These Instant Pot Mashed Potatoes are made with chicken broth for extra flavor! These are the most delicious mashed potatoes you will ever have. They’re light, creamy, buttery & quick to make with the help of your pressure cooker.
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I love making potatoes in the Instant Pot – it makes things so much easier and frees up your stove. That’s why these Instant Pot Sweet Potatoes and Instant Pot Baked Potatoes are on constant rotation in our house.
Thanksgiving is quickly approaching and I’m already putting together menu possibilities in my head – should I serve glazed ham this year? Or stick to turkey?
We all know that come Thanksgiving, stove and oven space is always limited. That’s when the Instant Pot comes to the rescue. Just plug it in, pop it in the corner, and you can basically set these potatoes to cook and forget about them until that timer beeps.
Why you’ll love them
This recipe for Instant Pot Mashed Potatoes is a variation of my Easy Mashed Potatoes with Sour Cream. I pile on the flavor starting right from the beginning by pressure cooking the potatoes in salted chicken broth.
You know how you salt your pasta water? This is kind of the same idea.
The broth will impart a flavor to the potatoes from the outset and give you that extra flavor that mashed potatoes can sometimes lack. Then, when the potatoes are cooked, they get a good dose of butter & sour cream (for a bit of tang). It’s totally worth splurging for these beauties.
In less than 30 minutes, you’ll have the most perfect bowl of golden, creamy, delicious mashed potatoes. Perfection.
What potatoes are best for mashed potatoes?
- I prefer to use Yukon Gold potatoes for my mashed potatoes. I find them buttery and delicious. However, Russet potatoes are another great variety that produces fluffy mashed potatoes.
I prefer smooth mashed potatoes, so I peel them. However, if you like your potatoes with a bit more texture, you can definitely leave on the potato skins.
Ingredients needed
- Yukon Gold Potatoes – Or, russet potatoes.
- Chicken Broth – Or, swap in my instant pot bone broth.
- Milk
- Butter
- Sour Cream
- Salt and Pepper
How to make them
- Peel & slice potatoes into thick rounds and add them to the Instant Pot.
- Add chicken broth and salt.
- Place lid on Instant Pot and set valve to seal.
- Cook 8 minutes.
- Heat milk & butter.
- Release pressure & remove lid.
- Drain potatoes, then combine with milk-butter mixture and sour cream.
- Mash & season.
Want to add even more flavor? Try adding in some roasted garlic before mashing the potatoes.
Stovetop directions
- If you don’t have an Instant Pot and/or want to make this recipe on the stove, be sure to check out my recipe for Easy Mashed Potatoes with Sour Cream.
How to mash potatoes
- After the potatoes are cooked, I like to use my stand mixer to get them really smooth. Starting first with the paddle mixer attachment and then moving to the whip.
- You can also use a handheld electric mixer or an immersion blender.
- Or, you can go old fashioned, and use a good old potato masher if you don’t have an electronic one.
- A potato ricer also works well.
Recipe variations
- Cream Cheese: Try swapping in cream cheese for the sour cream to make the potatoes less tangy, and more rich + creamy.
- Fresh Herbs: Add in your favorite fresh herbs like parsley, basil or fresh chives.
How to make ahead, store & reheat
Mashed potatoes will keep in the refrigerator for up to 5 days. Store them tightly wrapped in a serving dish. To reheat, pop in the microwave for about 3 minutes, stirring every minute, until warmed through.
What to serve with them
- Chicken Gravy
- Beef Gravy
- Roast Pork Gravy
- Easy Roasted Chicken
- Glazed Ham
- Slow Cooker Pork Chops
- Broiled Lamb Chops with Mint Mustard Sauce
- Slow Cooker Osso Buco
- Grilled Pork Tenderloin with Charred Lemon Chimichurri
- Homemade Shake N Bake Pork Chops
- More → 20+ Main Dishes to Serve with Mashed Potatoes
More potato recipes
- Instant Pot Baked Potatoes
- Potato Vindaloo
- Healthy Potato Leek Soup
- Grilled Potato Salad with Tangy Mustard Dressing
- Crispy Smashed Potatoes with Mojo Sauce
- Smoky Chipotle Potato Cheese Soup
- More → 35+ BEST Potato Recipes
More instant pot side dishes
- Instant Pot Black Eyed Peas
- Instant Pot Farro
- Instant Pot Refried Beans {No Soaking}
- Instant Pot Corn on the Cob
- Instant Pot Fried Rice
- Instant Pot Quinoa
Looking for a gravy recipe for your mashed potatoes? Try this quick & easy chicken gravy!
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If you don’t have an Instant Pot, and want to make this recipe on the stove, be sure to check out my recipe for Easy Mashed Potatoes with Sour Cream.
Instant Pot Mashed Potatoes
Ingredients
- 3 pounds Yukon gold potatoes (peeled and sliced 1/4-inch thick)
- 2 cups chicken broth
- 1 teaspoon salt
- 1 1/2 cups milk
- 6 Tablespoons unsalted butter
- 1/2 cup sour cream
- Salt and pepper (to taste)
- Chives for topping
Instructions
- Place peeled and sliced potatoes in Instant Pot.
- Add chicken broth and salt.
- Place lid on Instant Pot and set valve to seal.
- Cook on MANUAL high pressure for 8 minutes. It will take about 15 minutes for the pressure to build, then a countdown timer will begin.
- Meanwhile, heat the milk and butter in a small saucepan, until the butter is melted. Keep warm.
- Once the cook time is up, quick release the pressure and remove the lid.
- Drain potatoes and return them to the pot.
- Add the milk-butter mixture and sour cream and use a potato masher to mash the potatoes to your desired consistency. Season with salt and pepper, to taste.
- Alternatively, you can transfer the potatoes to a stand mixer bowl. Beat on low for about 30 seconds, or until milk is absorbed. Gradually turn up speed and mix for 1 minute longer. Switch to whipping attachment and beat for about 1 minute, or until fluffy.
- Serve warm topped with extra butter (if desired) and chopped chives.
Equipment
Nutrition
This recipe was originally published in 2020. It was updated in 2022 to add new information. The recipe remains the same. Enjoy!
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I will be making these for Thanksgiving (if not before). So delicious!! Thanks, Erin.
So easy and delicious! I love your recipes!!!
Thanks Amy!!! I appreciate it!
The potatoes were tender, totally mash ready, but too much milk. I halved the milk the second time I tried and still too much. Someone cooking a meal and expecting this to come out just so would end up disappointed. Perhaps start with a very low amount in instructions and add more to taste and consistency
Good recipe, thanks! This is my reference for mash for shepherd’s pie. FYI, the video doesn’t play all the way through. Jumps to another video after the ad around the time you drain the potatoes. 8/6/24