Instant Pot Mashed Potatoes Recipe
Get rich, creamy, delectable mashed potatoes in an instant with our family-favorite Instant Pot mashed potatoes recipe. Perfect for saving time on Thanksgiving!
Servings: 12 servings
Calories: 247kcal
Equipment
Ingredients
- 5 pounds yellow or Russet potatoes peeled and quartered
- 6-8 cups chicken stock, bone broth, or vegetable broth enough to cover the potatoes completely
- 2 cloves garlic minced
- ½ cup unsalted butter
- ¼ cup sour cream
- ¾ teaspoon salt plus more to taste
- ¼ - 1 cup whole milk
- Fresh chopped chives for garnish
Instructions
- Place the peeled/quartered potatoes in your Instant Pot and pour in enough broth to completely cover them. Add the garlic. Close the lid and pressure cook on high for 9 minutes.
- Once the cook time is complete, quick release the pressure using the steam valve. Drain the potatoes, then place the drained potatoes back into the Instant Pot.
- Add the butter, sour cream, garlic, salt, and ¼ cup whole milk into the pot and mash until smooth. If needed, add more milk ¼ cup at a time until you reach the desired consistency.
- Sprinkle with fresh chives if desired and serve!
Notes
- Cook time for the potatoes is only 9 minutes. The remaining time is how long it took our Instant Pot to come up to pressure. The time it takes your Instant Pot to pressurize may vary slightly!
- You can cook your potatoes with water instead of broth if you prefer.
- These mashed potatoes reheat really well! You can store them in an airtight container for up to 3 days or freeze them for up to 3 months.
- This is a great recipe for Thanksgiving because it frees up a burner and frees you up from babysitting boiling potatoes!
Nutrition
Serving: 1serving | Calories: 247kcal | Carbohydrates: 36g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 601mg | Potassium: 850mg | Fiber: 2g | Sugar: 3g | Vitamin A: 303IU | Vitamin C: 11mg | Calcium: 62mg | Iron: 2mg
