Instant Pot Mashed Potatoes

5 from 1 vote

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

Servings: 6

Prep Time: 15

Cook Time: 10

Total Time: 25

Print Recipe Pin Recipe

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

Instructions

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.
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.
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.

Notes

This recipe yields about 5.5 cups of mashed potatoes.
I used the 6 Quart Instant Pot 7-in-1 Multi-Functional Pressure Cooker* and this OXO potato masher*.
*Some of the product 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).

Serving: 0.17of recipe, Calories: 192kcal, Carbohydrates: 31.6g, Protein: 4.2g, Fat: 5.9g, Saturated Fat: 3.4g, Sodium: 42.6mg, Fiber: 4.6g, Sugar: 3.6g, NET CARBS: 27

The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?Please below!