Instant Pot Mashed Potatoes Recipe

If you crave creamy, dreamy mashed potatoes but hate hovering over a boiling pot, these Instant Pot Mashed Potatoes are about to steal your heart. Ready in record time, effortlessly fluffy, and loaded with buttery flavor, this recipe is your ticket to the ultimate comfort food—no matter the season or occasion.

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Ingredients You’ll Need

One of my favorite things about Instant Pot Mashed Potatoes is that you only need a few basics to reach creamy, crave-worthy perfection. Each ingredient plays a starring role—nothing fussy, just pure comfort with a touch of decadence.

• Potatoes (3 pounds): Choose a starchy variety like Russet or Yukon Gold for ultra-creamy, fluffy mashed potatoes; simply peel and slice into thick rounds for even cooking.
• Water (to cover, about 4-5 cups): Ensures the potatoes cook quickly and evenly without drying out.
• Salt (2 teaspoons, divided): Using some salt in the cooking water and the rest in the mash seasons every bite from the inside out.
• Butter (1/4 cup): The not-so-secret ingredient behind that rich, irresistible flavor.
• Sour Cream (1/4 cup): Adds tang and silkiness that truly elevates these mashed potatoes above the rest.
• Milk (1/4 cup): Helps achieve the ideal creamy texture—whole milk makes it extra luxurious, but adjust based on taste and preference.
• Garlic Powder (1/2 teaspoon): Brings subtle warmth and savory notes without overpowering the potatoes.
• Pepper (1/2 teaspoon): Freshly ground is best for that gentle, peppery finish.
• Optional Parsley (for topping): A fresh sprinkle brings a pop of color and a hint of herbaceous brightness!

Variations

This recipe for Instant Pot Mashed Potatoes is endlessly flexible, so don’t be afraid to get creative! Whether you’re catering to dietary needs or jazzing things up for a special meal, here are some fun ways to make it your own.

• Cheesy Mashed Potatoes: Stir in a handful of sharp cheddar, parmesan, or creamy goat cheese right after mashing for a decadently melty twist.
• Dairy-Free Variation: Swap the butter, sour cream, and milk for plant-based alternatives like vegan butter, coconut cream, and unsweetened almond milk—it stays just as deliciously smooth.
• Roasted Garlic Mashed Potatoes: Add a few roasted garlic cloves before mashing for a subtle, sweet punch of flavor.
• Herb Lovers’ Dream: Fold in plenty of fresh chives, dill, or parsley to brighten every bite and give your mashed potatoes a garden-fresh flair.

How to Make Instant Pot Mashed Potatoes

Step 1: Prep and Load the Potatoes

Start by peeling your potatoes and slicing them into generous rounds—no need to fuss over perfect cubes! Place them snugly into the bottom of your Instant Pot, and pour enough water to just cover the potatoes. Sprinkle in one teaspoon of salt; this seasons the potatoes from the inside out as they cook.

Step 2: Cook Under Pressure

Secure the lid, set the valve to seal, and select manual (high) pressure for 8 minutes. The Instant Pot works its magic by cooking everything evenly and quickly. No boiling over, no babysitting—just set it and come back to perfectly tender potatoes.

Step 3: Quick Release & Drain

Once the cook time ends, perform a quick release by carefully turning the valve. Wait until all the steam escapes, open the lid, and drain the potatoes using a colander. Return the hot potatoes right back into the Instant Pot; the residual heat helps steam off extra moisture for fluffier mashed potatoes.

Step 4: Mash & Flavor

Add the butter, sour cream, milk, garlic powder, pepper, and the remaining teaspoon of salt to the steaming potatoes. Mash everything together until smooth and creamy—don’t be shy with the butter or the elbow grease! Taste and adjust salt or milk as you like for that perfect, dreamy texture.

Step 5: Garnish & Serve

Spoon those luscious Instant Pot Mashed Potatoes into your favorite serving bowl and top generously with chopped parsley (if desired). Serve piping hot and watch them disappear!

How to Serve Instant Pot Mashed Potatoes

Garnishes

For that irresistible “restaurant finish,” a sprinkle of chopped parsley, snipped chives, or thinly sliced green onions adds fresh color and subtle bite. Or swirl in an extra pat of butter just before serving for those delightful, glossy pools on top—so tempting!

Side Dishes

Instant Pot Mashed Potatoes are a true chameleon, pairing beautifully with classics like roast chicken, beef stew, or meatloaf. They’re also the ultimate base for smothering with your favorite gravy, or serving alongside sautéed green beans, glazed carrots, or a crisp garden salad.

Creative Ways to Present

If you’re feeling fancy, scoop mashed potatoes into a piping bag and swirl individual portions onto plates—or make a loaded mashed potato bar with toppings like crumbled bacon, minced herbs, shredded cheese, and sour cream. For holidays, pile high in a pretty bowl and finish with just a drizzle of melted butter and a dusting of paprika for a pop of color.

Make Ahead and Storage

Storing Leftovers

Leftover mashed potatoes keep well in the fridge for up to 3-4 days. Transfer them to an airtight container as soon as they cool, and stash away—perfect for quick weeknight meals or an easy workday lunch.

Freezing

You might be surprised, but Instant Pot Mashed Potatoes actually freeze beautifully! Let them cool completely, portion into freezer-safe bags, and freeze flat. Defrost overnight in the refrigerator—the trick is to reheat them gently and add a splash of milk or butter as needed to restore creaminess.

Reheating

To reheat, you can gently warm potatoes in a saucepan over low heat, stirring and adding a bit of milk or butter to loosen them up. For quick results, the microwave works too—heat in short bursts, stirring between each, until piping hot and fluffy.

FAQs

Final Thoughts

If you’ve never tried Instant Pot Mashed Potatoes, prepare to have your mind (and tastebuds) blown by how easy and delicious they are! Whether you’re dressing them up for a celebration or sneaking a second helping on a Tuesday night, this recipe is all about making life a little cozier—one creamy spoonful at a time.

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