Description
Creamy, fluffy, and ultra comforting, these Instant Pot Mashed Potatoes are the easiest and most delicious side dish you’ll ever make. Perfect for holidays or weeknight dinners, they’re ready in under 30 minutes and packed with buttery, savory goodness.
Ingredients
Scale
- 3 pounds russet potatoes, peeled and cut into 2-inch chunks
- 4 garlic cloves (optional)
- 6 tablespoons unsalted butter
- 3/4 cup whole milk, warmed
- 1/2 cup sour cream
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Add potatoes and garlic (if using) to the Instant Pot with 1 cup of water and 1 teaspoon of salt.
- Seal the lid and set the valve to ‘Sealing.’ Pressure cook on high for 10 minutes.
- Allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
- Drain any excess water and add warm milk, butter, sour cream, remaining salt, and pepper.
- Mash the potatoes to your desired consistency using a masher or ricer.
- Taste and adjust seasoning. Sprinkle with parsley if using.
- Serve hot and enjoy.
Notes
- Warm your milk and butter before adding for a smoother texture.
- Don’t overmix or the potatoes may become gummy.
- Make ahead and reheat with a splash of milk to bring them back to life.
- Yukon golds can be used for a naturally buttery flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 2g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: instant pot mashed potatoes, easy mashed potatoes, creamy mashed potatoes, pressure cooker potatoes, quick side dish, holiday mashed potatoes