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Instant Pot Mashed Potatoes

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 Method Video

Ingredients
  

  • 3 lbs. russet potatoes peeled and cut into 2-inch pieces
  • 2 tsp. kosher salt divided
  • 3 cloves garlic peeled
  • 6 T unsalted butter
  • ½ C whole milk
  • ¼ C sour cream
  • ¾ tsp. ground black pepper
  • Chives optional

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