Instant Pot Mashed Potatoes

Creamy, fluffy mashed potatoes are made easier with the Instant Pot. This is going to be the mashed potato recipe I use this year for Thanksgiving.

Mashed potatoes is one of my “must-have” sides during Thanksgiving and over the years I’ve tried many recipes and methods trying to find the best way to make mashed potatoes. I’m not sure why I didn’t think to make mashed potatoes in the Instant Pot sooner. My friend mentioned that she was trying it out while prepping for a Friendsgiving test run, which gave me the idea to try it out.

The potatoes cook in the Instant Pot and because of the pressurized cooking, they only need to cook for 10 minutes to become super soft and ready for mashing.

The potatoes mashed so easily after being cooked in the instant pot, becoming smooth and creamy almost instantly. I love that I didn’t have to hover over the stove and constantly check to see if my potatoes were done cooking.

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This may be my favorite way for making mashed potatoes.

Instant Pot Mashed Potatoes

Super creamy and fluffy mashed potatoes made with the Instant Pot.

Ingredients:

  • 2 1/2 lbs russet potatoes, washed and peeled and cut into 1-inch cubes
  • 1/2 cup milk
  • 3 garlic cloves, minced
  • 2 tbsp butter
  • 1/4 cup sour cream
  • salt, to taste
 

Directions:

  1. Add cut potatoes into the Instant Pot. Fill with enough water until all the potatoes are covered (about 4 cups of water). Seal Instant Pot and set to cook for 10 minutes on high pressure in manual mode.
  2. While potatoes are cooking, add milk, garlic and butter to a small saucepan. Bring saucepan to medium heat and stir until butter is melted into the milk and garlic is soft. Set aside.
  3. When potatoes are done cooking, do a quick release. Drain potatoes and place them into a large bowl. Add milk mixture. Using a potato masher, mash until smooth. Stir in sour cream. Add salt as needed. Serve mashed potatoes with butter or gravy.
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Instant Pot Mashed Potatoes

2 comments on “Instant Pot Mashed Potatoes”

  1. I will have to try making this with Russetts (I used red and yellow potatoes previously)!

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