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wooden spoonful of creamy mashed potatoes
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5 from 6 votes

Instant Pot Mashed Potatoes

This classic recipe for perfect Instant Pot Mashed Potatoes is the only one you'll need!  So creamy, buttery and rich, they're great as a holiday side dish for Thanksgiving, or alongside a roast, steak, or juicy piece of chicken!
Prep Time10 mins
Cook Time12 mins
Pressure Building Time10 mins
Total Time32 mins
Course: Side Dish
Cuisine: American
Keyword: holiday side dish, potato recipe
Servings: 10 servings
Calories: 306kcal

Ingredients

  • 5 lbs. russet potatoes peeled
  • 3 cups chicken broth reduced sodium
  • 3 cups water just enough to cover the potatoes
  • 2 tsp kosher salt divided
  • 1/3 cup sour cream
  • 1/2 cup unsalted butter
  • 1/3 cup heavy cream or whole milk or more, depending on the texture you want
  • 1/2 tsp black pepper
  • chopped fresh chives for garnish
  • additional pats of butter for garnish

Instructions

  • Quarter potatoes and add to pot.  Cover with chicken broth and water.  Add 1 tsp of the salt and secure lid, making sure it’s set to “sealing”.

PRESSURE COOK

  • Select manual/pressure cook and use the +/- buttons to set the timer for 12 minutes.
  • Once pressure cooking is finished, perform a quick release by carefully moving to valve to “venting”.

DRAIN AND MASH

  • Drain potatoes, then return to inner pot.  Add remaining 1 tsp salt, black pepper, sour cream, butter, and heavy cream.  Use a potato masher/hand mixer and mash until potatoes have reached desired consistency.

SERVE

  • Serve topped with additional pats of butter and sprinkled with chives and a pinch of black pepper.

Nutrition

Calories: 306kcal | Carbohydrates: 42g | Protein: 6g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 39mg | Sodium: 1097mg | Potassium: 1019mg | Fiber: 3g | Sugar: 2g | Vitamin A: 448IU | Vitamin C: 18mg | Calcium: 52mg | Iron: 2mg