Instant Pot Mashed Potatoes
Mashed Potatoes are a known classic, but making Instant Pot Mashed Potatoes is a new way to make this favorite side dish! The potatoes will be ready for mashing in just about 8 minutes, making this old favorite so much easier to make! Hosting a big group is about to become so much easier with this stress-free method.
Print
Pin
Servings: 8
Calories: 201kcal
Ingredients
- 3 lbs potatoes, peeled and cut into cubes
- 2 cups water
- 4 tbsp butter, melted
- ¼ cup milk
- ¼ cup sour cream
- 1½ tsp salt, divided
- ½ tsp onion powder
- ½ tsp garlic powder
- ⅛ tsp black pepper
Instructions
- Wash and peel the potatoes. Cut the potato into about sixteen pieces each, making equal sized cubes.
- Add 2 cups water into the Instant Pot along with about 1 tsp salt and your 3 lbs potatoes. Put the lid on the Instant Pot, then set to MANUAL or HIGH for 8 minutes. Once the cooking cycle is complete, perform a Quick Release. Drain any remaining water.
- Add the melted 4 tbsp butter, ¼ cup milk and ¼ cup sour cream, then mash the potatoes with a potato masher until smooth and creamy, adding more milk or salt if necessary.
- Add the rest of the seasonings (½ tsp salt, ½ tsp onion powder, ½ tsp garlic powder, ⅛ tsp black pepper) into the potatoes, and use a spoon to mix until well combined. Garnish with parsley if desired. Enjoy!
Notes
- Russet Potatoes: Idaho will also work for this. If you want a chunkier mashed potato that is a little richer, you can try yukon gold!
- Water: Using water to cook your potatoes is fine, but if you really want to amp up the flavor without any extra work, try using chicken broth instead.
- Butter: I recommend unsalted butter so that you can control the amount of salt in your potatoes. To really make your potatoes taste high end, use a European-style butter that has a higher fat content and will create a richer taste. My favorite brand is Kerrygold!
- Milk: Use whole milk for the creamiest potatoes or low fat milk if you are looking for a lighter dinner.
- Sour cream: While heavy cream makes potatoes lighter, sour cream gives them more of a creamy and substantial texture, with a slightly tangy taste which I love! If you want a more neutral taste and a fluffier texture, you can substitute this for heavy whipping cream!
- After pressure cooking, drain excess water to prevent watery potatoes.
- Slightly heat your milk, butter, and sour cream before adding to help them absorb better into your potatoes without ruining the texture.
- Use a hand masher or ricer to give you the best control over how mashed your potatoes are. Don’t use an electric hand mixer or your potatoes could turn out gluey!
- Salt the cooking water and then season again after mashing for a balanced flavor.
- Do your best to chop potatoes into uniform cubes so they cook evenly and mash smoothly.
Nutrition
Serving: 1g | Calories: 201kcal | Carbohydrates: 31g | Protein: 4g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 536mg | Potassium: 742mg | Fiber: 4g | Sugar: 2g | Vitamin A: 235IU | Vitamin C: 34mg | Calcium: 41mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @TheDomesticSpoon or tag #TheDomesticSpoon!