Instant Pot Mashed Potatoes are rich, creamy, and simple to make. These dynamite potatoes come together in about 20 minutes making them perfect for holidays and busy nights.
Hey, y'all! Each holiday my mom assigns each of us a job in the kitchen. My brother is in charge of pulling the turkey, ham, or roast out of the oven and mans the gravy, and my other brother helps plate up the sides. My aunt...well...she's in charge of ice water and I am in charge of making the mashed potatoes.
Now, I have a ton of different ways to prepare mashed potatoes. Sour Cream and Chive Mashed Potatoes, Boursin Cheese Mashed Potatoes, or even the classic mashed potato recipe are some of my favorites.
Recently I began making mashed potatoes a new way and I am totally obsessed. I'm on a mission to overcome my irrational fear of my Instant Pot. I've started making recipes like Instant Pot Taco Soup, Creamy Parmesan Instant Pot Mashed Cauliflower "Potatoes", and my most popular recipe- Instant Pot Shredded Chicken to help me overcome the fear.
Although I'm still not 100% the thing isn't going to explode in my face, launch through the roof and create a giant gaping hole in my ceiling, I'm making an effort to use it more.
Okay...back to my obsession. As I was saying, I am totally obsessed with making mashed potatoes in the Instant Pot. Preparing them this way cuts the cooking time in half which helps make this dish even more perfect for busy weeknights and holidays.
To create this yummy dish, start off with 3 pounds of potatoes (or about 6 medium potatoes). From here you can choose to leave the skin on or peel it- whichever you prefer.
Pro-Tip: You can cook the potatoes in the Instant Pot, place them in a strainer and run cold water over them. The skin will practically fall right off of the potatoes! You can set the Instant Pot to warm to reheat the potatoes to your desired temperature.
Next, quarter your potatoes and toss them into the Instant Pot. Add enough water to the Instant Pot to fully over the potatoes. Add a pinch of salt, put the lid on and set the valve to sealed. Cook on manual for 8 minutes.
Pro-Tip: If your Instant Pot does not have a manual button, use the HIgh-Pressure option.
Once the timer goes off, do a quick release to remove the pressure for your pot (you know, so it doesn't explode). Turn off the Instant Pot, drain the potatoes, add them back into the pot. Toss in the remaining ingredients and either mash the potatoes with a potato masher or break out your hand-held mixer to whip the potatoes (this is my preferred method).
You won't believe how smooth, creamy, and totally yummy these potatoes are! They are a great addition to your dinner menu.
What Should I Serve with These Potatoes?
Tender Ranch Flavored Cube Steaks
Poor Man's Hamburger Steaks
Crispy Baked BBQ Chicken
The Best Breaded Baked Chicken
Chicken Fried Pork Fingers
Serving Size: 6
3 pounds of potatoes
2 tsp salt, divided
1/4 cup butter
1/4 cup milk
1/4 cup sour cream
1/2 tsp garlic powder
1/2 tsp pepper
Peel the potatoes (optional). Chop them in quarters and place them in the Instant Pot. Add enough water to the pot to cover the potatoes completely with water. Add 1 tsp of salt.
Place the lid on the Instant pot and set the valve to seal. Cook on manual pressure for 8 minutes. (Keep in mind it will take about 10 minutes for the pot to come to pressure).
When the timer goes off, turn off the Instant Pot. Do a quick release to remove the pressure from the pot.
Drain the potatoes and return them to the pot.
Add 1/2 tsp salt, pepper, garlic powder, butter, sour cream, and milk to the potatoes. Mash until smooth.
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