Instant Pot Mashed Potatoes Recipe

This rich, creamy Instant Pot Mashed Potatoes Recipe is a busy-day lifesaver! The result is a Southern-style mashed potato dish that’s rich, buttery, and packed with flavor, perfect for family dinners or holiday gatherings. Bonus: Stovetop instructions included!

Ingredients to Make Instant Pot Mashed Potatoes Recipe

This creamy mashed potato recipe is a lifesaver on busy days. Thanks to the Instant Pot, the potatoes cook quickly and can be whipped and served all in one pot. It frees up valuable stovetop space and uses less cooking liquid than traditional boiling, which means more flavor and perfectly tender results. Pressure cooker mashed potatoes are not only easy, they’re absolutely delicious ideal for weeknight dinners with the family, Thanksgiving, Christmas, potlucks and entertaining. Ingredients you’ll need to make Southern Style Mashed Potatoes (Instant Pot): (Scroll down for the FULL printable recipe card.)

• Potatoes – 5 pounds of Yukon gold potatoes peeled and cut into 1-inch cubes.
• Liquid – Water or chicken broth to cook the potato chunks plus half and half or heavy cream to make super creamy mashed potatoes.
• Butter – Salted butter give the potatoes a rich and balanced flavor.
• Mix-ins – Sour cream and softened chive and onion cream cheese for added decadence and a hint of onion.
• Garlic – Fresh garlic cloves for a mild garlic flavor.
• Seasonings – Salt and black pepper.
• Herb– Fresh chives for garnishing add a pop of color.

How to Make the BEST Instant Pot Mashed Potatoes Recipe

• Prep the Potatoes – Peel and cube the potatoes.
• Transfer to the Instant Pot – Arrange potatoes in the bowl of Instant Pot with water or chicken broth, garlic and salt.
• Pressure Cook until Tender – Pressure cook on HIGH heat per the recipe. Following with quick release valve.
• Drain Cooking Liquid – Carefully remove the lid and test the potatoes, they should be fork tender. Drain and reserve cooking liquid.
• Mash the Potatoes with the Mix-ins – Add half and half, sour cream, butter, cream cheese and reserved salt. Use a potato masher to mash until desired consistency is reached. (You can add additional cooking liquid, if needed to smooth. Taste and adjust adding more salt to taste.)
• Serve – Garnish with butter, black pepper and fresh chives. Keep warm until serving.
• Stovetop Instructions –  See Cook’s note for Full Instructions.

Tips for Making Southern Style Mashed Potatoes in an Instant Pot

• Kitchen Equipment You’ll Need: An Instant Pot, sharp knife and cutting board, vegetable peeler, potato masher, measuring cups and spoons.
• Use Room Temperature Butter and Dairy: To avoid “gummy” mashed potatoes whether they’re made in an Instant Pot or on the stovetop, use room temperature butter and slightly warmed milk. When you add dairy straight from the fridge it quickly cools the potatoes and effects the texture and how smoothly they’ll mash.
• Cube the Potatoes Uniformly: Just like cooking potatoes in any other way, it’s important to keep cubed potato pieces uniform in size for even cooking. Test the centers with the tip of a knife or a fork for doneness, it should glide through easily when they’re done.

Recipe Variations and Substitutions

• Potatoes: I use Yukon gold potatoes in this recipe, but you could adapt using russet potatoes, white potatoes or red potatoes, if that’s your preference. Each variety has different starch content and the initial cooking time may need to be adjusted slightly.
• To Peel or Not to Peel: I chose to peel the potatoes for this recipe. You may opt to leave the peel intact according to your personal taste.
• Mashing the Potatoes: You can use a potato masher or a hand mixer to whip the potatoes.
• Serving Options: These creamy mashed potatoes can be served straight from the Instant Pot or plated in a pretty serving bowl, it’s your call. If you’d like to serve from the pot, take a damp paper towel, and wipe the sides to remove any splatters from mashing. Top with butter and chives, and they’re ready to eat.
• Lighter Options: You can use light butter, light cream, light cream cheese and low fat sour cream in this recipe with no other adjustments needed.
• Sour Cream: You could use plain Greek yogurt in place of sour cream for added protein.
• Cheese: You could stir in one cup of shredded cheese or use Boursin cheese in place of chive and onion cream cheese.
• Fresh Herbs: You can garnish the top with fresh parsley, rosemary, thyme or green onions in place of chives.

Storage and Leftovers

• Leftovers: Store leftover Southern Style Instant Pot Mashed Potatoes in an airtight container chilled in the refrigerator for up to 3 days.
• Reheating: Reheat in single servings in the microwave or on the stove in a heavy bottomed saucepan over medium heat. Add additional chicken stock, half and half or milk to thin.
• Freezer: You can freeze leftover mashed potatoes for up to 2 months. Thaw in the fridge and reheat on the stovetop just before serving.

More Easy Potato Recipes to Make

• Loaded Potato Cakes made with mashed potatoes.
• Buttery Mashed Sweet Potatoes recipe.
• Nested Potato Skins are made in a muffin pan.
• Loaded Mashed Potato Spring Rolls are perfect for game day and holiday parties.
• Make ahead Twice Baked Potatoes.
• Sour Cream and Onion Smashed Potato Casserole is always a winning side dish to make.
• Cheesy Potato Pancakes are a hit at any meal.
• Garlic Chive Mashed Potato Puffins made in a cupcake pan.
• Potato Leek Soup from Southern Living.

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Helpful Kitchen Items:

• Instant Pot
• Measuring Set
• Kitchen Utensils
• Knives and Chopping Board