My easy recipe for creamy Instant Pot Mashed Potatoes is so quick to make and they come out perfect every time. You can make them in your pressure cooker in less than 20 minutes!
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How to Make Instant Pot Mashed Potatoes
Start by peeling and washing the potatoes then cut them into 1.5 inch thick slices and place them in your Instant Pot. Add 1.5 cups water, you do not need to fully cover the potato pieces with water.
Lock the lid, turn the steam release vent to ‘sealing’ and adjust your Instant Pot or pressure cooker to cook for 7 minutes at high pressure. The default setting on the Instant pot is high pressure.
When the cook time time is complete immediately open the steam release vent and then take off the lid. Check to see if the potatoes are fully cooked and soft enough for mashing, if not, just put the lid back on and cook for one more minute.
Drain out all the water and then add in the the butter, sour cream, garlic powder, salt and pepper, and chopped fresh parsley.
Mash the potatoes until you get the desired consistency, then taste and add more seasoning if needed.
Instant Pot Mashed Potato FAQ’s
What’s the best type of potato to use? Russets or Yukon Golds are great for mashing, and we also like the red potatoes.
Can I make them ahead? Yes! we made our Instant Pot Mashed Potatoes and ahead and it worked really well.
How long will they keep? They will keep for 3-4 days in the fridge.
Can I freeze them? I don’t recommend freezing mashed potatoes, the texture will change once they are defrosted and they are not great.
How do I reheat the mashed potatoes? We used a microwave to reheat individual portions, or you can put them in a casserole dish covered with foil and reheat in a warm oven.
If I want to double the recipe how long is the cook time? As long as your Instant Pot or pressure cooker is big enough to accommodate doubling the recipe, then you can do it. The cook time will remain the same but it may take longer to come to pressure.
More Instant Pot Recipes
- Instant Pot Mississippi Pot Roast
- Instant Pot Rice Pudding
- Instant Pot Corn on The Cob
- Best Instant Pot Chili
- Instant Pot Brunswick Stew
- Instant Pot Tomato Basil Soup
- Instant Pot Pork Chops with Mushroom Sauce
- Instant Pot Short Ribs in Red Wine Sauce
Instant Pot Mashed Potatoes
My easy recipe for creamy Instant Pot Mashed Potatoes is so quick to make and they come out perfect every time. You can make them in your pressure cooker in less than 20 minutes!
Ingredients
- 3 lb potatoes (about 4 large) , russets or yukon gold are best for mashing
- 1.5 cups water , 355mls
- 1/2 tsp white pepper
- 1/2 tsp salt
- 1/4 cup sour cream , or dairy free sour cream
- 2 tbsp butter , or dairy free margarine
- 2 tbsp parsley , finely chopped
- 1/2 tsp garlic powder
Instructions
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Peel and wash your potatoes. Cut them into 1.5 inch thick slices
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Place the potato slices into the base of your instant pot or other pressure cooker and add 1.5 cups water
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Lock the lid, turn the steam release vent to 'sealing' and adjust your pressure cooker to cook for 7 minutes at High Pressure.
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When the cook time time is complete immediately open the steam release vent and then carefully remove the lid. If the potatoes are not soft enough simply put the lid back on and cook for one more minute.
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Drain out all the liquid from the pot.
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Mash the potatoes and add in salt, pepper, garlic powder, butter, parsley, and sour cream. Taste and adjust as needed.
Recipe Notes
Cook Time – if the thickness of your pieces of potatoes vary much from what I’ve suggested in this recipe (1.5 inch thick slices) then the cook time may be different according to the size of the potato pieces.
Nutrition – is about 1/2 cup (210g) of mashed potatoes per serving.
Double Recipe – provided your pressure cooker can fit in the extra potatoes you can easily double the amount. See your brand manual for maximum amount as it may vary. The cook time will remain the same but it may take longer to come to pressure.
Potato Varieties – Russets, Yukon Golds , or Red potatoes are our favorites for mashing.
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