How to Make Creamy Mashed Potatoes in Your Instant Pot: A Fool Proof Recipe

Welcome to my West Virginia Kitchen!  Mashed potatoes are a classic comfort food, but let's be honest--they can be a hassle to make on a busy day.  Enter the Instant pot, you kitchen's super hero for quick and easy cooking.

With this method, you'll create creamy, fluffy mashed potatoes in half the time, with no need to babysit a boiling pot.  

Follow this step-by-step guide to perfect your mashed potatoes and elevate your next family dinner or holiday feast.  I can't wait to share it with you so...

Let's Get Started!

WHY USE THE INSTANT POT FOR MASHED POTATOES?

Using an Instant Pot simplifies the process in three key ways:

• Time-Saving:  Potatoes cook faster under pressure--just 10-12 minutes.  
• No Draining Hassles:  Minimal cleanup compared to traditional boiling.
• Flavor Boost:  Cooking potatoes with broth enhances their taste.  

INGREDIENTS YOU'LL NEED:

To make the creamiest mashed potatoes, gather these simple ingredients:

• 2.5 lbs of Potatoes (Yukon Gold for a buttery texture, and/or Russet for fluffiness)
• 1 cup Chicken or Vegetable Broth (for added depth of flavor)
• 4 Tbsp Unsalted Butter
• 1/2 cup Heavy Cream (adjust to your desired creaminess)
• 1/2 cup Sour Cream (optional but adds tanginess)
• Salt and Pepper, to taste
• Optional:  Garlic Cloves, Grated Parmesan, or Fresh Herbs for extra flavor

STEP-BY-STEP INSTANT POT MASHED POTATOES RECIPE:

1. Prepare Your Potatoes:  Peel the potatoes if you prefer smooth mashed potatoes.  Leave the skins on for a rustic style.  Cut the potatoes into equal-sized chunks (about 2 inches).  This ensures even cooking.  
2. Cook in the Instant Pot:  Place the potato chunks in the instant pot.  Add 1 cup of broth--this adds flavor and prevents sticking.  Close the lid, set the valve to "SEALING" and cook on Manual (High Pressure) for 10 minutes.  After cooking, preform a QUICK RELEASE by carefully turning the valve to "VENTING".
3. Mash It Up:  Use a potato masher or a ricer for smooth mashed potatoes.  For a chunkier texture, use a fork.  Mash directly in the instant pot to save dishes.  Be sure not to over mash or the potatoes will become gummy.
4. Add the Creaminess:  Mix in the butter first--it melts beautifully into the hot potatoes.  Gradually add heavy cream and sour cream, stirring until you reach your desired consistency.  Season with Salt and Pepper, to taste.

STEP-BY-STEP PHOTOGRAPHS:

 

 

PRO TIPS FOR NEXT LEVEL MASHED POTATOES:

• Infuse Flavors:  Add garlic cloves to the pot while cooking for a subtle garlic flavor.  
• Go Cheesy:  Stir in grated Parmesan or shredded cheddar for decadent twist.  
• Make it Ahead:  Keep mashed potatoes warm in the instant on the "Keep Warm" setting until ready.

FAQs:

Can I use milk instead of heavy cream?

Absolutely!  Whole milk works well for a lighter version.  For extra creaminess consider evaportated milk.  

What's the best potato for mashing?

Yukon gold potatoes are creamy and buttery, while Russets are fluffy and absorb flavors well.  Use a mix for the best of both worlds!

How do I fix runny mashed potatoes?

Add a spoonful of cream cheese, or let the potatoes sit uncovered for a few minutes to thicken.

Serve your creamy potatoes alongside roasted chicken, steak, or your favorite holiday dishes.  This recipe is sure to be a crowd-pleaser every time!  

And as always...

Happy Eatin' Y'all!

~The Kitchen Wife~

Yield: 4-6

Author: Mandee Pogue

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How it Make Perfect Instant Pot Mashed Potatoes

These creamy and delicious Instant Pot Mashed Potatoes are pack full of flavor, don't require draining, and are ready in about 10 minutes!

Prep time: 10 MinCook time: 10 Min inactive time: 10 MinTotal time: 30 Min

Ingredients

• 2.5 lbs of Potatoes (Yukon Gold for a buttery texture, and/or Russet for fluffiness)
• 1 cup Chicken or Vegetable Broth (for added depth of flavor)
• 4 Tbsp Unsalted Butter
• 1/2 cup Heavy Cream (adjust to your desired creaminess)
• 1/2 cup Sour Cream (optional but adds tanginess)
• Salt and Pepper, to taste
• Optional:  Garlic Cloves, Grated Parmesan, or Fresh Herbs for extra flavor

Instructions:

1. Prepare Your Potatoes:  Peel the potatoes if you prefer smooth mashed potatoes.  Leave the skins on for a rustic style.  Cut the potatoes into equal-sized chunks (about 2 inches).  This ensures even cooking.  
2. Cook in the Instant Pot:  Place the potato chunks in the instant pot.  Add 1 cup of broth--this adds flavor and prevents sticking.  Close the lid, set the valve to "SEALING" and cook on Manual (High Pressure) for 10 minutes.  After cooking, preform a QUICK RELEASE by carefully turning the valve to "VENTING".
3. Mash It Up:  Use a potato masher or a ricer for smooth mashed potatoes.  For a chunkier texture, use a fork.  Mash directly in the instant pot to save dishes.  Be sure not to over mash or the potatoes will become gummy.
4. Add the Creaminess:  Mix in the butter first--it melts beautifully into the hot potatoes.  Gradually add heavy cream and sour cream, stirring until you reach your desired consistency.  Season with Salt and Pepper, to taste.

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