Instant Pot Mashed Potatoes

If you have an Instant Pot and a bag of potatoes, you’re about 20 minutes away from the creamiest mashed potatoes you’ve ever made.

These instant pot mashed potatoes are ridiculously easy. No boiling a big pot of water, no watching the stove, no draining heavy pots over the sink.

You just toss the potatoes in, set the timer, and let the pressure cooker do all the work. They come out perfectly tender every single time.

The end result is buttery, creamy, and smooth. Honestly better than what I used to make the traditional way on the stove.

This is now my go-to method, especially during the holidays when stove space is limited. Once you try it, you probably won’t go back either.

What Makes This Recipe So Good

Hands-Off Cooking – The Instant Pot does the heavy lifting for you, so you can skip standing over a boiling pot of water and babysitting potatoes on the stove.

Ready in Under 20 Minutes – From start to finish, these mashed potatoes come together super fast because pressure cooking cuts the time way down compared to boiling on the stovetop.

Incredibly Creamy Texture – The combo of butter, heavy cream, and sour cream makes these potatoes ridiculously smooth and rich, way better than anything you’d get from a box.

Yukon Golds Are the Perfect Potato – Yukon Gold potatoes are naturally buttery and creamy, which means they mash up like a dream without getting gummy or gluey.

Ingredients

• 4 lb Yukon Gold Potatoes, peeled and cut into 1-inch cubes
• 1 cup Chicken Broth
• 1 cup Water
• 1 tsp Salt
• 4 tbsp Butter
• 1/2 cup Heavy Cream, warmed
• 1/2 cup Sour Cream
• 1/2 tsp Garlic Powder
• 1/2 tsp Salt (to taste)
• 1/4 tsp Black Pepper
• 2 tbsp Fresh Chives, chopped

Directions

Step 1

Place the cubed potatoes into the Instant Pot. Pour in the chicken broth and water. Add 1 teaspoon of salt.

Step 2

Lock the lid, set the valve to Sealing, and cook on High Pressure for 8 minutes.

Step 3

Perform a quick release by carefully turning the valve to Venting, keeping hands and face clear of the steam. Remove the lid once the pin drops.

Step 4

Drain the liquid from the pot, leaving the potatoes inside. Add the butter and let it melt over the hot potatoes.

Step 5

Mash the potatoes to your desired consistency using a potato masher. For creamier potatoes, mash more thoroughly.

Step 6

Stir in the warmed heavy cream, sour cream, garlic powder, remaining salt, and black pepper. Mix until smooth and creamy. Taste and adjust seasoning as needed.

Step 7

Serve topped with fresh chives and an extra pat of butter.

Pro Tips

Cut the Potatoes the Same Size

When you’re cutting the potatoes into 1-inch cubes, try to keep them as close to the same size as possible. If some pieces are big and some are small, the small ones will turn to mush while the big ones are still firm in the middle.

You don’t need to be perfect about it, but getting them roughly the same size means they’ll all finish cooking at the same time and mash evenly without any lumps hiding in there.

Don’t Skip Warming the Heavy Cream

Before you add the heavy cream to the potatoes, warm it up first. You can microwave it for about 30-45 seconds or heat it in a small pot on the stove. It doesn’t need to be boiling, just warm to the touch.

If you pour cold cream straight into the hot potatoes, it drops the temperature fast and can make the potatoes feel dense and gluey instead of light and creamy. Warm cream blends in much more smoothly and keeps everything at the right consistency.

Drain the Liquid Well

After the pressure cook is done and you open the lid, make sure you drain out as much of the cooking liquid as possible. Tilt the inner pot carefully over the sink using oven mitts, or use a ladle to scoop it out. Leaving too much liquid behind is the number one reason Instant Pot mashed potatoes turn out watery and thin.

A little moisture left behind is fine since the butter and cream will add plenty of richness. But if there’s a pool of broth sitting at the bottom, your potatoes won’t have that thick, creamy texture you’re going for.

Related Recipes

• Instant Pot Beef Stew
• Instant Pot Mac & Cheese
• Instant Pot Mississippi Pot Roast
• Instant Pot Butter Chicken
• Instant Pot Honey Garlic Chicken

Frequently Asked Questions

Can I use Russet potatoes instead of Yukon Gold?

Yes, Russet potatoes will work just fine in the Instant Pot. They actually break down even more easily, so you’ll get a very fluffy result. Just know that Russets tend to be a bit more starchy and less naturally creamy than Yukon Golds, so you might want to add a touch more butter or cream to get that silky texture.

Yukon Golds hold moisture better and have a naturally buttery flavor, which is why they’re the top pick for this recipe. But Russets are a solid backup if that’s what you have on hand.