Instant Pot Mashed Potatoes are the ultimate hassle-free dish made in one pot in 45 minutes. Creamy, buttery, fluffy perfection!
If you liked my classic Mashed Potatoes Recipe, then you’re sure to love this pressure cooker version. It’s the perfect comforting Potato Recipe for the holidays or a family dinner.
Why You’ll Love These Instant Pot Mashed Potatoes?
- Perfect for feeding a crowd, with 5 pounds of potatoes this makes a generous side for large family dinners.
- Easy pressure cooker preparation takes the “pressure” off of having to pay attention to a large pot of potatoes boiling on the stove.
Sabrina’s Instant Pot Mashed Potatoes Recipe
Cooking with a pressure cooker is a great way to make recipes much more quickly than you can on the stovetop. And with this Instant Pot Mashed Potato recipe, you’ll achieve the perfect taste and fluffy texture with ease. This recipe is large enough to feed a large family, or have plenty of leftovers. Serve up with other comfort food favorites like Classic Meatloaf and Sautéed Green Beans. Don’t forget to read my Tips and Tricks below for the tastiest and most satisfying results.
Recipe Card
Ingredients
- 3 cups water
- 5 pounds russet potatoes , peeled and whole
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup unsalted butter , at room temperature
- 1 cup sour cream
- 2 teaspoons kosher salt
- 1 teaspoon coarse ground black pepper
Instructions
- To a 6 quart instant pot (pressure cooker) add the metal rack insert.
- Pour in the water, then add potatoes.
- Cook on high pressure for 15 minutes, then release pressure naturally for 20 minutes.
- Carefully remove potatoes to a large mixing bowl (or if you have a silicone masher just remove your metal rack insert).
- Mash the potatoes well.
- In the instant pot (or a medium saucepan) add the heavy cream, whole milk, butter, sour cream, salt, and pepper on medium-low heat.
- Whisk well until warmed and creamy for about 4-6 minutes. Do not let it come to a boil.
- Add the potatoes back into the instant pot if you mashed them in a bowl.
- Pour heavy cream mixture over the potatoes and continue to mash until the potatoes are as smooth or chunky as you'd like.
- Optional: Garnish with finely minced chives on top.
Nutrition
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Chef’s Note
Be careful not to overwork your mashed potatoes. Whether mashing in the pot, or in a mixing bowl, mash until you reach your desired consistency. Too much can release excess starch, leaving your potatoes gummy instead of smooth and fluffy.
Table of contents
Can this be made ahead of time?
Yes. This is an excellent recipe to make ahead of time, especially for large gatherings, or holiday dinners. Make these 1-2 days in advance for best flavor and texture. When reheating, transfer to an oven safe baking dish, cover with foil, and reheat at 350 degrees for 25-35 minutes, or until warmed through. Add a splash of warm milk or cream to restore their creamy consistency if needed, and stir gently.
How to Store
- Serve: Don’t leave at room temperature for more than 2 hours.
- Store: Let them cool completely, then cover or put in an airtight container to store in the fridge for 3-5 days.
- Freeze: Freeze for up to 10 months. Let them thaw in the fridge, and then reheat them in the oven, stovetop, or in the instant pot.
Tips and Tricks
Follow these easy tips to get the best mashed potatoes around.
- Choose similar sized potatoes: Try to select russets that are relatively uniform in size so that they can cook evenly.
- Drain thoroughly: Drain any excess water before mashing. Too much moisture can leave your mashed potatoes watery instead of rich and fluffy.
- Warm the dairy ingredients: Warming all of the dairy ingredients before adding to the potatoes will help incorporate everything more smoothly.
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