Creamy Instant Pot Mashed Potatoes are the perfect side dish for weeknight dinners or special occasions like Thanksgiving, Christmas, or date nights-in. All you need is 5 ingredients!
Why You Should Use an Instant Pot to Make Mashed Potatoes
If you’ve never used a pressure cooker to make mashed potatoes you are in for a TREAT!
Not only does pressure cooking have a faster cook time, but it yields the BEST, MOST CONSISTENT RESULTS possible. By steaming the potatoes instead of boiling, you prevent waterlogging the potatoes.
When you boil potatoes, they absorb a significant amount of water. This can lead to waterlogged potatoes and potentially a gummier texture in the final dish. Steaming allows you to cook the potatoes with minimal water absorption and makes the best. potatoes. ever.
If you’re already a believer in my Instant Pot “Baked” Potato recipe, you’ll never want to make mashed potatoes any other way after the first bite!
Ingredients
Making the best potatoes from scratch requires just 5 simple ingredients:
- Potatoes: I prefer to use Yukon gold potatoes when making mashed potatoes, but russet potatoes are a solid choice as well. Avoid using waxy potatoes such as red potatoes or fingerling potatoes – they aren’t creamy enough to make mouth-watering potatoes.
- Sour cream: I typically make my mashed potatoes using my Cashew Sour Cream because I almost always have all of the ingredients on hand and it doesn’t cost me additional money. If I am using store-bought sour cream, we use Kite Hill almond milk sour cream. It’s naturally vegan and dairy-free, perfect for serving lactose intolerant family and friends.
- Unsweetened milk: Any unsweetened, creamy milk will do. I always use plant-based varieties that I make from scratch using my Almond Cow. It’s much creamier than store-bought milks and is closer to the consistency of whole milk or even heavy cream.
- Butter: Non-dairy or dairy butter works. We always use Miyoko’s Creamery vegan butter.
For full measurements and instructions, scroll down to the recipe card at the bottom of the post.
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How to Make Instant Pot Mashed Potatoes
- Bring the sour cream, milk, and butter to room temperature. Using room temperature ingredients when making mashed potatoes is important for a few reasons. In short, room temperature ingredients = the best mashed potatoes.
This is because room temperature ingredients blend in more smoothly, resulting in a creamier consistency. Additionally, room temperature ingredients tend to release their flavors more readily. This means the taste of the sour cream and butter will be more pronounced and well-distributed in the final dish. - Prep the potatoes. Lightly scrub the potatoes, rinse well, then peel, if desired. If you prefer to make Instant Pot mashed potatoes with skin, feel free to leave it!
- Add the potatoes to the Instant Pot. In the inner pot of a 6 qt or 8 qt Instant Pot, place the trivet. Pour 1 cup water in, then add 3 pounds of potatoes on top of the trivet.
- Cook under manual high pressure for 12 minutes. Twist on the pressure cooker lid and set the valve on the lid to the sealing position. Cook for 12 minutes, then let the pressure naturally release for 10 minutes.
- Drain the potatoes. After a 10 minute natural release, quick release the remaining pressure, as needed, then drain the excess water from the pot.
- Add remaining ingredients. Carefully remove the trivet, then add in the butter, milk, sour cream, salt, and garlic powder. Mashed with a large fork, potato masher, or potato ricer.
- Serve. Season with additional salt and black pepper to taste, then serve while warm, as desired.
Serving Suggestions
This Instant Pot Mashed Potatoes recipe is one of the most versatile side dishes and can complement a wide variety of main courses. Below are a few of my favorite budget-friendly mains and sides, but don’t be afraid to serve these potatoes with anything you’d like!
Main Dishes
- Lentil Meatloaf with Oats
- Beyond Meat Meatloaf
- Cabbage Steaks
- Oven-Fried Potato Tacos
- Tofu Turkey
- Mushroom Bourguignon
Side Dishes
- Crispy Air Fryer Brussels Sprouts
- Air Fryer Green Beans
- Vegan Collard Greens
- Brussels Sprouts Caesar Salad
Recipe FAQS
How do I prevent over-mashing the potatoes?
Nothing is worse than over-mashed mashed potatoes. To avoid this, it’s very important to use a light touch when mashing. Simply press down and fold the ingredients slowly until just mashed.
