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These Instant Pot mashed potatoes come out creamy and delicious every time, with butter and sour cream, and chives, you’ll love them!
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!
Craving more mashed recipes? Try my Instant Pot Mashed Sweet Potatoes or my Spinach Parmesan Baked Mashed Potatoes.
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!
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
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.
Peeled or Unpeeled potatoes?
Since I’m using thin-skinned Yukon gold potatoes I opted to leave the skin of the potato on. However, if you wanted to use Russet potatoes I would take off the skin since it’s a bit more tough.
I would also leave the skins on red potatoes and white potatoes.
The best potato for mashed potatoes
Ok, so here is the thing – I love all potatoes and think most work really well for mashing.
Especially if you’re making instant pot mashed potatoes!
I have had delicious success with red potatoes, white potatoes, Russet potatoes, and of course, Yukon gold potatoes. Russets are of course the “traditional” potatoes used for mashing but I think the waxy variety makes a smoother richer mashed potato.
Trust me, you can’t go wrong with whatever you choose! Just know if you use Russet potatoes and don’t cut them small enough you may need to cook them for a few minutes longer.
Instant Pot FAQ’s
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 cover loosely with a damp paper towel, and heat for 2-3 minutes or until heated thoroughly.
More Instant Pot favorites
- Looking for a yummy side dish? Try my Instant Pot Baked Beans
- Love sweet and savory? Try my Instant Pot Teriyaki Chicken
- Craving some Mexican food? Try my Instant Pot Pulled Chicken Tacos
- Need some comfort food? Try my Instant Pot Zucchini Soup
Instant Pot Mashed Potatoes
Equipment
Ingredients
- 2-1/2 pounds small Yukon gold potatoes, halved or quartered
- 4 cloves garlic, peeled
- 2 tablespoons 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
- Add potatoes, garlic, and kosher salt to the Instant Pot.
- 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.
- Attach the lid and ensure the valve is in the “sealing” position.
- Set the Instant Pot to the Pressure Cook Manual, high heat, for 25 minutes.
- 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.
- 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.
- Add the potatoes back to the Instant Pot and add in the sour cream, heavy cream, and butter.
- Mash until smooth. Use the reserved stock to help thin out the mashed potatoes to reach your desired texture.
- 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.
- The potatoes do not have to be finely diced or chunked so I like to use smaller potatoes sand either halve or quarter them depending on size.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It looks so delicious and easy!This is such an easy and delicious recipe, I cannot wait to make it again!