Instant Pot Mashed Potatoes
The creamiest mashed potatoes you’ll ever try, made right in the Instant Pot! Free up your stove for the main meal while while the Instant Pot keeps the potatoes warm on the side!
Ahhhh, mashed potatoes. One of the most basic (yet necessary) side dishes around! They’re easy to make, but, it’s just as easy to screw up. I wish I had learned some of the basic tips below a long time ago. It used to be a crap shoot every time I made potatoes, to see if they’d come out right. There’s a rhyme and a reason for every step involved, from which potato you use, to the temperature of the water and other ingredients, and even how much you mash the potatoes. It’s worth a read. You’ll make perfect mashed potatoes (Instant Pot or otherwise), from here on out and your family will be forever grateful!
How to make perfect mashed potatoes:
–Use a starchy potato, like Russets or Yukon Golds. Whatever you do, follow this rule. Using waxy potatoes such as red or new potatoes will cause your mashed potatoes to have a gluey consistency as opposed to being nice and creamy.
–Don’t add cold ingredients to the cooked potatoes. Make sure your butter, cream, sour cream, etc. are at room temperature or even warmed up slightly on the stovetop first. The potatoes will absorb them better this way and they will end up much creamier.
-Add the potatoes to cold (*and salted*) water before boiling. Using hot/warm water will cause the outside of the potato to heat up before the middle does, which will cause uneven cooking.
–Don’t over-mash the potatoes. The potatoes release starch every time they’re handled/mashed. The consistency will become gluey instead of creamy if they are handled too much.
Why I Choose to Make Mashed Potatoes in the Instant Pot:
Other than the fact that the Instant Pot can cook these potatoes in 10 minutes, that amount of time doesn’t include how long it takes the Instant Pot to get up to pressure, which can take nearly 10 minutes of additional time. But there are some advantages to making mashed potatoes in the Instant Pot that have nothing to do with time:
-I like to free up the stove for making the main meal. When I make mashed potatoes in the Instant Pot, it’s being handled on the side. Out of site, out of mind.
-I don’t have to guess or continue to test when the potatoes are ready. The Instant Pot times the 10 minutes of pressure cooking time for me so that I don’t have to worry or think about it.
-The Instant Pot automatically switches to warm once the pressure cooking is done, so I don’t have to babysit the potatoes and can get to mashing them up when I’m ready.
-The pot is big enough to hold a ton of potatoes!
What Size Instant Pot did I use?
-I used my trusty 6-quart Instant Pot for this recipe, which is what I recommend for most families, and is what most Instant Pot recipes are based on. It can cook enough food for a family of four and won’t take as long to come to pressure as an 8 quart will.
What are your mashed potato tricks?
Do you love to add some garlic to the mix? Maybe a little bit of cheese? What is your ideal way to prepare mashed potatoes? I am a serious potato lover and would love to trade some tricks!
Try these next!
- Instant Pot Roasted Potatoes
- Copycat Texas Roadhouse Rolls
- Instant Pot Chicken and Stuffing
- Smashed Red Potatoes
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The creamiest mashed potatoes you'll ever try, made right in the Instant Pot! Free up your stove for the main meal while the instant pot keeps the potatoes warm on the side!
- 6 medium Russet potatoes (about 2 lbs.)
- 3 cups chicken broth
- 3 cups cold water
- 1 pinch salt
- ½ cup sour cream
- ½ cup whole milk
- 6 Tablespoons butter softened
- Salt/Pepper to taste
- Fresh chives or parsley to garnish if desired
- Take out the sour cream, milk, and butter and let them come down to close to room temperature, they shouldn’t be cold when added to the potatoes.
- Peel the potatoes and cut them into thirds or fourths of equally-sized pieces.
- Add them to the instant pot. Combine the chicken broth, water, and salt and pour enough liquid in to ensure that the potatoes are covered, don’t go over the max line inside the instant pot.
- Cover and press the “manual” or “pressure cook” button and set the timer for 10 minutes.
- Once the timer goes off, release the seal valve on the pressure cooker and wait for the steam to escape.
- Ensure that the potatoes are fork tender. Reserve a ½ cup of the liquid and drain the rest. Use the liquid only if they are being kept warm and will be eaten later. The liquid can help them from becoming dry.
Add in the sour cream, milk, butter, and pepper. Use a potato masher to mash the potatoes until smooth, don't over-mash the potatoes or they will become gluey instead of creamy. Take a taste before adding more salt. Keep warm in the instant pot until ready to eat!
- Top them with freshly chopped chives/parsley if desired and enjoy!