Easy Instant Pot Mashed Potatoes

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5 from 3 votes

Easy Instant Pot Mashed Potatoes

Easy, creamy Instant Pot Mashed Potatoes make the perfect side dish for any occasion.

Prep Time10

Cook Time10

Total Time20

Course: Side Dish

Cuisine: American

Servings: servings

Author: Kristin Maxwell

Ingredients

2 pounds Yukon Gold potatoes washed, peeled, and cut into 1 inch cubes
1 cup Chicken broth
4 tablespoons Butter
1 cup Whole milk
3 tablespoons Sour cream more or less as desired
2 teaspoons Salt
1/2 teaspoon Pepper
1/2 teaspoon Garlic powder
For garnish: melted butter and parsley or chives

Instructions

Add the chicken broth to the bottom of your Instant Pot. Place the steamer basket or trivet on top of the broth and add your potatoes. Sprinkle with half the salt. Put the lid on the pot and turn to sealed. Set the manual timer to 8 minutes.
While potatoes cook, heat butter and milk in the microwave until milk is warmed and butter is melted.
When Instant Pot beeps, do a quick release to release the pressure. Remove potatoes from the pot and add to a large mixing bowl. Add half of the butter and milk combination and the sour cream.
Using a hand mixer, mix on medium-high speed until smooth and creamy. Add additional milk/butter mixture until you get your desired consistency. I used about 3/4 of the mixture.
Add pepper and garlic powder and then taste and add additional salt if desired. Garnish with herbs and butter.
Garnish with fresh chopped parsley if desired and serve immediately.

Notes

Storage: Leftover mashed potatoes should be stored in an airtight container for up to 4 days. Reheat in the microwave or covered with foil in the oven.

Freezing: Potatoes don't usually do well in the freezer, but mashed potatoes with lots of butter and cream are the exception. Keep them airtight in the freezer for up to 4 months, and thaw overnight in the fridge before reheating.

Nutrition

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