This Mashed Potatoes Instant Pot Recipe is so creamy and so soft that you will make it on repeat. Make it for Thanksgiving Side or just like that, it’s bursting with flavors. Buttery, Garlicky & Oh-so-good – this is your Mashed Potatoes Recipe for any occasion.

How to make Mashed Potatoes in Instant Pot? — Creamy & Rich Mashed Potatoes

Easy & Creamy Mashed Potatoes Instant Pot Recipe

Have you checked our Instant Pot Brussel Sprouts Recipe yet? My kids have started planning Thanksgiving Dinner Menu and Brussel Sprouts + Mashed Potatoes have always topped the list. And this year is no different.

Since this Garlic Mashed Potato (stove-top) is our go-to recipe, therefore I made it in Instant Pot this time. And can I say that IT IS THE BEST EVER MASHED POTATO RECIPE.

Since my oldest daughter is a huge fan of this dish, I make it often. And I do not make it any other way.

What is Mashed Potatoes?

Mashed Potatoes is also known as Mash in British English. You make this dish from mashing the boiled potatoes with butter, milk, salt & pepper. Potato Masher gives it a great texture.

Many people like it smooth and some people like it roughly mashed. It is a side dish to meat and other vegetables.

Refer here for more info.

What kind of Potatoes are used for this recipe?

In America, Russet and Yukon Golden Potatoes are popularly used for the recipe. There are many recipes that use a mix of russet and Yukon gold.

Many people use Red Potatoes too.

My personal favorite is a mix of Russet and Golden Potato. It gives perfect creamy texture and doesn’t dry it out. The best part is that it has tonnes of flavor. Russet gives the starch to the recipe, whereas Golden Yellow adds flavors.

What makes the Recipe soft and fluffy?

Good quality fat is essential in making a dish that is CREAMY SOFT FLUFFY and THE BEST KIND OF MASHED POTATOES.

Butter, Milk, Cream, Sour Cream, Greek Yogurt are other fatty and flavor enhancing ingredients of the recipe.

Can I use herbs in the recipe?

Parsley and Chives are common flavoring herbs of the recipe. But you can flavor these with any herb of your choice like – rosemary, thyme, garlic, and/or bay leaf.

Can I make Mashed Potatoes in advance?

Yes you can. Many people say that to make the recipe drier if you make it in advance. My personal take is to make them really moist if you plan to make in advance.

Since potatoes continue to absorb moisture, they tend to thicken as they sit on for longer time.

How to reheat the dish?

I normally heat it in microwave. Add some milk to it and microwave. Take it out, stir with a fork and microwave further till it is heated properly. I repeat the process for few minutes, stirring in between.

You can reheat it on the stove-top also. Heat some milk and then add cold mashed potatoes to it. Stir with wire whisk or spatula and mix till all is mixed well. Heat to the desired temperature.

Ingredients

Yukon Gold Potatoes

Garlic

Parsley

Butter – I use Irish Butter made with Grass Fed Cow. Love this Butter.

Sour Cream – I used light. You can use full fat/original.

Milk – I used 2%. You can use full fat or Cream

Water – may use sodium free vegetable broth

Salt + Black Pepper

Kitchen Equipment

Instant Pot – I used my 3 quart. You can use any size that you have.

Inner Pot

Kitchen Colander

Chopping Board & Knife

Vegetable Peeler

Measuring Cups & Spoons

Kitchen Spatula

Potato Masher

How to make creamy mashed potatoes in Instant Pot? — Creamy & Rich Potatoes

Watch the Instructional Video here

4.80 from 5 votes

Mashed Potatoes Instant Pot Recipe

This Mashed Potatoes Recipe made in Instant Pot is super creamy, soft and fluffy. Packed with garlic & butter flavors, it is perfect to please the crowd.

Course Side Dish

Cuisine American

Keyword Mashed Potatoes Instant Pot Recipe

Prep Time 15

Cook Time 25

Servings people

Calories 156kcal

Author simplyvegetarian777

Equipment

Instant Pot 6 quart or Mealthy Multipot
Measuring Spoons, Measuring Cups, Stirring Spoon,
Chopping board and knife
Kitchen Colander
Inner Pot
Vegetable Peeler
Kitchen Spatula
Potato Masher

Ingredients

1 lbs (pounds) Yukon Gold Potatoes make sure they are of same size
3 lbs (pounds) Russet Potatoes
5 large cloves Garlic finely minced/chopped
2 tbsp Parsley, flat leaf finely chopped
1/2 cup Water 1 cups for tight texture, 2 cups for lighter texture (see notes)
4 tbsp Butter I used Irish Butter. Use good quality butter.
1 cup Sour Cream I used light. You can use full fat
1/2 cup Milk I used 2%. You can use full fat or Heavy Cream
3 - 4 tsp Salt or to taste (normally 1 lb potatoes use 1 tsp salt for perfect flavors).
1/2 - 1 tsp Black Pepper powder freshly ground preferred

Instructions

PLEASE WATCH THE VIDEO ATTACHED ON THE POST ABOVE.

Prepare the Ingredients

Gather all the ingredients. Take potatoes and wash in colander and peel. Chop the Golden potatoes into 4s and Russet into 8s. Set aside. Peel and mince Garlic Cloves fine. Wash flat leaf Parsley and chop it fine. Set aside for later use.

Making Mashed Potatoes (watch the video attached in the post above)

Place inner pot inside the Instant Pot. Plug it in. Press Saute Mode and set on high. When the screen displays HOT, add butter to it. As the butter melts, add finely minced garlic to it. Saute for 30-45 seconds using Kitchen Spatula. This adds so much more flavor and and depth to the recipe.
Now add chopped Russet and Golden Potatoes, Salt & Pepper. Give it a good mix with spatula. Add 1/2 cup water now. Cancel the Saute Mode.
Place the lid and close with the vent on SEALING. Set the IP on PRESSURE COOK MODE for 15 minutes. Once the timer goes off, follow NPR (natural pressure release). Open the lid carefully. Take the POTATO MASHER and mash it thoroughly with no lumps behind.
Add 1 cup sour cream and 1/2 cup milk to it. Mash and Mix further till everything is well combined.
Finally check the seasoning and adjust for salt or black pepper. Garnish with finely chopped Parsley. CREAMY and SUPER SOFT MASHED POTATOES ARE READY. Serve it warm.
See NOTES for more information on storage, reheating, advance prep etc.