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Instant Pot Mashed Potatoes

Instant Pot Mashed Potatoes Web Image
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Instant Pot Mashed Potatoes Web Image

Instant Pot Mashed Potatoes

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This Instant Pot Mashed Potatoes recipe delivers creamy, fluffy potatoes with minimal effort and time. Russet potatoes are cooked to perfection in the pressure cooker, then mashed with butter, cream, and seasonings for a rich, smooth texture. The Instant Pot reduces cooking time, making it a convenient option for weeknight dinners or holiday feasts. Whether you prefer them silky or with a bit of texture, these mashed potatoes are the perfect side dish for any meal.
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Servings: 6
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Video

Ingredients
  

  • 3 lbs. russet potatoes peeled and cut into 2-inch pieces (1360.8 g)
  • 2 tsp. kosher salt divided (10 mL)
  • 3 cloves garlic peeled
  • 6 T unsalted butter (90 mL)
  • ½ C whole milk (120 mL)
  • ÂĽ C sour cream (about 57.5 g)
  • Âľ tsp. ground black pepper (3.8 mL)
  • Chives optional

Equipment

  • Instant Pot / electric pressure cooker

Method
 

  1. Place your potatoes in the inner pot. Cover with water by an inch.
  2. Add in the 3 garlic cloves and 1 teaspoon of the kosher salt.
  3. Place the cover on the Instant Pot and set your vent to seal. Set to Pressure Cook “more/high” for 8 minutes.
  4. When the time is up, quick release to let out all the pressure. Keep your Instant Pot set to warm.
  5. Drain the potatoes and put them back into the Instant Pot. Stir them around for 1-2 minutes. This will allow all the excess water to release from the potatoes. Don’t skip this step. This will make for creamy potatoes.
  6. Now, add in your butter, milk, sour cream, remaining 1 teaspoon of kosher salt, and ground black pepper. Mash till your desired consistency.
  7. I like to top with chopped chives. Enjoy!
  8. Note: This is my favorite way of making mashed potatoes, so simple and delicious.

Video

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Drain, stir, and release excess water

After draining, return the potatoes to the inner pot and stir them for 1–2 minutes to allow excess water to release. Don’t skip this step — it helps produce creamy mashed potatoes.

Why russet potatoes work well for mashed potatoes

Russet potatoes are a high‑starch variety. Their starch breaks down during cooking and yields a light, fluffy texture when mashed, which explains the choice of russets for a creamy, airy mash.

How the Instant Pot, quick release, and draining affect texture

Pressure cooking brings potatoes to tender doneness quickly and evenly. A quick release stops the cooking and steaming process so the potatoes don’t continue to absorb extra water under pressure. Returning the drained potatoes to the hot inner pot and stirring for 1–2 minutes lets surface water evaporate so you aren’t adding that excess liquid when you mash; that helps produce creamy mashed potatoes rather than a thin result.

Watch Dr. J Make Instant Pot Mashed Potatoes

Watch Dr. J make Instant Pot Mashed Potatoes and see how it comes together.

Watch Video Now

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