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Easy Instant Pot Mashed Potatoes

These Instant Pot mashed potatoes are creamy, fluffy, and full of flavor. The best part is you can keep the potatoes warm in the Instant Pot until you are ready to serve.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 1515.4 kcal

Equipment

  • 1 Instant Pot (Multi-functional Pressure Cooker) Crucial for pressure cooking the potatoes efficiently.
  • 1 Chef's knife For peeling and cubing potatoes.
  • 1 Cutting Board For safe and clean potato preparation.
  • 1 Potato Masher Essential for achieving the desired mashed potato consistency without overworking.
  • 1 Measuring Cups/Spoons For accurate ingredient measurements.

Ingredients
  

Main

  • 1 ¼ pounds Yukon Gold potatoes
  • 1 ½ cups water
  • 2 cubes chicken bouillon
  • ½ cup sour cream
  • ½ cup unsalted butter cubed
  • 2 tablespoons milk

Instructions
 

  • Peel potatoes if desired, then cut into 1-inch cubes. Place into a multi-functional pressure cooker (such as Instant Pot) with water and bouillon cubes. Select Sauté function and cook for 4 minutes.
  • Stir potatoes and water and break up bouillon cubes. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method. Remove the pot and carefully drain off most of the liquid.
  • Add sour cream, butter, and milk. Gently mash with a potato masher to reach your desired consistency.

Notes

To achieve the silkiest texture, ensure the butter and milk are warmed slightly before adding to the drained potatoes. Avoid over-mashing, as this can release too much starch and lead to a gummy consistency; mash just until smooth. For an elevated flavor profile, consider using homemade chicken stock instead of bouillon or infusing the milk with a bay leaf and a few garlic cloves before adding. A knob of cream cheese can add richness and tang. Garnish with fresh chives or a sprinkle of smoked paprika for visual appeal and a hint of extra flavor. Properly draining the liquid after pressure cooking is crucial to prevent watery mashed potatoes.