How long do you boil potatoes in the Instant Pot for mashed potatoes?

In the Instant Pot, the potatoes only need 6 minutes to cook before draining and adding the remaining ingredients. Don't forget to save some potato water!

How many cups of water do you need for Instant Pot Mashed Potatoes?

This recipe calls for 6 cups of water to cook the potatoes. The water is salted for even more flavor!

How do you keep potatoes warm in the InstaPot?

Using this pressure cooker method is the best way to keep mashed potatoes warm. The potatoes will stay warm for an hour or two! Simply use the "Keep Warm" button. Adding potato water helps preserve the creamy texture.

Can I use an electric hand mixer instead or a potato masher?

Using a potato masher keeps them light and fluffy, while an electric mixer can make them more dense and creamy. It depends on what type of texture you prefer! If using the mixer, just be careful to stop when they get silky. Over-mixing them can turn them gluey.

Instant Pot Mashed Potatoes Recipe

Name: Instant Pot Mashed Potatoes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 3 lbs yukon gold potatoes ( any thin-skinned potato will work, see notes); 6 cups water; 1 teaspoon salt; 4 tablespoons butter (or vegan butter); 1/2 cup-1 cup sour cream ( or sub-Kite’s Hill Vegan Cream Cheese); 1 teaspoon salt; 1-3 teaspoons granulated garlic; 1/2 teaspoon pepper; 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.

Description

Instant Pot Mashed Potatoes are easy to make with 5 ingredients in just 20 minutes! Rich, creamy and fluffy, they turn out perfect every time!

Ingredients

3 lbs yukon gold potatoes ( any thin-skinned potato will work, see notes)
6 cups water
1 teaspoon salt
4 tablespoons butter (or vegan butter)
1/2 cup-1 cup sour cream ( or sub-Kite’s Hill Vegan Cream Cheese)
1 teaspoon salt
1–3 teaspoons granulated garlic
1/2 teaspoon pepper
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

Instructions

Cut potatoes in half and place in the instant pot. Add 6 cups water and 1 teaspoon salt.
Set to high pressure, 6 minutes. Manually release, placing a kitchen towel over the steam spout.
Drain, saving 1 cup of the potato water.
Set Instant pot to Warm. Add the drained potatoes, butter, sour cream, salt and pepper and mash and stir, mash and stir until smooth.
Add some or all of the potato water to loosen the potatoes if you like. If keeping these warm for a long period of time- I’ll add the full cup.
Stir in any additions you like. Taste and adjust salt.
Keep warm until ready to serve, garnishing with chives, melted butter and pepper.

Notes

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!

Double the butter for extra-rich potatoes.

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.

Nutrition

Serving Size:
Calories: 162
Sugar: 1.7 g
Sodium: 621.8 mg
Fat: 6.5 g
Saturated Fat: 4 g
Carbohydrates: 23.3 g
Fiber: 3.4 g
Protein: 3.4 g
Cholesterol: 16.5 mg