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Recipe compliments of www.ITISAKEEPER.com

A bowl of Instant Pot Mashed Potatoes topped with melted butter and black pepper sits beside a vintage spoon and a patterned cloth napkin.

Easy Instant Pot Mashed Potatoes

4.97 from 26 votes
My Instant Pot Mashed Potatoes {No Drain} recipe is my favorite way to make the famous holiday side. This version doesn't require you to drain any extra liquid, but still ends up nice and fluffy.
Prep Time : 10 minutes
Cook Time : 10 minutes
Total Time : 20 minutes
Servings: 6 servings
Course: Side Dish
Calories: 300kcal
Author: Christina Hitchcock

Equipment

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.

MY NOTES