Pressure Cooker Mashed Potatoes are the perfect way to make this favorite side dish. It makes a great way to save space in the oven and it has such a quick cook time.
This Pressure Cooker Mashed Potatoes are easy way to produce a creamy, decadent mashed potato side dish that is perfect for Thanksgiving Dinner or any busy night of the week. Potatoes are the second most popular food in America.
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Slow Cooker Mushroom Stuffing | Crispy Roasted Sweet Potatoes with Brown Sugar | Corn Ribs with Garlic Butter
What We Love About This Pressure Cooker Mashed Potatoes Recipe
- 20 Minute Side Dish: Quick and easy and it frees up your stove.
- Easy Ingredients: All found in pantry or the fridge.
- Family Friendly: Creamy Mashed Potatoes always make the meal better.
- Adaptable: Can make it low-calorie or dairy free, etc…
- Makes Great Leftovers: Grat the next day or to transfer into another meal such as Easy Skillet Shepherds Pie.
Ingredient Notes for Pinterest Worthy Mashed Potatoes
- Potatoes: 3 pounds Russet potatoes, peeled and cut into quarters. Yukon Gold Potatoes can also be great.
- Butter: Salted butter or unsalted butter or you can use a butter alternative.
- Seasoning: Salt, pepper and All Purpose Seasoning to taste.
- Sour Cream: A low calorie alternative can be great for this recipe.
- Half and Half: Again, a low fat version is also good in this recipe.
Equipment Needed
- Instant Pot/Electric Pressure Cooker
- Measuring Cups
- Measuring Spoons
How to Make Instant Pot Garlic Mashed Potatoes
These are the basic steps for making Pressure Cooker Mashed Potatoes. Please refer to the recipe card below for more detailed instructions and nutrition information.
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STEP 1: PREPARE POTATOES
First, peel and cut the potatoes into uniform pieces. Then place them into the pressure cooker with enough water to cover and then add salt.
STEP 2: PRESSURE COOKING
Next, seal the lid and manual cook on high pressure for 10 minutes. Quick release the pressure by releasing the valve and test the potatoes for doneness – a fork inserted in the potato should easily release. Draining the potatoes into a strainer.
STEP 3: MASH
When potatoes are done, mash the potatoes to your desired consistency. Finally, stir in butter, half and half, sour cream and All Purpose Seasoning
Prep and Storage Tips for the Instant Pot Mashed Potatoes Recipe
HOW TO MAKE THIS RECIPE AHEAD OF TIME
Truly, this recipe is very easy to make the day you need them, however, you can make them a day or two ahead of time and reheat them.
HOW TO STORE THIS RECIPE
Store in an airtight container or in a bowl covered with foil. They will keep for up to four days.
HOW TO FREEZE THIS RECIPE
Of course, you can freeze the leftover mashed potatoes in an airtight container in about three months.
HOW TO REHEAT THIS RECIPE
Reheat in the microwave or oven add a little additional butter or half and half to keep the creaminess and flavor.
Frequently Asked Questions about Mashed Potatoes in Instant Pot
Truly, it is easy to make this recipe a little healthier. Try adding low fat versions of half and half and sour cream. Also, you can use a butter alternative.
Use Russet potatoes. They are the best variety for mashed potatoes.
Of course, you will have to adjust your cooking time accordingly but it is easy to half or double this recipe.
Instant Pot: This is the one I use and love.
Potato Peeler: This one is so easy and comfortable to use.
Potato Ricer: The secret to the best mashed potatoes.
Expert Tips for Making This Easy Side Dish Recipe
- 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.
What to Serve with Pressure Cooker Mashed Potatoes
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Pressure Cooker Mashed Potatoes
Ingredients
- 3 pounds Russet potatoes, peeled and cut into quarters
- Water
- 1 teaspoon salt
- 1/4 cup butter
- 1/4 cup sour cream
- 2/3 cup half and half
- 1 teaspoon House Seasoning Blend
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 House Seasoning Blend.
- You can add more half and half to reach your desired consistency.
Expert Tips
- 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.
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 🙂