Seriously the easiest, tastiest Instant Pot Mashed Potatoes ever! Creamy, fluffy and light these potatoes can be made in just 20 minutes! Using Yukon Gold potatoes allows you to skip the peeling step! Boost their flavor with roasted garlic, horseradish, truffle oil, or goat cheese. (Up to you!) Keep them warm in the Instant Pot until ready to serve. Vegan adaptable! Gluten-free. Serve with Mushroom Gravy!
Peace is this moment without judgment. That is all. This moment in the Heart-space where everything is welcome. ~Dorothy Hunt
I’ve made a lot of mashed potatoes in my life. Especially in my catering days -big huge batches, sometimes enough to feed 300-400 people. Truthfully some of those memories still give me a little PTSD, and I have to breath myself through it! It wasn’t just the making of them that was the challenge (although yes that was challenging) it was the storing, keeping warm and transporting them to the event site.
This recipe for Instant Pot Mashed potatoes is not only is easy to make, it’s quick (20 minutes) it’s easy to store and keep warm right up until serving time. And that’s why I love it so much. And also, they taste amazing. But you tell me…
Easy enough for a weeknight dinner, yet convenient enough for the holidays because they do not take up any precious room on the stovetop or in the oven. Kind of perfect. Plus they can be made vegan!
How to make Mashed Potatoes in an Instant Pot:
- Cut potatoes in half and cover with water. No need to peel if using Yukons! Hooooooray!!!
- Set pressure to high, for 6 minutes.
- Manually release, and drain the potatoes
- Mash the potatoes, adding butter, salt and sour cream
- Boost the flavor with roasted garlic.
What type of potato is best for mashed potatoes?
You can use most any potato, but I really prefer thin-skinned potatoes like Yukon Golds that don’t need peeling.
The peel is actually extremely nutritious so I tried to leave them on if possible. Plus it’s just easier. 🙂
Just cut them in half and place them in the instant pot covered with water.
This recipe can easily be doubled if using a 6 or 8 quart instant pot.
Once the potatoes are done, drain and mash adding the butter (or vegan butter) and sour cream or (vegan sour cream).
If you like a little kick, add a tablespoon of horseradish- so tasty!!!
And whip them up using the potato masher.
Creamy, fluffy and delicious, these guys will stay perfect in the Instant pot, covered on the warm setting until ready to use.
Seriously, the easiest mashed potatoes I’ve ever made.
What I wouldn’t give to have had a giant instant pot in my catering days!
Such a delicious combo! Give these Instant Pot Mashed potatoes a try, I know you’ll love them!
Here are a few more Vegetarian Side Dishes for the Holiday Table!Print
- 2 1/2 – 3 lbs yukon gold potatoes ( any thin-skinned potato will work, see notes)
- 6 cups water
- 1 teaspoon salt
- 3 tablespoons butter (or vegan butter)
- 1/2 cup-1 cup sour cream ( or sub heavy cream or buttermilk)
- salt and pepper to taste
- optional additions: 10-15 roasted garlic cloves (mashed) 1/4 cup-1/2 cup goat cheese or 1-2 tablespoons horseradish (to taste) or truffle oil, to taste.
Garnish: chives or scallions, mushroom gravy
Set to high pressure, 6 minutes. Manually release, placing a kitchen towel over the steam spout.
Drain. Set Instant pot to Saute. Add butter and sour cream, melt and stir to combine. Add cooked potatoes and mash and stir, mash and stir. Season with salt and pepper. Taste. Stir in any additions you like. Set to “warm” until ready to serve.
To loosen the potatoes, feel free to stir in a splash of milk or cream.
I love using Yukon Gold potatoes in mashed potatoes! Not only do they have a creamy texture, there is no need to peel then, their skins are so thin.
Make this vegan by using vegan butter and vegan sour cream!
Not sure how much sour cream to add? Start conservatively ( 1/2 cup) and you can always add more to taste.
Feel free to double this recipe in a 6 -8 Quart Instant Pot.
Keywords: Instant Pot Mashed Potatoes