Best Creamy Mashed Potatoes in the Instant Pot

There are certain staple foods in our household that appear on our dinner table on a regular basis. Mashed Potatoes are definitely one of these. My husband is a classic “meat and potatoes” fan, so he has always enjoyed mashed potatoes. But, even though it is easy, I have never been crazy about the process of boiling potatoes. So, in the past, I did not make mashed potatoes very often. But, when we started our homestead and began producing bushels of potatoes ourselves, I decided that I needed to get comfortable with cooking all forms of potatoes. As you guys probably know by now, I love my Instant Pot. It is used almost every day of the week for one thing or another (Bone Broth, Yogurt, Roasts, etc.). And, the perfect tool for making the best creamy mashed potatoes is also the Instant Pot.

But, there is also a vital secret ingredient that I will talk about later.

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How to Prepare the Best Creamy Mashed Potatoes in the Instant Pot

• Put the Raw Potatoes into the Instant Pot (you do not need to use the Trivet).
  • I like to use small to medium sized potatoes for this. I tend to divide the potatoes from my garden into three categories: small potatoes for soups and stews, medium potatoes for mashing, and large potatoes for baking. If you have a large potato that you want to put with some medium sized ones, then just cut it in half (I did this in the photo below).
  • I tend to budget 2-3 potatoes per person. This gives me plenty for dinner, and usually leaves me with some leftovers for frying with eggs the next day at breakfast.
  • Poke each potato with a knife. This helps the potatoes hold their shape during cooking.

• Add 2 cups of water to your Instant Pot.
  • If you are doing a really large batch of potatoes, then you can add some extra water. Just make sure that neither the potatoes or the water go above the Max Fill line on the inside of the Instant Pot.

• Put the lid on your Instant Pot and turn it to close it (make sure the silicone ring is in the lid so that the pot can seal).
• Set your Instant Pot to “Sealing”.
• Turn it on:
  • Pressure Cook
  • High Pressure
  • Keep Warm
  • 8 minutes (for this size potato). I do 4-6 minutes for small soup potatoes and 10-12 minutes for larger potatoes.

• Do a Quick Release.
  • If you are ready to finish making the potatoes, then go ahead and take the lid off.
  • But, if you need to prep some other things first, then just leave the lid on. The “Keep Warm” feature will keep them hot enough to melt your butter until you are ready for them.

Now, Let’s Add the Ingredients to turn those Potatoes into the Best Creamy Mashed Potatoes

For the sake of a simple life with few dishes, I just drain the water off the potatoes and leave them in the Instant Pot. That way, from cooking the potatoes all the way through until the creamy mashed potatoes are eaten, I only have to wash one bowl.

For About 15 Small to Medium Sized Potatoes:

• 2 sticks of butter
  • If the butter is soft, then throw the whole sticks into the pot.
  • If the butter is refrigerated or frozen, then chunk it up into 1 inch chunks so that it melts easier.
  • Beat with a Hand Mixer until the butter is fully melted and combined into the potatoes.

• 1 cup of Sour Cream. This is the Secret Ingredient. There is nothing else that gives Potatoes this exact creamy texture.
• 1 Tablespoon of Salt
  • Using a Hand Mixer, beat these ingredients into the potatoes until everything is fully combined and the potatoes are the consistency that you like (usually less than 60 seconds).

Additional Notes

• I prefer to use White or Gold Potatoes for this recipe, but any type will work.

• 10 minutes is a good cooking time for my prefered potatoe size (about 2.5 to 3 inches long). But, if you are using smaller or large potatoes just add or subtract a couple of minutes to the cooking time.

• I use Salted Butter. If you are using Unsalted, then taste the final potatoes and see you should add any additional salt.

• I love using my homemade Herbed Salt for these potatoes. It adds extra flavor and color, which makes the Potatoes look beautiful. But, regular Sea Salt or even Table Salt will work fine too.

• For the Secret Ingredient, Sour Cream: Use Whole Sour Cream (not the Lite) if possible. It gives an even creamier texture.

Ideas for How to Serve the Best Creamy Mashed Potatoes

• During the summer when our garden is going strong, I have more Potatoes than I know what to do with. So, we eat these Creamy Mashed Potatoes with Sour Cream as side dish several times a week. They go well with almost any meal.
• We also like to use them as a base for making “Bowls”. I make a lot of Fajita Bowls, Breakfast Bowls, and also use these Potatoes as part of my Mexican Shepherd’s Pie recipe.
  • Fajita Bowl: Sliced Steak or Chicken with Sliced Peppers and Onions cooked in a marinade. Pour this over the Mashed Potatoes.
  • Breakfast Bowl: Sausage, Eggs, and some Canned Baked Beans cooked together and spooned on top of the Mashed Potatoes.

Let Me Know in the Comments Below if You Have Another Way You Like to Use These Potatoes. And, Make Sure to Check Us Out on Youtube!

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