Instant Pot Mashed Potatoes are easy, creamy, and quick! These potatoes can also be made in the slow cooker. Either way, you’re not using up precious oven space on days like Thanksgiving. These can totally be made days ahead of time.

Instant Pot Mashed Potatoes

INSTANT POT MASHED POTATOES

There are a million ways to make mashed potatoes. I know because I’ve done them all. 

My biggest problem on big holidays like Thanksgiving is oven space. I have only one oven and it’s fairly small. Thanksgiving is a bit of a timing game rotating out dishes to keep them warm. 

This year I’ve decided to think more outside the box by making these instant pot mashed potatoes. The beauty of it is that once they’re done you can add your fixings and keep them warm in the pot. When it’s time to serve just spoon them into your serving dish, nice and hot.

These can also be made in a crockpot or slow cooker if you don’t have an instant pot.

Instant Pot Mashed Potatoes

HOW TO MAKE MASHED POTATOES IN THE INSTANT POT?

  1. Add the potatoes to the Instant Pot and add water to just cover the potatoes. Stir in the salt. Turn the valve to seal and cook on high pressure for 12 minutes. Let the pressure release.

  2. Drain potatoes and mash with a masher or ricer. Mix in the sour cream, butter, cream cheese, garlic, and salt. Keep warm in the instant pot on the warm setting or if eating right away spoon into a serving dish.

Instant Pot Mashed Potatoes

Start by covering the potatoes with water. Instant Pot Mashed Potatoes

Add butter, sour cream, salt, garlic, and cream cheese. 

Instant Pot Mashed Potatoes

Mash potatoes with a masher or ricer. 

WHAT ARE THE BEST POTATOES FOR MASHED POTATOES?

I prefer Yukon gold or Russet potatoes for this dish. Yukon potatoes I find to be a bit creamier but either work.

Instant Pot Mashed Potatoes

HOW TO MAKE MASHED POTATOES IN THE SLOW COOKER

Add potatoes to slow cooker with water to cover and cook on low for 6-8 hours or on high for 4-6 hours. Drain and mash. Add in the sour cream, butter, cream cheese, garlic, and salt.

HOW TO MAKE MASHED POTATOES AHEAD OF TIME

These mashed potatoes can be made ahead of time and store in the fridge in an airtight container for up to 5 days before using.

OTHER POTATO RECIPES:

Instant Pot Mashed Potatoes
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Instant Pot Mashed Potatoes

Instant Pot Mashed Potatoes are easy, creamy, and quick! These potatoes can also be made in the slow cooker.and way in advance!

Ingredients

  • 5 lbs Russet or Yukon gold potatoes, peeled and quartered
  • 1 teaspoon salt
ADD INS:
  • 1 cup sour cream
  • 1/2 cup butter, softened
  • 4 ounces cream cheese, softened
  • 2 garlic cloves, minced
  • 1 teaspoon salt (add more to taste)

Instructions

  1. Add the potatoes to the Instant Pot and add water to just cover the potatoes. Stir in the salt. Turn the valve to seal and cook on high pressure for 12 minutes. Let the pressure release.

  2. Drain potatoes and mash with a masher or ricer. Mix in the sour cream, butter, cream cheese, garlic, and salt. Add more salt and pepper to your desired taste. Keep warm in the instant pot on the warm setting or if eating right away spoon into a serving dish.

Recipe Notes

HOW TO MAKE MASHED POTATOES AHEAD OF TIME

These mashed potatoes can be made ahead of time and store in the fridge in an airtight container for up to 5 days before using.

HOW TO MAKE MASHED POTATOES IN THE SLOW COOKER

Add potatoes to slow cooker with water to cover and cook on low for 6-8 hours or on high for 4-6 hours. Drain and mash. Add in the sour cream, butter, cream cheese, garlic, and salt.

Instant Pot Mashed Potatoes