Who knew the Instant Pot could make the best mashed potatoes ever? The best part is the potatoes can stay warm for HOURS in the Instant Pot before serving. Life-changing.
Before we launch into today’s life changing recipe, you may have seen from my Insta post earlier this week that I did a short cooking segment on ABC4 Utah. I don’t live in Utah, but my cute 9-year old and I made the trek down there from Idaho so I could tell the world (er, or less than 1% of the world) how amazing these Chocolate Chip Treasure Cookies are.
You can watch the quick, 4-minute clip here. It was fun, even though I was gabbing so much about PJ’s and sweetened condensed milk that we never even got to the “Easter twist.” Spoiler alert: roll the cookie dough in pastel sprinkles before baking. Four minutes was clearly not enough time to tell you everything I wanted to about cookies (but shockingly, they didn’t want to give me the rest of the hour long news segment).
A lot of you have been asking to see the clip, so there you go! If I’m being honest, the highlight of our faster-than-you-can-imagine trek to Utah was taking Cade to see Beauty and The Beast in 3D late the night we got there, wherein, I realized I’m too old to watch movies in 3D. Even tame ones like BaTB. Cue an epic headache that was totally worth it after seeing the immense happiness displayed by my 9-year old (his favorite part: when Belle gets nailed in the head by the snowball).
Now, let’s talk potatoes!
If you are one that thinks mashed potatoes are just mashed potatoes, you better just sit on down while I tell you why these mashed potatoes are going to change your life.
I have a couple of great go-to mashed potato recipes when I want to follow an actual recipe (roasted garlic/parmesan mashed and baked garlic mashed), but usually, if I’m being completely honest, I don’t follow a recipe at all.
I just throw a little bit of this and that (some variation on milk or cream, always butter, and often cream cheese or sour cream) into hot, drained, tender potatoes. I mash ’em up and call it good.
A little while ago, a reader (hi, Beth!) emailed me saying making mashed potatoes in the Instant Pot was a game changer.
Game changer. Life changer. Mind changer.
We’re changing all sorts of things today.
For those of you that are already Instant Pot believers, you are going to love this recipe.
If you are not an Instant Pot (or other pressure cooker) fanatic, may I ask why?
I ask that question in all sincerity. Is it affordability? No need for another appliance? I don’t think the IP is for everyone, but I certainly think if you are on the fence, it’s going to be a simple, life changing recipe like this that might put you over the edge to finally take the Instant Pot plunge.
Why are these potatoes so amazing?
Well, first, the potatoes cook in the IP for a wonderfully short amount of time (8 minutes).
And because the lid is sealed, like a good IP lid should be, there’s no worry or fuss over starchy, boiling water bubbling all over the stovetop (boiling potato mess is the worst).
Set it and forget it. But only for 8 minutes.
Once the potatoes are drained and have found their way back to the insert of the Instant Pot, they are mashed with the perfect proportion of milk, butter and garlic.
And a little sour cream!
Don’t forget that. It’s the secret ingredient to these creamy mashed potatoes – giving them just enough tang to make you throw an elbow mercilessly at your table companions to get to the last of them.
The second reason these mashed potatoes are so dreamy is because you can make them HOURS ahead of time.
Once they are mashed to creamy perfection, return the insert back to the Instant Pot, secure the lid, and hit Keep Warm.
Now you really can walk away!
Beth, who sent me the recipe says she’s left the mashed potatoes hibernating in the IP for up to three hours.
I’ve only gone as far as two hours, but I can attest, they were just as creamy and perfect after the little wait.
Give them a good stir – maybe add a tiny drizzle of warm milk – and they are perfect as perfect mashed potatoes can be.
Beyond just the cooking method and make-ahead factor, these mashed potatoes taste amazing. Let me share with you a legit testimonial.
My Uncle Dan, who is a self-professed mashed potato snobby snob, during dinner and mid-sentence telling a story about cockapoo puppies, declared them the best mashed potatoes he’s ever eaten before picking right back up with his story.
And since my Uncle Dan is no longer a spring chicken, I think he’d willingly testify that he’s eaten a lot of mashed potatoes in his 50+ years of life.
(Total sidenote of a funny story: Uncle Dan has a few remaining hairs on the top of his head, and apparently this greatly concerned Camryn – one day she remarked “Uncle Dan only has three hairs on his head” to which I asked, “what do you think will happen when Uncle Dan loses those hairs,” and Cam very matter-of-factly and quickly responded, “well, I guess he’ll prolly die.”)
I am so in love with this Instant Pot method of making mashed potatoes, I can’t be stopped. I make them all the time.
It has revolutionized my life knowing I can make mashed potatoes ahead of time and still have creamy, dreamy, amazing, best-ever potatoes without rushing to get them finished so they are warm and freshly made right before dinner.
In the recipe below, I’m giving my notes about which variety of potatoes I prefer AND there’s a handy step-by-step tutorial below the recipe.
Not that you really need a guide, of course. These mashed potatoes are SO EASY. But if you are new to the Instant Pot, sometimes a little visual help is nice.
Also, since we are all over changing lives today, this potato masher may be the last key to unlocking full mashed potato joy. I love it so much.
Life Changing Instant Pot Mashed Potatoes
Yield 6-7 servings
My favorite type(s) of potatoes to use for mashing are a combination of red potatoes and Yukon gold potatoes. But you can definitely vary the type of potato used in this recipe without altering cooking time.
I buy potatoes in bulk (I do live in Idaho after all), so I always weigh out the 4 pounds (or 8 pounds if using my 8-quart Instant Pot) for this recipe, but you should be able to fit in a commonly sold 5-pound bag of potatoes into the 6-quart Instant Pot, as long as the max fill line isn't exceeded after water is added. Just increase the milk/butter/sour cream/garlic powder a smudge to account for the extra pound.
- 4 pounds potatoes, peeled and cut into 1-inch cubes (see note above about type of potatoes)
- 2 teaspoons coarse, kosher salt
- 1 cup milk, preferably not skim
- 4 tablespoons butter, cut into tablespoon-size pieces
- 1/2 teaspoon garlic powder
- 1/2 cup sour cream
- Add the potatoes and salt to the Instant Pot insert (6-quart). Add cold water to cover the potatoes by an inch or so. Don't exceed the max fill line.
- Secure the lid on the Instant Pot, making sure the valve is set to "seal" and not "vent."
- Select Manual and then dial up or down to 8 minutes. The IP will start on its own.
- While the potatoes cook, warm the milk, butter and garlic powder in a saucepan or microwave-safe container until the butter is melted and the mixture is warm.
- When the potatoes are done cooking, quick release the pressure. If liquid bubbles and spurts from the valve, cover loosely with a damp dishcloth while the pressure releases.
- Drain the potatoes in a colander over the sink, discarding the cooking liquid.
- Return the potatoes to the insert of the Instant Pot and coarsely mash.
- Add the 2/3 of the butter/milk mixture along with the sour cream, and mash until the potatoes are the desired texture, as smooth or as chunky as you like, adding more of the remaining milk/butter mixture if you want creamier, less stiff mashed potatoes (I usually add it all).
- Add salt and pepper to taste.
- Serve immediately OR return the insert to the Instant Pot, secure the lid, and select Keep Warm. The potatoes can stay on this setting for up to three hours.
- When ready to serve, give the potatoes a good stir and a drizzle of warm milk, if needed.
Recipe Source: adapted a little from a recipe/method a reader, Beth T., sent me (thanks, Beth!)