There’s nothing quite like a big bowl of creamy instant pot mashed potatoes. You can have them on the table in a fraction of the time it takes on the stovetop. No more babysitting a pot of boiling water or waiting forever for potatoes to soften. This recipe gives you rich, buttery, perfectly smooth mashed potatoes every single time, whether you’re making a quick weeknight side or prepping for a holiday feast.
Once you try Instant Pot mashed potatoes, you’ll never go back to the stovetop method! They’re quick, creamy, and endlessly customizable — perfect for busy weeknights or holiday tables alike. Serve them alongside this crowd-pleasing Meatloaf Glaze Recipe for a classic comfort food dinner the whole family will love.
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Why You’ll Love This Recipe
- Ready in under 20 minutes — faster than any stovetop method
- Perfectly creamy every time — no guessing, no lumps
- One pot, less mess — everything cooks right in the Instant Pot
- Simple ingredients — nothing fancy, just pantry staples
- Easy to customize — add garlic, cheese, or herbs to make it your own
Ingredients
- 3 lbs Yukon Gold potatoes, peeled and cut into 1-2 inch chunks
- 1 cup chicken or vegetable broth
- 1 tsp salt
- ½ cup butter, softened
- ½ cup sour cream
- ½ cup milk or heavy cream, warmed
- Salt and pepper to taste
- Optional: 2 cloves garlic, minced; fresh chives for garnish
Directions
- Add potatoes, broth, and salt to the Instant Pot. Broth should mostly cover the potatoes.
- Secure the lid and set the valve to sealing. Pressure cook on HIGH for 8 minutes.
- When done, carefully quick release the pressure.
- Drain any excess liquid, reserving a little in case you need it for thinning.
- Add butter, sour cream, and warm milk. Mash with a potato masher or hand mixer until smooth and creamy.
- Taste and season with salt and pepper. Top with fresh chives if desired and serve immediately.
FAQ
Can I use russet potatoes instead of Yukon Gold?
Yes! Russets work well too and create a slightly fluffier texture, while Yukon Golds are naturally creamier.
Do I need to peel the potatoes?
Peeling gives the smoothest texture, but you can leave the skins on for a more rustic mash — just make sure to scrub them well.
Can I make these ahead of time?
Yes — mashed potatoes reheat beautifully. Store in the fridge for up to 4 days and reheat with a splash of milk to restore creaminess.
What if my potatoes are watery after cooking?
Drain any excess broth before mashing — this is the most common reason for watery mashed potatoes.
Instant Pot Mashed Potatoes (Creamy & Easy!)
Ingredients
- 3 lbs Yukon Gold potatoes peeled and cut into 1-2 inch chunks
- 1 cup chicken or vegetable broth
- 1 tsp salt
- ½ cup butter softened
- ½ cup sour cream
- ½ cup milk or heavy cream warmed
- Salt and pepper to taste
- Optional: 2 cloves garlic minced; fresh chives for garnish
Instructions
- Add potatoes, broth, and salt to the Instant Pot. Broth should mostly cover the potatoes.
- Secure the lid and set the valve to sealing. Pressure cook on HIGH for 8 minutes.
- When done, carefully quick release the pressure.
- Drain any excess liquid, reserving a little in case you need it for thinning.
- Add butter, sour cream, and warm milk. Mash with a potato masher or hand mixer until smooth and creamy.
- Taste and season with salt and pepper. Top with fresh chives if desired and serve immediately.
Notes
- For extra-smooth potatoes, use a hand mixer instead of a masher
- Roasted garlic adds incredible depth — just mix in 2-3 cloves with the butter
- This recipe doubles easily for larger gatherings
