The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
Instant Pot Mashed Potatoes are fluffy, creamy, and perfect every time! They’re so easy to make in the Instant Pot you’ll never want to make them another way.
This recipe costs about $6.81 to make. The recipe makes eight servings and costs approximately $0.85 per serving.
Table of Contents
Instant Pot Mashed Potatoes Recipe
When you thought Mashed Potatoes couldn’t get any better, you find this Instant Pot Mashed Potatoes recipe! Making mashed potatoes in the Instant Pot is life-changing! My recipe is so easy that you can make this easy side dish even if it is your first time pressure cooking.
This Instant Pot method is super quick and easy. Plus, it frees up space on the stovetop, and you do not have to stand over a pot of water! This is handy when making a lot of food for a holiday meal, such as Thanksgiving, Christmas dinner, or other special occasions.
What You’ll Love About Instant Pot Mashed Potatoes
- Easy Clean-Up: This recipe is made in one pot, so you will have fewer dishes to clean up after it is ready.
- Convenient Recipe: Anything made in the Instant Pot is pretty simple. It cooks it quickly with a hands-off approach after a little prep work on your part.
- Quick and Easy: No more standing over a pot of water, waiting for it to boil. Put everything in the Instant Pot and let it boil the potatoes to the perfect consistency every time, giving you extra time to work on something else.
Ingredients and Estimated Cost
Per Serving Cost: $0.85
Recipe Cost: $6.81
- 5 pounds russet potatoes – $3.99
- Water – $0.00
- 2 teaspoons salt – $0.02
- 1-2 teaspoons salt – $0.02
- 1 teaspoon garlic powder – $0.04
- 1 teaspoon black pepper – $0.06
- 1 cup sour cream – $1.19
- ½ cup unsalted butter – $1.12
- ½ cup half-and-half – $0.37
NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in November 2023.
How To Make Mashed Potatoes In Instant Pot
***For complete recipe instructions, see the recipe card below.
- First, clean, peel, and cut the russet potatoes into quarters and put them in the inner pot of the Instant Pot.
- Then, cover the potatoes with water and add two teaspoons of salt.
- Put the lid on the Instant Pot and cook on manual high pressure for twelve minutes.
- Release the steam after the timer goes off, and drain the excess water from the potatoes.
- Put the potatoes back in the Instant Pot and mash them with a potato masher or electric hand mixer until the desired consistency is reached.
- Next, heat the butter and sour cream in a microwave-safe measuring cup in the microwave for thirty to ninety seconds.
- Add the salt, garlic powder, and black pepper to the potatoes, followed by the melted butter mixture, and blend together.
- Finally, slowly stir in the mix until the desired consistency is reached before serving.
You can completely customize this recipe to your taste. You can customize its flavor, texture, and toppings.
- Garlic Herb: Add 1-2 tablespoons of chopped fresh herbs, such as chives, parsley, or rosemary, to the mashed potatoes, along with the butter and sour cream.
- Roasted Garlic: Roast a head of garlic in the oven until the cloves are soft and golden brown. Squeeze the roasted garlic cloves into the mashed potatoes for a rich, garlicky flavor.
- Cheese: Add 1-2 cups of shredded cheese, such as cheddar, Parmesan, or Gruyère, to the mashed potatoes for a cheesy, decadent flavor.
- Creamy: Use heavy cream instead of half-and-half or milk for a richer, creamier texture.
- Lumpy: Use a potato masher instead of an electric mixer to leave some lumps in the mashed potatoes for a more rustic texture.
- Smooth: Use an electric mixer to beat the mashed potatoes until they are entirely smooth.
- Butter: Add a pat of butter to each serving of mashed potatoes for a rich, decadent flavor.
- Chives: Sprinkle chopped chives over the mashed potatoes for a fresh, herbal flavor.
- Shredded cheese: Sprinkle shredded cheese over the mashed potatoes for a cheesy, savory topping.
