Instant Pot Mashed Potatoes

Making mashed potatoes in the instant pot is just as simple as making them on the stove, like my reader-favorite Cream Cheese Mashed Potatoes.

Start with three pounds of potatoes, which is about six medium potatoes. Peel them first. I haven’t tried this recipe with the skins on because we prefer our mashed potatoes without skin.

Next, cut the potatoes into large round slices. I usually get about 4–5 slices from each potato. There is no need to spend extra time cutting them into cubes. Then cover the potatoes completely with water. This will be about 4–5 cups of water depending on the size of your instant pot. The picture below shows the potato slices in my 8-quart instant pot.

After covering the potatoes with water, add 1/2 teaspoon of salt. This is just enough to lightly flavor the potatoes while they cook without making them too salty.

Now you’re ready to cook. Put the lid on the instant pot, set the valve to sealed, and cook on manual for 8 minutes. Remember, it will take about 8–10 minutes for the pot to come to pressure before the cooking time starts.

When the timer goes off, do a quick release of the pressure. Drain the potatoes and return them to the instant pot with the power turned off.

Add the remaining salt, pepper, garlic powder, butter, milk, and sour cream. The garlic powder is optional, but we really like the extra flavor it adds to our mashed potatoes.

You can mash the potatoes with a regular potato masher if you like. You can also mash them and then whip them with a hand mixer, which is my favorite method.

Once your potatoes are mashed, they are ready to serve. Taste them and check the seasoning. The amounts listed are what we like, but you can always add more to match your own taste. Always season the way you prefer.

Enjoy!
~Foodie  Jerry

Be sure to follow us on Pinterest where we share our tastiest recipes. If you want more instant pot ideas, try my Instant Pot White Chicken Chili and Lipton Noodle Soup with Rotisserie Chicken.