The Best Instant Pot Mashed Potatoes are all the things mashed potato dreams are made of. Creamy, smooth, and full of flavor, this recipe is the absolute perfect mashed potato recipe!
The Best Instant Pot Mashed Potatoes may just be my favorite Instant Pot recipe yet! For real guys, this is a game changer. Creamy mashed potatoes in less than 10 minutes? Yes, please. And my other favorite thing about this recipe? You know how leftover mashed potatoes are never as good? Well with this recipe, they are nearly as good reheated the next day!
I know so many people snagged Instant Pot’s on Black Friday and I can’t wait for people to start using them and for more delicious recipes to be shared! My Instant Pot Spicy Shredded Beef is high on my list of favorites, closely followed by the super easy and delicious Instant Pot Classic Beef Chili. Both recipes are perfect for casual holiday entertaining and make a big amount to feed a crowd.
There are a few tricks to getting perfect results with this mashed potato recipe. The first is that you must use Yukon gold potatoes. I have tested two other types of potatoes and the results were mushy. My second tip is to make sure you warm the milk and butter. By using warm liquid, you create a smoother, creamier mashed potato. Once you master the basic recipe, you can make this your own! Add garlic and herbs, smoky gouda cheese, or whatever flavor you like in your mashed potatoes! There are so many yummy possibilities.
I used a silicone steamer basket to cook my potatoes in the Instant Pot. If you don’t have a steamer, just use the metal trivet that comes with the pot.
Whether you are looking for the perfect mashed potatoes for your holiday meal or just an easy mashed potato recipe to use for weeknights, you will love this creamy Instant Pot version. I don’t think I will ever make stove top mashed potatoes ever again!
Love your Instant Pot? Check out my collection of my very favorite Instant Pot recipes!
Instant Pot Mashed Potatoes
- 2 lbs Yukon Gold potatoes, washed, peeled, and cut into 1 inch cubes
- 1 cup chicken broth
- 4 tbsp butter
- 1 cup whole milk
- 3 heaping tbsp sour cream
- 2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- garnish parsley, basil, green onions, or chives
Add the chicken broth to the bottom of your Instant Pot. Place the steamer basket or trivet on top of the broth and add your potatoes. Sprinkle with half the salt. Put the lid on the pot and turn to sealed. Set the manual timer to 8 minutes.
While potatoes cook, melt butter in a small sauce pan. Once melted, add the milk. Cook over low heat until warm.
When Instant Pot beeps, do a quick release and release the pressure. Remove potatoes from the pot and add to a large mixing bowl. Add half of the butter and milk combination and the sour cream. Using a hand mixer, mix on medium-high speed until smooth and creamy. Add additional milk/butter mixture until you get your desired consistency. I used about 3/4 of the mixture.
Add pepper and garlic powder and then taste and add additional salt if desired. Garnish with herbs and butter.
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