meals, potlucks, or even special occasions and holiday meals. When you have lots of dishes to make these Instant Mashed Potatoes don’t take up any space on the stovetop or in the oven!
For more potato side dish inspiration, try my Creamy Potluck Potatoes, this Easy Scalloped Potatoes Au Gratin, and the Ultimate Twice Baked Potatoes for something a bit different!
Why We Love This Recipe
- Customize these potatoes easily with your favorite seasonings or toppings to suit your personal preference.
- Made with simple ingredients you’ll already have in your pantry.
- Quick and easy, you’ll get perfectly creamy mashed potatoes in just 15 minutes!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Potatoes – For best results, use Russet or Yukon Gold potatoes.
- Salt – Kosher salt will season the potatoes as they cook and enhance the buttery flavor once mashed.
- Milk – Use whole milk for the creamiest potatoes. Lower-fat milk or non-dairy milk will work too in a pinch.
- Sour Cream – Gives the potatoes a deliciously creamy texture, and balances well with the buttery flavor.
- Butter – Use salted butter for the best flavor. If you use unsalted butter, add a pinch more salt to the potatoes at the end.
- Garlic – Use garlic powder to lightly season your potatoes taking them from basic to delicious!
How to Make Mashed Potatoes in the Instant Pot
- Prepare potatoes. Wash and peel the potatoes and cut them into chunks about an inch or so thick. Add enough water to cover the potatoes, then season it all with salt. Secure the lid and seal.
- Cook and drain. Cook the potatoes on high pressure for 8 minutes. Do a quick release then drain the potatoes of all excess water. Mash the potatoes with a potato ricer or potato masher.
- Add remaining ingredients. Next, add the warm milk, sour cream, butter, and garlic powder.
- Stir and serve. Stir all the ingredients together until creamy. Taste it and adjust the salt as needed or add more milk if the potatoes seem too dry. Serve hot.
Recipe FAQ’s
Over-mashing your potatoes before adding the butter and milk can make them ‘gluey’. Breaking the potatoes up in a food processor or immersion blender will take too much air out of the potatoes, leaving them dense. Use a ricer or a masher for the best mashed potatoes!
Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave with a little bit of water or milk for a few minutes. Depending on how much you are reheating, you may have to stir it halfway through.
Yes! Mashed potatoes freeze really well, actually, even with their high dairy content which doesn’t usually do well in the freezer! Let the mashed potatoes cool completely, then portion leftovers into freezer bags or freezer-safe containers. Freeze for up to 3 months, then reheat in the oven in a dish covered with foil.
Tips for Success
- To retain the fluffiness of your potatoes, don’t over-mash them. Use a ricer for best results, or a potato masher.
- Use this recipe to make the potatoes for Classic Shepherd’s Pie.
- You can keep your Instant Pot on the warm setting after mashing the potatoes to help them retain their heat before serving.
Substitutions and Variations
- Use freshly minced garlic instead of garlic powder if you prefer.
- Add finely chopped green onion or chives as a garnish for serving.
- Alternatively, garnish with fresh herbs like parsley, rosemary, or something that will compliment the rest of your meal.
- Season with ground black pepper as well as salt, to taste.
- Make a Garlic Brown Butter topping for a fancy meal!
- You can use cream cheese instead of sour cream at a 1:1 ratio if you have it to hand.
- Use a combination of Russet potatoes and Yukon potatoes for a silky smooth and light and fluffy potato dish.
More Potato Side Dish Recipes
- Crispy Baked Potato Wedges
- Sweet Potato Casserole with Marshmallows and Pecans
- Homemade French Fries
- Irish Colcannon (Mashed Potatoes & Cabbage)
- Twice Baked Potatoes
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Instant Pot Mashed Potatoes
Ingredients
- 4-5 pounds Russet or Yukon Gold potatoes
- 5-6 cups cold water (enough to cover potatoes)
- 1 Tablespoon kosher salt
- ¾ cup whole milk, warmed
- ¾ cup sour cream
- ½ cup salted butter, softened
- ½ teaspoon garlic powder (optional)
Instructions
- Wash and peel potatoes. Cut into large chunks and add to the insert of the Instant Pot.
- Add enough water to cover the potatoes completely. Season the water with the kosher salt. Secure the lid in place and turn the venting valve to seal.
- Cook on high pressure for 8 minutes followed by a quick release.
- Drain potatoes well then return to the Instant Pot. Mash with a potato ricer or potato masher. Add warm milk, sour cream, butter, and garlic powder (if using). Stir until the butter has melted and the potatoes are creamy. Taste and adjust salt as needed or more milk if the potatoes seem dry.
Notes
- Storage: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave with a little bit of water or milk for a few minutes. Depending on how much you are reheating, you may have to stir it halfway through.
- Freezing: Let the mashed potatoes cool completely, then portion leftovers into freezer bags or freezer-safe containers. Freeze for up to 3 months, then reheat in the oven in a dish covered with foil.
