Instant Pot Mashed Potatoes
Instant Pot Mashed Potatoes are easy, creamy, and quick! These potatoes can also be made in the slow cooker. Either way, you’re not using up precious oven space on days like Thanksgiving. These can totally be made days ahead of time.
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INSTANT POT MASHED POTATOES
There are a million ways to make mashed potatoes. I know because I’ve done them all.
My biggest problem on big holidays like Thanksgiving is oven space. I have only one oven and it’s fairly small. Thanksgiving is a bit of a timing game rotating out dishes to keep them warm.
This year I’ve decided to think more outside the box by making these instant pot mashed potatoes. The beauty of it is that once they’re done you can add your fixings and keep them warm in the pot. When it’s time to serve just spoon them into your serving dish, nice and hot.
These can also be made in a crockpot or slow cooker if you don’t have an instant pot.
HOW TO MAKE MASHED POTATOES IN THE INSTANT POT?
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Add the potatoes to the Instant Pot and add water to just cover the potatoes. Stir in the salt. Turn the valve to seal and cook on high pressure for 12 minutes. Let the pressure release.
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Drain potatoes and mash with a masher or ricer. Mix in the sour cream, butter, cream cheese, garlic, and salt. Keep warm in the instant pot on the warm setting or if eating right away spoon into a serving dish.
Start by covering the potatoes with water. 
Add butter, sour cream, salt, garlic, and cream cheese.
Mash potatoes with a masher or ricer.
WHAT ARE THE BEST POTATOES FOR MASHED POTATOES?
I prefer Yukon gold or Russet potatoes for this dish. Yukon potatoes I find to be a bit creamier but either work.
HOW TO MAKE MASHED POTATOES IN THE SLOW COOKER
Add potatoes to slow cooker with water to cover and cook on low for 6-8 hours or on high for 4-6 hours. Drain and mash. Add in the sour cream, butter, cream cheese, garlic, and salt.
HOW TO MAKE MASHED POTATOES AHEAD OF TIME
These mashed potatoes can be made ahead of time and store in the fridge in an airtight container for up to 5 days before using.
OTHER POTATO RECIPES:
- Scalloped Potatoes
- Ruth’s Chris Sweet Potato Casserole
- Ultimate Twice Baked Potatoes
- Jalapeno Popper Mashed Potatoes
- Creamy Potato Soup
- Crispy Roasted Potatoes
- Funeral Potatoes
- Ranch Roasted Red Potatoes
- Mashed Potatoes – two Ways
- Buffalo Chicken and Potato Casserole
Instant Pot Mashed Potatoes
Ingredients
- 5 lbs Russet or Yukon gold potatoes, peeled and quartered
- 1 teaspoon salt
ADD INS:
- 1 cup sour cream
- 1/2 cup butter, softened
- 4 ounces cream cheese, softened
- 2 garlic cloves, minced
- 1 teaspoon salt, (add more to taste)
Instructions
- Add the potatoes to the Instant Pot and add water to just cover the potatoes. Stir in the salt. Turn the valve to seal and cook on high pressure for 12 minutes. Let the pressure release.
- Drain potatoes and mash with a masher or ricer. Mix in the sour cream, butter, cream cheese, garlic, and salt. Add more salt and pepper to your desired taste. Keep warm in the instant pot on the warm setting or if eating right away spoon into a serving dish.
Notes
Dried instant pot mashed potatoes. Very goodÂ
When you say ‘Release the pressure’, what do you mean? Rapid release or a natural release?
If you make ahead of time and store till needed, how do you warm them up?
I just microwaved them until warm but you could warm them in the oven. I don’t need to add liquid to loosed them up but you could add some milk or cream if necessary.
What size crock pot would you use?
I have an 8 quart crockpot.