These creamy Instant Pot mashed potatoes are a game-changer for your dinner table! Ready in just 30 minutes, they’re incredibly fluffy, rich with butter and sour cream, and absolutely foolproof. I’ve tested this recipe countless times to achieve that perfect, silky-smooth texture we all crave. Whether you’re making a weeknight dinner or planning your holiday menu, these pressure cooker potatoes will become your new go-to side dish.
Why You’ll Love These Instant Pot Mashed Potatoes
- Unbelievably creamy and fluffy texture
- Ready in half the time of traditional methods
- No watching or babysitting the pot
- Perfect consistency every single time
- Rich buttery flavor with a hint of tang from sour cream
- Customizable seasonings to suit your taste
- Make-ahead friendly for busy holidays
- One-pot recipe means easier cleanup
I’ve been making mashed potatoes for years, but this Instant Pot version has completely transformed my approach. The pressure cooking method locks in the potato’s natural flavor while ensuring they’re perfectly tender for mashing. Plus, adding my secret ingredient – a touch of chicken bouillon paste – gives these potatoes an incredible savory depth that’ll have everyone asking for seconds!
Success Tips & Key Ingredients
Let me share my top tips that make these potatoes absolutely perfect: use Yukon Gold potatoes for their naturally buttery flavor and creamy texture. They’re my go-to variety and never disappoint! Cut your potatoes in consistent, quarter-sized pieces – this ensures even cooking and the dreamiest final texture. And here’s my favorite trick: warm your milk and butter before adding them to the potatoes. This keeps everything hot and creates the silkiest mash you’ve ever tasted!
Trust me, once you try this method, you’ll never go back to boiling potatoes on the stovetop. These Instant Pot mashed potatoes are truly life-changing, and I can’t wait for you to try them at your next family dinner!
Essential Ingredients for Perfect Instant Pot Mashed Potatoes
Let me walk you through exactly what makes these pressure cooker mashed potatoes so incredible! Each ingredient plays a crucial role in creating that dreamy, cloud-like texture we’re after.
- Yukon Gold or Russet Potatoes: These are my top choices for the creamiest results. Yukon Golds have a naturally buttery flavor and break down beautifully when mashed. Russets work wonderfully too, with their high starch content creating that fluffy texture we love. Skip red potatoes here – their waxy texture can lead to gummy results.
- Butter: Please use real, unsalted butter! It adds richness and allows us to control the salt level. I love to warm it slightly before mixing – it blends so much more smoothly into hot potatoes.
- Sour Cream: My secret weapon for the richest mashed potatoes! It adds a subtle tang and creates an irresistibly creamy texture. Full-fat version works best, but light sour cream will do in a pinch.
- Milk: Whole milk is my go-to, but any milk works here. The fat content will affect the final creaminess – the higher the fat, the richer your potatoes.
- Chicken Bouillon Paste: Optional, but this little addition provides amazing depth of flavor. It’s my favorite trick for making these potatoes taste like they’ve been simmering all day!
Success Tips for Foolproof Results
- Cut potatoes uniformly: Aim for similar-sized chunks (about 1-inch pieces) so they cook evenly. Uneven pieces mean some will be overcooked while others remain firm – not what we want!
- Don’t overmash: Stop mashing as soon as the ingredients are incorporated. Overmashing releases too much starch, leading to gluey potatoes instead of fluffy ones. I prefer using a potato masher over an electric mixer for better control.
- Season in layers: Add salt to the cooking water, then taste and adjust after mashing. Potatoes need quite a bit of seasoning to shine. Start conservatively – you can always add more, but you can’t take it away!
- Keep them warm: If making ahead, use the Instant Pot’s ‘warm’ setting and stir occasionally. A splash of warm milk just before serving brings them back to life beautifully.
Step-by-Step Instructions: Making Perfect Instant Pot Mashed Potatoes
Let me walk you through my foolproof method for the creamiest pressure cooker mashed potatoes you’ll ever make! After countless test batches in my kitchen, I’ve perfected these simple steps that deliver amazing results every single time.
Prepping & Pressure Cooking
- Prep the potatoes: Cut them into even 1-inch chunks. I like leaving some skins on for texture and nutrients, but feel free to peel them completely!
- Load the Instant Pot: Add your potato chunks and 1 cup of water (enough to cover the bottom inch). Sprinkle with salt – this seasons the potatoes from the inside out.
- Pressure cook: Set for 10 minutes on high pressure. This is the sweet spot I’ve found for perfectly tender potatoes that aren’t waterlogged.
- Release pressure: Let naturally release for 3-5 minutes (this prevents potato fragments from spraying!), then quick release the remaining pressure.
