Instant Pot Mashed Potatoes Recipe
These rich and creamy Instant Pot Mashed Potatoes are made with fluffy russet potatoes, plenty of butter, whole milk, and sour cream. They're an easy, delicious side dish for weeknight dinners and holiday gatherings. Ready in about 40 minutes!
Servings: 8 servings
Calories: 466kcal
Ingredients
- 4 pounds russet potatoes - peeled and chopped into 1- to 2-inch pieces
- 1 cup cold water
- 1 cup (2 sticks) butter - salted or unsalted, plus more for serving
- 1 cup whole milk - or half-and-half, plus more as needed
- 1 cup full-fat sour cream - or plain Greek yogurt
- 1 teaspoon kosher salt - to taste
- Freshly ground black pepper - to taste
- Sliced green onions or chives - for garnish (optional)
Instructions
- Set up the Instant Pot: Place a steamer basket or metal trivet inside the stainless steel insert of a 6-quart Instant Pot. Pour in 1 cup of cold water, making sure the water sits below the steamer basket.1 cup cold water
- Prepare the potatoes: Peel the russet potatoes and cut them into evenly sized 1- to 2-inch pieces. Arrange the potatoes in the steamer basket, keeping them above the water.4 pounds russet potatoes
- Pressure cook for 8 minutes: Secure the lid and turn the steam release valve to the Sealing position. Select Pressure Cook (or Manual) and set to High Pressure for 8 minutes. Note: Allow approximately 15 minutes for the Instant Pot to build pressure before the cooking timer begins.
- Release the pressure: When the cooking time is complete, carefully turn the valve to Venting for an immediate quick release. Once all pressure has escaped and the float valve drops, remove the lid. Carefully lift the steamer basket out of the Instant Pot.
- Rest the potatoes: Allow the potatoes to rest in the basket for 1-2 minutes so excess steam and moisture can escape and drain away. Discard the cooking water and wipe the stainless steel insert dry. Return the cooked potatoes to the pot.
- Partially mash the potatoes: Using a potato masher, gently mash the hot potatoes until they're about halfway mashed, with some small chunks remaining. Avoid mashing them completely smooth at this stage.
- Warm the butter, milk, and sour cream: Add the butter, whole milk, and sour cream to a small saucepan over medium-low heat. Stir occasionally until the butter has melted and the mixture is smooth and warm. Do not allow it to boil.1 cup (2 sticks) butter, 1 cup whole milk, 1 cup full-fat sour cream
- Finish mashing and season: Set the Instant Pot to Keep Warm. Pour the warmed dairy mixture over the partially mashed potatoes and continue mashing gently until the butter and dairy are fully incorporated and the potatoes reach your desired consistency. For thinner mashed potatoes, add a little additional warm milk.
- Season and serve: Add approximately 1 teaspoon of kosher salt and freshly ground black pepper to taste. Adjust the seasoning as needed. Serve immediately with extra butter and sliced green onions or chives, if desired.1 teaspoon kosher salt, Freshly ground black pepper, Sliced green onions or chives
Notes
- Steamer basket: A steamer basket is recommended to keep the potatoes above the cooking water. A metal trivet also works, assuming the potato pieces won't fall through.
- Cooking more or fewer potatoes: The 8-minute pressure-cooking time generally stays the same as long as the potato pieces are cut to approximately the same size. Larger batches may take longer to reach pressure. Do not exceed the Instant Pot's maximum fill line, and follow your model's minimum water requirements.
- Butter and salt: Salted or unsalted butter works. Start with approximately 1 teaspoon of kosher salt and adjust to taste, depending on the butter and salt you're using.
- For the creamiest texture: Warm the butter, milk, and sour cream before adding them to the partially mashed potatoes. Mash gently until creamy, but don't overmix, which can make the potatoes gummy.
- Make ahead: Prepare 1-2 days in advance and refrigerate in an airtight container. Reheat gently with a splash of milk or cream and a little additional butter. Refrigerate leftovers for up to 4 days.
Nutrition
Calories: 466kcal | Carbohydrates: 44g | Protein: 7g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 513mg | Potassium: 1035mg | Fiber: 3g | Sugar: 4g | Vitamin A: 970IU | Vitamin C: 13mg | Calcium: 103mg | Iron: 2mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.
Copyright © 2026 The Forked Spoon
