Instant Pot Mashed Potatoes

A bowl of mashed potatoes with a pat of butter melting on top.

5 from 1 vote

These Instant Pot Mashed Potatoes are deliciously creamy, fluffy, and buttery! They're ready in just 15 minutes, which makes them perfect for a last-minute side dish to elevate just about any weeknight dinner!

Prep Time10

Cook Time8

Pressuring Time15

Course: Side Dish

Cuisine: American

Diet: Gluten Free

Servings: servings

Author: Amy Nash

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.
4-5 pounds Russet or Yukon Gold potatoes
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.
5-6 cups cold water, 1 Tablespoon kosher salt
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.
¾ cup whole milk, ¾ cup sour cream, ½ cup salted butter, ½ teaspoon garlic powder

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.

Nutrition

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