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–+ servings

Quick and Creamy Mashed Potatoes in the Instant Pot

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.
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Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 8 minutes
time to build pressure: 8 minutes
Total Time: 26 minutes
Servings: 6
Calories: 230kcal
Author: Nichole Crews

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

For the fluffiest mashed potatoes, make sure your butter and sour cream are softened, and use warm broth or milk when mixing. Cold ingredients can cool down the potatoes and make them dense instead of creamy.
To keep mashed potatoes warm for serving, set your Instant Pot to “Keep Warm” mode after mashing. Cover with the lid (or foil if serving soon) and stir occasionally. If they thicken while sitting, just mix in a splash of warm broth or milk to bring back that creamy texture.
reheating leftovers:
  • 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

Serving: 1cup | Calories: 230kcal | Carbohydrates: 28g | Protein: 4g | Fat: 10g | Fiber: 5g
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