These Instant Pot Mashed Potatoes are buttery, rich, creamy and ready in under 20 minutes! Whether you’re making a midweek meal or preparing your holiday menu, these delicious mashed potatoes instant pot style are comforting, satisfying and oh so easy!
Course Side Dish
Cuisine American
Keyword instant pot mashed potatoes, mashed potatoes in instant pot, mashed potatoes instant pot
Prep Time 5 minutesminutes
Cook Time 12 minutesminutes
Servings 8
Calories 334kcal
Author Trish - Mom On Timeout
Ingredients
4poundsrusset potatoesor Yukon Gold, peeled and sliced
3cupslow sodium chicken stockor broth or water
3cupswater
2teaspoonskosher saltdivided
½cupunsalted butter
¼cuphalf and halfor whole milk
½cupsour cream
½teaspoonground black pepper
Instructions
Place the prepared potatoes into the Instant Pot. Add the chicken stock and water and one teaspoon of salt. If the liquid is not covering the potatoes, add more water until it does. Give the potatoes a quick stir to make sure the salt is evenly distributed.
Secure the instant pot lid and set the pressure valve to sealing. Cook on ‘MANUAL HIGH’ for 12 minutes. When done, switch the valve to ‘QUICK RELEASE’ to release the remaining pressure.
Drain the remaining water from the Instant Pot. Use a potato masher to mash the potatoes until they are smooth.
In a small saucepan, heat unsalted butter and half and half (or whole milk if using) until the butter melts.
Pour the mixture over the potatoes and stir to combine.
Add sour cream, one teaspoon kosher salt and freshly ground black pepper. Stir until the ingredients are blended. Taste test and add additional salt and/or pepper if needed.
Transfer the mashed potatoes to a large serving bowl. Garnish with additional butter and ground pepper.
Serve hot and ENJOY!
Notes
Storage InformationStored cooled mashed potatoes in an airtight container in the refrigerator for up to 3 days.Freezer: Leftover mashed potatoes can be frozen. Transfer to a freezer safe, airtight container and freeze for up to 2 months.