This recipe for Instant Pot Mashed Potatoes has been my reliable side for rushed weeknights and celebratory holiday spreads. I first developed this method during a Thanksgiving when oven space was limited and I needed a dependable, creamy batch of potatoes that wouldn't steal attention from the roast. Using the pressure cooker shortened active cooking time and produced consistently tender potatoes every time. The texture settles somewhere between fluffy and silky thanks to a measured amount of butter, sour cream, and milk that keeps the potatoes rich without turning gluey.

I discovered early on that peeling and slicing the potatoes uniformly is the single most important prep detail for even cooking. The first time I skipped the quick slice step, I ended up with unevenly cooked chunks and a lot more mashing work. Now I always aim for 1/4- to 1/2-inch slices; they go into the pot together, come out tender in the same amount of time, and mash to the same consistency. Family members tend to ask for seconds, and it's one of those dishes that feels indulgent while still being comfortingly familiar.

Ingredients

• Potatoes (3 pounds / about 6 medium): Choose starchy varieties like Russet or Yukon Gold for a fluffy, creamy texture. I often use Yukon Gold for their buttery flavor and natural creaminess; Russets yield the lightest, fluffiest mash. Look for firm potatoes without sprouts or green spots.
• Water to cover (about 4 to 5 cups): Enough to submerge the sliced potatoes in the Instant Pot. Using exactly the right amount ensures even steaming and faster pressure build.
• Salt (2 teaspoons, divided): One teaspoon goes in the cooking water to season the potatoes from within, and the remaining teaspoon is added when you mash to finish the seasoning.
• Butter (1/4 cup): Four tablespoons of unsalted butter adds richness and sheen. If using salted butter, reduce finishing salt accordingly; plug in a brand you prefer for best flavor consistency.
• Sour cream (1/4 cup): Adds tang and silkiness. Full-fat sour cream gives the best mouthfeel; low-fat versions will be less rich but still tasty.
• Milk (1/4 cup): Whole milk is ideal for creaminess; substitute with half-and-half for an even richer texture or with unsweetened plant milk for a lighter option.
• Garlic powder (1/2 teaspoon): Provides gentle garlic flavor that blends evenly. For a subtler, roasted garlic note, roast a couple of garlic cloves and mash them into the potatoes instead.
• Pepper (1/2 teaspoon): Freshly ground black pepper brightens the flavors. Add more to taste when serving.
• Parsley (optional): Chopped flat-leaf parsley for a bright garnish that adds color and fresh contrast to the creamy potatoes.

Instructions

Prepare the potatoes: Peel and slice the potatoes into 1/4- to 1/2-inch thick rounds so they cook uniformly. Place them in the Instant Pot and pour in enough water to just cover the potatoes, roughly 4 to 5 cups for 3 pounds. Add 1 teaspoon of salt to the water so the potato centers are seasoned as they cook. Set and cook: Secure the lid and set the pressure valve to "Sealing." Program the cooker to Manual/Pressure Cook on high for 8 minutes. Expect an additional 8 to 12 minutes for the pot to come to pressure depending on starting water temperature. This short, high-heat cycle yields tender pieces that mash smoothly without falling apart. Release and drain: When the cooking cycle ends, turn the Instant Pot off and perform a quick pressure release by carefully turning the valve to "Venting." Once the pin drops, open the lid, drain the hot water through a colander, and return the potatoes to the empty pot to avoid losing small pieces. Finish and mash: Add the remaining 1 teaspoon salt, the butter, sour cream, milk, garlic powder, and pepper to the drained potatoes. Use a potato masher and mash until you reach your desired consistency. For ultra-smooth potatoes, use a hand mixer on low for just a few seconds; avoid overmixing to prevent a gluey texture. Serve: Transfer to a warmed serving bowl, swirl a pat of butter on top if desired, and sprinkle with chopped parsley. Serve immediately for best texture and appearance.

Storage Tips

Cool leftover potatoes quickly by transferring them to shallow containers and refrigerate within two hours. In the refrigerator they keep for up to four days. To freeze, portion into airtight containers or heavy-duty freezer bags, smoothing the top to minimize air pockets; frozen portions will stay good for up to three months. Reheat gently on the stovetop with a splash of milk or in a microwave, stirring frequently. For reheating from frozen, thaw overnight in the refrigerator before warming to ensure even temperature and texture.

Ingredient Substitutions

If you want a dairy-free version, substitute plant-based butter and unsweetened almond or oat milk and swap coconut yogurt or a dairy-free sour cream alternative; expect a slightly different mouthfeel. For extra creaminess, replace the milk with warmed half-and-half. To add more savory depth, fold in 2 tablespoons of crème fraîche or 1/4 cup grated Parmesan. If you prefer a lighter mash, reduce butter to 2 tablespoons and use low-fat milk, accepting a less rich result.

Serving Suggestions

Serve these potatoes beside roasted meats, braised short ribs, or pan-seared fish. A simple presentation is to spoon the mash into a warmed bowl, create a shallow well, and add a pat of butter that melts into a glossy pool. Garnish with chopped chives, parsley, or crispy fried onions. For a holiday table, top with a sprinkle of smoked paprika and some toasted breadcrumbs for texture contrast. They also work well as a base for saucy mains such as beef stew.

Cultural Background

Mashed potatoes are a classic element of American and British home cooking, often appearing on holiday tables and Sunday dinners. The technique of mashing tubers dates back centuries and has many regional variations—some cultures emphasize butter and cream, others add roasted garlic or horseradish. This Instant Pot approach speeds up traditional methods while preserving the comforting qualities associated with heritage family meals.

Seasonal Adaptations

In winter, stir in roasted root vegetables or use sweet potatoes for a seasonal twist. Spring and summer benefit from bright additions like lemon zest, fresh herbs, or a dollop of herb-infused yogurt. For autumn, mix in browned butter and sage or fold in roasted garlic for deeper flavors. Adjust dairy choices to match seasonal richness preferences.

Meal Prep Tips

Portion mashed potatoes into individual containers for easy reheating at work or school lunches. When planning meals, cook potatoes midday and store in the refrigerator; gently reheat before serving with a splash of milk to refresh texture. If preparing for a large gathering, keep mashed potatoes warm in a slow cooker on the low setting and stir occasionally to maintain creaminess.

These mashed potatoes have become a small ritual in my home—simple, dependable, and infinitely adaptable. I encourage you to make the recipe your own by experimenting with the finishing touches and enjoying how a humble side can elevate a meal.