Instant Pot Mashed Potatoes Recipe

Course Side Dish

Cuisine American, Southern

Keyword instant-pot-mashed-potatoes, southern-style-mashed-potatoes

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 273kcal

Arrange potatoes in the bowl of Instant Pot. Add 1 cup of cold water or chicken broth. Season with garlic and 1 tsp salt.
Cover and set the lid valve to "sealing.” Pressure cook on HIGH heat (high pressure) for 10 minutes, following with quick release.
After pressure has released, carefully remove the lid and test the potatoes with a fork or the tip of a knife for doneness. Drain and reserve the cooking liquid, in case it's needed to smooth the texture at the end of cooking then return the potatoes to the Instant Pot for mashing. (You can add reserved cooking liquid, if needed to smooth. Taste and adjust adding more salt to taste.)
To the potatoes add half and half, sour cream, butter, cream cheese and 1/2 tsp salt. Use a potato masher to process the potato mixture until your desired consistency is reached. (You can add reserved cooking liquid, if needed to smooth. Taste and adjust adding more salt to taste.)
Garnish the top with pats of butter, black pepper and fresh chives. Keep warm until serving.
Stovetop Instructions: Place cubed potatoes in a large deep pot and cover completely with water. Add 1 teaspoon salt. Bring to a boil then lower heat to medium-high cooking for 8-10 minutes or until fork tender. Drain potatoes well. Add remaining ingredients and mash using a potato masher or whip with an electric mixer. (You may opt to omit fresh garlic and use 1/2 tsp granulated garlic, instead.) Dot with butter, garnish with pepper and chives and serve.

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.