Please avoid using appliances like a food processor, immersion blender, hand mixer or a stand mixer to mash. These appliances are almost guaranteed to make gluey, gummy potatoes.
Do I need to peel the potatoes before cooking them in an Instant Pot?
Peeling potatoes is often preferred for the smoothest, creamiest mashed potatoes but it is not at all required. If you prefer to eat your mashed potatoes with skin on, simply prick the potatoes with a fork a few times on each side before cooking under manual pressure.
How much liquid should I use when cooking potatoes in an Instant Pot?
When using an Instant Pot to steam potatoes, you’ll need to use at least 1 cup of water. More water can be added to the pot, if desired, but it is best to keep the water below the trivet. This will ensure the potatoes steam, instead of being boiled and waterlogged with excess water.
I don’t have a trivet. What else can I use?
If your electric pressure cooker did not come with a trivet to place in the bottom of the pot, try using a steamer basket (silicone or metal).
Storage Instructions
This easy side dish will keep for up to 5 days in an airtight container in the refrigerator. It can also be frozen for up to 3 months.
Silicone Cubes
My favorite way to freeze individual portions and meals. Use code HOMECOOKEDROOTS10 for 10% off.
Make Ahead and Reheating Instructions
Making these mashed potatoes for Thanksgiving or Christmas? These potatoes can be prepared up to 48 hours in advance (or frozen up to 1 month in advance). Simply follow the cooking Instructions as normal, then let the mashed potatoes cool to room temperature.
Transfer the potatoes to a storage container and store until ready to reheat. Then, day of, transfer the potatoes back into the Instant Pot or the bowl of a slow cooker and set to the “warm” setting until warmed through. Add additional butter or milk, as desired to make creamy again.
If the potatoes are frozen, let them thaw in the refrigerator overnight before reheating.
More Delicious Side Dish Recipes To Try:
Instant Pot Mashed Potatoes
What You’ll Need
Ingredients
- 3 pounds gold potatoes - scrubbed and peeled, if desired (see notes for using russet potatoes)
- ¼ cup butter (dairy or dairy-free) - room temperature
- 1 cup sour cream (dairy or dairy-free) - room temperature
- ¼ cup unsweetened milk (dairy or dairy-free) - room temperature
- ½ tsp sea salt
- ½ tsp garlic powder
Instructions
Instant Pot Instructions
- Remove the sour cream, milk and butter from refrigerator so it can come to room temperature while potatoes cook.
- Place the trivet in the bottom of the Instant Pot and add in 1 cup of water (for steaming). Place all of the gold potatoes on top of the trivet in the Instant Pot.
- Twist on the lid and set the valve on the lid to SEAL. Cook on manual high pressure for 12 minutes. After the instant pot has naturally released pressure for 10 minutes (the screen should read L10), manually release the rest of the pressure and remove lid.
- Carefully drain the remaining water out of the bottom of the Instant Pot and remove the trivet. Add in the butter, milk, sour cream, salt and garlic powder and mash with a large fork, potato masher or potato ricer until just mashed. Do not over mash the potatoes or they will become gluey and sticky.
- Season with additional salt to taste, then serve immediately while warm.
Stovetop Instructions
- Remove the sour cream, milk and butter from refrigerator so it can come to room temperature while potatoes cook.
- Chop the potatoes into quarters. Fill a pot with a few inches of potatoes, then place a steamer basket overtop. Fill the steamer basket with the potatoes.
- Cover the pot with the lid and bring the potatoes to a boil over medium heat. Cook the potatoes until they are easily pierced with a fork without resistance, about 12-15 minutes.
- Once soft, drain the excess water out of the pot and mash the potatoes directly in the pot with the butter, milk, sour cream, salt and garlic powder with a large fork, potato masher or potato ricer until just mashed. Do not over mash the potatoes or they will become gluey and sticky.
- Season with additional salt to taste, then serve immediately while warm.
Storage Instructions
- This easy side dish will keep for up to 5 days in an airtight container in the refrigerator. It can also be frozen for up to 3 months.
Recipe Notes
Nutrition
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
I’ve never made mashed potatoes in my instant pot before but that’s the only way I’ll make them going forward because this was beyond easy!! I also made your cashew sour cream recipe to add to the mashed potatoes and can’t wait to use it to top the oven baked tacos!! Great recipes, thanks so much for sharing them with us!!