The Instant Pot is absolutely the easiest, no-mess, no-fuss way to make mashed potatoes. Adding a few cloves of garlic takes the flavor to the next level!
Course Side Dish
Keyword instant pot mashed potatoes
Prep Time 15minutes
Cook Time 15minutes
Author Katie Olesen | Wheat by the Wayside
5poundsIdaho or Russet potatoes
1/2cup sour cream
extra salt,pepper, butter, sour cream, and/or milk,as needed to reach desired flavor and texture.
Cook the Potatoes
Peel and dice potatoes into large 2-inch chunks and place in Instant Pot liner.
Pour in 1 cup of water. Close lid and turn valve to sealing.
Set to manual/pressure cook for 10 minutes.
Mash the Potatoes
Allow the pressure to manually release and remove the lid.
Add in the butter and sour cream. Mash the potatoes, taking care not to overwork the potatoes. *see note about draining water.
Taste for seasoning and add more salt/pepper, butter, sour cream, and/or milk as desired.
Keep the Potatoes Warm
Put a few extra pats of butter on top of the potatoes.
Place the lid back on the pot and hold on the keep warm setting until serving.
If making a large batch (4 or more pounds) of mashed potatoes, it is not necessary to drain the water from the potatoes after cooking.
If making a smaller batch (less than 4-5 pounds) of potatoes, drain some water off before mashing. To dain, tip the pot over the side of the sink and drain as much liquid without losing potatoes. (No need to drain fully in a collander.)