These velvety smooth Instant Pot Mashed Potatoes deliver pure comfort in just 30 minutes. Perfect for busy weeknights or holiday feasts, this recipe combines creamy texture with minimal effort. At only 191 calories per serving, you’ll get all the indulgent taste while keeping things light and wholesome. Plus, with 4g of fiber and 4g of protein per portion, these mashed potatoes offer more than just incredible flavor – they bring nutritional value to your table.
Ingredients for Perfect Instant Pot Mashed Potatoes
- Yukon Gold or Russet Potatoes (3 pounds): Choose firm potatoes, quarter-sized pieces for even cooking
- Water (1 cup): Just enough liquid for proper pressure cooking
- Kosher Salt (1/4 teaspoon): Enhances overall potato flavor
- Milk (1/4 cup): Any variety works, adds creaminess
- Sour Cream (1/4 cup): Creates rich, tangy texture
- Unsalted Butter (1/4 cup): Adds wonderful richness
- Chicken Bouillon Paste (1 teaspoon): Optional flavor booster
Step-by-Step Instructions
- Potato Preparation: Clean potatoes thoroughly and cut into quarters. Peeling is optional based on preference
- Instant Pot Setup: Combine water, quartered potatoes, and salt in the pot
- Pressure Cooking: Seal lid, set to High pressure for 10 minutes
- Natural Release: Let pressure release naturally for 3-5 minutes, then quick release remaining pressure
- Final Touches: Drain excess water, add dairy ingredients and seasonings
- Mashing: Gently mash until combined, avoiding over-mashing for fluffy texture
- Storage: Keep in airtight container for up to 5 days, reheat with a splash of milk
Pro Tips for Perfect Mashed Potatoes
Hey there, potato lover! Want to make the fluffiest mashed potatoes ever? Here’s a little secret: don’t over-mash them! Stop when they’re just combined – this keeps them light and fluffy instead of sticky. Also, warming up your milk and butter before adding them helps the potatoes stay nice and hot. If you’re not sure about peeling, Yukon Golds have such thin skins that you can leave them on for extra texture and nutrition!
Mix It Up: Easy Variations
Ready to jazz up your mashed potatoes? Try these yummy twists:
– Swap the sour cream for Greek yogurt for a tangy, protein boost
– Add roasted garlic (so good!)
– Mix in some shredded cheddar cheese and crispy bacon bits
– Replace regular milk with buttermilk for extra tang
– Stir in some fresh chives or green onions
Make Ahead & Storage Tips
These mashed potatoes are great for meal prep! They’ll stay fresh in your fridge for up to 5 days in a sealed container. When you’re ready to eat them again, warm them up on the stove or in the microwave. Add a splash of warm milk and a pat of butter while reheating – this brings back that fresh-made creaminess. You can even freeze them for up to 3 months. Just remember to give them a good stir when reheating!
Serving Ideas
These creamy mashed potatoes are perfect alongside:
– Grilled or roasted meats
– Your favorite gravy
– Meatloaf or meatballs
– Roasted vegetables
For a fun presentation, make a little well in the center for extra gravy or butter to pool – everyone loves that!
Instant Pot Mashed Potatoes
Equipment
- Instant Pot
Ingredients
Main Ingredients
- 3 pounds Yukon gold or russet potatoes
- 1 cup water
- 1/4 teaspoon kosher salt or more, to taste
- 1/4 cup milk any kind
- 1/4 cup sour cream
- 1/4 cup unsalted butter
- 1 teaspoon chicken bouillon paste optional, for flavor
Instructions
- Wash potatoes, peel them (optional) and cut into quarters.
- Add to instant pot: water, potatoes and salt.
- Secure the instant pot lid and close the pressure release valve. Select manual/High pressure and cook at high pressure for 10 minutes.
- When the timer beeps, allow the pressure to naturally release for 3-5 minutes, and then quick release the remaining pressure.
- Carefully open the lid and drain any extra water. Add the milk, sour cream, butter, bouillon paste, and salt and pepper.
- Gently Mash everything until combined, but be careful not to over mash the potatoes, which can make them “gummy” instead of fluffy.
- Taste and add more seasonings, as needed.
