• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Mom's Dinner
  • Home
  • All Recipes
  • Instant Pot
    • All Instant Pot Recipes
    • Instant Pot Soup
    • Instant Pot Beef
    • Instant Pot Chicken
    • Instant Pot Pork
    • Instant Pot Turkey
    • Instant Pot Pasta
    • Instant Pot Vegetarian
  • Dinner
    • Beef
    • Chicken
    • Pork
    • Turkey
    • Fish & Seafood
    • Mexican
    • Pasta
    • Vegetarian
  • Subscribe
menu icon
go to homepage
  • All Recipes
  • Instant Pot
  • Dinner
  • Podcast
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • Instant Pot
    • Dinner
    • Podcast
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    You are here: Home / Recipes / Side Dishes

    Creamy & Flavorful Instant Pot Mashed Potatoes

    Published: Oct 13, 2020 · Modified: Oct 20, 2022 by Susie Weinrich · This post may contain affiliate links. 23 Comments

    • Share
    • Email
    Jump to Recipe Jump to Recipe Audio Player or Video
    Instant Pot Mashed Potatoes in a bowl with Pinterest text
    Instant Pot Mashed Potatoes in a bowl with pinterest text
    Instant Pot Mashed Potatoes with text overlay for Pinterest

    This is the best recipe for Instant Pot Mashed Potatoes that you will find, promise! They are creamy and rich in flavor. The best part is they cook in a flash in your Instant Pot, just pop the lid on and they are ready in 11 minutes, no draining required!!

    Instant Pot Mashed Potatoes in a white bowl

    After the potatoes cook in the electric pressure cooker you add big flavor; a little sour cream, cream cheese, butter, a garlic clove and milk. Blend them up to a creamy consistency and they are ready to be the star of the dinner table.

    If you do not have an Instant Pot, not to worry, hop over to this Yukon Gold Mashed Potato recipe!

    You should also check out this recipe for Instant Pot Mashed Sweet Potatoes. Or if you don’t have an Instant Pot this one for Savory Mashed Sweet Potatoes will be great!

    If you are looking for a baked potato recipe, these Instant Pot Baked Potatoes are perfect and easy!

    Table of Contents hide
    1 Ingredients You Will Need
    2 How Many Potatoes to Make
    3 Step by Step Picture Instructions
    4 Gravy
    5 Doubling The Recipe
    6 Freezing Mashed Potatoes
    7 More Serving Ideas for Mashed Potatoes
    8 Watch or Listen to the Recipe
    9 More Mashed Potato Recipes!
    10 Did you make this recipe?!
    11 The BEST Instant Pot Mashed Potatoes

    Ingredients You Will Need

    Don’t skip a single ingredient for this Instant Pot Mashed Potatoes recipe, they all blend together for a perfect mashed potato:

    • Russet Potatoes
    • kosher salt
    • cream cheese
    • butter
    • sour cream (could use a plain Greek yogurt)
    • milk or half & half
    • 1 garlic clove

    How Many Potatoes to Make

    When you are serving a crowd, especially during the Holidays, it is hard to know how many potatoes to cook! Use this to make sure you have the right amount of mashed potatoes every time!

    • Plan on making ½ lb of potatoes per person. Therefore this recipe will feed 6 people because it is 3 pounds of potatoes.

    Step by Step Picture Instructions

    You are going to start by peeling and washing 3 lbs. of russet potatoes. Cut the peeled potatoes into 2-3 inch chunks. This is the perfect size so they cook through without getting soggy.

    Place the potato chunks in the Instant Pot. Pour ½ cup water over the potatoes and sprinkle with 2 teaspoon of kosher salt.

    cut russet potatoes and kosher salt in the instant po

    Pop the lid on and set to cook on high pressure for 11 minutes. Then do a quick release of pressure.

    SUPER BONUS- NO NEED TO DRAIN ANY LIQUID FROM THE POT!!!!

    Add the sour cream, cream cheese, and butter to the potatoes. Blend with a hand held mixer.

    Pro Tip: save a pot and blend them up right in the Instant Pot!

    cooked russet potatoes in the instant pot with cream cheese, sour cream and butter
    butter, sour cream, and cream cheese added.
    mashed potatoes that are whipped right in the instant pot
    potatoes are whipped right in the Instant Pot!

    Finally add 2 tablespoon milk and 1 minced garlic clove and mix again.

    Taste for additional seasonings; salt, pepper or butter.

    Time to serve!

    Gravy

    These mashed potatoes are absolutely flavorful enough to stand on their own!!!!!!!

