Make perfectly fluffy Instant Pot mashed potatoes in under 30 minutes! This no-milk recipe is creamy with butter, sour cream and a hint of garlic.
I don’t know if I proclaim my love for my instant pot enough. As a Florida girl, it’s saved my sanity many a time when I didn’t want to use the oven or stove. But not just for main dinners – I also love using my electric pressure cooker for sides like these creamy, fluffy mashed potatoes!
My sister hosts our family and her in-laws for major holidays and we have a lot of different items on the menu with a lot of palates and making a batch of Instant Pot Mashed Potatoes saves the day every time. Coincidentally, I am always the mashed potato maker and so it was finally time to share this recipe on the blog so I can passive aggressively send my own recipe to my sister every year when she asks for it 😂
Jokes aside, these mashed potatoes come together so quickly, easy and effortlessly that once you start cooking potatoes in the instant pot, you’ll never go back! Which is also how I feel about my pressure cooker baked potatoes.
ingredients to make mashed potatoes in the instant pot
You don’t need much to make a batch of fluffy, creamy Instant Pot mashed potatoes – no milk required! Instead, I use a splash of broth for creamy flavor and just enough sour cream to make the potatoes light and fluffy. Note: you can absolutely use milk or cream if that’s your go-to (more on that below).
- Russet potatoes: peeled and cut into 1-inch chunks (about 3 pounds). Yukon Golds also work well if you prefer a slightly buttery texture. You can also use red potatoes.
- Water: enough to cover the potatoes in the Instant Pot (about 4–5 cups).
- Garlic: minced, for that subtle garlicky flavor.
- Butter: ¼ cup unsalted, softened at room temperature (or ghee, if you prefer).
- Sour cream: ¼ cup, softened (use vegan sour cream if needed).
- Spices: salt and pepper, to taste for flavor.
- Chicken broth : ¼ to ½ cup, unsalted. This adds flavor and helps loosen the texture. For a richer result, swap in milk or heavy cream.
Can I double this recipe?
If you need to double these mashed potatoes for the holidays or a get-together, you absolutely can – as long as your Instant Pot is large enough (6-quart or bigger). Just make sure the potatoes are covered by water but not over the max fill line. The cook time stays the same.
Can you leave the skin on the potatoes?
If you’re using russets, I like to peel to skin off since the texture isn’t as creamy to blend as a Yukon Gold or Red potato. But this is up to you. You can leave the skins on or off for any of them.
Tips & Substitutions
- No chicken broth on hand? No problem! You can use vegetable broth instead, or if you’re craving a richer, creamier flavor, swap in a splash of milk or heavy cream once the potatoes are mashed. It’s flexible and just as delicious either way.
- Make it dairy-free: Use ghee or plant-based butter and your favorite vegan sour cream substitute. It still turns out creamy and flavorful.
- Pick your potatoes: Russets give you that classic, fluffy texture, while Yukon Golds make a creamier, buttery mash. Both work beautifully in the Instant Pot.
- Amp up the flavor: Try roasted garlic, chives, or a sprinkle of Parmesan stirred in before serving.
how to make mashed potatoes
It’s so simple (and also foolproof!) to make mashed potatoes without milk in the pressure cooker. Like you cannot mess this up, I promise.
- Use evenly cut chunks: Cut your potatoes into roughly 1-inch pieces so they cook evenly. If they’re too big, some pieces will stay firm while others turn mushy.
- Salt the water: Don’t skip this step! Adding salt to the cooking water seasons the potatoes from the inside out and makes a big difference in flavor.
- Quick release the pressure: Once the timer goes off, release the steam right away. Letting the potatoes sit too long can make them waterlogged and heavy.
- Mash while hot: Always mash the potatoes while they’re still warm. Cold potatoes tend to turn gluey and are harder to mash smoothly.
- Warm ingredients = creamy potatoes: Use softened butter, room-temperature sour cream, and warm broth or milk. Cold ingredients will cool the potatoes down and make the texture heavy.
- Don’t overmix: Once everything’s combined, stop mixing! Overmixing can turn mashed potatoes into a gummy paste.
- Keep them warm: If you’re not serving right away, leave the Instant Pot on Keep Warm mode and cover with the lid. Stir in a splash of warm broth or milk just before serving to loosen them back up.
Make Ahead, Storage & Reheating
You can prepare these mashed potatoes up to 2 days in advance. Simply cook and mash as directed, then let them cool slightly before storing in an airtight container in the refrigerator.
Storing leftovers:
Keep mashed potatoes in an airtight container in the fridge for up to 3–4 days. For best texture, stir in a little warm broth or milk when reheating.
Reheating:
- Stovetop: Place mashed potatoes in a saucepan over low heat, stirring occasionally. Add a splash of broth or milk to loosen the texture.
- Instant Pot: Use the Keep Warm or Sauté mode, stirring occasionally and adding liquid if needed.
- Microwave: Heat in a microwave-safe dish, stirring every 1–2 minutes and adding a little broth or milk to keep them creamy.
Freezing:
Mashed potatoes freeze well for up to 2 months. Allow them to cool completely, then transfer to a freezer-safe container. Thaw in the fridge overnight before reheating, and stir in extra broth or milk to restore creaminess.
what to serve with mashed potatoes
This side goes with just about everything! It’s great with air fryer chicken thighs or roasted beef tenderloin, or easy filet mignon. For holidays, it pairs beautifully with ham or turkey breast, and other cozy sides like roasted brussels sprouts, stuffing, and cranberry sauce.
Quick and Creamy Mashed Potatoes in the Instant Pot
Ingredients
- 3 pounds Russet potatoes, peeled and cut into 1-inch chunks. - Can also use Yukon gold potatoes for a more buttery texture.
- 4-5 cups water – enough to cover potatoes in pot
- 2 teaspoons salt, divided
- 2-3 cloves garlic, minced
- 1/4 cup butter, unsalted – softened at room temperature (can also use ghee) - or vegan butter
- 1/4 cup sour cream, softened - softned (can also use vegan sour cream)
- 1/2 teaspoon black pepper, or to taste
- 1/4-1/2 cup chicken broth, unsalted at room temp/warmed (see note) - For richer texture, you can use milk
Instructions
- Add peeled potato chunks to your electric pressure cooker. Cover potatoes with enough water to be completely covered – about 4/5 cups of water. Add 1 teaspoon salt.
- Place the lid on the instant pot and set the valve to seal. Cook on manual high pressure for 8 minutes.
- Release steam right away. Drain the potatoes. Immediately place the potatoes back in the Instant Pot.
- Add minced garlic, softened butter and sour cream, remaining salt (1tsp), pepper, and 1/4 cup chicken broth or milk.
- Using an electric hand mixer, beat the potatoes on medium speed until the ingredients are combined, be careful not to overmix (overmixing will result in a gummy texture). You can also use a potato masher or the back of a wooden spoon. Add additional broth or milk, if desired. Serve and enjoy!
Notes
- Stovetop: Place mashed potatoes in a saucepan over low heat, stirring occasionally. Add a splash of broth or milk to loosen the texture.
- Instant Pot: Use the Keep Warm or Sauté mode, stirring occasionally and adding liquid if needed.
- Microwave: Heat in a microwave-safe dish, stirring every 1–2 minutes and adding a little broth or milk to keep them creamy.
Nutrition
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Wow I follow this recipe every year and if I could give it 100/10 stars I would. I however will continue to ask for it verbally while making eye contact with you bc I’m too lazy to open up a web browser
Love and light
Glad you love this recipe, Tina! I will happily send you this link every holiday