The Perfect Mash
Here’s my favorite part – transforming those tender potatoes into creamy perfection:
- Drain any excess water – too much liquid makes gummy potatoes!
- Add warm butter and milk first (this trick prevents lumps), then fold in your sour cream and bouillon paste.
- Mash gently with an up-and-down motion. I prefer a potato masher over electric mixers – it gives you better control and prevents over-mashing.
Delicious Variations & Serving Ideas
These mashed potatoes are wonderfully versatile! Here are my favorite ways to customize them:
- Loaded Potato Style: Stir in crispy bacon bits, shredded cheddar, and chopped chives
- Garlic Lover’s Dream: Add 4-5 roasted garlic cloves while mashing
- Herbs & Cheese: Mix in fresh herbs like rosemary, thyme, or parsley, plus a handful of Parmesan
Serving Suggestions
These potatoes shine brightest when served with:
- A pool of homemade gravy in the center
- Alongside roasted chicken or turkey
- Under braised short ribs with their sauce
- As a base for shepherd’s pie
Pro Tip: Make a well in the center of your mashed potatoes right before serving and fill it with a pat of butter – it creates the most gorgeous presentation as it melts!
FAQs & Final Thoughts
Yes! You can double or even triple the recipe if you have a 6 or 8-quart Instant Pot. Just make sure not to fill above the max line. The water amount and cooking time stay exactly the same.
Gummy potatoes usually happen from over-mashing or using the wrong type of potatoes. Stick with starchy potatoes like Yukon Golds or Russets, and stop mashing as soon as the ingredients are incorporated. Using a potato masher rather than an electric mixer gives you better control.
Absolutely! These potatoes hold beautifully on the Instant Pot’s ‘warm’ setting for up to 2 hours. When ready to serve, just stir in a splash of warm milk to refresh the texture, and adjust seasonings if needed. They can also be stored in the fridge for up to 5 days.
While it’s optional, the bouillon paste adds incredible depth of flavor that makes these potatoes extra special. If you prefer to skip it, just add a bit more salt and butter to taste.
Final Thoughts
Oh my goodness, friends – I just can’t tell you enough how much joy these Instant Pot mashed potatoes bring to my kitchen! They’re my absolute favorite side dish for both busy weeknights and special occasions. The best part? They turn out perfectly creamy and delicious every single time.
Remember, the key to potato perfection is cutting your chunks evenly and not over-mashing. And don’t forget my little trick with the warm milk and butter – it makes such a difference! I’d love to hear how these turned out in your kitchen. Be sure to snap a photo and let me know if you tried any of the variations. Happy mashing! ❤️
Instant Pot Mashed Potatoes
Equipment
- 1 instant pot
- 1 Potato Masher
Ingredients
- 3 pounds Yukon gold or russet potatoes *
- 1 cup water *
- 1/4 teaspoon kosher salt , or more, to taste
- 1/4 cup milk , any kind
- 1/4 cup sour cream
- 1/4 cup unsalted butter
- 1 teaspoon chicken bouillon paste , optional, for flavor
Instructions
- Prep Potatoes: Wash potatoes, peel them (optional) and cut into quarters.
- Add to instant pot: water, potatoes and salt.
- Cook: Secure the instant pot lid and close the pressure release valve. Select manual/High pressure and cook at high pressure for 10 minutes. When the timer beeps, allow the pressure to naturally release for 3-5 minutes, and then quick release the remaining pressure.
- Season: Carefully open the lid and drain any extra water. Add the milk, sour cream, butter, bouillon paste, and salt and pepper. Gently Mash everything until combined, but be careful not to over mash the potatoes, which can make them “gummy” instead of fluffy. Taste and add more seasonings, as needed.
- Store leftover mashed potatoes in an airtight container in the fridge for up to five days. Rewarm on the stove or in the microwave, adding a splash of milk to make them creamy again, and season with additional seasonings, as needed.
Notes
Instant Pot Size: You can double or triple this recipe for a 6 or 8 quart instant pot. The water amount and cooking time will stay the same. Just be sure you don’t go above the “fill” line”.
Potatoes: Use potatoes with a higher starch content, like russet or Yukon gold. I don’t recommend Red potatoes because they are waxier and can yield gummy tasting mashed potatoes.
Water: you need one inch of water in the bottom of the pressure cooker. Add more than 1 cup if needed.
Make Ahead Instructions: Follow the recipe then keep mashed potatoes in the instant pot on the warm setting for an hour or two before serving. Stir and add a few splashes of milk if needed when it’s time to serve. Taste and adjust seasonings if needed.
Dairy Free Mashed Potatoes: replace butter with dairy-free butter substitute, and add chicken broth instead of milk and sour cream.
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