    But if you want to add a gravy you can definitely do that. If you don’t have a roast or bird that will provide drippings for gravy, here are two excellent “no dripping” gravy recipes:

    • Gravy without Drippings
    • Instant Pot Gravy

    Doubling The Recipe

    You can absolutely double this recipe, just make sure not to overfill your Instant Pot. There should be a max fill line on the inside of the metal liner.

    When doubling you DO NOT NEED TO DOUBLE THE TIME. Simply double the ingredients.

    Recipe Card Tip For Doubling: An easy way to do this is by hovering over the “servings” in the recipe card, a slider will appear and you can slide it up and down for your serving amount. The ingredient amounts will change based on how many people you are serving.

    Freezing Mashed Potatoes

    Have you ever purchased frozen mashed potatoes at the store? They come in these convenient little pucks that you sauté in a pan with water. Guess what?! You can freeze your homemade mashed potatoes too!

    Simply scoop the cooled Instant Pot Mashed Potatoes with a small ice cream scoop or large spoon onto a baking sheet. Make sure to pick a pan that will fit in the freezer.

    Instant Pot Mashed Potatoes frozen into pucks

    Freeze the pucks and then transfer them to a freezer safe bag or container. They will be good in the freezer for about 3 months.

    Thawing Frozen Mashed Potatoes

    To “thaw” frozen mashed potatoes for serving, place the frozen pucks in a non stick skillet over low heat, add a couple tablespoons of water or milk.

    Pop the lid on and sauté/simmer for about 5-10 minutes, stirring occasionally until they are thawed and creamy.

    a bowl of creamy Instant Pot Mashed Potatoes on a table

    Add extra butter, milk, and/or salt for desired consistency and taste.

    Another option is to thaw in the fridge overnight and then place in a baking dish, top with butter and cream, cover with foil, and pop in a 350 degree oven until they are heated through.

    More Serving Ideas for Mashed Potatoes

    Obviously mashed potatoes make a perfect side dish! BUT they also make a great base for some other recipes.

    • Serve Swedish Meatballs over mashed potatoes.
    • Or make these Instant Pot Swedish Meatballs!
    • Use these mashed potatoes to cover a Turkey Shepherd’s Pie.
    • This Instant Pot Coq Au Vin is AMAZING spooned over mashed potatoes.

    Watch or Listen to the Recipe

    Besides making the recipe from the card below you can also watch these Instant Pot Mashed Potatoes being made on Pin TV, or you can listen to the full audio recipe on the Let’s Make Dinner Podcast (a player is also included in the recipe card below!).

    More Mashed Potato Recipes!

    • Instant Pot Mashed Sweet Potatoes
    • The BEST Yukon Gold Mashed Potatoes
    • Simple Savory Mashed Sweet Potatoes

    Susie Weinrich washing produce

    Did you make this recipe?!

    If you make this recipe I would love to hear your review. Pop down to the comment section and connect with me.

    Then sign up for our Weekly Newsletter so you never miss a new recipe!

    Rate This Recipe
    a large bowl of Instant Pot mashed potatoes on a table for dinner

    The BEST Instant Pot Mashed Potatoes

    This Instant Pot Mashed Potato recipe is one of the most flavorful (and easiest) mashed potato recipes you will ever make. Just 11 minutes and NO DRAINING! This will become your new go-to!
    Watch these being made in a 30 minute episode on Pin TV.
    LISTEN TO THE FULL AUDIO RECIPE WITH THE PLAYER BELOW.
    5 from 19 votes
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 11 minutes
    Pressure and Vent Time: 10 minutes
    Total Time: 36 minutes
    Servings: 6 people
    Calories: 308kcal
    Author: Susie Weinrich

    Equipment

    • Instant Pot or Electric Pressure Cooker

    Ingredients

    • 3 lbs russet potatoes washed peeled and cut into 2-3 inch chunks
    • ½ cup water
    • 2 teaspoon kosher salt
    • 4 oz cream cheese , softened
    • 4 tablespoon butter
    • ½ cup sour cream
    • 2 tablespoon milk or half & half
    • 1 garlic clove , minced
    Prevent your screen from going dark while you are cooking!

