Instant Pot Mashed Potatoes Recipe

Introduction

Instant Pot mashed potatoes are a quick and effortless way to enjoy creamy, comforting potatoes without the wait. Using the pressure cooker speeds up the cooking time while preserving great texture and flavor. This recipe is perfect for a weeknight dinner or a holiday feast.

Ingredients

• 4 pounds russet potatoes (or Yukon Gold, peeled and sliced)
• 3 cups low sodium chicken stock (or broth or water)
• 3 cups water
• 2 teaspoons kosher salt (divided)
• ½ cup unsalted butter
• ¼ cup half and half (or whole milk)
• ½ cup sour cream
• ½ teaspoon ground black pepper

Instructions

1. Step 1: Place the prepared potatoes into the Instant Pot. Add the chicken stock and water along with one teaspoon of salt. If the liquid does not fully cover the potatoes, add more water as needed. Stir gently to evenly distribute the salt.
2. Step 2: Secure the lid and set the pressure valve to sealing. Cook on ‘Manual High’ pressure for 12 minutes. Once cooking is complete, carefully switch the valve to ‘Quick Release’ to release the remaining pressure.
3. Step 3: Drain any excess water remaining in the Instant Pot. Use a potato masher to mash the potatoes until smooth and creamy.
4. Step 4: In a small saucepan, gently heat the butter and half and half (or whole milk) together until the butter has fully melted.
5. Step 5: Pour the warm butter mixture over the mashed potatoes and stir to combine thoroughly.
6. Step 6: Add the sour cream, remaining teaspoon of kosher salt, and freshly ground black pepper. Mix well and taste, adjusting salt or pepper as desired.
7. Step 7: Transfer the mashed potatoes to a large serving bowl. For extra flavor, garnish with additional butter and a sprinkle of ground black pepper.
8. Step 8: Serve hot and enjoy your creamy Instant Pot mashed potatoes!

Tips & Variations

• For richer flavor, substitute half and half with heavy cream or use all butter instead of a butter and milk combination.
• Try adding roasted garlic or fresh herbs like chives and parsley for a twist.
• If you prefer chunkier potatoes, mash less for a rustic texture.
• Use Yukon Gold potatoes for naturally creamier mashed potatoes without needing as much dairy.

Storage

Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or microwave, stirring occasionally. Add a splash of milk or cream if the potatoes seem too thick after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Yes, Yukon Gold or red potatoes work well and provide a creamier texture. Russets are classic for fluffy mashed potatoes but feel free to experiment.

Is it okay to use water instead of chicken stock?

Absolutely. Water works fine for cooking the potatoes, but using chicken stock or broth adds more depth and savory flavor to the dish.

Instant Pot Mashed Potatoes Recipe

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★★★★★

4.6 from 82 reviews

These creamy Instant Pot Mashed Potatoes are a quick and easy side dish made using russet or Yukon Gold potatoes cooked to perfection with chicken stock and water. Enhanced with butter, half and half, and sour cream, this recipe yields fluffy, flavorful mashed potatoes in a fraction of the traditional cooking time.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 12 minutes (plus Instant Pot pressure build and release time)
• Total Time: 30 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Instant Pot
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes and Cooking Liquid

• 4 pounds russet potatoes or Yukon Gold, peeled and sliced
• 3 cups low sodium chicken stock (or broth or water)
• 3 cups water
• 2 teaspoons kosher salt (divided)

Finishing Ingredients

• ½ cup unsalted butter
• ¼ cup half and half or whole milk
• ½ cup sour cream
• ½ teaspoon ground black pepper

Instructions

1. Prepare Potatoes: Place the peeled and sliced potatoes into the Instant Pot. Add chicken stock, water, and 1 teaspoon of kosher salt. Ensure the liquid covers the potatoes completely by adding more water if needed. Stir briefly to distribute the salt evenly.
2. Pressure Cook: Secure the Instant Pot lid and set the pressure valve to sealing. Select the ‘MANUAL HIGH’ setting and set the timer for 12 minutes. Once finished, use the ‘QUICK RELEASE’ method to release the remaining pressure immediately.
3. Drain and Mash: Carefully drain any remaining liquid from the Instant Pot. Using a potato masher, mash the potatoes to a smooth consistency.
4. Heat Butter and Half and Half: In a small saucepan, warm the unsalted butter and half and half (or whole milk) over low heat until the butter is fully melted and combined.
5. Combine with Potatoes: Pour the warm butter and half and half mixture over the mashed potatoes and stir well to incorporate.
6. Add Sour Cream and Season: Mix in the sour cream, remaining 1 teaspoon kosher salt, and ground black pepper. Stir thoroughly. Taste and adjust seasoning as desired with additional salt or pepper.
7. Serve: Transfer the mashed potatoes to a serving bowl, garnish with extra butter and ground black pepper if desired.
8. Enjoy: Serve hot as a comforting side dish and enjoy!

Notes

• Use russet potatoes for a fluffier texture or Yukon Gold for a creamier mash.
• Adjust liquid quantities as needed to ensure potatoes are fully submerged for even cooking.
• For a richer flavor, substitute half and half with whole milk or heavy cream.
• To save time, you can peel the potatoes while the Instant Pot is heating up.
• Mashed potatoes are best served immediately but can be kept warm in the Instant Pot’s ‘Keep Warm’ setting for up to 30 minutes.
• Can be made dairy-free by substituting butter and sour cream with plant-based alternatives.

Keywords: Instant Pot mashed potatoes, creamy mashed potatoes, quick mashed potatoes, comfort food side dish, easy potato recipe