Instant Pot Mashed Potatoes are a quick and easy way to make this creamy holiday side. This version is great because after they’re done cooking, there’s no need to drain the potatoes. Plus you free up oven space.
My family love mashed potatoes as a side dish. So I am always looking for great ways to serve them. Two of my favorites are my Crockpot Mashed Potatoes and my Whipped Mashed Potatoes.
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Why this Instant Pot Mashed Potatoes Recipe is a Keeper
Pressure cooker mashed potatoes are pure holiday comfort. They have a cook time of 10 minutes, they’re super creamy and have all the crave-worthy flavor. A perfect way to make your holiday meal a little easier.
- No Drain Method: These great mashed potatoes cook in just enough liquid so there’s nothing to pour off later.
- 20 Minute Side Dish: From prep to serving, this mash potatoes recipe comes together fast.
- Creamy Every Time: Butter, sour cream, and half-and-half create a smooth texture to your easy mashed potatoes.
- Holiday Friendly: Keeps your stovetop free when cooking big meals.
What Variety of Potatoes to Use for the Best for Mashed Potatoes?
Some of the best potatoes to use for mashing are Yukon gold potatoes and potatoes like Russet potatoes. If you like you can use red potatoes. Their starches in the potatoes make them light yet creamy.
What Reader’s Are Saying…
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“Make these every Thanksgiving!!!”
~ Michele
Ingredients for Instant Pot Mashed Potatoes
You only need a few easy-to-find ingredients to make instant pot recipes, many of which you probably have in your pantry already.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Use Russet Potatoes: You will need about 3 pounds of potatoes like Yukon golds or Russets. Be sure to wash, skin and cut the potatoes before using; this helps them cook evenly.
- Half and Half: Milk and butter are great for potatoes, but half and half and sour cream really just take it to a whole new level.
- All Purpose Seasoning: Make your own batch of All Purpose Seasoning to have whenever you need some.
Variations for Cooking Mashed Potatoes in the Instant Pot
Pressure cooker potatoes are super customizable. Take this one to the next level by adding in other herbs or cheese.
- Add Garlic: I have made these potatoes so many different ways. Stir in roasted garlic or garlic powder for garlic mashed potatoes.
- Swap Cream: Replace half and half with milk or heavy cream.
- Mix in Cream Cheese: Adds an extra creamy texture.
- Top with Herbs: Chives, parsley, or dill to add fresh flavor when you are ready to serve.
Special Equipment Needed to Make Mashed Potatoes
While most of this recipe uses everyday kitchen tools, a few items make it even easier. The instant pot makes them in the fraction of the time. Plis they come out perfectly every time.
- Instant Pot or Electric Pressure Cooker: This appliance cooks the potatoes quickly while locking in moisture. A 6-quart model works best for most families.
- Potato Masher or Ricer: Use a potato masher to create a rustic texture while a ricer makes ultra-smooth potatoes.
How to Make Instant Pot Mashed Potatoes
Mashed potatoes in instant pot are a true game changer. It comes together in 2 steps, and is perfect for a party or get-together.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Pressure Cook the Potatoes: Add peeled and sliced potatoes to the bottom of the pot with enough water to cover them. Stir in some salt, secure the lid on the instant pot, and cook on high pressure for 10 minutes.
- Mash and Mix: Quick release the pressure valve and test for doneness with a fork. Lift out the inner pot. Mash the potatoes and mix in butter, half and half, sour cream, and All Purpose Seasoning. Add more half-and-half if needed to reach your desired consistency.
Prep Ahead Suggestions for this Potato Side Dish
This classic mashed potatoes recipe is already really easy, but there are a few things you can do to prepare ahead of time.
- Prep the Potatoes Early: Store them in cold water in the refrigerator for up to 24 hours.
- Measure Ingredients Ahead: Portion butter, sour cream, and cream so everything is ready to add when potatoes are mashed.
Alternate Cooking Methods to Make this Recipe
Make this recipe another way by using your stove or slow cooker. I have a great crock pot recipe linked above.
- Stovetop Method: You can also make the potatoes on the stove. Boil potatoes on the stove in in salted water until fork tender, drain, then mash with the remaining ingredients.
- Crock Pot Method: You can make this recipe low and slow in the slow cooker.
Store and Use Leftover Instant Pot Mashed Potatoes
- Storing: Store in an airtight container in the refrigerator for up to 4 days.
- Reheating: Warm in the microwave or on the stovetop with a splash of milk to restore the creamy texture.
- Using Leftovers: Use leftover mashed potatoes in casseroles, potato cakes, or shepherd’s pie.
Questions On How To Pressure Cook Potatoes
If your mashed potatoes are gummy, you may have over mixed them. Next time, mash just until they’re totally mashed, and gently mix in the add-ins. If they are gummy you can fix them by adding more potatoes or by adding warm butter, cream, or sour cream which can coat the starch and soften the gluey feel.
You can cook the potatoes right in the instant pot with water or broth! Broth is a great way to add in even more flavor.
Expert Tips to Love This Recipe
- Cut Even Pieces: Similar sized potato chunks cook evenly in the Instant Pot.
- Mash by Hand: A masher keeps the texture light. Using an electric mixer to mash the potatoes can make them sticky.
- Warm Dairy: Warm butter and cream blend into the potatoes faster and prevent cooling.
- Taste Before Serving: Potatoes often need a little extra salt.
- Thin the Potatoes: If you need to make them thinner, add a splash of milk at a time and mix until it’s to the desired consistency.
- Serve With: Serve mashed potatoes in an instant pot with Balsamic Grilled Skirt Steak, Crock Pot Turkey Breast and Stuffing or Glazed Air Fryer Ham.
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Easy Instant Pot Mashed Potatoes
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Ingredients
- 3 pounds Russet potatoes, peeled and cut into quarters
- Water
- 1 teaspoon Salt
- ¼ cup Butter
- ¼ cup Sour cream
- ⅔ cup Half and half
- 1 teaspoon All Purpose Seasoning
Instructions
- Put prepared potatoes in the Instant Pot.
- Pour enough water over the potatoes to just cover them.
- Add salt.
- Secure the lid and cook on high pressure for 10 minutes.
- Quick release the pressure and test the potatoes for doneness – a fork inserted in the potato should easily release.
- When potatoes are done, mash the potatoes to your desired consistency.
- Stir in butter, half and half, sour cream and All Purpose Seasoning Blend.
- You can add more half and half to reach your desired consistency.
Christina’s Notes
- Top: Finish with bacon bits or fresh chives.
- Best Mashers: A ricer works best for the best texture but you can use a potato masher or an electric hand mixer.
- Additions: Cream cheese, heavy cream or chicken broth can be of use for this best instant pot mashed potatoes.
- Warm up: Before you add the sour cream, butter and half and half warm them in the microwave.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Excellent dish and super easy – however there was way to much water in my potatoes – please advise.
Excellent recipe
Thanks
Make these every Thanksgiving!!!
Hey there? Is there something else to use in place of half and half? I know I can use light sour cream in place of the regular one.
You can use milk.
Love, LOVE my Instant Pot, and yes, a ricer is a must for the best mashed potatoes. I’ve never used half and half in mine — going to try it!
I thought that I had every single kitchen gadget, but now I know that I need a potato ricer! It’s going on my holiday list. Thanks for the tip!
I love this recipe for the holidays…and glad I am not the only one who loves a ricer for potatoes :-).
I had no idea you could make mashed potatoes in the Instant Pot! So easy for Thanksgiving!
Enjoy 🙂