    Instructions

    • Wash and peel the russet potatoes. Cut each potato into 2-3 inch chunks.
    • Place all the potatoes in the pot and then pour ½ cup water over the potatoes, sprinkle 2 teaspoon kosher salt over top.
    • Pop the lid on and close the pressure valve. Set the pot to cook on high pressure, manual mode for 11 minutes .
    • Do a quick release. No need to drain any liquid!
    • Add the sour cream, cream cheese, and butter to the potatoes.
      Mix the potatoes with a hand held mixer until it is well combined and creamy. (you can do this right in the Instant Pot!)
      4 oz cream cheese, ½ cup sour cream, 4 tablespoon butter
    • Add in the milk and minced garlic clove. Mix again with the hand held mixer.
      2 tablespoon milk or half & half, 1 garlic clove
    • Taste for additional seasoning (salt, pepper, butter)
    • These are flavorful enough to serve by themselves as a great side dish!!! Or you can add gravy, there are two no dripping gravy recipes linked below.

    Notes:

    NO INSTANT POT: If you do not have an Instant Pot or electric pressure cooker hop over to this mashed potato recipe!
    HOW TO FREEZE INSTANT POT MASHED POTATOES: 
    Scoop cooled potatoes with a small ice cream scoop/melon baller or spoon onto a rimmed baking sheet (that will fit in your freezer). Pop it in the freezer until the pucks are frozen through (3+ hours). Place the mashed potato pucks in a freezer bag or container for up to 3 months.
    HOW TO COOK AND SERVE FROZEN MASHED POTATOES:
    To “thaw” for serving, place the frozen mashed potatoes pucks in a large non stick skillet over low heat, add a couple tablespoons of water. Pop the lid on and sauté/simmer for about 5-10 minutes, stirring occasionally, until they are thawed and creamy.
    Add extra butter, milk, salt and desired for consistency and taste.
    Another option is to thaw in the fridge overnight and then place in a baking dish, top with butter and cream, cover with foil, and pop in a 350 degree oven until they are heated through.
    NO DRIPPING GRAVY RECIPES:
    GRAVY WITHOUT DRIPPINGS
    INSTANT POT GRAVY RECIPE
    Did you try this recipe? Connect with me & let me know how it turned out by commenting below!
    Jump to Comments
    Serving: 1serving | Calories: 308kcal | Carbohydrates: 43g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 1005mg | Potassium: 1032mg | Fiber: 3g | Sugar: 3g | Vitamin A: 366IU | Vitamin C: 13mg | Calcium: 125mg | Iron: 2mg

    If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.

    More Mom's Dinner Recipes to Love

    • Four Great Ways to Cook Haricot Verts
    • Dreamiest Honey Butter
    • Oven Roasted Broccoli
    • Oven Roasted Carrots
    • Share
    • Email

    About Susie Weinrich

    Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

    Reader Interactions

    Comments

      We would love to have you comment & rate the recipe! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Kaitlyn

      January 02, 2023 at 6:02 pm

      Got a burn notice, added an additional cup of water and got another burn notice. Not sure what I’m doing wrong because it seems like everyone else is having success!!

      Reply
      • Susie Weinrich

        January 03, 2023 at 8:31 am

        I truly believe that some pots are more sensitive than others. Either try using the trivet that came with your pot or spray the bottom of the inner pot with a little non-stick spray.

        Reply
    « Older Comments

    Primary Sidebar

    susie in the kitchen with a camera and a board of food

    Hi, I’m Susie, the Mom at Mom’s Dinner! Here you will find simple dinner recipes (and more) that are made with easy to find ingredients. Read More…

    NEED QUICK DINNER IDEAS? CHECK OUT THE PODCAST!

    mom's dinner featured in these places, buzzfeed, foodgawker, food yub, fridgg

    Helpful Meal Resources

    • Easy Meals for House Guests
    • 30 Easy Meals for a Large Group on Vacation
    • 30+ Sunday Family Dinner Ideas (by season!)

    New Recipes

    • Four Great Ways to Cook Haricot Verts
    • Red Enchilada Sauce Recipe
    • Cinnamon Toast Crunch Drink
    • Softest Peanut Butter Crinkle Cookies
    • RumChata Root Beer Cocktail
    • Peanut Butter Rice Krispies Treats

    Cozy Soup Season

    • Beef Stew with Red Wine
    • Creamy Red Potato Soup
    • Instant Pot Beef & Barley Stew
    • Instant Pot Buffalo Chicken Chili
    • Creamy Chicken Poblano Soup
    • Damn Good Instant Pot Chili
    All Soup Recipes

    Footer

    ^ back to top

    About

    • Susie Weinrich
    • Privacy Policy
    • Accessibility Policy

    Newsletter & Contact

    • Sign Up! for emails and updates
    • Contact Me!

    Recipes

    • Recipe By Category
    • Instant Pot Recipes
    • Dinner Recipes

    Copyright © 2022 Mom's Dinner