Name: Instant Pot Mashed Potatoes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
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)

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These creamy and fluffy Instant Pot mashed potatoes cook in ten minutes! It’s my go-to easy mashed potato recipe for the holidays.

Mashed potatoes are 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.

Can You Use an Instant Pot to Make Mashed Potatoes?

Yes! Using your Instant Pot to make mashed potatoes is so much easier than the traditional stovetop method. Once cooked, the mashed potatoes have the best texture.

For this recipe, I used a 6-Quart Instant Pot*. All you have to do is place peeled and cubed potatoes in the Instant Pot with enough water to cover them.
You pressure cook the potatoes cook for ten minutes and do a quick release. The nice thing is you don’t have to check on them constantly. Because of the pressurized cooking, you need very little time to cook them. You could easily make these in the time it takes for the turkey to rest after you’ve taken it out of the oven.
Plus, you will save room on the stovetop for other dishes. For Thanksgiving, I like to make several side dishes and I love that I can free up space on my stove for other dishes and use my Instant Pot for the mashed potatoes.
Once the potatoes are done cooking you can mash them right in the Instant Pot and keep them warm until you are ready to serve them.
You can customize the mashed potatoes with your favorite flavors (I share some ideas at the end of the post), but I like to keep mine simple. These creamy and fluffy mashed potatoes have only 6 simple ingredients.

Ingredients

Peeled and cubed russet potatoes
Milk
Minced garlic cloves
Butter
Sour cream
Salt and pepper to taste

Recipe Instructions

Place the potatoes into the Instant Pot. Fill it with enough water to cover the potatoes. Secure the lid and set it to cook for 10 minutes on high pressure in manual mode.

While potatoes are cooking, combine the milk, garlic, and butter in a small saucepan. Heat the mixture and stir until the butter is melted and the garlic is soft.

When the timer goes off and the potatoes are done cooking in the pressure cooker, do a quick pressure release by carefully opening the steam valve. Once the steam has released, remove the lid.

Drain the potatoes and place them in a large bowl. Add the milk mixture and use a potato masher to mash the potatoes. Or, you can use an electric mixer and make whipped potatoes.

Stir in sour cream. Add salt and black pepper as needed. Serve the mashed potatoes with butter or gravy.

Variations

Potatoes: I use russets, but Yukon Gold potatoes or red potatoes will work, too. You can peel them or leave the skins on since they are pretty thin.

Cheese: Mash the potatoes with some cream cheese, cheddar cheese, Gruyere, or Parmesan.

Fresh Herbs: Chopped parsley, thyme, or sliced chives are great in them, too. You could also add some chopped rosemary, but don’t use too much because it’s pretty strong.

Dairy: For really creamy potatoes, mash them with some whole milk or heavy cream. You don’t need a lot, just a few splashes.

Garlic: Instead of fresh you could use roasted garlic.

More Recipes to Try

This is definitely my favorite way to make easy mashed potatoes. For more Thanksgiving recipes, be sure to check out my deep-fried turkey, ranch roasted Brussels sprouts, and slow cooker creamed corn.

*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).