These Instant Pot mashed potatoes are the best potatoes on the planet! The most amazing part: the mashed potatoes can stay warm for HOURS before serving.
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 Instant Pot mashed potatoes that might put you over the edge to finally take the 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 Instant Pot 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 Instant Pot 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 these Instant Pot mashed potatoes 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 Instant Pot 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.
Potatoes: 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. Instant Pot: 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.
Potatoes: 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.
Instant Pot: 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.