Instant Pot Mashed Potatoes

Circle B Kitchen

As a general rule, I cook about 1/2 lb of potatoes for each serving, but then I always cook extra because leftovers! The Instant Pot steamer basket will hold 4 lbs of potatoes. If you need to cook more than that, I would cook the potatoes in separate installments. I've given you some approximate measurements for milk, butter, salt and sour cream. All potatoes have different moisture contents and cook up differently, so just start with 1/2 cup of milk and add more as needed to create a creamy mash. Although it's tempting to skip the step of peeling the potatoes and using a food mill or potato ricer, I get the best results by peeling the potatoes first which means that as soon as they're done cooking, you can start mashing immediately while they're still hot which makes them extra fluffy and creamy.

Click here for a printable recipe

Serves 4 (makes about 3 1/2 - 4 cups)

2 lbs of potatoes (russets, creamers, or a mix of the two)

*1/2 to 1 cup of whole milk, cream or half and half

1/4 cup butter, softened or melted

1 1/2 teaspoons kosher salt

1/2 teaspoon black pepper, if desired

1/3 cup sour cream, optional

*If you're planning on adding sour cream, you may not need this much milk.

Peel the potatoes and cut them into roughly about 2-inch chunks. As you cut them, place them in a bowl of water which helps to rinse off some of the starch, which makes your final mash more fluffy.

Pour 1 cup of water into the Instant Pot, drain the potatoes and place them into the steamer basket and place that into the Instant Pot.

Close the lid, set the valve to "seal" and use the Manual button to select 8 minutes at high pressure.

When the 8 minutes are up, gently open the valve to release the pressure. Remove the inner pot and steamer basket with the potatoes, drain the water from the Instant Pot and return the potatoes to the inner pot. It's easier to mash the potatoes if you don't put the inner pot back into the main housing just yet.

Mash the potatoes, adding the butter first and stirring well before adding the milk. You may need to add more or less milk, depending on your potatoes.

Add the salt and the pepper and then stir in the sour cream, if desired, and do a final tasting for salt. Spoon the potatoes into a warm serving bowl.

If not serving the potatoes immediately, return the pot back into the main housing, replace the lid, and set the pot to warm until serving.