Creamy Instant Pot Mashed Potatoes Recipe

Want to know my two secrets for making the best Instant Pot mashed potatoes? Pressure cook russet potatoes in broth instead of water, and finish the mash with sour cream. The result is deeply flavored, ultra-creamy mashed potatoes that are perfect for special occasions like Thanksgiving or for a comforting weeknight side.

If you love a classic, creamy mashed potato, this Instant Pot method delivers consistently delicious results. The two simple adjustments—cooking the potatoes in broth and stirring in sour cream—dramatically improve flavor and texture without extra fuss. This recipe works equally well for holiday feasts and everyday dinners, and it pairs beautifully with roasts, pork, poultry and more.

Ingredients

• Russet potatoes – 3 pounds, cut into large cubes. Yukon Gold also works well if you prefer a naturally buttery texture.
  • To peel or not to peel? Either option is fine. Leaving the skins adds texture and nutrients; peeling yields a smoother, creamier mash.
• Garlic cloves – 2 cloves, whole (they soften while cooking and add gentle garlic flavor).
• Chicken broth – about 6 cups to cover the potatoes. Swap for vegetable or turkey broth as desired.
• Unsalted butter – 1/2 cup. Unsalted allows you to control seasoning because the broth can add salt.
• Sour cream – 1/2 cup. This is the secret to extra creaminess and tang.
• Salt – 2 teaspoons, or to taste.
• Black pepper – 1 teaspoon, or to taste.

Step by step instructions

1. Add the cubed potatoes and whole garlic cloves to the Instant Pot. Pour in enough chicken or vegetable broth to cover the potatoes.
2. Place and secure the lid and set the valve to sealing. Cook on high pressure (manual) for 8 minutes. Note: the Instant Pot will take an additional 10–20 minutes to come to pressure before cooking begins.
3. When the cook time finishes, perform a quick release of pressure using a long spoon or oven mitt to avoid steam burns. Remove the lid carefully.
4. Scoop out and reserve 1/4 cup of the cooking broth, then drain the remaining broth from the pot. (Tip: if you plan to make gravy, drain the broth through a fine-mesh strainer into a bowl so you can use it later.)
5. Add the reserved 1/4 cup broth back to the potatoes along with the butter, sour cream, salt and pepper.
6. Mash the potatoes using an electric hand mixer or a handheld potato masher until you reach your preferred texture. Stir briefly to combine and taste for seasoning adjustments.
7. Serve immediately, or replace the lid and keep the mashed potatoes warm in the Instant Pot on the “keep warm” setting for up to an hour.

Garnish with chopped parsley or diced chives if you like. For an extra silky finish, you can whisk in a splash of warm milk or cream at the end, but the sour cream alone already creates a lush, rich texture that many prefer.

Frequently asked questions

• Can you keep mashed potatoes warm in the Instant Pot? Yes. After mashing, return the lid and leave the pot on the “keep warm” setting until ready to serve. This keeps the potatoes hot without drying them out.
• Are these mashed potatoes gluten free? Yes, when made with plain potatoes, broth and dairy, this recipe is naturally gluten free.
• Are these mashed potatoes vegetarian? They are vegetarian if you use vegetable broth instead of chicken broth.
• How do you reheat mashed potatoes? Reheat gently. Microwave in a covered dish for a few minutes, stirring and adding 1–2 tablespoons of milk or cream before finishing to restore creaminess. Alternatively, reheat in a 350°F oven covered with foil for 20–30 minutes, then stir in a splash of cream or milk.
• Can you double the recipe in an Instant Pot? Yes, but you’ll need an 8-quart Instant Pot to double the quantities comfortably. Larger pots allow even cooking and avoid overfilling.
• How much to plan per person? A good rule is about 1/2 pound of potatoes per person for a main meal; reduce to 1/3 pound per person if you’re offering many side dishes at a holiday table.

What to serve with them

Mashed potatoes are a versatile side. They complement roasted meats, braised dishes and simple weeknight mains alike. Popular pairings include:

• French Onion Pot Roast – rich gravy and tender beef are classic companions to creamy potatoes.
• Bacon Wrapped Meatloaf – hearty, comforting and always a crowd-pleaser.
• Captain Crunch Fried Chicken – for a fun, crispy contrast to smooth mashed potatoes.
• Grilled Bacon Wrapped Shrimp – a lighter surf-and-turf option that still pairs well with mashed potatoes.
• Smoked Turkey Breast with Mushroom Gravy – ideal for holiday-style dinners.
• Sous Vide Steak or Grilled New York Strip – a simple, elegant steak served with buttery potatoes is hard to beat.
• Lemon Rosemary Chicken – bright flavors that balance the richness of the mash.
• Roasted Prime Rib or Beef Wellington – special-occasion main dishes that pair beautifully with creamy potatoes.

More side dish recipes

If you want additional sides to round out a meal, consider these favorites:

Storage and make-ahead tips

Mashed potatoes store well in the refrigerator for 3–4 days in an airtight container. Reheat gently in the microwave or oven and stir in a little milk or cream to restore texture. You can also freeze mashed potatoes for longer storage; thaw overnight in the fridge before reheating. For best results, reheat slowly and add a splash of liquid to prevent the mash from drying out.

Notes

• Vegetarian option: use vegetable broth instead of chicken broth.
• Instant Pot size: a 6-quart or larger Instant Pot is recommended for this recipe; double the recipe only if you have an 8-quart pot.
• Using the reserved cooking broth to make gravy is an excellent way to add cohesive flavor to the meal.