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–+ servings
instapot mashed potatoes with melted butter and chives

Mashed Potatoes in the Instant Pot

Jenni Cole
The BEST mashed potatoes in the Instant Pot that'll become your new favorite holiday mashed potato recipe. With sour cream and butter mixed in, you won't need to add toppings. Delish!
5 from 2 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Pressure Cooker
Cuisine American
Servings 8 servings
Calories 314 kcal

Equipment

Ingredients
  

  • 3 lb Russet potatoes peeled and cut into cubes
  • ½ cup butter 1 stick
  • ½ cup half n half
  • ½ cup sour cream
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper

Instructions
 

  • Wash and peel the potatoes, then cut them into cubes.
  • Add one 1 cup of water to the bottom of the pot. Insert a trivet in the bottom OR use a pressure cooker steamer basket as we did in the photo. 
  • Add the peeled potato chunks to the Instant Pot.
  • Put the lid on your pressure cooker. Using the manual settings, turn your Instant Pot to Manual High for 10 minutes. Some models might call the manual setting Pressure Cook.
  • While your potatoes cook, on low in a small pot, melt the butter and add the half-and-half. Heat it until warm, do not let it come to a boil, you're just making it warm.
  • When the Instant Pot is done cooking, do a quick release of the remaining pressure.
  • Drain any remaining liquid left in the bottom of your pressure cooker.
  • Add the warm butter and half-and-half mixture, plus the sour cream, salt, and pepper.
  • The pressure cooker mashed potatoes can be mashed directly in the pot either by hand or using an electric handheld mixer. You, of course, can transfer all of the pot contents to a stand mixer if you have one and prefer that method to mix the mashed potatoes.
  • Adjust the seasonings and add more salt and pepper if desired.
  • Serve warm and enjoy! Optional garnishes include MORE butter, salt and pepper, chives, and sour cream.

Notes

  • Yukon Gold, Russet, or red potatoes can be used in this recipe
  • For a richer flavor, you can use whipping cream instead of half-and-half.
  • To cut the fat in the recipe, swap milk for cream and use less butter.
  • Up to 5lb of potatoes can be cooked in a 6 qt pressure cooker at a time! Just add a little more of the butter, half-and-half, sour cream, and seasoning after the potatoes cook.
  • Using a pressure cooker steamer basket makes it even easier to get the potatoes out of the pot to drain the extra liquid.
  • Change up the flavor by adding garlic salt or other seasonings
  • Mashing the potatoes right in the bowl makes for less mess and the potatoes can be dished up straight from the pot
  • Keep the potatoes warm for up to 30 minutes in the pressure cooker by keeping the Warm button on.
  • The recipe was adapted from Ina Garten's mashed potato recipe.

Nutrition

Serving: 1gCalories: 314kcalCarbohydrates: 38gProtein: 5gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 5gTrans Fat: 1gCholesterol: 44mgSodium: 274mgFiber: 4gSugar: 3g
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