Skip to Content

Instant Pot Mashed Potatoes

Sharing is caring!

These Instant Pot mashed potatoes come out creamy and delicious every time, with butter and sour cream, and chives, you’ll love them!

Instant Pot Mashed Potatoes covered in butter and chives.

Who doesn’t love diving into some luscious, smooth, and creamy mashed potatoes?

These Instant Pot mashed potatoes make cooking this favorite side dish even easier; they’re ready in under 30 minutes! 

Using the Instant Pot to cook these mashed potatoes is a total game changer for the holiday season; making side dishes has never been so low maintenance and stress-free.

Cooking the potatoes in broth infuses them with even more delicious flavor, and mixing them with tangy sour cream, butter, bright chives, and earthy garlic, what’s not to love?

Trust me, once you try making your mashed potatoes in the Instant Pot, you’ll never cook them on the stove again!

Ingredients to make Instant Pot Mashed Potatoes on a table.

Ingredients for Instant Pot mashed potatoes

  • Yukon gold potatoes – I insist on this variety because it’s the creamiest and fluffiest kind of potato!
  • Stock – Cooking potatoes in the broth will give them even more flavor.
  • Garlic – Fresh is best! This will add a zippy and earthy flavor to our mashed potatoes.
  • Dairy – The combination of heavy cream, butter, and sour cream makes for the most decadent and smooth potatoes.
  • Chives – Chives bring a mild onion flavor.
  • Salt and pepper – Don’t forget to season your mashed potatoes well!
Chopped potatoes and garlic in the Instant Pot.
Cooked potatoes and garlic in the Instant Pot.

Different mix-ins

Not a fan of chives? Or maybe you’re not crazy about sour cream? No worries! Try adding any of these other great ingredients to your Instant Pot mashed potatoes instead:

  • Green onions
  • Fresh thyme
  • Mascarpone
  • Shredded cheese
  • Smoked paprika
Potatoes getting mashed with butter, sour cream and spices.
Instant Pot Mashed Potatoes in the Instant Pot.

Making this dairy free

If you’re lactose-intolerant, you can still achieve creamy, dreamy potatoes!

Switch out the heavy cream with your favorite milk substitute (making sure to buy the unsweetened variety,) and use plant-based butter instead of cow’s milk butter.

Instant Pot Mashed Potatoes in a white bowl with butter.

What is an Instant Pot?

An Instant Pot is an electric multi-cooker that can be used to sauté, as a slow cooker, and of course, pressure cook.

There are a lot of horror stories about using old-fashioned stovetop pressure cookers but these are much safer and WAY easier to use.

They use high-pressurized steam to help cook meat and vegetables at a much quicker rate than traditional stovetop or slow cooker options.

Instant Pots are VERY easy to use and very safe. Don’t worry if you’re new to the electric pressure cooker world. You will absolutely LOVE it!

What is the difference between an Instant Pot and an electric pressure cooker?

Instant Pot is a brand name electric pressure cooker. Since most people recognize the name “Instant Pot” and think of an electric pressure cooker it’s often easier to just title a recipe with IP in the name.

I have also used the crockpot version electric pressure cooker with equally delicious results.

This is the same as most people calling a plastic bandage a Band-aid or a tissue a Kleenex. Over time the brand names become synonymous with a type of product.

Instant Pot Mashed Potatoes with melted butter and herbs.

What is the difference between natural release and quick release?

When a recipe calls to let your Instant Pot “natural release” it means your pressure cooker will naturally (and very slowly) release the pressure.

Many recipes call for the pressure cooker to naturally release for a period of time because this helps the recipe cook just a little longer.

Since the pressure cooker will be slowly losing pressure you do not have to do anything; it will eventually lose all its pressure and the lid will unlock.

When a recipe calls for quick release, this means you will manually be letting the pressure out of the Instant Pot.

You will have to turn the vent to the “venting” position and a bunch of hot steam will come out of the vent. It is very important that you do not put your hand in the steam as it is VERY HOT.

This will then immediately unlock the lid and the food can be served.

Storage and leftovers

Any leftover mashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days.

To reheat, simply put in a microwave-safe dish and cover loosely with a damp paper towel, and heat for 2-3 minutes or until heated thoroughly. 

Instant Pot Mashed Potatoes in a serving bowl.

More Instant Pot favorites

Instant Pot Mashed Potatoes

Instant Pot Mashed Potatoes

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

These Instant Pot mashed potatoes come out creamy and delicious every time, with butter and sour cream, and chives, you’ll love them!

Ingredients

  • 2-1/2 pounds gold potatoes, chunked
  • 4 cloves garlic, peeled
  • 2 tablespoon kosher salt
  • 5 cups chicken stock
  • 2 cups sour cream
  • 1/4 cup heavy cream
  • 1/4 cup unsalted butter
  • 1 tablespoon chopped chives
  • 1 teaspoon Italian seasoning

Instructions

  1. Add potatoes, garlic, and kosher salt to the Instant Pot.
  2. Pour in the chicken stock just until it covers the potatoes. This may be more or less than the 5 cups called for in the recipe.
  3. Attach the lid and ensure the valve is in the “sealing” position.
  4. Set the Instant Pot to the Pressure Cook Manual, high heat, for 25 minutes. 
  5. When finished, manually release the pressure by switching the valve to "vent." Be careful hot steam will come out of the valve. When fully released remove the lid.
  6. Save 1/4 cup of the hot stock from the Instant Pot and drain off the rest of the stock by straining it in a colander.
  7. Add the potatoes back to the Instant Pot and add in the sour cream, heavy cream, and butter.
  8. Mash until smooth. Use the reserved stock to help thin out the mashed potatoes to reach your desired texture.
  9. Taste, season with kosher salt or black pepper, stir in the Italian seasoning and stir in the chives.

Notes

  • Use water in place in place of chicken stock.
  • Use vegetable stock in place of chicken stock.
  • Add more or less garlic depending on the flavor you're craving.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 704Total Fat: 43gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 124mgSodium: 2381mgCarbohydrates: 65gFiber: 5gSugar: 12gProtein: 17g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram using the hashtag #nutmegnanny

Instant Pot Mashed Potatoes pin for Pinterest.

Shadi Hasanzadenemati

Tuesday 22nd of November 2022

It looks so delicious and easy!This is such an easy and delicious recipe, I cannot wait to make it again!

Skip to Recipe