- Bacon bits: Sprinkle crumbled bacon over the mashed potatoes for a smoky, savory crunch.
Storing, freezing, thawing, and reheating mashed potatoes can be done successfully, but following the right steps is essential to maintain their quality. Here’s a guide on how to do each:
Storing Mashed Potatoes:
- Allow the mashed potatoes to cool to room temperature.
- Transfer them to an airtight container.
- Refrigerate the mashed potatoes for 3-4 days.
Freezing Mashed Potatoes:
- Allow the mashed potatoes to cool to room temperature.
Portion them into serving-size containers or zip-top freezer bags.
- Squeeze out excess air from the bags before sealing.
- Label the containers or bags with the date and type of potatoes.
Freeze for 2-3 months.
Thawing Mashed Potatoes:
- To thaw in the refrigerator, place the frozen mashed potatoes in the fridge the night before you plan to use them. Allow 24 hours for complete thawing.
- To speed up the process, transfer the potatoes to a microwave-safe container. Use the defrost or low-power setting and stir the potatoes frequently to ensure even heating.
Reheating Mashed Potatoes:
- On the stovetop: Transfer the thawed mashed potatoes to a saucepan and heat them over low to medium heat. Stir frequently to prevent sticking and heat until they are heated through.
- In the microwave: Place the mashed potatoes in a microwave-safe dish and heat in 30-second intervals, stirring between intervals until heated to your desired temperature.
- In the oven: Preheat your oven to 350°F (175°C). Transfer the mashed potatoes to an oven-safe dish, cover with foil, and bake for about 20-30 minutes or until heated.
Instant Pot Mashed Potatoes Recipe FAQs
You will cook the potatoes on manual for twelve minutes and immediately release the pressure to open the lid.
You can keep the potatoes on the warm setting for up to two hours. However, they may start to get hard during this time. A quick stir and possibly a splash of milk will loosen them up again for serving.
Yes, you can make them up to two days ahead and store them in an airtight container in the fridge. This is a great time-saving tip on busy holidays. You can then reheat them in the microwave before serving.
Please note my preference is to make them the day I am serving them.
More Instant Pot Recipes
- Instant Pot Mac and Cheese Velveeta
- Hot Chocolate Instant Pot
- Miso Soup Instant Pot
- Instant Pot Cream of Mushroom Pork Chops
- Honey Garlic Chicken Thighs Instant Pot
- Meatloaf and Potatoes in Instant Pot
- Instant Pot Refried Beans Recipe
- Lemon Chicken Instant Pot
- Instant Pot Hard Boiled Eggs
Instant Pot Mashed Potatoes
- 5 pounds russet potatoes
- Water to cover potatoes about 4-5 cups
- 2 teaspoons salt
- 1-2 teaspoons salt adjust for taste
- 1 teaspoon garlic powder optional
- ½-1 teaspoons black pepper adjust for taste
- 1 cup sour cream
- ½ cup unsalted butter
- ½ cup half-and-half or milk
- Butter optional
- Chives optional
- Parsley optional
- Shredded cheese optional
- Bacon bits optional
- Clean, peel, and cut potatoes into quarters.
- Place the potatoes in an Instant Pot insert and cover with water.
- Add 2 teaspoons salt.
PRESSURE COOK POTATOES.
- Place the lid on the Instant Pot and set the valve to seal.
- Cook on manual setting for 12 minutes.
- Release steam right away.
- Potatoes should be fork tender, drain, and add back to Instant Pot.
MAKE MASHED POTATOES:
- Using a potato masher or electric mixer, mash potatoes until desired consistency.
- Heat butter and sour cream in a microwave-safe measuring cup in the microwave for 30-90 seconds or until hot.
- Add seasonings to the potatoes.
- Remove the butter mixture from the microwave and pour it over the drained potatoes.
- Blend or mash potatoes until well combined.
- Gradually add milk until you reach your desired consistency.
- Serve immediately with toppings of your choice.