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Creamy Instant Pot Mashed Potatoes

4.8/5

5 reviews

25min Total Time

6 people Servings

Easy Difficulty

Budget Cost

285 kcal Calories

Video

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Ingredients

3 lbs Yukon Gold potatoes, peeled and quartered
1 cup whole milk, warmed
1/2 cup unsalted butter, softened
1 cup chicken or vegetable broth
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup sour cream (optional)
2 tablespoons fresh chives, chopped for garnish

Instructions

Place peeled and quartered potatoes in the Instant Pot inner pot

Add broth and minced garlic to the pot

Close the lid and set valve to sealing position

Select Manual/Pressure Cook and set for 8 minutes at high pressure

When cooking is complete, perform a quick release of pressure

Drain potatoes in a colander, reserving a small amount of cooking liquid

Return potatoes to the pot and add warm milk, butter, salt, and pepper

Mash potatoes to desired consistency, adding reserved liquid if needed

Stir in sour cream if using

Taste and adjust seasoning as needed

Garnish with fresh chives before serving

Troubleshooting

If potatoes are too dry, gradually add warm milk or butter

If too wet, cook on Saut mode to remove excess moisture

If lumpy, continue mashing or use hand mixer briefly

If gummy, next time reduce mashing time and use gentler technique

If bland, add more salt and butter in small increments

Recipe Variations

Garlic Parmesan: Add roasted garlic and fresh grated parmesan Loaded: Mix in bacon, cheese, and green onions Herb-infused: Add fresh rosemary, thyme, and sage Skinny version: Use low-fat milk and Greek yogurt instead of butter Rustic style: Leave skins on for extra texture and nutrition

Serving Suggestions

Perfect side dish for roasted meats or poultry Serve topped with extra butter and fresh herbs Great base for shepherd's pie or potato cakes Pair with roasted vegetables for a complete meal Excellent with gravy or as a holiday side dish

Nutrition Facts

285

Calories

Protein

35g

Carbs

15g

Fat

Common Mistakes to Avoid

Using wrong type of potatoes (waxy instead of starchy) Overcooking the potatoes until waterlogged Adding cold dairy products instead of room temperature Over-mashing leading to gummy texture Not seasoning adequately throughout the process

Frequently Asked Questions

Can I use red potatoes instead of Yukon Gold?

While possible, they're more waxy and won't give the same creamy result. Stick to Yukon Gold or Russet for best results.

Why did my potatoes turn out gummy?

Over-mashing or using a food processor can make potatoes gummy. Use a manual masher or hand mixer on low speed.

Can I double this recipe?

Yes, but don't exceed the max fill line of your Instant Pot. Cooking time remains the same.

How do I keep mashed potatoes warm for serving?

Use the 'Keep Warm' function on your Instant Pot, adding a splash of warm milk if needed.

Can I make these dairy-free?

Yes, substitute with plant-based milk and vegan butter for dairy-free version.

Why do you warm the milk first?

Cold milk can make potatoes gummy and harder to incorporate. Warm milk blends better and keeps potatoes hot.

How long can I keep mashed potatoes warm in the Instant Pot?

Up to 2 hours on 'Keep Warm' setting, stirring occasionally and adding liquid if needed.

Can I use chicken broth instead of vegetable broth?

Yes, either works well. Use vegetable broth for vegetarian version.

Why are my potatoes watery?

This can happen if potatoes are overcooked or not drained well. Drain thoroughly and cook on Saut to remove excess moisture.

Can I prep the potatoes ahead of time?

Yes, peel and cut up to 4 hours ahead, storing in cold water to prevent browning.

Reviews

Zara M.

Mar 18, 2026

Perfect texture every time! The Instant Pot makes it so easy.

Xavier P.

Mar 18, 2026

Great basic recipe, loved adding my own variations.

Winston L.

Feb 26, 2026

Never going back to stovetop mashed potatoes again!

Victoria R.

Mar 15, 2026

So creamy and delicious. My family's new favorite.

Theodore K.