Instant Pot Mashed Potatoes

Recipe courtesy Mels Kitchen Cafe

NOTES: My favorite type(s) of potatoes to use for mashing are a combination of red potatoes and Yukon gold potatoes. But you can definitely vary the type of potato used in this recipe without altering cooking time. I buy potatoes in bulk (I do live in Idaho after all), so I always weigh out the 4 pounds (or 8 pounds if using my 8-quart Instant Pot) for this recipe, but you should be able to fit in a commonly sold 5-pound bag of potatoes into the 6-quart Instant Pot, as long as the max fill line isn’t exceeded after water is added. Just increase the milk/butter/sour cream/garlic powder a smudge to account for the extra pound.

  • 4 pounds potatoes, peeled and cut into 1-inch cubes (see note about type of potatoes)

  • 2 teaspoons coarse, kosher salt

  • 1 cup milk, preferably not skim

  • 4 tablespoons butter, cut into tablespoon-size pieces

  • 1/2 teaspoon garlic powder

  • 1/2 cup sour cream

  • Add the potatoes and salt to the Instant Pot insert (6-quart). Add cold water to cover the potatoes by an inch or so.Don’t exceed the max fill line.

  • Secure the lid on the Instant Pot, making sure the valve is set to “seal” and not “vent.”

  • Select Manual and then dial up or down to 8 minutes. The IP will start on its own.

  • While the potatoes cook, warm the milk, butter and garlic powder in a saucepan or microwave-safe container until the butter is melted and the mixture is warm.

  • When the potatoes are done cooking, quick release the pressure. If liquid bubbles and spurts from the valve, cover loosely with a damp dishcloth while the pressure releases.

  • Drain the potatoes in a colander over the sink, discarding the cooking liquid.

  • Return the potatoes to the insert of the Instant Pot and coarsely mash.

  • Add the 2/3 of the butter/milk mixture along with the sour cream, and mash until the potatoes are the desired texture, as smooth or as chunky as you like, adding more of the remaining milk/butter mixture if you want creamier, less stiff mashed potatoes (I usually add it all).

  • Add salt and pepper to taste.

  • Serve immediately OR return the insert to the Instant Pot, secure the lid, and select Keep Warm. The potatoes can stay on this setting for up to three hours.

  • When ready to serve, give the potatoes a good stir and a drizzle of warm milk, if needed.

Prep time:10 min

Cook time:8 minutes



Keywords: potatoes instant-pot


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